An attempt to apply a pullulan coating to reduce oxidative changes and mass loss in nuts during storage

• Autorzy: Chlebowska-Smigiel A. , Gniewosz M. , Gaszewska M.

Warianty tytułu

PL

Proba zastosowania powloki pullulanowej do ograniczenia zmian oksydatywnych i ubytkow masy zachodzacych w orzechach podczas przechowywania

• Języki publikacji: EN

Abstrakty

EN

Samples of peanuts, hazelnuts and walnuts were covered with a pullulan coating prepared from 10% anhydrous solution of pullulan. The pullulan was obtained from a batch culture of a white mutant of Aureobasidium pullulans B-1. Over 90 days of nuts storage at a room temperature, analyses were carried out for changes in the acid and peroxide numbers of fat extracted from the nuts, as well as for changes in nut mass loss. The pullulan coating applied was found to exert a positive impact on the reduction of physicochemical changes occurring in the stored nuts. It inhibited processes of hydrolytic rancidity and oxidation of fat of the nuts. It had especially beneficial effect on walnuts, in which it inhibited the negative changes in lipids over the entire storage period. It was also observed that mass losses of the coated nuts were smaller and occurred in substantially shorter time span as compared to the uncoated nuts.

PL

Próbki orzechów arachidowych, laskowych i włoskich powleczono powłoką pullulanową sporządzoną z 10% wodnego roztworu pullulanu. Pullulan otrzymano z hodowli wgłębnej białego mutanta Aureobasidium pullulans B-1. Podczas 90 dni przechowywania orzechów w temperaturze pokojowej badano zmiany liczby kwasowej i nadtlenkowej w tłuszczu wyekstrahowanym z orzechów, a także zmiany ubytków masy orzechów. Stwierdzono, że zastosowana powłoka pullulanowa korzystnie wpłynęła na ograniczenie procesów utleniania tłuszczu w przechowywanych orzechach (szczególnie w orzechach włoskich). Ubytki masy orzechów powleczonych były mniejsze niż w orzechach niepowleczonych.

Słowa kluczowe

EN

pullulan; mass loss; nut; oxidative change; storage; storage temperature; edible coating; Aureobasidium pullulans

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 1
• Opis fizyczny: p.79-84,fig.,ref.

Twórcy

autor

Chlebowska-Smigiel A.

• Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Gniewosz M.

autor

Gaszewska M.

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