Effect of carboxymethyl cellulose/candelilla wax coating containing ascorbic acid on quality of walnut (Juglans regia L.) kernels. (26th April 2017)

• Record Type: Journal Article
• Authors: Kowalczyk, Dariusz; Zięba, Emil; Skrzypek, Tomasz; Baraniak, Barbara
• Is Part Of: International journal of food science & technology. Volume 52:Number 6(2017)
• Page Start: 1425
• Page End: 1431
• Publication Date: 2017-04-26
• Subjects: Ascorbic acid -- edible films -- lipid oxidation -- seed composition/quality -- walnuts; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13420
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Walnut kernels were coated with carboxymethyl cellulose (CMC)‐based emulsion with and withoutl ‐ascorbic acid (AA). The thickness of the coatings formed on the walnuts ranged from 12 to 360 μm. The results obtained from the thiobarbituric acid‐reactive substance analysis showed that the coating retarded lipid oxidation in walnuts during long‐term storage. The antioxidative action of the CMC‐based coating was not enhanced by incorporation of AA. On the other hand, the coating with AA slightly delayed hydrolytic rancidity of walnuts. More smooth and homogenous surface of walnuts coated with AA led to higher gloss. The acidifying/reductive action of AA lightened the colour of walnuts. Coating (dipping and drying) resulted in partial loss of aromaticity of walnuts. Abstract : The components of edible emulsion coatings. SEM images showing cross‐sections of walnuts. From top to bottom: uncoated, CMC‐CnW‐ and CMC‐CnW‐AA‐coated. The presentation of main results. Comparison of visual appearance of CMC‐CnW‐ (left) and CMC‐CnW‐AA‐coated walnuts (right).