Effects of introduced macadamia on soil organic carbon and water stocks in subtropical agroforestry systems of southwestern China
Macadamia (Macadamia integrifolia)-based agroforestry systems, widely adopted in Yunnan Province, China since 1981, are critical for soil organic carbon (SOC) sequestration. However, their effects on SOC stocks and coupling mechanisms with soil water dynamics remains poorly understood. This study quantified changes in SOC and soil water stocks following the conversion from primary forest to macadamia […]
Quality Damage and Control Measures of Macadamia Nuts During Primary Processing
In Yunnan, the main production area in China, about 90% of the macadamia nut products are sawn nut in shell. Macadamia nut production is based on primary processing; however, product quality is highly susceptible to damage during this stage, causing significant economic losses to both growers and processors. Therefore, identifying damage and proposing control measures […]
The Potential for Hyperspectral Imaging and Machine Learning to Classify Internal Quality Defects in Macadamia Nuts
Tree nuts are rich in nutrients, and global production and consumption have doubled during the last decade. However, nuts have a range of quality defects that must be detected and removed during post-harvest processing. Tree nuts can develop hidden internal discoloration, and current sorting methods are prone to subjectivity and human error. Therefore, non-destructive, real-time […]
New Meta-Analysis Strengthens Evidence That Nuts May Lower Cardiovascular Risk
The findings refute a study questioning the benefits of nut consumption A systematic review and meta-analysis funded by the International Nut and Dried Fruit Council (INC) has just been published in the prestigious scientific journal Nutrition, Metabolism and Cardiovascular Diseases.[1] The study showed that current evidence provides a good indication that consuming nuts may advantageously […]
Phenolic compounds from macadamia husk: An updated focused review of extraction methodologies and antioxidant activities
This review explores the potential of agri-food waste materials, with a particular focus on macadamia nut by-products. Industrial processing of macadamia nuts yields a significant volume of by-products, including green husk and woody shell. Recent research has highlighted these by-products as readily available, cost-effective rich sources of phenolic compounds, renowned for their potent antioxidant […]
Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties
The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during storage and sensorial acceptability. An extreme vertices mixture design was used, varying […]
INC Unveils Gen Z Preferences for Nuts and Dried Fruits and Snacking in Latin America
Peanuts, almonds and walnuts are consumed the most among Gen Z in Latin America 96% snack between meals, yogurt, dairy products, and fresh fruits being common choices Taste and health benefits are the primary drivers for consuming nuts and dried fruits INC’s NutTunes campaign set to encourage nut and dried fruit consumption through Spotify The […]
Green and sustainable use of macadamia nuts as support material in Pt-based direct methanol fuel cells
The successful commercialization of direct methanol fuel cells (DMFCs) is hindered by inadequate methanol oxidation activity and anode catalyst longevity. Efficient and cost-effective electrode materials are imperative in the widespread use of DMFCs. While Platinum (Pt) remains the primary component of anodic methanol oxidation reaction (MOR) electrocatalysts, its utilization alone in DMFC systems is limited […]
Identification of New Allergens in Macadamia Nut and Cross-Reactivity with Other Tree Nuts in a Spanish Cohort
The consumption of macadamia nuts has increased due to their cardioprotective and antioxidant properties. However, this rise is consistent with an increase in the cases of macadamia nut allergy, leading to severe reactions. Although two Macadamia integrifolia allergens (Mac i 1 and Mac i 2) have been identified in Australian and Japanese patients, the allergenic […]
Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application
In this study, macadamia oil-based oleogels were prepared using monoglyceride stearate (MG) as a gelator with a low critical gelation concentration (3.0 wt%). The physical properties of the oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. And the lipid digestion and oxidative stability […]