Brittany Elliott
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Brittany Elliott has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
- Birte Komolong
National Agricultural Research Institute, Head Office, Lae P.O. Box 4415, Morobe Province, Papua New Guinea
1 shared publication - Dalsie Hannett
National Agricultural Research Institute, Islands Regional Centre, Keravat, P.O. Box 204, Kokopo 613, Papua New Guinea
1 shared publication - Elektra Grant
Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan Campus, Nathan, QLD 4111, Australia
1 shared publication - Godfrey Hannet
National Agricultural Research Institute, Islands Regional Centre—Keravat, Kokopo P.O. Box 204, East New Britain Province, Papua New Guinea
1 shared publication - Helen Margaret Wallace
School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology, Brisbane, QLD 4000, Australia
1 shared publication - Kim Jones
Cropwatch Independent Laboratories, Wardell, NSW 2477, Australia
1 shared publication
Latest Publications
- Open Access
- 5 September 2023
- Published by MDPI AG in Horticulturae
- Vol. 9 (9) , 1003
Presence of Testa and Shell Maintains Oil Stability in Almond and Canarium Nuts
(1) Background: The oil stability of tree nuts during storage can be influenced by storage conditions such as temperature, humidity, and moisture concentration. However, few studies have assessed how the presence of testa and shell affects the oil stability of tree nuts during storage. We aimed to determine how storage conditions affect oil stability in almond and canarium, in particular, the presence of testa and storage time of nut-in-shell (NIS). (2) Methods: We measured peroxide value (PV), free fatty acid (FFA) and hexanal concentrations of almond and canarium (blanched vs. kernel-in-testa) stored at 45 °C for 24 days. We also measured PV, FFA and fatty acid composition of canarium samples at days 0 and 140 stored as NIS under ambient conditions. (3) Results: The presence of testa in almond and canarium decreased hexanal and PV concentrations at day 24 of incubation. Canarium PV and FFA concentrations increased over 140 days of storage in the shell compared to day 0. However, both PV and FFA concentrations remained within the acceptable threshold during storage. No changes in fatty acid composition were found during NIS storage. (4) Conclusions: Testa and shell could act as a natural coating, slowing down oxidation rates. Hence, long-term storage on nuts in testa or nuts in shell are recommended for tree nuts.
- 5 September 2023
- Published by MDPI AG in Horticulturae
- Vol. 9 (9) , 1003
Open AccessPresence of Testa and Shell Maintains Oil Stability in Almond and Canarium Nuts
(1) Background: The oil stability of tree nuts during storage can be influenced by storage conditions such as temperature, humidity, and moisture concentration. However, few studies have assessed how the presence of testa and shell affects the oil stability of tree nuts during storage. We aimed to determine how storage conditions affect oil stability in almond and canarium, in particular, the presence of testa and storage time of nut-in-shell (NIS). (2) Methods: We measured peroxide value (PV), free fatty acid (FFA) and hexanal concentrations of almond and canarium (blanched vs. kernel-in-testa) stored at 45 °C for 24 days. We also measured PV, FFA and fatty acid composition of canarium samples at days 0 and 140 stored as NIS under ambient conditions. (3) Results: The presence of testa in almond and canarium decreased hexanal and PV concentrations at day 24 of incubation. Canarium PV and FFA concentrations increased over 140 days of storage in the shell compared to day 0. However, both PV and FFA concentrations remained within the acceptable threshold during storage. No changes in fatty acid composition were found during NIS storage. (4) Conclusions: Testa and shell could act as a natural coating, slowing down oxidation rates. Hence, long-term storage on nuts in testa or nuts in shell are recommended for tree nuts.