Changes in immunoreactivity of allergen-reduced peanuts due to post-enzyme treatment roasting.
The objective of this study was to evaluate the effect of enzyme treatment and post-enzyme treatment roasting on allergenicity of raw peanut kernels. Raw peanuts were treated by single- and two-enzyme treatments, respectively. Enzyme-treated raw peanuts were dry roasted. Reductions of four major allergens (Ara h 1, 2, 3, and 6) and in vitro allergenicity of peanuts […]
The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils.
In this study, the effect of microwave (360W, 540W and 720W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kerneland oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41mgGAE/100g (Soğancıoğlu) and 59.61mgGAE/100g (Hasanbey), total phenol contents of kernel samples roasted in 720W were determined between 27.41mgGAE/100g […]
Thermal processing effects on the IgE-reactivity of cashew and pistachio.
Thermal processing can modify the structure and function of food proteins and may alter their allergenicity. This work aimed to elucidate the influence of moist thermal treatments on the IgE-reactivity of cashew and pistachio. IgE-western blot and IgE-ELISA were complemented by Skin Prick Testing (SPT) and mediator release assay to determine the IgE cross-linking capability […]
Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells.
Hazelnut shells are the major byproduct of the hazelnut industry. The objectives of this study were to optimize the conditions for extracting phenolics and to identify and quantify the phenolics in hazelnut shells. Preliminary optimization showed that a high recovery of phenolics could be achieved with shell particle size less than 0.5mm when extracted with […]
Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio.
Cashew and pistachio allergies are considered a serious health problem. Previous studies have shown that thermal processing, pressurization and enzymatic hydrolysis may reduce the allergenic properties of food by changing the protein structure. This study assesses the allergenic properties of cashew and pistachio after thermal treatment (boiling and autoclaving), with or without pressure (autoclaving), and […]
Drying-induced physico-chemical changes in cranberry products.
Sugar-free cranberry juice (XAD) and juice with 15% of maltodextrin were dried by freeze-, vacuum and spray drying methods. Total phenolics (589-6435mg/kg dry matter) including 5 flavonols, 3 phenolic acids, 2 procyanidins and 5 anthocyanins were stronger affected by juice formulation than by drying methods. Spray drying of juice, regardless of its formulation, was competitive […]
A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting.
Raw peanuts in the USA are subjected to thermal processing, such as dry-roasting, prior to consumption. A multi-instrument metabolomics-based platform along with targeted analyses was used to determine changes in the low-molecular-weight compound composition of peanuts due to dry-roasting. Runner and virginia-type peanut seeds were characterized using several analytical platforms including (RP)/UPLC-MS/MS (positive and negative […]
The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulator.
Peanuts roasted to equivalent surface colors at different temperature/time combinations can vary substantially in chemical and physical properties related to product quality. This study used a pilot plant scale roaster that simulates the configurations of one of the most common industrial roaster, a multi-zone belt roaster. Jumbo-size runner-type peanuts were systematically roasted at 5 temperatures […]
Composition and properties of virgin pistachio oils and their by-products from different cultivars.
Pistachios (Pistacia vera) exhibit an interesting nutritional value, due to the high content of oleic acid and minor components with antioxidant and bioactive properties. This work aimed to characterize pistachio virgin oils and their partially defatted residual cakes, obtained from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana, and Sirora). Interesting results on phenolics, […]
Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE.
Cashew nuts are important both nutritionally and industrially, but can also cause food allergies in some individuals. The present study aimed to assess the effect(s) of industrial processing on anacardic acids and allergens present in cashew nuts. Sample analyses were performed using liquid chromatography coupled with mass spectrometry, SDS-PAGE and immunoassay. The anacardic acid concentration […]