Influence of packaging on the quality of Brazil nuts

ABSTRACT The Brazil nut is an important commodity that grows in the Amazon rainforest and is notable for its high nutritional value. However, the effect that packaging has on product shelf-life is unclear. This study evaluated the microbiological and nutritional quality of unshelled Brazil nuts packed in (a) nylon and polypropylene under vacuum, and (b) in polyethylene terephthalate and polyethylene aluminized films. The nuts were stored for nine months under natural environmental conditions. The most probable number of total and thermotolerant coliforms and Escherichia coli, and counting of molds and yeast were determined in the unshelled nuts shortly after collection and every three months during storage. Moisture, lipids, ash, neutral detergent fiber, and acid detergent fiber contents were measured by the gravimetric method. Crude protein content was measured using the Kjeldahl method. Coliform levels were within legislated standards in both types of packaging. Mold and yeast growth increased with time in both types of packaging (0.1x10¹ to 9.5x10³ colony forming units g-1), but only nuts packaged in aluminum film showed a significant increase after six months of storage. After nine months of storage, both types of packaged nuts had good nutritional quality. Aluminized packaging resulted in better conservation of the lipid fraction and lower permeability to water vapor, however, vacuum packaging was more effective in controlling fungal growth, possibly due to the lack of oxygen.

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Main Authors: LORINI,Alexandre, WOBETO,Carmen, ROSA,Claudineli Cássia Bueno da, HATEM,Tatiane Andressa, BOTELHO,Sílvia de Carvalho Campos
Format: Digital revista
Language:English
Published: Instituto Nacional de Pesquisas da Amazônia 2018
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000400368
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spelling oai:scielo:S0044-596720180004003682018-10-25Influence of packaging on the quality of Brazil nutsLORINI,AlexandreWOBETO,CarmenROSA,Claudineli Cássia Bueno daHATEM,Tatiane AndressaBOTELHO,Sílvia de Carvalho Campos Bertholletia excelsa storage nutritional composition coliform molds and yeast ABSTRACT The Brazil nut is an important commodity that grows in the Amazon rainforest and is notable for its high nutritional value. However, the effect that packaging has on product shelf-life is unclear. This study evaluated the microbiological and nutritional quality of unshelled Brazil nuts packed in (a) nylon and polypropylene under vacuum, and (b) in polyethylene terephthalate and polyethylene aluminized films. The nuts were stored for nine months under natural environmental conditions. The most probable number of total and thermotolerant coliforms and Escherichia coli, and counting of molds and yeast were determined in the unshelled nuts shortly after collection and every three months during storage. Moisture, lipids, ash, neutral detergent fiber, and acid detergent fiber contents were measured by the gravimetric method. Crude protein content was measured using the Kjeldahl method. Coliform levels were within legislated standards in both types of packaging. Mold and yeast growth increased with time in both types of packaging (0.1x10¹ to 9.5x10³ colony forming units g-1), but only nuts packaged in aluminum film showed a significant increase after six months of storage. After nine months of storage, both types of packaged nuts had good nutritional quality. Aluminized packaging resulted in better conservation of the lipid fraction and lower permeability to water vapor, however, vacuum packaging was more effective in controlling fungal growth, possibly due to the lack of oxygen.info:eu-repo/semantics/openAccessInstituto Nacional de Pesquisas da AmazôniaActa Amazonica v.48 n.4 20182018-12-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000400368en10.1590/1809-4392201701772
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countrycode BR
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libraryname SciELO
language English
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author LORINI,Alexandre
WOBETO,Carmen
ROSA,Claudineli Cássia Bueno da
HATEM,Tatiane Andressa
BOTELHO,Sílvia de Carvalho Campos
spellingShingle LORINI,Alexandre
WOBETO,Carmen
ROSA,Claudineli Cássia Bueno da
HATEM,Tatiane Andressa
BOTELHO,Sílvia de Carvalho Campos
Influence of packaging on the quality of Brazil nuts
author_facet LORINI,Alexandre
WOBETO,Carmen
ROSA,Claudineli Cássia Bueno da
HATEM,Tatiane Andressa
BOTELHO,Sílvia de Carvalho Campos
author_sort LORINI,Alexandre
title Influence of packaging on the quality of Brazil nuts
title_short Influence of packaging on the quality of Brazil nuts
title_full Influence of packaging on the quality of Brazil nuts
title_fullStr Influence of packaging on the quality of Brazil nuts
title_full_unstemmed Influence of packaging on the quality of Brazil nuts
title_sort influence of packaging on the quality of brazil nuts
description ABSTRACT The Brazil nut is an important commodity that grows in the Amazon rainforest and is notable for its high nutritional value. However, the effect that packaging has on product shelf-life is unclear. This study evaluated the microbiological and nutritional quality of unshelled Brazil nuts packed in (a) nylon and polypropylene under vacuum, and (b) in polyethylene terephthalate and polyethylene aluminized films. The nuts were stored for nine months under natural environmental conditions. The most probable number of total and thermotolerant coliforms and Escherichia coli, and counting of molds and yeast were determined in the unshelled nuts shortly after collection and every three months during storage. Moisture, lipids, ash, neutral detergent fiber, and acid detergent fiber contents were measured by the gravimetric method. Crude protein content was measured using the Kjeldahl method. Coliform levels were within legislated standards in both types of packaging. Mold and yeast growth increased with time in both types of packaging (0.1x10¹ to 9.5x10³ colony forming units g-1), but only nuts packaged in aluminum film showed a significant increase after six months of storage. After nine months of storage, both types of packaged nuts had good nutritional quality. Aluminized packaging resulted in better conservation of the lipid fraction and lower permeability to water vapor, however, vacuum packaging was more effective in controlling fungal growth, possibly due to the lack of oxygen.
publisher Instituto Nacional de Pesquisas da Amazônia
publishDate 2018
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000400368
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