Comparison of near infrared spectroscopy and Raman spectroscopy for the identification and quantification through MCR-ALS and PLS of peanut oil adulterants.

Peanut oil is considered one of the best frying oils, and, consequently there is an increasing worldwide demand. This has led to adulteration practices with unhealthy, synthetic or less expensive oils which raises concerns related with public health safety. Therefore, there is a high need for rapid, versatile, low-cost and reliable analytical methods, such as […]

Consumer sensory evaluation and quality of Sorghum-Peanut Meal-Okra snacks.

Healthful tasty high protein, vegetable, gluten-free snacks are needed for all as well as those sensitive to gluten for in between meals and for after school events. Peanut meal a low value farm by-product was used to increase protein content and to add value for growers. Bile acid binding okra with cholesterol lowering potential and […]

Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut.

The aim of this study was to evaluate the performance of volatile organic compounds (VOCs) for evolution monitoring and early detection of Aspergillus flavus (A. flavus) contamination in walnuts. We successfully applied headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to evaluate walnut VOC changes caused by A. flavus contamination. A total of 48 VOCs were identified in walnuts contaminated with A. flavus. […]

Impact of granite irradiation on aflatoxin reduction in pistachio.

In this research with the effect of radioactive granite gamma radiation, the reduction of aflatoxin B1 in pistachios was examined in three steps. In the first step, the aflatoxin reduction in small packets by granite bed was tested. In this step, the aflatoxin level of 300 g pistachios packets was reduced up to 81.3±1.5 percent […]

A comprehensive review on different classes of polyphenolic compounds present in edible oils.

Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food […]

Pecan (Carya illinoinensis (Wagenh.) K. Koch) Nut Shell as an Accessible Polyphenol Source for Active Packaging and Food Colorant Stabilization

Herein, the antioxidant and food stabilizing properties of a pecan nut shell (PNS) hydroalcoholic extract (PNSE) are reported. Chemical degradation of PNSE demonstrated the presence of condensed tannins as the main phenolic components. PNSE showed remarkable antioxidant properties in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay (EC50 = 0.004 mg/mL). PNSE was initially tested as an inhibitor of […]

Effects of drying and extraction methods on bioactive properties of plums

Plums are a popular fruit whose large quantities are subjected to processing, which contributes to changes in the physicochemical parameters, and the magnitude of these changes is determined by the technology applied. The study aimed to analyse the bioactive compound content and the antioxidant capacity of plums of the Bluefree, Stanley and Sweet Common Prune […]

Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages

The study aimed to highlight the utilization of gelled emulsion (GE) systems containing peanut and linseed oils to replace beef fat partially or completely in emulsified sausages. Total fat content was reduced by up to 40% and energy content was lowered by up to 27% in reformulated products. Saturated fatty acids and cholesterol were successfully […]