Advancements and Impacts of Cold Plasma Technology on Dried Nuts and Related Products

In this review, various dried nuts such as almonds, pistachios, peanuts, walnuts, hazelnuts, mixed nuts, and others were subjected to different cold plasma (CP) techniques under varying processing parameters (e.g., voltage, current, frequency, time). The review examines the impact of these treatments on microbial reduction, sensory attributes, and physicochemical properties of the dried nuts. The […]

The impact of a walnut-rich breakfast on cognitive performance and brain activity throughout the day in healthy young adults: a crossover intervention trial

A healthy diet is essential for optimal brain health and many bioactives from food are linked to cognitive benefits. To examine whether walnuts led to cognitive improvements throughout the day, 32 healthy young adults, aged 18-30, were tested in a double-blind, crossover pilot study, to compare the effects of a breakfast containing 50 g walnuts […]

Effects of Longer-Term Mixed Nut Consumption on Lipoprotein Particle Concentrations in Older Adults with Overweight or Obesity

Background: Recently, we reported that longer-term mixed nut intake significantly reduced serum total and low-density lipoprotein (LDL)-cholesterol, but these markers may not fully capture lipoprotein-related cardiovascular disease (CVD) risk. Objectives: This randomized, controlled, single-blinded, crossover trial in older adults with overweight or obesity examined the effects of longer-term mixed nut consumption on lipoprotein particle size, […]

Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability

Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the emulsifying properties of crude pistachio oil or its impact on the stability […]

Water use dynamics of almond and pistachio crops in the Mediterranean region amid climate change

Almond and pistachio are socio-economically significant tree crops grown in California’s San Joaquin Valley (SJV). Continuing commercial production with efficient irrigation planning under changing climate requires an extensive understanding of their biophysical interactions such as altered phenology, biomass accumulation, transpiration, and other processes. This study examines the phenology and water use (ETc) responses of almonds […]

Development of Cashew and Pistachio Ladders through a Food-Processing Approach

Following successful oral immunotherapy (OIT) for peanut allergy using boiled peanuts (BOPI trial), this study investigated the potential of wet-thermal-processing-induced allergen modification, specifically soaking and boiling (1–4 h) to reduce the allergenicity of cashew and pistachio allergens. In addition, this study provides a foundation of understanding for developing safer forms of cashew/pistachio administration for application […]

Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens

Food processing can alter protein biochemical properties, impacting immunoreactivity and allergenicity. A key feature of food allergens is their resistance to enzymatic digestion, particularly by pepsin and trypsin. This study compares the digestomes of raw and heat- and/or pressure-treated peanuts, hazelnuts, pistachios and cashews using the INFOGEST harmonized digestion protocol and analyzing their IgE-binding capacity […]