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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
Uncovering the sensory properties of commercial and experimental clean label almond milks
Almond milk is the largest category of plant-based milk alternatives in the United States, and it is manufactured by suspending ground almond paste in water. Nevertheless, this method limits the amount of almonds that can be added to almond milk, and most almond milks on the market have low protein despite almonds themselves being nutritionally […]
Development of a dietary fiber-rich, high-value food ingredient from cashew juice processing for use in plant-based products
Cashew bagasse, often referred to as “cashew meat” in producing regions, is a by-product of cashew apple juice processing. Unfortunately, this biomass is typically discarded as waste by processing industries. However, it possesses valuable compounds like carotenoids and polyphenols that can be extracted. The remaining fiber has unique sensory characteristics in appearance and texture that […]
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 […]