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Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storage

2022Journal article Open access
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dc.contributor.authorFernandes, Luana
dc.contributor.authorGraeff, Francieli
dc.contributor.authorJelassi, Arij
dc.contributor.authorSulyok, Michael
dc.contributor.authorGarcia, Carolina
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorPereira, J.A.
dc.contributor.authorBento, Albino
dc.contributor.authorKanoun, Alifa
dc.contributor.authorRodrigues, Paula
dc.contributor.authorPereira, Ermelinda
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2022-02-22T16:47:43Z
dc.date.available2022-02-22T16:47:43Z
dc.date.issued2022
dc.description.abstractLong-term transport and storage of peeled almonds under unsuitable conditions may cause the product's rejection. To get knowledge in this topic, peeled almonds were stored at 25 degrees C and 60, 70, and 80% relative humidity (RH). The maintenance of high RH (80%) caused some visual defects after 4 months. Even though the 60, 70, and 80% RH did not clearly affect the production of primary and secondary products formed in the lipid oxidation during the 6 months of storage, sometimes an increase in the values of the specific extinction at the wavelength of 268 nm (K-268) was observed at 80% RH, suggesting the occurrence to some extent of secondary oxidation. Concerning microbial counts, the almonds stored at 60 and 70% RH presented a satisfactory microbial quality until 6 months; however, at 80% RH, the mold counts were higher than the reference values after 2 months. Several mycotoxins were detected at low levels, including aflatoxins B1 and G1, although some showed higher amounts at 80% RH. In general, it is recommended that almond producers and industrials should consider the use of low RH (< 80%) for maritime transport and long-term storage of almond kernels. Practical Application High levels of relative humidity during storage/transport of almond kernels favor fungal growth, mycotoxin production, and secondary oxidation (rancidity). It is recommended to keep the almond kernels under low RH (< 80%) in maritime transport and long storage, especially in tropical countries.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Luana; Graeff, Francieli; Jelassi, Arij; Sulyok, Michael; Garcia, Carolina; Rodrigues, Nuno; Pereira, Jose Alberto; Bento, Albino; Kanoun, Alifa; Rodrigues, Paula; Pereira, Ermelinda; Ramalhosa, Elsa. (2022). Effect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storage. Journal of Food Science. EISSN 1750-3841. 87:12, p. 1-13pt_PT
dc.identifier.doi10.1111/1750-3841.16369
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10198/25109
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAflatoxinspt_PT
dc.subjectMicrobiologypt_PT
dc.subjectMycotoxinspt_PT
dc.subjectPackagingpt_PT
dc.subjectPeeled almondspt_PT
dc.subjectRelative humidity
dc.subjectLipid oxidation
dc.subjectMicrobial counts
dc.subjectMycotoxins
dc.titleEffect of relative humidity on the quality and safety of peeled almond kernels (Prunus dulcis Mill.) during simulated maritime transport/storagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleJournal of Food Science
person.familyNameFernandes
person.familyNameGraeff
person.familyNameRodrigues
person.familyNamePereira
person.familyNameBento
person.familyNameRodrigues
person.familyNamePereira
person.familyNameRamalhosa
person.givenNameLuana
person.givenNameFrancieli
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAlbino
person.givenNamePaula
person.givenNameErmelinda
person.givenNameElsa
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person.identifier.orcid0000-0002-9431-5059
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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