Effect of Extracted Walnut Pomace Cake Edible Coating and Packaging Type on Quality Parameters of Walnut (<i>Juglans regia</i> L.) Kernels During Long Storage Periods

Pradeep Kumar; Lilla Szalóki-Dorkó; Beatrix Szabó-Nótin; Julianna Kereszturi; Judit Tormási; László Abrankó; István Dalmadi; Dóra Székely; Mónika Máté

doi:10.3390/app142210120

Applied Sciences (Nov 2024)

Effect of Extracted Walnut Pomace Cake Edible Coating and Packaging Type on Quality Parameters of Walnut (<i>Juglans regia</i> L.) Kernels During Long Storage Periods

Pradeep Kumar,
Lilla Szalóki-Dorkó,
Beatrix Szabó-Nótin,
Julianna Kereszturi,
Judit Tormási,
László Abrankó,
István Dalmadi,
Dóra Székely,
Mónika Máté

Affiliations

Pradeep Kumar: Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29-43 Villányi út, 1118 Budapest, Hungary
Lilla Szalóki-Dorkó: Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29-43 Villányi út, 1118 Budapest, Hungary
Beatrix Szabó-Nótin: Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29-43 Villányi út, 1118 Budapest, Hungary
Julianna Kereszturi: Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29-43 Villányi út, 1118 Budapest, Hungary
Judit Tormási: Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29-43 Villányi út, 1118 Budapest, Hungary
László Abrankó: Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29-43 Villányi út, 1118 Budapest, Hungary
István Dalmadi: Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 43-43 Ménesi út, 1118 Budapest, Hungary
Dóra Székely: MHKSZ—Association of Hungarian Deepfreezing and Canning Industry, 2 Haller utca, 1096 Budapest, Hungary
Mónika Máté: Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29-43 Villányi út, 1118 Budapest, Hungary

DOI: https://doi.org/10.3390/app142210120
Journal volume & issue: Vol. 14, no. 22
p. 10120

Abstract

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Walnuts are highly valued for their rich nutritional content, but their quality degrades during storage due to oxidation and other quality reducing processes. This study investigated the use of bioactive compounds extracted from walnut pomace, a by-product of walnut oil production, to develop an edible coating that extends the shelf life of ‘Milotai 10’ walnut kernels. Walnut kernels were stored for eight months in four different packaging materials (PE, PP, MPP, PLA) and three treatments were used (air or without treatment, nitrogen gas, and walnut pomace extract coating). The effects of these combinations on walnut quality parameters, including polyphenol content, vitamin E, fatty acids, peroxide value, and color, were analyzed. The results show that the combination of metallized polypropylene packaging under nitrogen treatment or with atmospheric air and walnut pomace extract (MPP-A-E+) best preserves walnut quality, making it a promising option for extending shelf-life.

Published in Applied Sciences

ISSN: 2076-3417 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Engineering (General). Civil engineering (General); Science: Biology (General); Science: Physics; Science: Chemistry
Website: http://www.mdpi.com/journal/applsci

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