Walnut paste: oxidative stability and effect of grape skin extract addition

Dordoni, Roberta; Cantaboni, Silvia; Spigno, Giorgia

doi:10.1016/j.heliyon.2019.e02506

Cited by 14 publications

(8 citation statements)

References 32 publications

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“…The difference in FFA content of our walnut paste and the values reported in the previously mentioned study can be linked to the low moisture contents of kernels, thus the lipase activity for FFA formation is limited. Our results are in agreement with the data obtained for the walnut paste (with no addition) accelerated storage study reported by Dordoni et al (2019). On the other hand, Pourfarza et al ( 2020) showed a different behavior of lipids in the case of hazelnut butter production, mentioning a simultaneous increasing trend for both FFA and PV during storage (Pourfarzad & Shokouhi Kisomi, 2020).…”

Section: Oxidative Stabilitysupporting

confidence: 93%

“…In our study the total phenolic content of walnut paste was higher, probably due to the intake of phenolic substances from cocoa, which can reach values up to 106.77 mg GAE/g (Borja Fajardo et al, 2022), and chocolate. In the same context, Dordoni et al (2019) reported a total phenolic content of walnut paste (with no addition) of 406.9 mg GAE/100 g that showed an upward trend to 465.79 mg GAE/100 g in the 9th day of storage at 60 °C when simulating 2 years storage at 20 °C (Dordoni et al, 2019).…”

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 94%

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Walnut Paste: A Healthy Alternative for Nutella Consumers

Covaliov¹,

Siminiuc²,

POPOVICI³

2023

EPHELS

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Nutella is the best-selling chocolate and hazelnut spread in the world. It is known that the main ingredients of Nutella are sugar (55%) palm oil (23%), hazelnuts (14%), cocoa solids and skimmed milk (8%). Currently, worldwide, there is a tendency to make healthier food choices, and the sugar and palm oil from Nutella’s formulation are ingredients blamed for causing certain health disorders (obesity, cardiovascular diseases and diabetes). In this order, the purpose of the research was to develop the technology for obtaining walnut paste, since walnuts have proven prophylactic properties, with a low sugar content and without palm oil. The quality of the elaborated walnut paste was determined and monitored during the shelf life in terms of oxidative stability (Acidity index (FFA) and Peroxide value (PV)), total phenols content, antioxidant activity and rheology. The obtained results demonstrated that during 4 months of storage the acidity index of the walnut paste did not register significant changes, reaching maximum values of 0.17±0,01 (Oleic g/100 g), while the peroxide values evolved up to 2.22±0,03 meq/kg oil. The slow evolution of the oxidative parameters can be due to the phenolic compounds in walnut paste that recorded a value of 47.2±0,36 mg GAE/g with an antioxidant activity (DPPH free radical scavenging) of 70±1,02 %. Concerning sensory characteristics, the walnut paste samples were positively appreciated in comparison with Nutella and no significant quality difference was observed after storage for 4 months.

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Section: Oxidative Stabilitysupporting

confidence: 93%

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 94%

Walnut Paste: A Healthy Alternative for Nutella Consumers

Covaliov¹,

Siminiuc²,

POPOVICI³

2023

EPHELS

View full text Add to dashboard Cite

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“…It is known that phenolics on the pellicle have a protective role in oxidation reactions 25,26 . The amount of phenolics decreases as the oxidation reactions proceed 27 . Decrease in phenolics can cause a decrease in resistance against lipid oxidation with a concurrent darkening of the pellicle of the kernel.…”

mentioning

confidence: 99%

Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions

Yıldız

Karaca

2021

J. Oleo Sci.

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“…On the other hand, no significant difference ( p > .05) was found between P CD and P ICD30 . There is a positive correlation between peroxide values and conjugated diene values (Ding et al, 2018; Dordoni et al, 2019; Marmesat et al, 2009). A similar trend in the relation between the conjugated dienes and peroxide values of walnut samples was observed in this study.…”

Section: Resultsmentioning

confidence: 99%

Energy and exergy analysis of the temperature and relative humidity controlled infrared convective walnut drying

Dolgun

Aktaş

Emlek

et al. 2022

Food Processing Preservation

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In this study, energy and exergy analyses of the closed‐cycle infrared (IR) convective walnut drying were performed. The effects of the combined heat transfer, product–source distance, and temperature–relative humidity (RH) control on the food quality of walnuts and performance were investigated. Experiments were conducted with and without an IR lamp. The temperature and RH of the drying air were set at 40°C and 20%, respectively. The distance between the product and the IR source was changed to 20 cm and 30 cm. The coefficient of performance values of the whole system changed between 1.56 and 2.34. Exergy efficiencies varied between 60.81% and 88.19% without IR and 72.73%–78.54% with IR. Energy and time savings increased by 14.7% and 26.1%, respectively, with using IR at a 20 cm distance compared with the convective system. The fatty acid composition of walnut samples and chemical properties of walnut samples such as total phenolic content, oil, ash, color, antioxidant activity, peroxide values, free fatty acid, conjugated trienes, conjugated dienes, saponification value, and iodine number parameters were analyzed. Food analysis results of all dried walnuts were in the acceptable range. As a result, energy and time savings were achieved with the desired food quality. Novelty impact statement This application makes it possible to achieve the desired conditions with less energy. In this study, the effects of heat transfer mechanisms, the effect of using two mechanisms together, and the effects of the variables within each mechanism on the drying of walnuts were investigated. It has been observed that the addition of an infrared heat source with the right and suitable application shortens the drying time as well as saves energy. As a result of the food quality analysis, it was determined that all products dried without deteriorating the food quality. The closed‐cycle intermittent infrared convective drying system is recommended for industrial use.

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Walnut paste: oxidative stability and effect of grape skin extract addition

Cited by 14 publications

References 32 publications

Walnut Paste: A Healthy Alternative for Nutella Consumers

Walnut Paste: A Healthy Alternative for Nutella Consumers

Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions

Energy and exergy analysis of the temperature and relative humidity controlled infrared convective walnut drying

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