Rancidity in Almonds: Shelf Life Studies

Harris, N. E.; Westcott, Donald E; Henick, A. S.

doi:10.1111/j.1365-2621.1972.tb03679.x

Cited by 27 publications

(25 citation statements)

References 2 publications

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“…Most frequently acceleration of ageing is induced by storing seeds at high temperatures and humidity (typically 40-45 °C and 100% RH) (3). Almond seeds age rapidly during storage at high humidity, but are unaffected by high temperatures (26). Experiments conducted on almond seeds stored at room temperature and in dry conditions (data not reported here) demonstrated that no chemical differences were detectable before 12 month ageing, but accelerated ageing in our experiments induced the development of lipid peroxidation and thus it is possible that it occurs in partially hydrated (i.e.…”

Section: Discussionmentioning

confidence: 48%

Analysis of Factors Influencing Lipid Oxidation of Almond Seeds during Accelerated Ageing

Zacheo¹,

Cappello²,

Perrone³

et al. 1998

LWT - Food Science and Technology

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Section: Discussionmentioning

confidence: 48%

Analysis of Factors Influencing Lipid Oxidation of Almond Seeds during Accelerated Ageing

Zacheo¹,

Cappello²,

Perrone³

et al. 1998

LWT - Food Science and Technology

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“…Therefore, we believe that FFA contributed little to the peroxides in almonds through FFA oxidation mechanism. Therefore, FFA alone is not a reliable indicator of rancidity (Harris and others 1972). The skins were very effective in preventing FFAs from further oxidation.…”

Section: Discussionmentioning

confidence: 99%

California Almond Shelf Life: Lipid Deterioration During Storage

Lin¹,

Wu²,

Rong-bi³

et al. 2012

Journal of Food Science

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“…Edible coatings have been used to decrease rancidity of kernels, by providing a barrier to oxygen and moisture, and to improve appearance by adding gloss. Zein coatings extended the shelf-life and reduced rancidity of kernels and nut clusters in chocolate bars (Cosler, 1957(Cosler, , 1958a(Cosler, , 1958b), but did not reduce rancidity of almonds in chocolate confectionery products (Harris, et al, 1972). Caseinate and gelatin coatings limited oxidative rancidity and prevented sticking of nuts in bakery items (Durst, 1967).…”

mentioning

confidence: 99%

Use of Edible Coating to Preserve Pecans at Room Temperature

Baldwin¹,

Wood²

2006

HortSci

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Unsaturated fatty acid oxidation results in rancid off-flavors in pecan [Carya illinoinensis(Wangenh.) K. Koch] kernels, which shortens shelf life under ambient conditions. For this reason kernels are stored under costly refrigeration. Edible coatings [hydroxypropyl cellulose (HPC) and carboxymethyl cellulose (CMC), plus various additives] were used to restrict oxygen contact with kernel associated fats by acting as a barrier to gas exchange. Fresh pecans were acquired from orchards, air-dried, shelled, and treated with various coating formulations. The kernels were then drained, dried, and stored several months in open air or perforated zip-lock plastic bags at 20 to 25 °C and periodically evaluated by 18 to 20 sensory panelists using a 9-point hedonic scale for appearance, shine, off-flavor or overall flavor, and texture. Coated kernels generally scored lower for off-flavor, and higher for overall flavor. Preliminary coatings resulted in a less preferred appearance, but modifications to formulations of subsequent coatings resulted in either improved appearance or had no effect on appearance of kernels compared with uncoated control. Coatings with CMC imparted a shine to coated kernels, but did not generally affect texture. Hexanal accumulation, a good indicator of rancidity, of the homogenate of kernels stored at ambient temperatures for 5 and 9 months was lower in kernels coated with CMC than in the uncoated control, with CMC coatings including α-tocopherol being most effective. Thus, CMC-based coatings exhibit potential for extending the shelf life of pecan kernels.

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Rancidity in Almonds: Shelf Life Studies

Cited by 27 publications

References 2 publications

Analysis of Factors Influencing Lipid Oxidation of Almond Seeds during Accelerated Ageing

Analysis of Factors Influencing Lipid Oxidation of Almond Seeds during Accelerated Ageing

California Almond Shelf Life: Lipid Deterioration During Storage

Use of Edible Coating to Preserve Pecans at Room Temperature

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