Influence of Edible Coatings on the Physicochemical Quality and Fatty Acid Profile of Brazil Nut Almonds During Storage
DOI:
https://doi.org/10.17921/1415-6938.2025v29n4p1058-1073Abstract
The objective of this study was to evaluate the physicochemical quality and fatty acid profile of Brazil nut almonds stored at room temperature under different edible coatings. The almonds were sanitized and coated with three formulations containing whey protein, xanthan gum, and essential oils of basil, thyme, and mint, compared to an uncoated control group. After 120 days of storage, physicochemical analyses, texture measurements, and fatty acid profile assessments were performed. The treatments showed no significant differences compared to the control in moisture content, protein, lipids, carbohydrates, energy value, pH, and soluble solids, indicating that the coatings did not influence these basic quality parameters. However, changes were observed in ash content, titratable acidity, texture, and luminosity of the coated almonds, suggesting that coatings can modify specific characteristics related to physicochemical stability and appearance of the product. The fatty acid profile exhibited modifications in both the treatments and the control, possibly associated with natural lipid oxidation occurring during storage, which is common in high-lipid foods. Most of the evaluated coatings did not outperform the control in preserving the analyzed characteristics. Nonetheless, the incorporation of essential oils shows potential for application in Brazil nut almonds, although further studies are needed to improve their efficacy and understand their interactions with the lipid compounds present in the product.
Keywords: Edible Coating. Storage. Rancidity.
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Copyright (c) 2025 Lucas Silva Peixoto, Rutinéia Martins Freitas, Clistiane Santos Santana, Pedro Henrique Goncalves do Nascimento, Carolina Lilibeth Carvalho de Pinho; Tiago Silva Peixoto; Osvaldo Resende, Marcos Vinicius Hendges, Daniel Emanuel Cabral de Oliveira
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