Chemical changes in almonds throughout storage: modeling the effects of common industry practices

Abstract

Summary Further investigations of almond degradation under typical industrial storage conditions from a quantitative perspective are warranted. This study modeled effects of packaging, temperature (TEMP), relative humidity (RH) and roasting on chemical attributes of almonds stored according to common industry practices throughout 16 months. Roasted samples were stored in high‐barrier bags (HBB) or polypropylene bags (PPB) at multiple combinations of TEMP and RH. Raw samples were held in unlined cardboard cartons (UC) or PPB under the same conditions. Almonds were assessed bimonthly for oxidation products, free fatty acids, moisture content and water activity. Results indicated roasting almonds improved quality preservation. Models showed HBB (rather than PPB) to provide benefits to stability comparable to reductions in storage TEMP of ~15 to 30 °C. PPB (rather than UC) showed benefits to peroxide formation of similar magnitude. Our data shows HBB to be a superior packaging choice, and UC to associate with the greatest rates of degradation.

Effect of Pasteurization on Raw Almond (Prunus dulcis) Oxidation during Storage

“…A recent study measured the FFA levels of PO pasteurized raw almonds under similar storage conditions (35 °C/65% RH) and reported similar FFA levels at 0.11 per storage month rate. 36 The rate of FFA increase over 12 months of storage was also highest in controls relative to the PO > MH treatments. Increased levels of FFAs correspond to rancid development, unpleasant sensory attributes (e.g., soapy), and flavor development in cheese.…”

Physical, chemical and oxidative changes in raw peanuts: Effect of relative humidity

“…In addition, the PV in 80% RH exceeded the maximum limit of food rancidity (10 meq Kg −1 ) in the 240 days of storage. Almonds stored at 50% RH showed more stable storage stability than 60% (Parrish et al ., 2019).…”

“…The higher the RH in the external environment was, the more significant the rising trend was. By measuring chemical changes in almonds throughout the storage period, the researchers found that samples stored at 50% RH exhibited greater stability than those stored at 65% RH (Parrish et al ., 2019). Arachidonic acid, a small amount of SFA in peanuts, was significantly reduced during storage ( P < 0.05).…”

“…In this study, RH was also discussed as an important factor, and the changes in peanut protein during storage that were not involved in the previous study were studied. The moisture content and water activity ( A w ) of food materials are directly affected by the RH of the surrounding environment, which in turn affects the rate of lipid oxidation (Parrish et al ., 2019). The moisture content, physical damage, degree of lipid oxidation and aflatoxin levels in peanuts all changed significantly at different RH levels (Mutegi et al ., 2013).…”

Antioxidant activity assessment of Yingjisha sweet almond oil

“…Hence, it is of great interest in the extraction of oils from plants and exploring their antioxidant activities. Almonds ( Prunus amygdalus L.) are one of the most popular nuts, widely grows in temperate zones in most countries of the world and are often used as an ingredient in processed foods (Sang et al ., 2002; Matthäus et al ., 2018; Parrish et al ., 2019). In addition, almonds are rich in unsaturated fatty acids and bioactive substances, making them beneficial to human health, including anti‐cancer, anti‐tumour and antioxidant properties (Shi et al ., 2019; Banjanin et al ., 2020; Özcan et al ., 2020, 2021).…”