Effect of deglycosylation on immunoreactivity and in vitro pepsin digestibility of major cashew (Anacardium occidentale L.) allergen, Ana o 1
Major cashew allergen, Ana o 1, was purified in its native form from cashew seeds and subjected to enzymatic deglycosylation using PNGase F to assess the potential role of N-glycans in immunoreactivity. Western and dot blotting with pooled human plasma containing anticashew IgE revealed that deglycosylation increased IgE-binding of Ana o 1. Removal of N-glycans […]
Survey of Salmonella in raw tree nuts at retail in the United States
The objective of this survey was to estimate the prevalence, contamination level, and genetic diversity of Salmonella in selected raw, shelled tree nuts (Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, and walnuts) at retail markets in the United States. A total of 3,374 samples of eight tree nuts were collected from different […]
Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance.
HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers' perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds […]
Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast.
Pecan shells were used as a source of smoke for cooked chicken breast and compared with samples smoked with hickory, mesquite, and apple tree wood. The wood moisture content ranged from 7.94% to 11.43%, whereas ash ranged from 0.97% to 3.11%. The particle size varied among the smoke sources, with chopped pecan shells having more […]
Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating.
Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein-based coating, obtained from walnut oil cake residue, can help to increase the shelf life of walnuts. The objective was to evaluate the preservative effect of walnut […]
A comparison of fatty acid and sensory profiles of raw and roasted pecan cultivars.
Five fatty acids comprise the bulk of the lipid content in pecans: palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. Understanding the profiles of these fatty acids and how they relate to sensory characteristics may offer an explanation for flavor and flavor defects that may exist in certain cultivars of pecans. The […]
Sensory Quality Preservation of Coated Walnuts
The objective of this study was to evaluate the sensory stability of coated walnuts during storage. Four walnut samples were prepared: uncoated (NC), and samples coated with carboxymethyl cellulose (NCMC), methyl cellulose (NMC), or whey protein (NPS). The samples were stored at room temperature for 210 d and were periodically removed from storage to perform a sensory descriptive analysis. A […]
Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting.
Although sensory appeal influences peanut consumption, peanut varieties are mostly selected based on agronomic traits. As a result, the sensory properties of peanut varieties, especially in southern Africa, are not known. Therefore, the primary objective of the study was to determine the sensory properties of the Malawi peanut varieties and the volatile compounds associated with roasted peanut flavor. Six dominant Malawi peanut varieties (Chalimbana, CG7, Nsinjiro, Kakoma, […]
Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder.
This study evaluated effects of green compared with brown coating colors and varying levels of hydrolyzed squid peptide powder (HSP) on seafood flavor perception, sensory liking, emotions, and purchase intent (PI) of coated peanuts. Dried squid head was enzymatically hydrolyzed to produce HSP, which was then incorporated into peanut coating material at 0%, 0.89%, 1.78%, and 2.66% […]
A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts.
This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high-protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 […]