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Use of Edible Coatings, a Novel Preservation Method for Nuts

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Modernization of Traditional Food Processes and Products

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 11))

Abstract

Nuts have high lipid content, with mono- and polyunsaturated fats, which makes them very prone to lipid oxidation and rancidity, and quality properties very sensitive to water vapor adsorption. So, their commercialization requires high oxygen and water vapor barrier packaging materials to preserve their quality and enlarge shelf life. Edible films and coatings could be used to this end, thus reducing the environmental problems and recyclability needs of conventional plastic bags, while limiting moisture, aroma, and lipid migration between components of nut blends. Nut coatings must fulfill different requirements, such as good adhesion to the nut surface to ensure its widespread coating; good sensory attributes (organoleptic compatibility with the product, transparency, and gloss); high moisture and oxygen barrier properties and mechanical resistance; chemical, physical, and microbial stability; and health safety. In this sense, coatings can be used as carriers of natural and safe antimicrobial and antioxidant agents to prevent nut deterioration and fungal toxin production as well as oxidation of the native lipids. Adequate formulation design of coatings using hydrocolloids, and safe components to improve their adhesion and active properties are necessary and in recent years, research in the field attracted significant attention within the scientific community. This chapter reviews these materials and their effect on processed nut quality and their applicability as eco-friendly alternatives to conventional packaging systems.

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Author information

Authors and Affiliations

  1. Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain

    Lorena Atarés & Amparo Chiralt

  2. Faculty of Health Sciences, University of Malta, Msida, Malta

    Anna McElhatton

Authors
  1. Lorena Atarés
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  2. Amparo Chiralt
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  3. Anna McElhatton
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Corresponding author

Correspondence to Lorena Atarés .

Editor information

Editors and Affiliations

  1. University of Malta, MSD, Malta

    Anna McElhatton

  2. Université Mohamed V, École Normale Supérieure, Rabat, Morocco

    Mustapha Missbah El Idrissi

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Atarés, L., Chiralt, A., McElhatton, A. (2016). Use of Edible Coatings, a Novel Preservation Method for Nuts. In: McElhatton, A., El Idrissi, M. (eds) Modernization of Traditional Food Processes and Products. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 11. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7671-0_9

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