Browning inhibition and shelf life of packaged air‐dried chestnut kernels

Author:

Yu Wenjie1,Wang Yi1,Liu Yongguo2,Wu Yanwen3,Ouyang Jie1ORCID

Affiliation:

1. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China

2. Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University (BTBU) Beijing China

3. Institute of Analysis and Testing Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis) Beijing China

Abstract

AbstractAir‐dried chestnut is a traditional snack in northern China, but no standardized quality control methods or commercial products are available. The browning of air‐dried chestnut kernels was inhibited by the combined use of 1.5% EDTA‐2Na, 1% pullulan, and 1% l‐cysteine. The air‐dried chestnut kernels were packed in three different bags (PB1, polyethylene (PE); PB2, polyamide resin (PA)/PE; and PB3, polyethylene terephthalate/PA/aluminum foil/PE), and stored at 4°C, 25°C, and 35°C, respectively. With increased storage time, the degree of browning, weight loss, and hardness increased, while the antioxidant activity and respiration rate decreased. The shelf life (SL) of packaged air‐dried chestnut kernels in different storage conditions was predicted by the Arrhenius equation, and the longest predicted shelf‐lives at 4°C, 25°C, and 35°C were 105.3 days (PB2), 19.5 days (PB3), and 10.8 days (PB1), respectively. The results provide guidance for inhibiting the browning of packaged air‐dried chestnut kernels and prolonging their SL during production and consumption.Practical applicationsAir‐dried chestnut has a crisp and sweet taste and low digestibility of starch, however, it has not been industrially processed until now. The optimal browning inhibitors and packaging materials of air‐dried chestnut kernel were explored, and the shelf life of packaged air‐dried chestnut kernel was predicted using Arrhenius equation. The results of this study will be beneficial to the commercial production of air‐dried chestnut kernel.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3