Quality preservation of walnut kernels using edible coatings

A. L. Grosso; C. M. Asensio; V. Nepote; N. R. Grosso

doi:10.3989/gya.0350181

Autores/as

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

DOI:

https://doi.org/10.3989/gya.0350181

Palabras clave:

Cubiertas comestibles, Nueces, Oxidación, Preservación

Resumen

El objetivo de este trabajo fue evaluar el comportamiento de cubiertas comestibles para preservar la calidad de nueces (W). Tres tipos de cubiertas fueron estudiadas: carboximetilcelulosa (CMC), metilcelulosa (MC) y aislados proteicos de suero de leche (WP). Las nueces con y sin cobertura (WC) fueron almacenadas durante 210 días a temperatura ambiente (23 ± 2 °C). WC presentó los valores más altos para indicadores químicos de oxidación lipídica (índice de peróxidos (PV) = 3,06 meqO2/kg; dienos conjugados (CD) = 3,01 y trienos conjugados (CT) = 0,31) y para volátiles de oxidación (pentanal, nonanal, hexanal y decane,5,6-bis(2,2-dimethylpropylidene). Por el contrario, WMC presentó los menores PV (1,20 meqO2/kg), CD (2,26) y CT (0,17) y la menor desaparición de carotenoides (0,60 mg/kg). El valor L* medido en el aceite de nuez decreció en todos los tratamientos. Las cubiertas comestibles MC, CMC y WP exhibieron efecto protector en el deterioro de las nueces. MC fue la que presentó mejor comportamiento.

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Citas

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