Cost-effective voltammetric determination of boron in dried fruits and nuts using modified electrodes.

Cost effective, simple and accurate two voltammetric methods for determination of boron in hazelnut, peanut, almond, raisin, prune and date samples were described. Metal nanoparticles-carbon nanotube modified glassy carbon electrode (MNP/CNT/GCE, M = Au or Cu) and poly xylenol orange modified pencil graphite electrode (p-XO/PGE) were used as working electrodes. The oxidation of alizarin red […]

Development of functional edible oils enriched with pistachio and walnut phenolic extracts.

The purpose of this research was the development of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts obtained from pistachio and walnut. A high phenolic content, 10860 mg/kg and 7030 mg/kg in walnut and pistachio kernels respectively, with a corresponding strong radical scavenging effect (DPPH, 106 and 20 mmol/kg Trolox) were […]

On-spot surface enhanced Raman scattering detection of Aflatoxin B1 in peanut extracts using gold nanobipyramids evenly trapped into the AAO nanoholes.

Simple, rapid, convenient, and economical surface enhanced Raman scattering (SERS) substrate is developed for on-site evaluation of Aflatoxin B1 (AFB1) in food matrix using handheld Raman Spectrometer. Self-assembly of gold nanobipyramids (Au NBPs) into the nanoholes of anodic aluminum oxide (AAO) template/pattern using 'drop-dry' approach provides a reliable pathway for the rapid fabrication of highly active […]

Effectiveness of different proteases in reducing allergen content and IgE-binding of raw peanuts.

The effectiveness of some non-specific proteases in reducing raw peanut allergenicity was investigated. Peanut kernels were treated by Alcalase, papain, Neutrase and bromelain, respectively. The residues of major peanut allergens Ara h 1, Ara h 2 and Ara h 6 were determined by sandwich ELISA and SDS-PAGE, and the allergenicities of treated peanuts were compared to that of untreated peanuts by […]

High-resolution mass spectrometry-based selection of peanut peptide biomarkers considering food processing and market type variation.

To protect allergic patients and guarantee correct food labeling, robust, specific and sensitive detection methods are urgently needed. Mass spectrometry (MS)-based methods could overcome the limitations of current detection techniques. The first step in the development of an MS-based method is the identification of biomarkers, which are, in the case of food allergens, peptides. Here, […]

Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking.

Enzymatic processing could reduce the allergenicity of peanut proteins while may lose the functional properties. Transglutaminase (TGase) is an enzyme for improving the functional properties of proteins/hydrolysates. No studies have been conducted on peanut hydrolysates that are crosslinked with TGase. In this study, allergenicity and functional properties of peanut protein hydrolysate cross-linked by TGase were […]

Quantitative and kinetic analyses of peanut allergens as affected by food processing.

Peanuts contain four major allergens with differences in allergenic potency. Thermal processing can influence the allergenic properties of peanuts. Until now, a kinetic model has not been reported to assess the changes of soluble allergen (extracted from processed peanuts) content as affected by various thermal processing methods. Our objective is to characterize the reaction kinetics […]

Comparison of recovery and immunochemical detection of peanut proteins from differentially roasted peanut flour using ELISA.

The effect of heat on extractability and immunoreactivity of proteins from roasted peanut flours and whole peanuts was evaluated using two general protein assays and six commercial peanut ELISA kits, respectively. The highest amount of protein was recovered from roasted peanuts with all ELISAs, while recovery showed a decrease with increasing levels of roasting of the peanut flours. Only the Morinaga […]

Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots.

Fresh apricots pre-treated by pulsed electric fields at different intensities [LPEF, 0.65 kV/cm, 100 Hz, 20 µs and total treatment time 30 s; HPEF1, 1.25 kV/cm, 100 Hz, 20 µs and total treatment time 30 s; HPEF2, 1.25 kV/cm, 100 Hz, 20 µs and total treatment time 60 s], along with controls [non-treated, non-treated and sulphite treated, and heat pre-treatment at 80 °C, for 10 min (HC)] and soaked in 0.2% […]