Evaluation of the active ingredients of green walnut husks in prolonging the shelf life of table cream compared to artificial antioxidants

Abstract

The study was conducted in the laboratories of the Department of Food Sciences at the College of Agriculture and Forestry, University of Mosul - with the aim of using green walnut husk extracts to prolong the shelf life of table cream, with addition rates (zero, 100 ppm, 200 ppm) in addition to comparison with the industrial antioxidant BHT (Butylated hydroxytoluene). with an addition rate (100-200 ppm) and a comparison sample without addition. Refrigerated storage of cream at 5 ± 1°C for a storage period of (1, 7, 14) days. The results of extracts from green walnut husks to cream stored in cold storage at addition rates of 100 and 200 ppm improved the chemical properties of the cream as it reduced the peroxide number and acidity number. This effect increased with the increase in the added concentration compared to the standard sample and the sample to which BHT was added. Adding green walnut husk extracts in the proportions mentioned previously limited the activity of total microorganisms and lipolytic and proteolytic bacteria in the cream during the storage period compared with the samples to which BHT was added and the standard sample. The best sensory evaluation was obtained for samples to which green walnut husk extracts were added during refrigerated storage compared to the standard sample and the sample to which they were added.

Keywords

• walnut husks
• antioxidants
• table cream
• sensory evaluation
• peroxide number