Pecan storage: Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans

Thewes, Flávio Roberto; Both, Vanderlei; Thewes, Fábio Rodrigo; Brackmann, Auri; Wagner, Róger; Ribeiro, Stéphanie Reis; Ludwig, Vagner; Rossato, Fabiane Portella

doi:10.1016/j.lwt.2021.111298

Cited by 20 publications

(11 citation statements)

References 55 publications

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“…So high levels of alcohol do not necessarily correspond to a rancid or oxidized aroma. Research has indicated possible pathways for alcohol generation, a prominent one being the conversion of aldehyde to alcohol in the presence of alcohol dehydrogenase (ADH) (Morales et al., 1997; Thewes et al., 2022; Thewes, Both, Thewes, Brackmann, Schultz, et al., 2021; Thewes, Both, Thewes, Brackmann, Wagner, et al., 2021). But these studies misconstrued the findings of original research done by Marquard et al.…”

Section: Resultsmentioning

confidence: 99%

“…Some of the researchers have conducted in‐depth analyses of volatile compounds produced by raw and roasted pecans, and the perception of the volatiles by human subjects (Gong et al., 2018; Wang & Odell, 1972). But only a few studies have evaluated the changes in concentration of volatiles and generation of new volatiles during storage (Thewes, Both, Thewes, Brackmann, Wagner, et al., 2021). Furthermore, limited work has been aimed at developing a sensory‐based prediction model for volatile compounds produced by pecan nutmeats during the storage period (Jiang et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

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Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats

Prabhakar

Stoner-Harris

Adhikari

et al. 2023

Journal of Food Science

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Pecan is a major specialty crop produced in the United States. Sensory evaluation and chemical analyses of pecan nutmeats are integral components of shelf life and have been employed to investigate changes during storage, but there remains a lack of knowledge regarding storage stability. Specifically, the association between shelf life and chemical characteristics has not been investigated.We aimed to investigate the chemical changes in pecan nuts during a range of storage treatments (temperature, relative humidity, packaging material, and modified atmosphere). The results of the chemical analyses were used to build a volatile compound-based sensory prediction model. The work has utility as a rapid method to measure lipid oxidation in pecan, which is of value to the pecan industry. The research also determined a possible association between pecan nut volatile compounds and sensory attributes of pecans, and their perception by human subjects. Building a sensory-based prediction model would reduce dependency on expensive and time-consuming sensory methods.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats

Prabhakar

Stoner-Harris

Adhikari

et al. 2023

Journal of Food Science

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“…The reason for this alteration was unclear but Thewes et al. (2021) has ever reported that hexanal had the potential to be converted into hexanol by the enzyme alcohol dehydrogenase (ADH). Similar alterations occurred in the ketone groups, which were known produced by the thermal oxidation of unsaturated fatty acids and were partly responsible for the off‐flavor of foods (Lee et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment

Zhou

Zheng²,

Zhong

et al. 2021

Food Processing Preservation

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Hempseed protein (HPI) and Tenebrio molitor larvae protein (TPI), two novel but limited‐utilized food resources, have an excellent nutritional profile that could potentially mitigate protein deficiency. This work was aiming to develop nutritive bars with HPI and TPI with different ratios (10/0, 9/1, 7/3, 5/5, and 3/7). Results showed that the TPI addition enhanced the antioxidant activities of bars but reduced the energy supply. The bar 7/3 had the highest in vitro protein digestibility (88.11%) and the best sensory acceptance with the score of 5.82. Suitable addition of TPI could retard the bars hardening and aggregation of protein phase within 14–28 days of storage but the excessive addition led to loose microstructure and intensified hardening in the early storage. For the volatile profile, aldehydes and ketones were the reason for the odor deterioration as TPI content increased, but the odor acceptance might be improved during storage since these off‐flavor components were unstable. Novelty impact statement Bars were made of hempseed protein (HPI) and Tenebrio molitor larvae protein (TPI). And the bar 7/3 (HPI/TPI) was optimal for nutritional and sensory evaluation. TPI addition influenced the bars hardening behaviors during storage. We were the first to analyze the changes of bars volatile profile during storage and found that aldehydes and ketones were responsible for the off flavor of our bars.

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“…As temperature and RH increased to 40 °C and 80% RH, respectively, a reddish-brown color developed indicating the presence of reaction products of flavonoid polymerization and non-enzymatic or Maillard browning. Some reports suggest that the change in color of pecan nutmeats is due to lipid oxidation but it has not been experimentally established ( Brison, 1945 ; Thewes et al, 2021 ). It could be argued that lipid oxidation indirectly affects the color development by providing suitable conditions for polymerization of flavonoids.…”

Section: Discussionmentioning

confidence: 99%

Pecan color change during storage: Kinetics and Modeling of the Processes

Prabhakar

Bock

Kerr

et al. 2022

Current Research in Food Science

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Postharvest changes in pecan nutmeat color are affected by many factors, both internal and external. The temperature, relative humidity (RH) of the surrounding environment, and storage time are major factors contributing to color deterioration of the nutmeats. Kinetic models have long been employed to provide insights into the physical and chemical changes in food systems; however, no kinetic model has been developed describing the color changes of pecan nutmeats during storage. The objective of this research was to determine the effect of temperature, RH and storage time on pecan nutmeat color change. Pecan nutmeats of three commercially important cultivars (Stuart, Pawnee and Desirable) were subjected to different temperatures (20, 30 and 40 °C) and RH conditions (30, 50, 75% and 80%) for up to 450 days in simulated storage. The observed color changes of the pecan nutmeats were measured as lightness, chroma and hue (LCh). Additionally, the USDA pecan color rating scale was digitized to encourage its use among researchers. It was observed that the change in hue followed a zero-order decay whereas change in lightness and chroma followed a first-order decay. The value of the reaction constants ranged from 0.010 to 1.315 day −1 . An Arrhenius model was used to estimate the activation energy (E a ) corresponding to different storage conditions. The values revealed significant effects of temperature, RH and storage days on color degradation. The breakdown of flavonoids and reaction products from Maillard browning could be responsible for the formation of the reddish-brown color observed in degraded nutmeats. The kinetic parameters and models were used to develop a user-friendly online interface for predicting color change depending on selected parameters, with illustrations of the resulting pecan color ( https://tinyurl.com/uspecans ). The results of this study will aid pecan growers, processors and researchers to predict and visualize changes in color of pecan nutmeats during storage under various conditions of temperature and RH, and duration of storage. Although the study used cultivars Stuart, Pawnee and Desirable, the results likely have more general applicability to other cultivars too.

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Pecan storage: Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans

Cited by 20 publications

References 55 publications

Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats

Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats

A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment

Pecan color change during storage: Kinetics and Modeling of the Processes

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