Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts
Emre Bakkalbaşı, Özay Menteş Yılmaz, İssa Javidipour, Nevzat Artık
LWT
Abstract
The effects of storage temperature, oxygen permeability of packaging material and variety on oxidative stability of vacuum-packaged walnut kernels were studied over a 12 months storage period. The oxidation experiments applied to two popular walnut varieties (Yalova-1 and Yalova-3) grown in Turkey. The peroxide values and hexanal contents of walnut samples significantly increased (p < 0.01) during storage at 30 °C. The highest hexanal content (4464.5–6406.9 μg/kg) were observed in Yalova-3 variety stored at 30 °C for 12 months in Polyamide/Polyethylene film pouches (oxygen permeability: 63.4 ± 0.4 mL/m2/24 h (23 °C)) with 90 μm total thickness. The effect of storage temperature and variety on lipid oxidation was found to be higher than the effect of oxygen permeability of the packaging material. It was concluded that for vacuum-packed walnut kernels in PA/PE film pouches having 63.4 ± 0.4 mL/m2/24 h (23 °C) oxygen permeability, 20 °C is sufficient to protect against oxidation for 12 months.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
peroxide values increased during storage
“The peroxide values and hexanal contents of walnut samples significantly increased (p < 0.01) during storage at 30 °C.”
hexanal content increased during storage
“The highest hexanal content (4464.5–6406.9 μg/kg) were observed in Yalova-3 variety stored at 30 °C for 12 months in Polyamide/Polyethylene film pouches (oxygen permeability: 63.4 ± 0.4 mL/m2/24 h (23...”
storage temperature affects lipid oxidation
“The effect of storage temperature and variety on lipid oxidation was found to be higher than the effect of oxygen permeability of the packaging material.”