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

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Title: Browning inhibition and shelf life of packaged air‐dried chestnut kernels.
Authors: Yu, Wenjie1 (AUTHOR), Wang, Yi1 (AUTHOR), Liu, Yongguo2 (AUTHOR), Wu, Yanwen3 (AUTHOR), Ouyang, Jie1 (AUTHOR) ouyangjie@bjfu.edu.cn
Source: Journal of Food Process Engineering. Apr2023, Vol. 46 Issue 4, p1-11. 11p.
Subjects: Chestnut, Aluminum foil, Arrhenius equation, Sweetness (Taste), Respiration, Weight loss, Polyethylene terephthalate
Geographic Terms: China
Abstract: Air‐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 applications: Air‐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. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Browning inhibition and shelf life of packaged air‐dried chestnut kernels.
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  Data: <searchLink fieldCode="AR" term="%22Yu%2C+Wenjie%22">Yu, Wenjie</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Yi%22">Wang, Yi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Liu%2C+Yongguo%22">Liu, Yongguo</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wu%2C+Yanwen%22">Wu, Yanwen</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ouyang%2C+Jie%22">Ouyang, Jie</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> ouyangjie@bjfu.edu.cn</i>
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  Label: Abstract
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  Data: Air‐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 applications: Air‐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. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1111/jfpe.14283
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 11
        StartPage: 1
    Subjects:
      – SubjectFull: Chestnut
        Type: general
      – SubjectFull: Aluminum foil
        Type: general
      – SubjectFull: Arrhenius equation
        Type: general
      – SubjectFull: Sweetness (Taste)
        Type: general
      – SubjectFull: Respiration
        Type: general
      – SubjectFull: Weight loss
        Type: general
      – SubjectFull: Polyethylene terephthalate
        Type: general
      – SubjectFull: China
        Type: general
    Titles:
      – TitleFull: Browning inhibition and shelf life of packaged air‐dried chestnut kernels.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Yu, Wenjie
      – PersonEntity:
          Name:
            NameFull: Wang, Yi
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            NameFull: Liu, Yongguo
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            NameFull: Wu, Yanwen
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            NameFull: Ouyang, Jie
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          Dates:
            – D: 01
              M: 04
              Text: Apr2023
              Type: published
              Y: 2023
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              Value: 01458876
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              Value: 46
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              Value: 4
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            – TitleFull: Journal of Food Process Engineering
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