Evaluation of New Storage Techniques to Increase Shelf Life of Roasted Pistachio (original) (raw)
Related papers
American-Eurasian Journal of Agricultural and Environmental Science, 2007
The influence of packaging system on stability during storage of raw dried pistachio nuts was studied. The pistachio nuts were packed in plastic multilayer pouches (PS/EVOH/PE) at different conditions (atmosphere, vacuum and oxygen scavenger). Accelerated Shelf Life Testing (ASLT) method was used for evaluation the storage of pistachio at 20, 35 and 50 °C. Samples were analyzed at 4, 8, 12 weeks by using of split-plot design. To follow the oxidation profile, the formation of volatile oxidized products (Hexanal) was determined by GC-MS. Results showed that the formation of hexanal under all conditions was significant (p<0.05) and the oxidative process could be quantitatively controlled by decreasing the oxygen concentration surrounding raw dried pistachio nuts by the using of packaging systems. Pistachio nuts stored in oxygen scavenger system had a lower hexanal amount than both of vacuum and atmospheric systems.
Journal of Food and Dairy Sciences, 2012
Consumption of nut kernels has shown an upward trend due to people's increasing tendency to eat healthy snacks. Pistachio (Pistacia vera L.) is one of the most famous nut trees in the world. The aim of the study is to asses' nutritive value, fatty acid, chemical and sensory parameters, total aflatoxins & aflatoxin B1, and microbiological counts changes after long term storage in freezer (-18±1 C). Twenty samples of pistachio (raw, unpacked) were collected from the local markets in Egypt. They were subjected to chemical, aflatoxins and microbiological analyses. It was found that pistachio nuts become rancid and not safe to be consumed. It was found that fatty acids profile changed after prolonged storage, where saturated fatty acids increased from 5.77% to 13.57% (+2.35 times), and the unsaturated fatty acids decreased from 47.61% to 41.98% (-11.82%). The most decrease was noticed in unsaturated linoleic acid (-57.84 relative % and-50.20 fats %). Also peroxide value increased. The pistachios nuts after two years of storage at freezing condition were shrinking (moisture content decreased from 5.18% to 4.5%, i.e.-13.13% decreases) resulting in raising the level of relative humidity around the nuts which leads to activation of AFs production. The microbial counts were sharply reduced after long term freezing storage application at refrigerator freezer for 2 years at (-18±1 °C). Staphylococcus aureus was not found in all the pistachio samples. This study has confirmed that prolonged storage render pistachio nuts are a suitable target for deterioration and aflatoxins accumulation, in spite of the reduction of microbial counts was considerable. So prolonged storage must be avoided to reduce deterioration and the threat to human health can be minimized.
Modified atmosphere packaging (MAP) was used to increase the shelf life of fresh in hull pistachio nuts (Pistacia vera L.), meeting the market demand for fresh high quality products. Fresh in hull pistachio nuts were stored at 5°C and three different gaseous conditions including 10% O2, 20% CO2 and 70% N2 (MAP1), 100% CO2 (MAP2) and ambient atmosphere for 42 days. The samples of 300 g of pistachio nuts were packaged in sealed high barrier poly propylene (PP) bags (26×20 cm). The permeability of films for CO2 was 3910 cm 3 /m2 dbar at 23°C and 50% RH. The thickness and the surface of the used films were 2.00 mm and 78.90 cm 2 , respectively. External appearance, weight loss, firmness and color attributes and microbial growth were investigated at regular intervals throughout the storage period. Significant differences were found between packaged and unpackaged fresh in hull pistachio nuts in the most of parameters considered. The firmness in the nuts decreased markedly in control samp...
The effect of the different packaging and storage conditions on the quality of pistachio nut paste
Journal of Food Engineering, 2007
Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was investigated. The effect of packaging conditions (vacuum or air packaging), storage temperature (25°C,-18°C) and storage time (0, 1, 2, 3 and 4 months) on chemical (free fatty acids, acid value, peroxide value), physical (moisture content and color indexes of L * , a * and b *), and sensory (odor, taste, color, texture and overall acceptance) characteristics were studied. The results revealed that the peroxide value, acid value and free fatty acids in frozen and vacuum containers were lower than those packed without vacuum at room temperature. The results of sensory evaluation indicated a significant difference (p< 0.05) in samples.The best quality characteristics in terms of odor, taste, and overall acceptance belonged to the pistachio powder packed in vacuum and frozen conditions; however, in terms of texture , the containers packed and stored in ambient conditions showed better results. In all cases, the quality of pistachio powder decreased during the storage period. There was no significant difference between samples in moisture content, color indices of L*, a*, b* and sensory evaluation of color. It was generally found that packaging under vacuum and freezing could increase the shelf life of pistachio powder.
Modified atmosphere packaging (MAP) was used to increase the shelf life of fresh in hull pistachio nuts (Pistacia vera L.), meeting the market demand for fresh high quality products. Fresh in hull pistachio nuts were stored at 5°C and three different gaseous conditions including 10% O 2 , 20% CO 2 and 70% N 2 (MAP1), 100% CO 2 (MAP2) and ambient atmosphere for 42 days. The samples of 300 g of pistachio nuts were packaged in sealed high barrier poly propylene (PP) bags (26×20 cm). The permeability of films for CO 2 was 3910 cm 3 /m 2 dbar at 23°C and 50% RH. The thickness and the surface of the used films were 2.00 mm and 78.90 cm 2 , respectively. External appearance, weight loss, firmness and color attributes and microbial growth were investigated at regular intervals throughout the storage period. Significant differences were found between packaged and unpackaged fresh in hull pistachio nuts in the most of parameters considered. The firmness in the nuts decreased markedly in control samples. This trend was also observed in the nuts stored under 10% O 2 , 20% CO 2 and 70% N 2 . However, the firmness in those nuts stored in 100% CO 2 increased. On the other hand weight loss was quite slighter in the samples stored at MAP comparing to the control ones (p<0.01). MAP had a significant effect (p<0.01) on the storage time, with the external appearance being the limiting factor for shelf-life of pistachio nuts. Storage in 100% CO 2 and 5°C showed the best results among the treatments in terms of retaining physical properties and sensory attributes, increasing the health and extending the shelf-life of fresh in hull pistachio nuts.
Physical and Sensory Changes in Pistachio Nuts as Affected by Roasting Temperature and Storage
2008
The effect of roasting temperature and storage period on the moisture, texture and sensory attributes of pistachio nuts were investigated. Pistachio nuts were salted and roasted with conventional method at 90, 120 and 150°C for 30 min. The changes of moisture, textural properties including hardness, fracture force and firmness as a sensory attribute of salted roasted pistachio nuts were determined during 3 months of storage. In order to analyze results, Pearson correlation method, response surface methodology (RSM) and least mean square regression were used. The textural properties were correlated with sensory attributes, RSM was used to predict the effects of roasting temperature and storage on textural properties and the first-order model was used to describe textural changes at different roasting temperatures during storage period. Firmness as well as hardness and fracture force increased with the storage time. Furthermore, during the storage period, the moisture content of roast...
Storage stability of whole-split pistachio nuts ( Pistachia vera L.) at various conditions
Food Chemistry, 1999
Oil characteristics and chemical composition of whole-split pistachio nuts (Pistachia vera L.) were determined. Storage stability of the nuts was examined on the samples stored in modi®ed atmosphere (2% air, 98% CO 2), air at the monolayer value at 10, 20, 30 C, and at ambient conditions. Most oxidation was observed under ambient storage conditions. CO 2 improved the storage stability especially at low temperatures. From the reaction rate constants of peroxide formation, it was revealed that as temperature increased, the ratio of rate constants (air/CO 2) approached to 1 which means that no signi®cant dierence existed between air and CO 2 storages at 30 C. The oxidation activation energies were 8.33 and 13.39 kcal/mol under air and CO 2 storage, respectively.
Effect of Freezing and Vacuum Packaging on Quality Properties of Pistachio Powder During Storage
2018
Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was investigated. The effect of packaging conditions (vacuum or air packaging), storage temperature (25°C, -18°C) and storage time (0, 1, 2, 3 and 4 months) on chemical (free fatty acids, acid value, peroxide value), physical (moisture content and color indexes of L*, a* and b*), and sensory (odor, taste, color, texture and overall acceptance) characteristics were studied. The results revealed that the peroxide value, acid value and free fatty acids in frozen and vacuum containers were lower than those packed without vacuum at room temperature. The results of sensory evaluation indicated a significant...
Journal of Food Processing and Preservation, 2019
The present study investigated the effect of gelatin coating (GL) containing ascorbic acid (AA:10 g/L) and/or propyl gallate (PG:0.1 g/L) on the chemical (peroxide value (PV); anisidine value (AnV) and free fatty acid (FFA)), instrumental texture (Hardness), and the sensory properties (texture, rancidity, taste, color, and overall acceptability) of roasted pistachio nuts during 3 months of storage at 20, 35, and 50°C. The relationship between PV, AnV, FFA, and rancidity taste beside instrumental hardness and sensory texture were assessed by Pearson's correlation coefficient. Pistachio nuts were treated with five formulations: control, AA + PG, GL + PG, GL + AA, and GL + AA + PG. The antioxidative activity of the GL was more effective at the lower temperature. Instrumental hardness of gelatin-coated samples was significantly (p < 0.05) higher than other samples at 20 and 35°C. Instrumental hardness in control samples increased, while samples with gelatin coating showed a decreasing trend. Gelatin-antioxidant coatings didn't affect the total acceptance of samples but provided protection against lipid oxidation. Positive and powerful correlation (R > 0.9) was found between sensory and chemical and textural properties. Practical applications The use of thin gelatin edible coating containing AA and/or PG, as a natural and economical secondary package, show a good potential for reducing the rate of lipid oxidation and subsequently increasing the shelf life of roasted pistachio nuts, especially at room temperature. How to cite this article: Khoshnoudi-Nia S, Sedaghat N. Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage.