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Summary Walnut kernels were coated with carboxymethyl cellulose (CMC)‐based emulsion with and without l‐ascorbic acid (AA). The thickness of the coatings formed on the walnuts ranged from 12 to 360 μm. The results obtained from the thiobarbituric acid‐reactive substance analysis showed that the coating retarded lipid oxidation in walnuts during long‐term storage. The antioxidative action of the CMC‐based coating was not enhanced by incorporation of AA. On the other hand, the coating with AA slightly delayed hydrolytic rancidity of walnuts. More smooth and homogenous surface of walnuts coated with AA led to higher gloss. The acidifying/reductive action of AA lightened the colour of walnuts. Coating (dipping and drying) resulted in partial loss of aromaticity of walnuts.
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Kowalczyk et al. (2017) studied this question.
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