How to best preserve almonds? Alfrus has the answer
Ensuring an almond that maintains its organoleptic and nutritional properties over time is a challenge that requires scientific knowledge, technological innovation and advanced preservation strategies.
As oilseeds, almonds contain a high percentage of oil, making them particularly susceptible to lipid oxidation. This process, caused by the interaction between oxygen and unsaturated fatty acids, leads to the formation of primary decomposition compounds (peroxides) and secondary compounds (such as volatile aldehydes and ketones), which are responsible for rancid notes, unpleasant odors and flavors.
Although their natural composition helps limit oxidation, thanks to low moisture content, strong cellular structure, and the presence of vitamin E and polyphenols, almonds remain highly prone to this chemical reaction.
Additionally, despite their low moisture content, which minimizes chemical and enzymatic reactions, almonds tend to absorb or release moisture depending on their storage environment. In conditions of high humidity, light and high temperatures, they tend to absorb excess moisture, increasing the risk of lipid oxidation and encouraging mold proliferation. This not only compromises the safety of the product but also affects its aroma, texture and crunchiness.
These factors drastically reduce shelf life and consumer-perceived quality. Considering this, the longevity of almonds primarily depends on three key factors:
- Product characteristics: Certain processes such as roasting, peeling and cutting can lead to physical and chemical degradation. These types of processing alter the cellular microstructure and increase the surface area exposed to oxygen, making the product more vulnerable to oxidation due to the loss of polyphenols found in the skin. For these reasons, processed almonds require even greater care in storage.
- Storage environment: As a living seed, almonds interact with their environment. It is important to note that high temperatures and ambient humidity increase moisture content, reducing microbial stability and accelerating oxidation rates. Additionally, prolonged exposure to high temperatures can lead to the development of pests. Constant humidity monitoring and maintaining a stable relative humidity (rH) level in storage areas are therefore essential activities to preserve their quality.
- Packaging techniques: Packaging plays a crucial role in limiting exposure to oxygen, light, and humidity. Solutions such as vacuum packaging, modified atmosphere packaging, or sealed plastic bags significantly reduce the risk of deterioration, as lowering or eliminating oxygen inhibits the development of aerobic microorganisms and slows lipid oxidation.
To counteract the previously described issues, we at Alfrus have implemented an advanced system aimed at the proper preservation of almonds. Our almonds are stored in temperature-controlled facilities with oxygen depletion. This innovative technology is based on reducing oxygen concentration through an extraction system that replaces it with inert gases, such as nitrogen, which helps create a protective atmosphere. This significantly slows the oxidation process and preserves product freshness, with a direct impact on its shelf life.
The quality of almonds is never a coincidence: it is the result of meticulous supply chain management, carefully designed processes and advanced technologies. In a market increasingly focused on quality, health and sustainability, adopting innovative preservation strategies is not only a crucial competitive advantage but also a commitment to excellence and a guarantee of reliability.
At Alfrus, we are at the forefront of this mission: preserving the value of every single almond, ensuring compliance with the highest quality standards and redefining industry expectations.
31th March 2025
