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Hazelnut Storage at Controlled Conditions with Different Packaging Materials

2020-03Conference object Open access
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dc.contributor.authorCorreia, Paula
dc.contributor.authorFilipe, Ana
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2020-03-18T12:01:13Z
dc.date.available2020-03-18T12:01:13Z
dc.date.issued2020-03
dc.description.abstractThe nutritional and organoleptic quality of hazelnuts can be greatly influenced by storage conditions. The aim of this study was to evaluate the effect of vacuum packaging and raffia bags on the physicochemical characteristics of hazelnuts, both in shelled and unshelled (kernel) fruits when stored under controlled conditions of temperature (25ºC) and relative humidity (65%), simulating the average annual conditions of a tropical country. The following properties were evaluated: moisture, water activity (aw), color and fat oxidative stability, both in the initial sample and also after 6 and 12 months of storage. After 6 months, the gradual degradation of the shelled and without shell (kernel) hazelnuts stored in the raffia bags was clear and they were completely damaged at the end of 12 months of storage. There was a decrease in the initial values of water activity and moisture content (being 0.76 and 8.1% respectively) in the first 6 months of storage. The aw varied significantly after 6 months, between 0.60 and 0.71 in the samples packed in raffia. The moisture of vacuum packed fruits decreased from 6 to 12 months, reaching values between 4.3% and 4.8%. As far as color is concerned, there were generally no significant variations in the L *, a * and b* coordinates during storage in the hazelnut shell or kernel. Fat stability decreased over the shelf life, with a marked decrease in the first 6 months for hazelnuts in raffia bags and after 6 months for vacuum packed ones, with vacuum packed hazelnuts showing higher oxidative stability. From this study it can be concluded that vacuum packaging allows the best preservation of hazelnuts, with color being the least affected property. Both packaging and length of storage influence the quality of the hazelnuts.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCorreia PMR, Filipe AM, Ramalhosa E, Guiné R. (2020) Hazelnut Storage at Controlled Conditions with Different Packaging Materials. In Abstract book of 11th International Conference on Biotechnology and Food Science (ICBFS 2020) & 7th International Conference on Food Security and Nutrition (ICFSN 2020), Amsterdão, Holanda, pp. 38.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6241
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectHazelnutpt_PT
dc.subjectmoisturept_PT
dc.subjectconservationpt_PT
dc.subjectplasticpt_PT
dc.titleHazelnut Storage at Controlled Conditions with Different Packaging Materialspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceAmsterdão, Holandapt_PT
oaire.citation.title11th International Conference on Biotechnology and Food Science (ICBFS 2020)pt_PT
person.familyNameCorreia
person.familyNamede Pinho Ferreira Guiné
person.givenNamePaula
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0

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