Improving walnuts’ preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein‐based edible coating

Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein‐based coating, obtained from walnut oil cake residue, can help to increase the shelf life of walnuts. The...

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Veröffentlicht in:	Journal of food science 2020-10, Vol.85 (10), p.3043-3051
Hauptverfasser:	Grosso, Antonella L., Riveros, Cecilia, Asensio, Claudia M., Grosso, Nelson R., Nepote, Valeria
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptance tests Allergens Anisidine Antioxidants Antioxidants - analysis Butylated hydroxytoluene Butylated Hydroxytoluene - analysis Coating Coatings conservation Edible Films Fatty acids Flavor Flavors Food Food contamination Food industry gamma-Tocopherol - analysis Hexanal Humans Juglans - chemistry Juglans regia L Kernels Nuts - chemistry Oil cake Oils & fats oxidation Peroxide Phenolic compounds Phenols Phenols - chemistry Plant Extracts - analysis Pollution prevention Polyphenols Polyphenols - analysis Polyunsaturated fatty acids Preservation Preservatives proteic coating Proteins Quality management Residues Sensory evaluation Sensory properties Shelf life Taste Tocopherol Walnuts
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