Navid Yazdani
University of Tehran, Iran.
Title: Use of Aloe vera gel preserves quality of fresh walnuts in aqueous environment
Biography
Biography: Navid Yazdani
Abstract
The bright color of walnut is one of the most important factors to determine the quality of this nut for consumers. In contrast, fresh walnuts kernels due to their high level of phenolic compounds are susceptible to browning as well as peroxidation because of high amount of unsaturated fatty acids. In this study, the impact of Aloe vara (AV) gel was evaluated on inhibition of lipids peroxidation and surface browning in fresh walnut kernels during cold storage in aqueous environment. Kernels were stored at 4±1 ºC and peroxide value, luminosity (L*) and total difference color (TCD) were recorded every 15 days intervals. The results were showed that the peroxide values in AV treated nuts were lower than untreated controls. Also, the L* value and TCD in AV treated fresh nuts were higher and lower than control, respectively. As a result, our findings suggest that the utilizing AV gel in aqueous environment may be a useful technique for prohibition of lipids peroxidation and surface browning of the fresh walnut kernels during storage.