Research and Innovation in Food Science and Technology

The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life

Document Type : Original Paper

Authors

1 Researcher, Kerman Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education, and Extension Organization (AREEO), Kerman, Iran

2 Associate Professor, Food Engineering and Post-Harvest Technology Research Department, Agricultural Engineering Research Institute (ARRI), Agricultural Research, Education, and Extension Organization (AREEO), Karaj, Iran

Abstract

Walnuts with essential and unsaturated fatty acids from omega-3 group, are considered as one of the most important dried fruits with nutritional value. Genotypes 25 and 29 (superior walnut genotypes) were selected to investigate the effect of modified atmosphere packaging on the beneficial compounds of their kernels oil. Walnut kernels were packaged under modified atmospheric conditions into a 90-µm metalized plastic. After the oil cold extraction and purification of walnut kernels, the quantitative and qualitative composition of fatty acids was measured. The percent of fatty acids, aflatoxin content, peroxide index, iodine value, acidity and sensory evaluation of samples were determined in the 0-day and during one year storage. The results showed that the unsaturated fatty acids content are predominant in walnut kernels oil, and the linoleic acid is the dominating fatty acid. The saturated fatty acids content was less than 10%. The aflatoxin content of genotypes 25 and 29 were measured 0 and 5 ppb, respectively. The moisture content and the peroxide value were determined 1.55-4.32% and 0.48-4.65 meqO2/kg, respectively. The highest level of acidity was observed in the 25 genotypes. The peroxide index, titratable acidity, and weight loss increased with the increasing of storage time, while the iodine value decreased. Totally, the packaged genotype 25 in the PA/PE/PA/PE/Aluminum foil films under modified atmospheric containing 5-6% O2, 15% CO2 and 79-80% N2 is recommended due to the high quality of chemical and organoleptic properties and the lack of aflatoxin in the walnuts kernel.

Keywords

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Research and Innovation in Food Science and Technology
Volume 8, Issue 4
February 2020
Pages 357-368
  • Receive Date: 12 November 2018
  • Revise Date: 07 September 2019
  • Accept Date: 15 September 2019