Studies on Shelf Life Extension of Chilgoza (Pinus gerardiana)

Abstract

Pine nuts are the edible seeds of genus Pinus.L There are approximately 30 species used in considerable amount, out of which only three species such as P. pinea, P. koraiensis and P. gerardiana are internationally traded 1. Among these three, two species are widely harvested in Asia, Korean Pine (Pinus koraiensis) in northeast Asia and Chilgoza Pine (Pinus gerardiana) in the western Himalaya 2. Chilgoza is found in Pakistan in the Khyber Pakhtunkhwa and Baluchistan Provinces, the Northern Areas (Gilgit Agency) and Kashmir 3. They are eaten raw or roasted. They are included as ingredients in a variety of traditional dishes, such as breads, candies, sauces and cakes, as well as vegetable and meat dishes. Chilgoza fat is rich in unsaturated fatty acids. Destaillats et al. 1 reported 90 % unsaturated fatty acids (51 % linoleic acid and 37 % oleic acid) highest among all the pine species studied. Nuts generally contain inherit antioxidants which retard their oxidation. However Kornsteiner et al. 4 reported that pine nuts contain lowest antioxidant activity among the nuts studied. Therefore pine nuts, specially unshelled, are highly susceptible to lipid oxidation. The oxidation reactions lead indirectly to the formation of numerous aliphatic aldehydes, ketones and alcohols 5,6. Simultaneously, off-flavours like oxidized, cardboard and painty increase in such nuts 7-9. Pine nuts, extracted from pine coats, are covered with a hard shell. The removal of shell at the time of consumption is

Edible polymer films and coatings: background and current state (a review)

“…камедь кордии (Cordia) Кедровый орех [149] Карбоксилметилцеллюлоза, метилцеллюлоза, изолят белка молочной сыворотки Арахис [150] Изолят соевого белка + карбоксилметилцеллюлоза + катехин Грецкий орех [151] Гороховый крахмал + изолят белка молочной сыворотки + карнаубский воск Грецкий орех, кедровый орех [152] Молочные изделия и закуски Изолят белка молочной сыворотки Сыр [153] Пектин + карбоксилметилцеллюлоза + гуаровая камедь + ксантановая камедь Жаренные картофельные полоски [154] Красные водросли Сыр [145] Окончание таблицы 3…”

Extraction and Characterization of Gum from Cordia myxa

“…However, in general this potentially beneficial plant resource has remained unexplored. Our research group has recently reported the successful application of gum cordia to retard the oxidation in nuts [7][8][9] .…”

“…However, in general this potentially beneficial plant resource has remained unexplored. Our research group has recently reported the successful application of gum cordia to retard the oxidation in nuts [7][8][9] .Method of extraction, specie and geographical location may affect the properties of the gums. The first report of the extraction of gum cordia dated back to 1976 when Ifzal and Qureshi 5 reported the monosacharides in Cordia myxa.…”

Physicochemical Properties of Starch Binary Mixtures with Cordia and Ziziphus Gums

“…Cordia gum has an edible coating supplemented with CaCl 2 or ascorbic acid, which has a significant positive effect on weight loss, ascorbic acid content, and total phenolic compounds, as well as browning and inhibition of polyphenol oxidase activity [16]. Authors have previously published some of the successful utilization of gum Cordia as a coating material on nuts to retard oxidative rancidity and moisture loss [17][18][19].…”