Influence of packaging on the quality of Brazil nuts

• Main Author: LORINI,Alexandre
• Publication Date: 2018
• Other Authors: WOBETO,Carmen, ROSA,Claudineli Cássia Bueno da, HATEM,Tatiane Andressa, BOTELHO,Sílvia de Carvalho Campos
• Format: Article
• Language: eng
• Source: Acta Amazonica
• Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000400368
• topic: 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.