Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt
Background: Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)-1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible interactions that may affect product quality. […]
Quality attributes of buffalo milk yogurt fortified with date and raisin pastes: physicochemical, textural, and sensory evaluation
Yogurt, while nutritious, is naturally low in bioactive compounds such as dietary fiber and phytochemicals. This study evaluated the effects of incorporating date dried paste (DDP) and raisin dried paste (RDP) at 2% and 4% levels on buffalo yogurt quality over 14 days of storage. Both DDP and RDP significantly reduced syneresis and darkened yogurt […]
Effects of different roasting temperatures on the flavor characteristics of shelled macadamia kernels: Analysis based on HS-GC-IMS and HS-SPME-GC–MS
This study aimed to evaluate the effect of roasting temperature on the flavor characteristics of shelled macadamia kernels (SMKs) employing quantitative descriptive sensory analysis, color analysis, and two volatile compound profiling techniques, namely headspace-solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Sensory and color analyses showed that roasting at 140 °C […]
Dynamics of Polyphenolic Compounds During Wet Processing of Peanuts
The study analyzed changes in phenolic compounds and the total polyphenol content during peanut sauce cooking, comparing samples prepared with peanuts with and without kernel coating. The peanut sauce formulation consisted of 3.3% w/v peanut powder mixed with water, which was boiled for 2 h at around 100°C. Methanol extracts were used to assess the polyphenol content. […]
Postharvest gas treatments for almonds: Efficacy, lipid oxidation and practical implications for quality preservation
Postharvest management of high-oil nuts such as almonds must reconcile disinfestation with preservation of lipid quality. Rigorous, life-stage–resolved comparisons that quantify both insect control and almond quality remain scarce. An integrated benchmark was conducted on shelled almonds infested with Tribolium castaneum (Herbst, 1797; Coleoptera: Tenebrionidae) and Oryzaephilus surinamensis (Linnaeus, 1758; Coleoptera: Silvanidae) (larvae and adults), […]
Compositional Characteristics, Texture, Shelf‐Life and Sensory Quality of Sweet Walnut Pastes
Walnut pastes represent a promising functional food product due to the nutritional value of walnuts (Juglans regia L.). However, little is known about the impact of formulation and processing on their stability during storage. This study aimed to assess the effect of formulation and processing variables conditions for walnut paste production and to evaluate the […]
Physically crosslinked polyphenol-chitosan edible coating for the application of walnut kernels during roasting
This study developed an edible chitosan-based coating incorporating the main polyphenols from walnut kernel seed coats (gallic acid, ferulic acid, and ellagic acid) to enhance the oxidative stability and sensory quality of fresh walnut kernels during roasting. SEM and AFM analysis revealed that gallic acid-loaded chitosan films exhibited a uniform yet rough morphology, while zeta […]
Cashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry
This study evaluated protein concentrates obtained from cashew nuts defatted by three different strategies: mechanical pressing (PE), hexane extraction (HE), and aqueous extraction (AE). Protein concentrates (PC-A, PC-P, and PC-H, from AE, PE, and HE, respectively) were produced through alkaline extraction followed by isoelectric precipitation. PCs were characterized for protein functionality, nutritional and chemical profiling. […]
Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review
As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, […]
Almond Shell Utilization in Next-Generation Biocomposite Packaging: A Review
Background: The profound use of polyethylene-derived packaging materials has generated significant environmental problems with its non-degradability. The necessity of sustainable substitutes has resulted in intensive research on bio-based packaging materials. Almond shells are the byproduct of almond production, either discarded or burned in the almond industry. Scope and approach: Almond shells have potential food packaging […]