California almond shelf life: lipid deterioration during storage

Journal of Food Science
Xiangyang LinRoger Ruan

Abstract

The effects of storage conditions on the lipid deterioration in California almond nuts and sliced were studied. Natural whole almonds with or without polyethylene (PE) packaging and blanched whole almonds and sliced with PE packaging were stored in 10 different storage conditions which were combinations of different temperatures and relative humidity levels. The peroxide values (PVs), iodine values (IVs), and free fatty acids (FFAs) were monitored during the storage. The PVs in the natural samples did not change noticeably whereas the blanched samples changed greatly, indicating that skins may have played a significant role. The IVs decreased slightly in the 1st 150 d of storage and then leveled off. The slightly faster changes in IVs in the blanched samples coincided with the greater changes in PVs in the blanched samples. The natural samples exhibited much higher FFA levels than the blanched samples after storage. In general, FFA increased with increasing storage time, temperature, and humidity. Highest levels of FFA were observed in the samples stored at high temperature and high humidity. The results reported in this article provide useful information that almond producers and processors could use to develop their storage a...Continue Reading

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Citations

Mar 10, 2015·Critical Reviews in Food Science and Nutrition·Sonia CalligarisMaria Cristina Nicoli
Sep 20, 2016·International Journal of Food Science & Technology·Myriam Marie-Louise GrundyPeter Rory Ellis
Mar 14, 2017·Journal of Agricultural and Food Chemistry·Lillian M FranklinAlyson E Mitchell
Sep 24, 2015·Nutrients·Richard Hoffman, Mariette Gerber
Jul 3, 2020·Journal of the Science of Food and Agriculture·Kathleen K LuoAlyson E Mitchell
May 28, 2020·Macromolecular Rapid Communications·Max WestonRona Chandrawati
Feb 8, 2019·Journal of Food Science and Technology·Dilek Ciftci, Sibel Ozilgen
Feb 23, 2017·International Journal of Food Microbiology·Chandrasekar VenkitasamyZhongli Pan
May 7, 2021·Journal of Oleo Science·Aysun Yurdunuseven Yıldız, Hakan Karaca
Jun 1, 2021·Comprehensive Reviews in Food Science and Food Safety·Mounir OuzirKhalid Taghzouti
Jul 31, 2021·Journal of the Science of Food and Agriculture·Kathleen K LuoAlyson E Mitchell
Feb 15, 2019·Journal of Agricultural and Food Chemistry·Lillian M Franklin, Alyson E Mitchell

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