Dry Fruits and Roasted Nuts

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Dry Fruits and Roasted Nuts

For Dry fruits and Roasted nuts like; Cashew Nuts, Walnuts, Almonds, Pistachios, Peanuts and Groundnuts, have high fatty acid and oil content. These essential oil and vitamin containing nuts can quickly develop rancidity and spoil taste and texture. When testing Peroxide values, oxygen has a significant impact on fatty acid degradation. When these fatty acids and unsaturated oils denature, microorganisms can feed on organic compounds and give off unwanted odour and smell.

have a very limited shelf-life when stored in room temperature conditions. In most cases, cashew nuts are roasted and stored in multilayer bags, drums or tin containers. Being a seasonal product cashew can have its storage life reduce during monsoon and in areas of high humidity. Impact of oxidation and bacterial growth is closely related to the level of oxygen presence and humidity. Even under vacuum packing cashew nuts can go through oxidation and develop smells and odours.

are a great source of Vitamin B-6 and minerals like; Potassium, Calcium, Magnesium and Iron. Higher mineral values also mean that unsaturated fats and short chain fatty acids proceed through oxidative rancidity at a faster rate than other nuts. When exposed to high humidity the nutrient level in almonds can reduce due to induced stress through hydrolysis. Undoubtedly, presence of oxygen gas at increased level of humidity leads to rancidity and odour development within weeks. All the above factors combined reduce the shelf-life of Almonds.

like Almonds are full of polyunsaturated fats, Calcium and Magnesium. Walnuts having higher values of polyunsaturated fats than cashew or almonds are prone to accelerate through free radical oxidation rancidity stages to autoxidative rancidity. Oxygen air helps cleave the polyunsaturated fats, unsaturated fats to aldehydes and ketones.

blanched or dry roasted are a target for microbial oxidation along oxidation in the presence of oxygen gas. The high level of monounsaturated fats allow harmful bacteria molds and microorganism to break down fats via enzymes like lipase. Mold growth on peanuts can cause fungal toxins like Aflatoxins to be detected. Microbial growth and rancidity are main reasons for recall, rejection of peanuts during shelf and storage life.

is the perfect solution for dry and roasted nuts. The harmful oxygen molecule is removed from the packaging and naturally preserves fatty Acids, unsaturated oils, vitamins and nutrients without the need of adding preservatives and antioxidants like; citric acid, ascorbic acid, salts, sulphate, BHT, BHA etc. Bacteria and Mold are not able to grow on dry nuts, as the oxygen gas required for their survival is reduced down to

helps manufacturers, re-packers and exporters save on cost by removing the need of store nuts in freezers or fridges while keeping nuts safe and fresh.