Journal Journal

of Applied
Appl Journal of Applied Horticulture, 21(2): 136-139, 2019 Horticulture
DOI: https://doi.org/10.37855/jah.2019.v21i02.23 ISSN: 0972-1045

Interaction effects of natural antioxidants coating and various

packaging on walnut kernel during storage at 25 °C

R. Talebi Habashi*1, Sh. Zomorodi2, A.R. Talaie3 and S. Kalateh Jari1

1
Department of Horticultural, Science and Research Branch, Islamic Azad University, Tehran, 1477893855, Iran.
2
Agricultural Engineering Research Department, West Azarbaijan Agricultural and Natural Resources Research and
Education Center, Agricultural Research, Education and Extension Organization (AREEO), Urmia, 5716963963, Iran.
3
Department of Horticultural, University of Tehran, Tehran, 1417614418, Iran. *E-mail: [email protected].

Abstract
Increasing the walnut shelf life with non-synthetic materials is considered. The effect of edible coating and different packaging methods
on physicochemical properties of Persian walnut kernel during 120 days of storage at 25 °C temperature was evaluated. The treatments
were: C (control sample, uncoated), K (coated with 1 % chitosan) and K500 and K1000, coated with chitosan 1 % containing 500 and
1000 μL L-1 of thyme essential oil, respectively, and MP (Mass packaging), PP (packaging in Polypropylene bags) and AP (Active
packaging using sachets made by ascorbic acid, sodium bicarbonate and iron oxide). The color properties and oxidation of walnuts
have relationship together. The results showed that the amount of a* and b* values were in the following order: K1000> K500> K> C. At
the end of storage L* value of all samples decreased. Coated samples had less peroxide value and free fatty acid than control. Amount
of free fatty acid in the coated samples with mass packaging was less than 0.5 %. The moisture content of coated samples was more
than control samples, active packaging and PP packaging had minimum moisture fluctuations respectively, and control sample had
less amount of moisture.
Key words: Chitosan, packaging, coating, physicochemical properties, thyme essential oil, walnut

Introduction 2009). So discoloration during storage is expected. During

storage, oxidation process and changing of color depend on
Oil yielding crop plants are very important for the economic external conditions and important factors in determining the
growth of the agricultural sector. Walnut (Juglans regia L.) is quality of walnut for marketing (Vaidya et al., 2013). A clear,
one of the famous nuts because of edible kernel. During storage light yellowish-green color of walnut oil is desirable for many
condition, walnut undergoes a series of biochemical, physiological food applications, especially for salad dressings (Sze-Tao et al.,
and structural changes which make the kernels unpalatable to the
2000). One of the famous colour systems is CIE-Lab (Pathare et
consumer. Walnut kernel is a nutrient-rich food mainly because
al., 2013). Lightness (L*), greenness (a*) and yellowness (b*)
of its high biological-value proteins (low lysine/arginine ratio),
values were useful to determine the changing of peel color of
high levels of oil (60 g/100 g average polyunsaturated fatty acids,
walnut kernel and could be a useful replacement of subjective
PUFA) and antioxidants (phytosterols and polyphenols). Although
method of color charts (Kajuna et al., 1998).
fatty acids in walnuts are important from nutritional point of view,
higher amounts of PUFA may result in poorer quality resistance The most common oxidation indicator tests in nuts involve testing
and shorter shelf life of walnut products because of the presence the peroxide value (PV) and the amount of free fatty acids (FFA).
of unsaturated bonds. Important factors influence the quality
of walnuts during storage in the following order: temperature > Edible coatings such as chitosan forms a thin layer of barrier,
degree of O2 barrier > lighting conditions (Mexis et al., 2009). The against oxygen, moisture and protect the food from undesired
physical and chemical properties of pistachios packed in different chemical damage (Romanazzi et al., 2010). Since preventing the
gas conditions and high temperature have been associated with penetration of oxygen and moisture into the crop and trapping
the exacerbation of oxidation of pigments and fatty acids (Raii et metal ions are important features of chitosan; these characteristics
al., 2007). Lipid oxidation was prevented by using a packaging prevent the occurrence of adverse enzymatic and non-enzymatic
material with low oxygen penetrance or by storage of walnuts reactions that lead to color changes and oxidation in the product
in controlled atmospheres with low oxygen amount (Mate et al., (Chang et al., 2011).
1996). Thyme essential oil (TEO) contains high levels of phenolic
Walnut kernels are full of phenolic compounds (Qamar and compounds, such as thymol and carvacrol, and the main
Sultana, 2011). The reason for darkening of the walnut kernel component of its non-phenolic compounds is para-cymin, which
color can be oxidation of phenolic compounds. Oxygen would act as antioxidant agent (Ozcan and Chalchat, 2004). According to
be stimulated from a single state to a triple state that would Martinez et al. (2013), walnut oil kept in the dark warehouses and
be caused to oxidation of phenolic compounds (Mexis et al., at ambient temperature had a greater shelf life and a significant
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 Interaction effects of natural antioxidants coating and packaging on walnut kernel 137

reduction in lipid oxidation, if synthetic antioxidants are added L* is degree of lightness to darkness (Leahu et al., 2013).
into the oil.
The oil was extracted from the walnut kernels using a hexane
Although the use of edible films creates a barrier against oxygen, solvent without additional heat treatment (Vanhanen and Savage,
it does not mean that it is the complete replacement of synthetic 2006).
packaging materials, however secondary containment is required
For the chemical analysis, each group of walnuts was homogenized
to limit the migration of gases (Bourtoom, 2008).
thoroughly and then analyzed to determine the amount of protein
The shelf life of the products can be increased by removing by using the micro-Kjeldahl procedure, using 5.4 as conversion
oxygen from the package by oxygen absorbers and releasing factor, fat (as an extractable component in Soxhlet apparatus)
carbon dioxide, in this consideration, active packaging is one of and protein (as crude nitrogen x 6.25), ash (after drying at 105
the emerging and exciting fields in packaging technology of food °C, and carbonizing first at 250°C, then gradually ramping up the
industries products. Active packaging has been characterized as temperature to 600 °C overnight) (Leahu et al., 2013).
packaging, which changes the inside atmosphere of the packed
Peroxide value (PV) and moisture of the samples were determined
food (Ahvenainen, 2003).
according to the AOAC methods (AOAC, 1995). Free fatty
This study evaluates the correlations established between coating acids of the samples were determined according to the oleic acid
and packaging of walnuts in delaying oxidation process that lead percentage (Standard EN ISO 660).
to physicochemical changes during storage at 25 ºC.
Statistical analysis: A factorial method in the form of a complete
randomized design was used for the statistical design of the
Materials and methods present study. The results were analyzed using SPSS 20 statistical
Walnuts were purchased from the local market. Nuts were software.
cracked and shelled. The composition of the walnut kernels is
shown in Table 1. Chemicals used in this study were supplied by Results and discussion
Merck and AppliChem Companies. Active packaging’s sachets
The walnut samples on the 60th and 120th days of storage at
with ascorbic acid, sodium bicarbonate, iron powder in 1:1:1
25 °C showed changes in colour parameters. The changes in a*
ratio was prepared.
value are given in Fig. 1. As a result of the analysis of variance,
Table 1. Physico-chemical indicators of walnut kernels used in the the interaction effect of time of storage and coating treatments
analysis
on the a* value of walnut kernels during 120 d of storage were
Parameter Content significant (P<0.05). After 120 d storage; coated samples had
Carbohydrate ( %) 20.39±0.56 a significant decrease in a*, the least amount was observed in
70
Protein ( %) 15.07±0.65 C K K500 K1000
60
Total oil ( %) 59.14±0.66
50
Moisture ( %) 3.16±0.03
a * value

Ash ( %) 1.79±0.11 40
Mean values ± standard deviation over three replicates 30
Stages of the treatments: The chitosan solution (1 % w/v) was 20
prepared by dissolving chitosan powder in glacial acetic acid 1 %
10
(v/v) (Badawy and Rabea, 2011). Then the TEO (thyme essential
0
oil) was added at concentration of 500 and 1000 μL L-1 to the
1 60 120
solution. The walnut kernels were soaked in the coating solution Time of storag e(day)
for 60s. The treatments included: Control (uncoated) (C), coated Fig.1. Interaction effect of time of storage and coating treatments on a*
with chitosan (K), coated with chitosan containing 500 μL L-1 value of walnut ; C, Control, uncoated; K, coated with 1 % chitosan;
TEO (K500), and coated with chitosan containing 1000 μL L-1 TEO K500 and K1000, coated with 1 % chitosan containing 500 and 1000 μL L-1
TEO, respectively (P < 0.05).
(K1000). Then they were packed as following: Mass packaging
(M), Packaging in polypropylene bags (PP) and Active packaging coated samples with chitosan alone at 25 oC. The coated samples
(polypropylene bags containing sachets of ascorbic acid, sodium with 1000 (μL/L) TEO had the highest a* value. a* value of
bicarbonate and iron oxide) (A). coated samples was higher than control. The samples which have
tendency to the red spectrum will own the most suitable a* value.
Packets were stored for 120 d at 25±1 °C with 45 % relative
The changes in b* value during the storage are given in Fig. 2. As
humidity (environment temperature) and tested every 60 d.
a result of the analysis of variance, the interaction effect of time
Physicochemical analyses: The color coordinates were recorded of storage and coating treatments on b* value of walnuts during
on the surface of the walnut kernel using Hunter LAB colorimeter storage were significant (P<0.05). In all samples, during storage,
(model D65/10). Two measurements were taken for each walnut the b* value was significantly reduced. In walnuts, decline in
kernel at two different places, and average value was recorded. a* and b* value results appearance of a pale green-yellow color
The color parameters corresponding to the uniform color space spectrum, developed during storage at different temperatures
CIELAB were obtained directly from the apparatus. a* is degree and walnut loose color intensity (Leahu et al., 2016). A decline
of redness to greenness, b* is degree of yellowness to blueness, in b* value was reported in the color of pectin-coated peaches
Journal of Applied Horticulture (www.horticultureresearch.net)
138 Interaction effects of natural antioxidants coating and packaging on walnut kernel

200 of storage and coating treatments was as significant as interaction

C K K500 effect of time of storage and kind of packaging on moisture of
K1000 150 walnut after 120 d (P<0.05). After 120 days of storage at 25
°C, the highest humidity was related to coated samples, and the
100 lowest moisture content was related to mass packing (Fig. 3). At

b* value
the end of storage, the moisture content of coated samples was
50 measured between 2.23- 2.38 %, and the moisture content of
samples which were packed in PP and active packaging was 2.14
0 and 2.92 %, respectively which is within the acceptable range
120 60 1 for walnut kernels (2-6 %) (Jensen et al., 2001). Vanhanen and
-50 Savage (2006) found that walnut flour can be stored in plastic
Time of storag e (day) bags for 26 weeks at temperatures below 23 °C without major
Fig. 2. Interaction effect of time of storage and coating treatments on changes in moisture content. The main task of food packaging
b* value of walnut; C, Control, uncoated; K, coated with 1 % chitosan;
K500 and K1000, coated with 1 % chitosan containing 500 and 1000 μL is often the prevention or reduction of the exchange of moisture
L-1 TEO, respectively; (P < 0.05). between the food and the surrounding atmosphere, so the amount
Table 2. Effect of time of storage on L* value of walnut kernels of water vapor permeability factor in the film used in packaging
should be as low as possible (Gontard et al., 2007).
L* value
1 (day) 60 (day) 120 (day) The initial Peroxide Value (PV) in the walnut was about 0.04
68.90±0.03A 69.07±0.73A 61.30±0.33B meq/kg (Fig. 4). Interaction effect of time of storage and coating
Superscript upper letters (A-B) beside mean values in columns show treatments on peroxide value during storage were significant
the difference in Duncan’s multiple range test (P < 0.05). Standard 8
Error Mean=1.84. C K K500 K1000
Peroxid index value (meq/gr oil)

(Maftoonazad et al., 2008). A reduction in the color properties of 6 a

avocado fruit was reported when covered with methyl cellulose
b b b
(Maftoonazad et al., 2005). 4 c
Variations in L* value during the storage are given in Table 2. d
The L* value of samples kept at 25 °C showed a significant 2 d d
decrease. The decreased L* value at the end of the storage ee e e
resulted in reduction of walnut transparency. Walnuts packed 0
1 60 120
with oxygen adsorbent at 4 and 21 °C during 12 months showed
-2 Time of storag e(day)
color variations by increasing of temperature and light that
Fig. 4. Interaction effect of time of storage and coating treatments on
caused increase in a* and b* and decrease in L* values (Mexis peroxide value of walnut ; C, Control, uncoated; K, coated with 1 %
et al., 2009). The acceptable value of the L* for the walnut color chitosan; K500 and K1000, coated with 1 % chitosan containing 500 and
was above 40 (Hill et al., 1997). During storage, along with 1000 μL L-1 TEO, respectively; (P < 0.05).
decrease in the L* value, the amount of darkness in the kernels (P<0.05). The peroxide index indicates the oxidation degree
was increased. In this experiment, samples kept at 25 °C were of lipids by means of oxygen, temperature and light action
acceptable. The positive values of the index L* highlight the (Avramiuc, 2009). During the storage, the amount of peroxide
brightness of the product, low values of the index a* indicate that increased so coated samples stored at 25 °C had less peroxide
the product has a greenish color and negative values of the index than control. There wasn’t any significant difference between
b* indicate yellow coloring. coating treatments.
Moisture is one of the important factors of the quality of nuts. As In walnut, the oleic fatty acid content is an index for the
a result of the analysis of variance, the interaction effect of time measurement of free fatty acids. The effect of time of storage
9 and coating treatments and packaging on free fatty acid of walnut
C K K5 00 K1 000
8
7 M PP A
7 a A B
b 6
6 b a a a
Mo isture (%)

5
Moisture (%)

5 b
4 c
4 c c
d
c
3 cd eb
cd cd cd 2 e e
2 c
1
1
0 0
1 60 12 0 1 60 120
Time of stor age( day) Time of storag e(day)
Fig. 3. Interaction effect of time of storage and coating treatments (A); Interaction effect of time of storage and kind of packaging on
moisture of walnut (B); C, Control, uncoated; K, coated with 1 % chitosan; K500 and K1000, coated with 1 % chitosan containing 500 and
1000 μL L-1 TEO, respectively, M, PP and A, mass packaging, Packaging in polypropylene bags and Active packaging, respectively; Mean
values with the same letter are not significantly different at Duncan’s multiple range test (P < 0.05).
Journal of Applied Horticulture (www.horticultureresearch.net)
 Interaction effects of natural antioxidants coating and packaging on walnut kernel 139

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