AN ATTEMPT TO APPLY A PULLULAN COATING TO REDUCE OXIDATIVE CHANGES AND MASS LOSS IN NUTS DURING STORAGE
 
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Pol. J. Food Nutr. Sci. 2008;58(1):79–84
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ABSTRACT
Samples of peanuts, hazelnuts and walnuts were covered with a pullulan coating prepared from 10% anhydrous solution of pullulan. The pullulan was obtained from a batch culture of a white mutant of Aureobasidium pullulans B-1. Over 90 days of nuts storage at a room temperature, analyses were carried out for changes in the acid and peroxide numbers of fat extracted from the nuts, as well as for changes in nut mass loss. The pullulan coating applied was found to exert a positive impact on the reduction of physicochemical changes occurring in the stored nuts. It inhibited processes of hydrolytic rancidity and oxidation of fat of the nuts. It had especially beneficial effect on walnuts, in which it inhibited the negative changes in lipids over the entire storage period. It was also observed that mass losses of the coated nuts were smaller and occurred in substantially shorter time span as compared to the uncoated nuts.
ISSN:1230-0322