In a nutshell: prospects and challenges on coatings for edible kernels |
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Authors: | Henriette Monteiro Cordeiro de Azeredo Caio Gomide Otoni Odilio Benedito Garrido de Assis Lucimara Aparecida Forato Rubens Bernardes-Filho |
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Affiliation: | 1. Empresa Brasileira de Pesquisa Agropecuária, Embrapa Agroindústria Tropical, R Dra Sara Mesquita, Fortaleza, Brazil;2. Empresa Brasileira de Pesquisa Agropecuária, Embrapa Instrumentação, São Carlos, Brazil |
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Abstract: | Edible kernels have been popular food items since ancient times. Although in-shell nuts are naturally protected and relatively shelf stable, convenience demands require their commercialization in shelled form. However, whereas shelled kernels are more convenient, they are more exposed to oxygen, and thus more susceptible to oxidative rancidity and loss of crunchiness, which negatively affect the product acceptability. In this review, we discuss the role of edible coatings in extending stability of edible kernels, which is an opportunity to be better explored by the industry. The discussion also includes the role of antioxidants in the context of active coatings. Finally, future prospects and research challenges are addressed. © 2019 Society of Chemical Industry |
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Keywords: | polysaccharides lipid oxidation active packaging sensory analysis edible packaging |
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