Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil
In the present research, Baneh Kernels (BK) (Pistacia atlantica var mutica, wild pistachio) were packaged with laminated‐type pouches of polyethylene/polyamide/polyethylene and polyester/aluminum foil/low‐density polyethylene (PET/AL/LDPE) under two packaging conditions (vacuum and conventional cond...
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| Published in | Journal of food processing and preservation Vol. 43; no. 4; pp. e13911 - n/a |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
01.04.2019
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| Online Access | Get full text |
| ISSN | 0145-8892 1745-4549 |
| DOI | 10.1111/jfpp.13911 |
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| Abstract | In the present research, Baneh Kernels (BK) (Pistacia atlantica var mutica, wild pistachio) were packaged with laminated‐type pouches of polyethylene/polyamide/polyethylene and polyester/aluminum foil/low‐density polyethylene (PET/AL/LDPE) under two packaging conditions (vacuum and conventional conditions) and were stored for 12 weeks at 20, 35, and 50°C. The oil of each sample was extracted and was evaluated for peroxide value, carbonyl value, total tocopherol, and total phenolic contents. No significant difference (p < 0.05) between the peroxide and carbonyl values at 20 and 35°C was observed while only an increase in these parameters (with a very small slope) was noted at 50°C. High levels of oxidative stability of BK samples can be correlated with low reduction in the content of antioxidants, especially tocopherols during storage, while it (reduction) was noted as17.9% in the worst condition. In this regard, (PET/AL/LLDPE) under vacuum was identified as the best packaging condition.
Practical applications
Baneh Kernels (BK) can be used as a good source of oil due to high oxidative stability. Moreover, the suitable packaging material for BK as well as an adjusted storage condition until processing (extraction) could play an important role in improving oxidative stability. In this context, the introduced packaging in this study can be approached to keep the quality of BK. Also, the proposed temperature could reduce the adverse effects of storage before processing. |
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| AbstractList | In the present research, Baneh Kernels (BK) (Pistacia atlantica var mutica, wild pistachio) were packaged with laminated‐type pouches of polyethylene/polyamide/polyethylene and polyester/aluminum foil/low‐density polyethylene (PET/AL/LDPE) under two packaging conditions (vacuum and conventional conditions) and were stored for 12 weeks at 20, 35, and 50°C. The oil of each sample was extracted and was evaluated for peroxide value, carbonyl value, total tocopherol, and total phenolic contents. No significant difference (p < 0.05) between the peroxide and carbonyl values at 20 and 35°C was observed while only an increase in these parameters (with a very small slope) was noted at 50°C. High levels of oxidative stability of BK samples can be correlated with low reduction in the content of antioxidants, especially tocopherols during storage, while it (reduction) was noted as17.9% in the worst condition. In this regard, (PET/AL/LLDPE) under vacuum was identified as the best packaging condition.
Practical applications
Baneh Kernels (BK) can be used as a good source of oil due to high oxidative stability. Moreover, the suitable packaging material for BK as well as an adjusted storage condition until processing (extraction) could play an important role in improving oxidative stability. In this context, the introduced packaging in this study can be approached to keep the quality of BK. Also, the proposed temperature could reduce the adverse effects of storage before processing. |
| Author | Mousavi Khaneghah, Amin Tavakoli, Javad Sedaghat, Naser |
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| Cites_doi | 10.17113/ftb.53.01.15.3719 10.1002/ejlt.200900081 10.1002/047167849X.bio018 10.1016/j.indcrop.2015.03.023 10.1016/j.postharvbio.2013.02.014 10.1002/ejlt.201700432 10.1016/j.ifset.2009.05.002 10.1016/j.foodcont.2008.09.022 10.1016/j.foodchem.2011.10.004 10.1016/j.jfoodeng.2011.02.005 10.9734/AIR/2015/12092 10.5650/jos.ess15252 10.1016/j.jfoodeng.2005.10.013 10.1016/j.foodchem.2005.07.020 10.1016/j.lwt.2015.08.046 10.1007/s11746-016-2817-6 10.1016/j.foodres.2016.11.033 10.1007/BF02636412 10.1002/ejlt.201700284 10.1016/j.foodres.2010.01.019 10.1016/j.aca.2007.11.049 10.1007/s11746-008-1258-2 10.1002/047167849X.bio002 10.1002/aocs.12065 10.1007/s11746-001-0381-1 10.1016/j.foodres.2018.02.002 10.1007/s11746-011-1764-5 10.1080/10942912.2017.1396339 |
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