Edible Nuts for Memory.

Nuts hold prime significance throughout the world as they offer multiple health benefits owing to their highly nutritious profile. A number of scientific studies have demonstrated their actions against inflammation, oxidative damage, the aging process, as well as dementia or memory loss. However, only walnuts, followed by almonds, hazelnuts and pistachios, have shown promising results […]

A Pilot Study on the Effects of Nut Consumption on Cardiovascular Biomarkers.

Background: Cardiovascular disease (CVD) is a leading cause of morbidity and mortality in the United States and changes in lifestyle can minimize the likelihood of succumbing to heart disease. Anti-inflammatory agents are commonly used to reduce the chronic inflammatory state behind the pathogenesis of CVD. Multiple studies have been published correlating nut consumption with a […]

Nuts and their Effect on Gut Microbiota, Gut Function and Symptoms in Adults: A Systematic Review and Meta-Analysis of Randomised Controlled Trials.

Nuts contain fibre, unsaturated fatty acids and polyphenols that may impact the composition of the gut microbiota and overall gut health. This study aimed to assess the impact of nuts on gut microbiota, gut function and gut symptoms via a systematic review and meta-analysis of randomised controlled trials (RCTs) in healthy adults. Eligible RCTs were […]

Novel Antioxidant Packaging Films Based on Poly (ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds.

Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation on the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties of the prepared films were evaluated. The structural, tensile and thermal properties of the films were not altered due to ASE addition. […]

Multiproduct biorefinery based on almond shells: impact of the delignification stage on the manufacture of valuable products.

In this work, an integral valorisation of almond shells through a biorefinery approach was studied. The three main components of almond shells were extracted, isolated and characterised. The autohydrolysis process permitted the extraction of the hemicellulosic fraction obtaining a liquor rich in xylooligosaccharides (22.12 g/L). Then, two different delignification processes, alkaline and organosolv treatments, were […]

Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake.

The almond cake is a protein-rich residue generated by the mechanical expression of the almond oil. The effects of the aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological properties of the almond cake protein were evaluated. Total phenolic content (TPC), antioxidant capacity, inhibitory effects against crucial enzymes related to metabolic syndrome, antimicrobial […]

Effect of blanching on aflatoxin contamination and cross-contamination of almonds.

Blanching of almonds was examined for reducing aflatoxin content of contaminated nuts. Almonds with intact pellicles were spiked with aflatoxin B 1 (AFB 1 ) and blanched at 85°C. Following blanching, almond kernels and pellicles contained 20% and 19% of spiked AFB 1 , respectively. Blanching water contained an additional 41% of spiked AFB 1 […]

Influence of Post‐Harvest Moisture on Roasted Almond Shelf Life and Consumer Acceptance.

Background: Sweet almonds (Prunus dulcis) harvest weights have significantly increased to meet consumer demand and now exceed processing facility capabilities. Crops are stockpiled for longer periods of time increasing the probability of moisture exposure. Wet almonds can be mechanically dried prior to processing; however, it is unclear how this practice influences lipid oxidation, shelf-life and consumer […]

Non-Targeted Detection of Adulterants in Almond Powder Using Spectroscopic Techniques Combined with Chemometrics.

Methods that combine targeted techniques and chemometrics for analyzing food authenticity can only facilitate the detection of predefined or known adulterants, while unknown adulterants cannot be detected using such methods. Therefore, the non-targeted detection of adulterants in food products is currently in great demand. In this study, FT-IR and FT-NIR spectroscopic techniques were used in […]