The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients
Nuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, […]
Evaluation of the digestibility and antioxidant activity of protein and lipid after mixing nuts based on in vitro and in vivo models
This study aimed to evaluate the change of digestibility and antioxidant activity of protein and lipid after mixing walnuts, cashews, and pistachios using in vitro and in vivo models. The results showed that mixed nuts significantly reduced the digested particle size and the degree of hydrolysis of protein and triacylglycerol compared to single nuts in […]
Simultaneous quantification of six major allergens in commercial foods for children using a multiplex array on a digital versatile disc.
The hypothesis of this study is centered around the logic that an enhanced analysis of potential allergens during the food production can lead to increased accuracy and reliability of food labeling. The development of a cost-effective and straightforward optoelectrical microanalytical system for the simultaneous quantification of the six most common food allergens (peanut, hazelnut, almond, […]
Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties
The aim of the present study was to examine the nutritional (fat, fatty acids, minerals, sugars) and bioactive compounds (polyphenols, tocochromanols, triterpene) and their influence on in vitro anti-diabetic (pancreatic α-amylase and intestinal α-glucosidase), anti-obesity (pancreatic lipase) and anti-cholinergic (AChE and BuChE) inhibitory activity of 8 different popular nuts-pecan, pine, hazelnuts, pistachio, almonds, cashew, walnuts, and macadamia. […]
Selenium in Brazil nuts: an overview of agronomical aspects, recent trends in analytical chemistry, and health outcomes.
Se is an essential element in mammals. We review how its bioavailability in soil and the ability of plants to accumulate Se in foods depends on the soil Se profile (including levels and formats), besides to describe how the various selenoproteins have important biochemical functions in the body and directly impact human health. Owing to […]
Identification of vicilin, legumin and antimicrobial peptide 2a as macadamia nut allergens.
Macadamia nut is an increasingly popular food item of a healthy diet. However, macadamia nut is also a potent allergenic food. To date, there is little information about the allergenic proteins involved. In this study, using sera from macadamia nut allergic individuals, four IgE-binding proteins were detected. Their identities were determined by tandem mass spectrometry […]
Raw walnut kernel: a natural source for dietary proteases and bioactive proteins.
Walnut kernels are health-promoting nuts, which are mainly attributed to polyunsaturated fatty acids, phenolics, and phytosterols. However, the information concerning benefits of walnut proteins are limited. In this study, endopeptidases, aminopeptidases, carboxypeptidases, superoxide dismutases, catalases, and phospholipases with respective relative abundance of 2.730, 1.728, 0.477, 3.148, 0.743, and 0.173‰ were identified by liquid chromatography tandem […]
A complete workflow for discovering small bioactive peptides in foods by LC-MS/MS: A case study on almonds.
Identification of bioactive peptides is an increasingly important target for food chemists, particularly in consideration of the widespread application of proteolytic enzymes in food processing. Because the characterization of small peptides by LC-MS/MS is challenging, we optimized a dimethyl labeling technique to facilitate small peptide identification, using almond proteins as a model. The method was […]
A complete workflow for discovering small bioactive peptides in foods by LC-MS/MS: A case study on almonds.
Identification of bioactive peptides is an increasingly important target for food chemists, particularly in consideration of the widespread application of proteolytic enzymes in food processing. Because the characterization of small peptides by LC-MS/MS is challenging, we optimized a dimethyl labeling technique to facilitate small peptide identification, using almond proteins as a model. The method was […]
Biodegradable film for raisins packaging application: evaluation of physico-chemical characteristics and antioxidant potential.
The objective of this study was to evaluate the application of a biodegradable film, based on grape seed flour extract, for raisin packaging. Physico-chemical characteristics (moisture, total soluble solids, total acidity, pH), total phenolic content and antioxidant activity were evaluated during 182 days of storage at 20 °C, compared to a poly(ethylene) film packaging. After […]