Quality preservation of walnut kernels using edible coatings


  • A. L. Grosso Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) https://orcid.org/0000-0003-3174-5745
  • C. M. Asensio Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) https://orcid.org/0000-0003-0744-9188
  • V. Nepote Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). https://orcid.org/0000-0002-0615-5316
  • N. R. Grosso Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) https://orcid.org/0000-0002-1709-9671




Coatings, Oxidation, Preservation, Walnuts


The objective of this work was to evaluate the performance of various edible coatings for preserving the quality of walnut kernels (W) during storage. Three edible coatings based on carboxymethyl cellulose (CMC), methyl cellulose (MC) and whey protein isolates (WP) were prepared. Coated and uncoated walnuts (WC) were stored for 210 days at room temperature (23±2 °C). After 210 days, WC presented the highest peroxide value (PV = 3.06 meqO2/kg), conjugated dienes (CD = 3.01) and trienes (CT = 0.31), pentanal, nonanal, hexanal, and decane, 5,6-bis (2,2-dimethylpropylidene) contents. Meanwhile, WMC showed the lowest PV (1.20 meqO2/kg), CD (2.26) and CT (0.17) and the lowest decrease in carotenoid content (0.60 mg/kg). The L* value measured in walnut oil decreased in all samples. MC, CMC and WP coatings showed protection on walnuts against the deterioration process. MC coating displayed the best performance.


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How to Cite

Grosso AL, Asensio CM, Nepote V, Grosso NR. Quality preservation of walnut kernels using edible coatings. grasasaceites [Internet]. 2018Dec.30 [cited 2021Jul.24];69(4):e281. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1749