Active antioxidant packaging films from polyvinyl alcohol-corn starch and chilgoza pine nut shell extract: Characterization, release kinetics, and multi-criteria performance assessment
Chilgoza pine nut shells (CPNS), an underexploited agro-industrial waste, were utilized as a novel antioxidant source for developing active packaging films using polyvinyl alcohol-corn starch (PC). The addition of CPNS extract (CPNSE) reduced film’s transparency, solubility (29.53%), and water vapor permeability (23.54%); improved tensile strength, antioxidant capability (83.62% DPPH scavenging activity and 24.95 mg TE/g […]
Effect of roasting pretreatment of macadamia nut (Macadamia integrifolia) kernels on the physicochemical properties and flavour of macadamia nut-based beverages
This study investigated the influence of nut roasting pretreatment (85–145 °C, 10–30 min) on the physicochemical, sensory properties and flavour of macadamia nut-based beverages. The results revealed that roasting conditions influenced various quality parameters, with an increase in roasting temperature having a greater impact on the beverage than an extension of roasting time. Roasting at 125 °C for […]
Nutrients and bioactive compounds in nuts: implications for human health
Nuts (tree nuts and peanuts) are nutrient-dense foods, rich in unsaturated fatty acids and fibre, micronutrients such as non‑sodium minerals and vitamins, bioactive non-nutritive compounds such as polyphenols and phytosterols, and other bioactive molecules that play an important role in human diets through the promotion of health and well-being. Their consumption has been associated with […]
Variation in pigments in pecan testa during kernel development and storage
The pecan (Carya illinoinensis) is an important tree nut worldwide. Browning of the testa during storage considerably reduces its quality. However, the pigments that cause browning and their accumulation patterns are poorly understood. We analyzed the color changes in the testa during the five developmental stages of the kernel after storage at room temperature to […]
Walnut fruit: Impact of ethylene assisted hulling on in vitro antioxidant activity, polyphenols, PUFAs, amino acids and sensory attributes.
The effects of three different hulling methods wiz natural heaping/traditional (T1), steeping (T2), and spraying (T3), on moisture, colour, fat, free amino acids, fatty acids, antioxidant activities, flavonoids, tannins, total phenolic content, and organoleptic qualities of walnut kernels were examined in this study. The kernels extracted from walnuts subjected to T3 method recorded significantly (p […]
Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks.
Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks was studied. Hazelnut- based milks were prepared in three different formulas (F1, F2 and F3) by using raw kernels (Group G1) and roasted hazelnut (Group G2) kernels and homogenized after heat treatment by applying ultrasound (US) (20 KHz, […]
Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process
This study investigated the metabolic differences of 'Zicui' raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic acid and succinic acid contents were the highest in raisins dried at 50 °C. Compared with others, the drying temperature of 40 °C was more conducive to the accumulation […]
Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method.
The effect of high-moisture extrusion (HME) with or without transglutaminase (TGase) on peanut allergen levels and their extractability was studied. A three-stage sequential protein extraction significantly improved the protein recovery in processed samples (extrudate meat analogue); from 5.56 to 18.75 mg/100 mg without TGase, and from 4.59 to 20.82 mg/100 mg with 0.3% TGase. The […]
Effect of in vitro simulated gastrointestinal digestion on some nutritional characteristics of several dried fruits
To provide new information on potential health benefits of dried fruits, the effects of in vitro digestion on minerals, total phenolics, total sugars and the antioxidant capacities were evaluated. For the first time, the bioaccessibility of these compounds during in vitro digestion was assessed by multivariate statistical analysis. Although the amount of all minerals decreased […]
Spatial lipidomics of eight edible nuts by desorption electrospray ionization with ion mobility mass spectrometry imaging
Nuts have long been known for their health benefits which are mainly contributed by their lipid components. However, the spatial distribution of lipids in nuts has not been firmly established. In this study, desorption electrospray ionization combined with ion mobility and quadrupole time-of-flight mass spectrometry in positive and negative ion modes was applied to visualize […]