Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis)

Mexis, S.F.; Kontominas, Michael G.

doi:10.1016/j.lwt.2009.06.024

Cited by 67 publications

(77 citation statements)

References 30 publications

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“…Raw almonds remain edible after storage up to 24 mo at 20 °C in darkness, but lose 83–90% of vitamin E content (Zacheo, Cappello, Gallo, Santino, & Cappello, 2000). Removing almond skins, and exposure to increased temperature, light, and oxygen decrease shelf-life of almonds and promote lipid oxidation and formation of off-flavours (Mexis & Kontominas, 2010; Severini, Pilli, Baiano, & Gomes, 2003). …”

Section: Resultsmentioning

confidence: 99%

The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins

2010

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Polyphenols and antioxidant activity of skins from California almonds subjected to roasting, pasteurisation, and storage were determined by LC-MS quantification, total phenols (TP), and ferric reducing antioxidant power (FRAP). Pasteurisation did not significantly change TP, FRAP, or flavonoids and phenolic acids (FP). Roasted almonds had 26% less TP and 34% less FRAP than raw, but equivalent FP (n = 12). Storing almonds at 4 and 23 °C for 15 mo resulted in gradual increases in FP, up to 177% and 200%, respectively (n = 13). At 4 °C and 15 mo, polyphenols increased 18-fold for p-hydroxybenzoic acid, whilst others were 45–200% higher compared to baseline values. Isorhamnetin-3-O-rutinoside accounted for 48% of the increase in FP. After 15 mo, FRAP and TP increased to 200% and 190% of initial values. Accelerated ageing of whole almonds increased FP content by 10% after 3 days, but TP and FRAP values were not significantly different from baseline to day 10. Thus, in almond skins, roasting decreases TP and FRAP but not FP, whilst storage for up to 15 mo doubles FP.

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Section: Resultsmentioning

confidence: 99%

The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins

2010

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“…Furthermore, the loss in colour was attributed to a decrease in the amount of antioxidants that was observed during storage. Mexis and Kontominas (2010) studied the storage of raw shelled unpeeled almond kernels packed in LDPE pouches. Their results showed that for the samples packaged in PET//LDPE under N 2 and stored in the dark at 20°C small changes were recorded in all three colour parameters (L * , a * and b * ; whereas, the corresponding changes for the samples packaged in the high barrier film (LDPE/EVOH/ LDPE) were insignificant.…”

Section: Colourmentioning

confidence: 99%

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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The present work assessed the influence of different factors on some physical and chemical properties of nuts. The factors evaluated were the presence or absence of the inner skin, geographical origin, storage conditions (ambient temperature, in a stove at 30 and 50°C, in a chamber at 30 and 50°C and 90 % RH, refrigerated and freezing) and type of package (none, low density polyethylene and low density polyethylene). The fruits studied were almonds, hazelnuts and walnuts from different countries. The properties measured were moisture content, water activity, colour coordinates (L*, a* and b*) and texture parameters (hardness and friability). Experimental data were modelled using neural networks. The results showed that the almonds from Spain and Romania had a w greater than 0.6, and therefore, its stability was not guaranteed, contrarily to the other samples that presented values of a w lower than 0.6. The colour coordinate lightness varied from 40.60 to 49.30 in the fresh samples but decreased during storage, indicating darkening. In general, an increase in hardness and friability was observed with the different storage conditions. Neuron weight analysis has shown that the origin was a good predictor for moisture content and texture; whereas, the storage condition was a good predictor for a w and colour. In conclusion, it was possible to verify that the properties of nuts are very different depending on origin; they are better preserved at lower temperatures and the type of package used did not impact the properties studied.

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“…Controlling the atmospheric composition and temperature, and employing packaging are the common techniques for minimizing autooxidation of lipids in nuts (Mate and others 1996; Maskan and Karata 1998; Jensen and others 2003; Mexis and others 2009). Some of these methods were studied on almonds (Senesi and others 1991; Rizzolo and others 1993; Mexis and Kontominas 2010; Mexis and others 2011). Mexis and Kontonminas (2010) studied the effects of oxygen absorber, nitrogen flushing, and active packaging on the quality of almonds stored at 4 and 20 °C, and relative humidity of 75%.…”

Section: Introductionmentioning

confidence: 99%

California Almond Shelf Life: Lipid Deterioration During Storage

Lin¹,

Wu²,

Rong-bi³

et al. 2012

Journal of Food Science

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Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis)

Cited by 67 publications

References 30 publications

The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins

The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

California Almond Shelf Life: Lipid Deterioration During Storage

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