Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts

Bakkalbaşı, Emre; Yilmaz, Özay Menteş; Javidipour, İssa; Artık, Nevzat

doi:10.1016/j.lwt.2011.10.006

Cited by 57 publications

(41 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Factors limiting oxidation in this study could be (1) vacuum packing limited oxygen availability; (2) the packaging film limited oxygen availability [52,60,61]; and (3) storing in testa probably helped enhance shelf life, as for almonds [42]. The simple packaging system used enabled safe storage of canarium nuts for six months without refrigeration under ambient, lowland tropical conditions in PNG.…”

Section: Discussionmentioning

confidence: 92%

Shelf Life of Tropical Canarium Nut Stored under Ambient Conditions

et al. 2017

View full text Add to dashboard Cite

Abstract:There is a need to develop alternative crops to improve the food security and prosperity of developing countries. The tropical nut Canarium indicum (canarium nut) is increasingly used as a shade tree for cocoa and has potential for commercialization as a sustainable crop that will improve food security and livelihoods in Melanesia and East Asia. There is no information on canarium nut shelf life characteristics. Canarium kernels may be prone to rancidity, due to a high content of unsaturated fatty acids. Kernels at 5.4% moisture content were vacuum-packed with a domestic vacuum-packaging system and stored for six months in Papua New Guinea and for nine months in Southeast Queensland, Australia at both ambient temperatures (22 to 31 • C and 22 to 25 • C, respectively) and under refrigeration. Nuts were analysed for changes in peroxide values and free fatty acids (FFAs) over the storage periods that might indicate development of rancidity. Peroxide values indicated very low levels of oxidation in all treatments. Free fatty acids were at low levels but increased significantly during storage at ambient temperatures. The results suggested that vacuum-packed Canarium nuts can be stored safely under ambient tropical conditions for six months with daytime temperatures around 31 • C, and for nine months at 25 • C. Increasing FFA levels at ambient temperatures indicate caution about longer storage time at ambient temperatures. Storage under refrigeration greatly prolonged shelf life.

show abstract

Section: Discussionmentioning

confidence: 92%

Shelf Life of Tropical Canarium Nut Stored under Ambient Conditions

et al. 2017

View full text Add to dashboard Cite

show abstract

“…3. Hydroperoxides are the primary products of lipid oxidation and a classic indicator for quantification of oxidative rancidity (Bakkalbaşı et al 2012). PV mainly represents the amount of hydroperoxides formed during lipid oxidation and is usually used to evaluate the primary oxidation degree of oil (Teets and Were 2008).…”

Section: Kinetics Of Lipid Oxidationmentioning

confidence: 99%

Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Takeungwongtrakul

Benjakul

2016

Int Aquat Res

View full text Add to dashboard Cite

The kinetics of astaxanthin degradation and lipid oxidation in shrimp oil from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by storage temperature were studied. When shrimp oil was incubated at different temperatures (4, 30, 45 and 60°C) for 16 h, the rate constants (k) of astaxanthin degradation and lipid oxidation in shrimp oil increased with increasing temperatures (p \ 0.05). Thus, astaxanthin degradation and lipid oxidation in shrimp oil were augmented at high temperature. When shrimp oils with different storage conditions (illumination, oxygen availability and temperature) were stored for up to 40 days, astaxanthin contents in all samples decreased throughout storage (p \ 0.05). All factors were able to enhance astaxanthin degradation during 40 days of storage. With increasing storage time, the progressive formation of primary and secondary oxidation products were found in all samples as evidenced by the increases in both peroxide values (PV) and thiobarbituric acid reactive substances (TBARS) (p \ 0.05). Light, air and temperatures therefore had the marked effect on astaxanthin degradation and lipid oxidation in shrimp oils during the extended storage.

show abstract

“…The rate of spoilage is dependent on the moisture content of the stored nuts, relative humidity of the storage environment, permeability of packaging material, room temperature and insect infestation. According to Irtwange & Oshodi (2009) (Bakkalbaşi et al, 2011;Gamli & Hayoglu, 2007;Lima, 1997).…”

Section: Introductionmentioning

confidence: 99%

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

et al. 2017

View full text Add to dashboard Cite

The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associated with covering chloride polyvinyl (PVC), plastic pot of polyethylene terephthalate (PET), plastic packaging polyethylene (POL) and without coating polystyrene trays (CON). All packages were stored for 225 days, evaluating every 45 days the moisture content of the flour as well as extracting their oil by the cold method for characterization on the following indexes: acidity, saponification, iodine, peroxide and refraction. There was slight and gradual increase in the moisture content from the 45 th to the 225 th day, especially for products packaged in PVC and without coating polystyrene trays (CON). The oil saponification indexes showed gradual decrease during storage, especially in flour without packaging (CON). There was a gradual increase in the iodine index until the 135 th day, followed by decay. The acidity and peroxide indexes increased along with the storage time. However packages with lower oxygen and moisture permeability, such as PET and POL, minimized such changes, being therefore the most suitable for long-term storage.

show abstract

Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts

Cited by 57 publications

References 20 publications

Shelf Life of Tropical Canarium Nut Stored under Ambient Conditions

Shelf Life of Tropical Canarium Nut Stored under Ambient Conditions

Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

Contact Info

Product

Resources

About