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 […]
Nut bush pesticide limits: urgent need for a comprehensive strategy to address current and emerging insect pests and insecticide options in the Australian macadamia industry
In Australia, macadamia orchards are attacked by four main insect pest groups. Management and control of three of these key pests currently relies on broad-spectrum insecticides whose long-term future is questionable. Of the 23 insecticides registered for use in macadamia in Australia, 19 face issues affecting their availability and 12 are presently not approved in […]
Influence of macadamia nutshell particles on the apparent density and mechanical behavior of cement-based mortars
The production of cement mortar has resulted in significant environmental issues. Many scientists have attempted to reduce environmental pollution by using agricultural waste as a substitute for mortar raw materials. This study creatively investigated the physical and mechanical properties of the new green cement mortar made from macadamia nutshell(MN), including compressive strength, flexural strength, and […]
Effects of Supplementary Pollination on Macadamia Nut Set, Retention and Yield in Murang’a County, Kenya
Macadamia is a promising prime dessert nut with the potential of alleviating poverty and enhancing food security in Kenya. Nut set and subsequent development of nuts to maturity is dependent on pollination which is mediated by animals, and honey bees are the dominant macadamia flower visitors. However, macadamia is pollen deficit as not all flowers […]
Cascading use of macadamia nutshell for production of energy and adsorbents through biomass gasification
This research delves into the viability of implementing macadamia nutshell in a cascading utilization strategy through gasification. The investigation entails a comprehensive scrutiny of the physiochemical attributes of the feedstock, coupled with an in-depth exploration of the transformations in the properties of both gaseous and solid products stemming from gasification under conditions pertinent to industry […]
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 […]