Effects of different sterilization treatments on the quality and flavor profile of prune puree characterized by E-nose, E-tongue, GC-MS, and GC-IMS

To address the quality deterioration associated with thermal processing, this study systematically compared the effects of four sterilization treatments-pasteurization (PT), ultra-high temperature (UHT), ultra-high pressure (UHP), and low-voltage electrostatic field (LVEF) on the physicochemical properties, nutritional value, and flavor profile of prune puree. A multi-analytical platform integrating E-nose, E-tongue, GC-MS, and GC-IMS was employed for […]

Hazelnut skin as an industrial coproduct: Novel source of polyphenols and dietary fibre for functional food applications and health benefits

Global hazelnut production generates significant quantities of skin, an underutilized coproduct currently restricted to low-value applications despite its rich bioactives, dietary polypehnols, and dietary fibres. Valorising this residue aligns with circular economy principles by transforming agro-industrial waste into high-value resources. Hazelnut skin is identified as an exceptional source of dietary fibre (∼70%), vitamin E, and […]

Rethinking the ageing process of spirits: Nutshells as a sustainable alternative to wood

Aguardente bagaceira, a Portuguese grape marc spirit (GMS), represents an opportunity for sustainable innovation in ageing process. This study investigates the use of nutshells (almond, hazelnut, walnut, chestnut) as alternative ageing materials to conventional wood. Spirits were aged for six months in 20 L stainless steel vessels (50 g/L, chestnut tested at 12.5 and 25 […]

Physically crosslinked polyphenol-chitosan edible coating for the application of walnut kernels during roasting

This study developed an edible chitosan-based coating incorporating the main polyphenols from walnut kernel seed coats (gallic acid, ferulic acid, and ellagic acid) to enhance the oxidative stability and sensory quality of fresh walnut kernels during roasting. SEM and AFM analysis revealed that gallic acid-loaded chitosan films exhibited a uniform yet rough morphology, while zeta […]

Cashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry

This study evaluated protein concentrates obtained from cashew nuts defatted by three different strategies: mechanical pressing (PE), hexane extraction (HE), and aqueous extraction (AE). Protein concentrates (PC-A, PC-P, and PC-H, from AE, PE, and HE, respectively) were produced through alkaline extraction followed by isoelectric precipitation. PCs were characterized for protein functionality, nutritional and chemical profiling. […]

Meeting the challenge of varietal and geographical authentication of hazelnuts through lipid metabolite fingerprinting

Hazelnuts are high-quality products with significant economic importance in many European countries. Their market price depends on their qualitative characteristics, which are driven by cultivar and geographical origin, making hazelnuts susceptible to fraud. This study systematically compared two lipidomic fingerprinting strategies for the simultaneous authentication of hazelnut cultivar and provenance, based on the analysis of […]

Upcycling commercial nut byproducts for food, nutraceutical, and pharmaceutical applications: A comprehensive review

This article presents a comprehensive overview of upcycling commercial nut byproducts (such as Brazil nut, cashew, hazelnut, macadamia, peanut (also known as a legume), pecan, pine nut, pistachio, and walnut) for food, nutraceutical, and pharmaceutical applications. Upcycling nut byproducts, namely husk/hull, hard shell, brown skin, defatted flour/meal/cake, pine cone, cashew nut shell liquid, cashew apple, […]

Pistachio (Pistacia vera L.) consumption improves cognitive performance and mood in overweight young adults: A pilot study

This pilot study evaluated the impact of pistachio consumption on cognitive performance and mood in overweight young adults. Pistachios were characterized (chemical and nutraceutical), and a baseline-final, uncontrolled nutritional intervention was performed (28 g of pistachio/28 days). Psychometric tests were applied to estimate cognitive performance and mood; anthropometric evaluation, biochemical analysis, and plasma antioxidant activity […]