Effect of carboxymethyl cellulose/candelilla wax coating containing ascorbic acid on quality of walnut (Juglans regia L.) kernels |
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| Authors: | Dariusz Kowalczyk Emil Zięba Tomasz Skrzypek Barbara Baraniak |
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| Affiliation: | 1. Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin, Poland;2. Centre for Interdisciplinary Research, Confocal and Electron Microscopy Laboratory, John Paul II Catholic University of Lublin, Lublin, Poland |
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| Abstract: | Walnut kernels were coated with carboxymethyl cellulose (CMC)‐based emulsion with and without l ‐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. |
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| Keywords: | Ascorbic acid edible films lipid oxidation seed composition/quality walnuts |
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