In a nutshell: prospects and challenges on coatings for edible kernels

Abstract

Edible kernels have been popular food items since ancient times. Although in‐shell nuts are naturally protected and relatively shelf stable, convenience demands require their commercialization in shelled form. However, whereas shelled kernels are more convenient, they are more exposed to oxygen, and thus more susceptible to oxidative rancidity and loss of crunchiness, which negatively affect the product acceptability. In this review, we discuss the role of edible coatings in extending stability of edible kernels, which is an opportunity to be better explored by the industry. The discussion also includes the role of antioxidants in the context of active coatings. Finally, future prospects and research challenges are addressed. © 2019 Society of Chemical Industry

Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts

“…Coatings made from polysaccharides and/or proteins have shown good barriers to oxygen, which make them good candidates for coating oxidizable products. Unfortunately, their hydrophilic nature has some drawbacks related to water permeability that favor the occurrence of water-related changes, the water absorption by the coating that reduces its barrier properties, and finally, the poor adhesion of hydrophilic coatings onto hydrophobic nut surfaces, which may result in coating dewetting, cracking upon drying, and flaking after drying [22].…”

Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum

“…Recently the application of edible coating based on bio-based antimicrobial and bioactive materials, such as natural plant materials or from different renewable resources, as substitutes for materials from nonrenewable sources, has received attention, contributing to extending the shelf life of natural perishable products while developing healthy and natural foods. The use of edible films (e.g., polysaccharides and proteins) for extending the shelf life of different nuts, including almonds, has been studied, and research is still ongoing [1,[31][32][33][34]52,[68][69][70].…”

“…It is very important to prevent the postharvest mold contamination and growth of the susceptible almonds, and nuts. [1,42].…”

“…of almonds, as in other nuts (such as peanut, hazelnut, walnut), occurs generally during harvest, processing, and storage. It is very important to prevent the postharvest mold contamination and growth of the susceptible almonds, and nuts [1,42].…”