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Effect of moisture on the characteristics of hazelnut kernel during storage

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dc.contributor.authorCorreia, Paula
dc.contributor.authorFilipe, Ana Filipa
dc.contributor.authorFerrão, Ana Cristina
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorGuiné, Raquel P.F.
dc.date.accessioned2023-03-24T15:11:42Z
dc.date.available2023-03-24T15:11:42Z
dc.date.issued2022
dc.description.abstractThe organoleptic and nutritional quality of hazelnuts during storage can be greatly influenced by environment conditions. The aim of this study was to evaluate the effect of moisture on the physicochemical characteristics of hazelnut kernels when stored under controlled conditions of temperature (25 °C) and different relative humidities (RH) (57.6, 68.9, and 78.6%). To obtain these RH in the hazelnut storage atmospheres, the salts NaBr, KI, and NH4Cl were used, respectively. The following properties were evaluated: moisture, water activity (aw), color, texture, and fat oxidative stability, both in the initial sample and after 1, 2, 4 and 6 months of storage. The results showed that there was a progressive increase over time in moisture and water activity, with growth being most pronounced from 4 months onwards. Moreover, hazelnuts stored at a RH of 78.6%, at 6 months of storage were completely spoiled, making their evaluation of impossible. The hardness and friability of the hazelnuts decreased over the storage time, with the differences being more pronounced for the samples subjected to higher RH. In general, the color of the skin and core of the fruits showed little variation over the storage time for all parameters evaluated (L*, a*, b*) and for all RH conditions tested. The hazelnuts stored at a RH of 78,6% could only be preserved until the 4th month, but presented low oxidative stability, being comparable to the hazelnuts with 6 months at RH of 57,6%, meaning that with a reduction of about 10% of RH it is possible to increase the oxidative stability about 2 months. Thus, it can be concluded that high relative humidities lead to a lower conservation of the quality characteristics of hazelnuts. Moreover, during the 6 months of storage the color of the fruits was little affected for the different RH tested, however all the other evaluated characteristics presented significant alterations, namely the texture and the oxidative stability of the fats.pt_PT
dc.description.sponsorshipThis work was financially supported by project VALNUTS– Valorização dos frutos secos de casca rija (FSCR), with reference PDR2020-101-030759, and it was supported by the FCT—Foundation for Science and Technology, I.P. Furthermore, we would like to thank the CERNAS (UIDB/00681/2020) Research Centres, the Polytechnic Institute of Viseu, and CIMO (UIDB/00690/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCorreia, Paula; Filipe, Ana Filipa; Ferrão, Ana; Ramalhosa, Elsa; Guiné, Raquel P.F. (2022). Effect of moisture on the characteristics of hazelnut kernel during storage. In XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Branco
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/28052
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationResearch Center in Natural Resources, Environment and Society
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectHazelnutpt_PT
dc.subjectStoragept_PT
dc.subjectRelative humiditypt_PT
dc.titleEffect of moisture on the characteristics of hazelnut kernel during storagept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleResearch Center in Natural Resources, Environment and Society
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00681%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRamalhosa
person.givenNameElsa
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0003-2503-9705
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication.latestForDiscoveryd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isProjectOfPublication7fae63a8-7595-42fe-b07a-77726299dd84
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery7fae63a8-7595-42fe-b07a-77726299dd84

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