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. Protein contents were 59.34 % (PC-P), 85.45 % (PC-H), and 69.02 % (PC-A). All samples had high in vitro digestibility, above 90 %, and a balanced amino acid profile. Maximum protein solubility was achieved for all PCs at pH 8 and above (>50 %). PC-A showed superior oil-holding capacity and emulsifying capacity, similar gelation properties and reduced water holding capacity when compared to the other PCs. Overall, AE emerges as an ecofriendly alternative for producing high-quality cashew protein concentrate with less environmental impact than HE, while hexane extraction remains the most efficient method for oil removal.
https://doi.org/10.1016/j.foodchem.2025.146855
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, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage. Key issues such as fat separation, lipid oxidation, and rancidity can significantly compromise its texture, flavor, and aroma, while also reducing its shelf life. Understanding the underlying mechanisms that drive these processes is essential for developing effective preservation strategies. This understanding not only aids food scientists and industry professionals in improving product quality but also enables health-conscious consumers to make informed decisions regarding the selection and storage of peanut butter. Recent research has focused on elucidating the mechanisms responsible for the quality deterioration of peanut butter, with particular attention to the intermolecular interactions among its key components. Current regulatory techniques aimed at improving peanut butter quality encompass raw material selection, advancements in processing technologies, and the incorporation of food additives. Among these innovations, plant protein nanoparticles have garnered significant attention as a promising class of green emulsifiers. These nanoparticles have demonstrated potential for stabilizing peanut butter emulsions, thereby mitigating fat separation and oxidation while aligning with the growing demand for environmentally friendly food production. Despite these advances, challenges remain in optimizing the stability and emulsifying efficiency of plant protein nanoparticles to ensure the long-term quality and stability of peanut butter. Future research should focus on improving the structural properties and functional performance of these nanoparticles to enhance their practical application as emulsifiers. Such efforts could provide valuable theoretical and practical insights into the development of stable, high-quality peanut butter, ultimately advancing the field of food science and technology.
https://doi.org/10.3390/foods14010105
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 applications that focus on waste reduction and sustainability. This review examines the prospect of almond shells, a cheap agro-industrial waste, as a desirable building block for next-generation biocomposite packaging material. Transitioning to almond shell-based food packaging can emphasize biodegradability, recyclability, and use of renewable resources. Key findings and conclusions: Almond shells are abundant in lignocellulosic content and improve the mechanical properties, thermal stability, and barrier behavior of biodegradable polymer matrices, hence providing a potential reinforcement of biopolymers like polylactic acid (PLA) and starch composites. Although potentially valuable, processing inefficiency, cost, and regulatory issues deter wide-ranging applicability. Future breakthroughs in nanotechnology, intelligent packaging, and advanced manufacturing processes, including 3D printing for customized and functional biocomposite packaging, can further enhance almond shell-based biocomposites' functionality and commercial potential. There must be a strategic transition towards bio-based packaging, accompanied by policy encouragement and industry cooperation, to mitigate plastic pollution and create a more sustainable packaging sector.
https://doi.org/10.1016/j.tifs.2025.105258
Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis
This study systematically investigated the impacts of four concentration methods-vacuum freezing concentration (VFC), microwave vacuum concentration (MVC), atmospheric thermal concentration (ATC), and vacuum thermal concentration (VTC)-on the quality and volatile compounds of prune jam. Advanced analytical techniques, including electronic tongue, electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and multivariate statistical methods (principal component analysis, partial least squares discriminant analysis), were employed to evaluate physicochemical properties and flavor profiles. Results showed that non-thermal methods (particularly VFC) significantly outperformed thermal methods (ATC/VTC) in nutrient preservation. For instance, VFC retained 91.4% of ascorbic acid and limited dietary fiber loss to 4.55%, while ATC caused up to 60.1% ascorbic acid degradation and 51.75% dietary fiber loss. In terms of color stability, VFC induced a 1.04-fold increase in browning index (BI) and a 2.54-fold increase in total color difference (ΔE), significantly lower than ATC's 1.6-fold BI increase and 7.26-fold ΔE rise. GC-IMS identified 42 volatile compounds, categorized into aldehydes (17), alcohols (9), esters (7), etc. Multivariate analysis screened 15 key flavor compounds (VIP > 1, p < 0.05), such as ethyl acetate and methanol, revealing that non-thermal methods better preserved the characteristic sweet-sour flavor and reduced off-flavor formation. These findings highlight VFC's superiority in maintaining nutritional and sensory quality, providing scientific guidance for industrial jam production and flavor optimization in fruit processing.
https://doi.org/10.3390/foods14122084
Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread
Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyunsaturated fatty acids, and bioactive compounds. Its incorporation into food products provides a sustainable approach to reducing food waste while improving nutritional quality. This study explored the impact of enriching rice flour with almond bagasse powders-either hot air-dried (HAD60) or lyophilised (LYO)-at substitution levels of 5%, 10%, 15%, 20%, 25%, and 30% (w/w), to assess effects on gluten-free bread quality. The resulting flour blends were analysed for their physicochemical, techno-functional, rheological, and antioxidant properties. Gluten-free breads were then prepared using these blends and evaluated fresh and after seven days of refrigerated storage. The addition of almond bagasse powders reduced moisture and water absorption capacities, while also darkening the bread colour, particularly in HAD60, due to browning from thermal drying. The LYO powder led to softer bread by disrupting the starch structure more than HAD60. All breads hardened after storage due to starch retrogradation. The incorporation of almond bagasse powder reduced the pasting behaviour-particularly at substitution levels of ≥ 25%-as well as the viscoelastic moduli of the flour blends, due to fibre competing for water and thereby limiting starch gelatinisation. Antioxidant capacity was significantly enhanced in HAD60 breads, particularly in the crust and at higher substitution levels, due to Maillard reactions. Furthermore, antioxidant degradation over time was less pronounced in formulations with higher substitution levels, with HAD60 proving more stable than LYO. Overall, almond bagasse powder improves the antioxidant profile and shelf-life of gluten-free bread, highlighting its value as a functional and sustainable ingredient.
https://doi.org/10.3390/foods14132382
Increasing the Oxidation Stability and Shelf‐Life Quality of Hazelnuts Using a New Peeling Technique
Hazelnuts without skin are preferred by consumers. Traditionally, the skin is peeled off by the roasting technique (RT). However, RT causes undesirable reactions such as lipid oxidation. Therefore, pressurized water technique (PWT) was developed as an alternative hazelnut peeling method. In this study, the effect of PWT on quality parameters including chemical composition, ultrastructure, peroxide value (PV), free fatty acidity (FFA), total antioxidant capacity (TAC), total phenolic content (TPC), total aflatoxin content (AFC), and volatile compounds of hazelnut samples during long-term storage (12 months) was evaluated and compared with RT. Generally, FFA, TAC, AFC, and fatty acid contents in hazelnuts were not affected by peeling methods. Before storage, hazelnuts peeled by PWT exhibited slightly higher TPC and slightly lower protein and oil contents than hazelnuts peeled by RT. Additionally, no peroxide formation was detected in hazelnuts peeled by PWT before storage. Nevertheless, after storage, hazelnuts peeled by RT showed 8.2 times higher PV compared to hazelnuts peeled by PWT. Unlike hazelnuts peeled by PWT before storage, a total of 17 different volatile compounds, mostly lipid oxidation products, were detected in hazelnuts peeled by RT. Hexanal, an indicator for secondary oxidation, in hazelnuts peeled by RT before storage was determined to be 1.9 times higher than hazelnuts peeled by PWT. More burst oleosomes in microstructure of hazelnuts peeled by RT were observed by SEM. These results indicate that PWT demonstrated more oxidation stability and shelf-life quality in hazelnuts compared to RT. Therefore, among these peeling methods, PWT can be recommended for safe food production.
https://doi.org/10.1111/1750-3841.70384
Deciphering metabolomics modulations in peanut induced by nonthermal plasma: A quasi-targeted approach
Nonthermal plasma (NTP) is a promising food processing technology that enhances food safety and quality while preserving nutrition. This study used a novel quasi-targeted metabolomics approach to analyze NTP's effects on peanuts (Arachis hypogaea) under three treatment conditions (90, 270, 450 s at 160 kV, 150 Hz) and a control. The quasi-targeted method combines the strengths of targeted and untargeted metabolomics, offering high throughput, extensive coverage, and increased sensitivity. Of 1175 identified metabolites, 247 were significantly altered (135 upregulated, 112 downregulated). Key findings include upregulation of antioxidants like ascorbic acid (+23 %) and naringenin (+18 %) and markers of lipid peroxidation such as malondialdehyde (+42 %) and 4-hydroxy-2-nonenal (+30 %), indicating oxidative stress. Notably, Sulfur-containing amino acids, such as L-cysteine (+15 %) and homocysteine (+18 %), emerged as novel biomarkers for NTP-induced oxidative stress. Moderate treatment (270 s) enhanced antioxidant levels and maintained membrane integrity, whereas prolonged exposure (450 s) caused excessive oxidative stress, leading to nutrient degradation and protein oxidation. PCA and pathway analysis revealed changes in energy metabolism, amino acid biosynthesis, and secondary metabolites. These findings underscore NTP's potential to enhance peanut nutritional quality and shelf life, but the treatment must be optimized to balance its benefits with oxidative damage. Additionally, this study introduces sulfur-containing amino acids as innovative biomarkers for oxidative stress, offering new directions for monitoring NTP treatment effects and guiding industrial applications.
https://doi.org/10.1016/j.foodchem.2025.145156
Efficacy of a continuous Dean flow UV-C system in almond milk treatment using computational fluid dynamics and biodosimetry
A continuous Dean flow UV-C system was designed using fluorinated ethylene propylene tubing with UV-C transmission ≈60% wrapped in a serpentine path to improve axial mixing with a Dean number > 140. The microbial inactivation efficiency of the system was evaluated using Salmonella Typhimurium, E. coli O157:H7, Staphylococcus aureus, Saccharomyces Cerevisiae, and T1UV inoculated in almond milk (AM) and treated at various fluence levels at an optimized flow rate of 515 mL/min. In addition, a detailed examination of the velocity magnitude at various locations in a dean flow system, especially at the bends, was quantified. The findings indicate that a reduction > 4 log10 CFU/mL was attained for all specified microorganisms with a reduction equivalent fluence of 22.05 mJ/cm2. Additionally, computational fluid dynamics were employed to examine the velocity magnitude and incident radiation field within the tubing. In summary, the system demonstrated effectiveness in inactivating target microorganisms present in almond milk. Incorporating UV treatment in the production line allows for more environmentally sustainable practices, reducing energy consumption, and may eliminate the need for additional preservatives in plant-based beverage manufacturing.
https://doi.org/10.1007/s11947-024-03626-3
Study on techno-functional properties of pecan flour with different lipid content
Pecan flour, obtained from the solid residue left after walnut oil extraction, is rich in proteins, dietary fiber, and phenolic compounds with antioxidant properties. This study evaluates the techno-functional properties of pecan flour with varying lipid contents. Key parameters include color (L*, a*, and b* values), bulk density, oil absorption capacity (OAC), water absorption capacity (WAC), emulsifying activity (EA), and stability (ES). A two-way factorial design was used to assess WAC, EA, and ES while varying pH and NaCl concentrations. Low-lipid pecan flour (20.7% ± 0.51%) showed a higher OAC (3.990% ± 0.024%) and a light beige color, while high-lipid flour (68.7% ± 0.61%) had a dark brown color and greater bulk density (0.532 ± 0.003 g/mL versus 0.217 ± 0.005 g/mL). WAC increased significantly in low-lipid flour at higher pH and lower NaCl levels, whereas high-lipid flour required higher NaCl concentrations to optimize WAC. EA and ES peaked at intermediate pH and NaCl levels, with low-lipid flour demonstrating superior emulsion properties due to its favorable hydrophilic-hydrophobic balance. The study highlights the complex interactions between pH, NaCl, and lipid content, significantly influencing WAC, EA, and ES. These findings provide insights for optimizing the functionality of pecan flour in food formulations. Also, the research establishes pecan flour as a promising ingredient for enhancing water retention and emulsion stability in food systems, contributing to sustainable food innovations and offering the potential for further exploration in complex food matrices.
https://doi.org/10.1590/1981-6723.10624
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 results showed that CP treatment led to a 1–5 log reduction in microbial species on the surfaces of almond slices, pistachio nuts, peanuts, dried walnut kernels, and mixed nuts. While the peroxide value of the dried nuts remained largely unchanged, a slight increase was observed in peanuts, pistachios, and mixed nut snacks, accompanied by an improvement in antioxidant capacity. The texture of almond slices became harder, while the texture of other dried nuts remained unchanged. There were no significant alterations in the original color, flavor, or appearance of the dried nuts. The CP treatment significantly reduced the levels of toxin-releasing aflatoxins in the dried nuts. The moisture content, which is linked to microbial activity, was significantly decreased. CP also notably enhanced the water-holding capacity in some dried nut products, minimized insect/pest damage, and reduced the allergenicity (Ara h1 and Ara h2) of peanuts and cashew nuts.
https://doi.org/10.1111/jfpe.70080