Improving the quality of vegetable oils treated with phytochemicals: a comparative study.

In this study, sunflower, corn, peanut and hazelnut oils were investigated according to their oxidative stability and antioxidant activity parameters. The related vegetable oils were treated with gallic acid, rutin and carotenoid. Olive leaf extract having a large variety of phytochemical was also valorized. After the leaf samples were extracted through a homogenizer, they were […]

An effective chromatographic fingerprinting workflow based on comprehensive two-dimensional gas chromatography-mass spectrometry to establish volatiles patterns discriminative of spoiled hazelnuts (Corylus avellana L.).

The volatile fraction of hazelnuts encrypts information about: cultivar/geographical origin, post-harvest treatments, oxidative stability and sensory quality. However, sensory features could be buried under other dominant chemical signatures posing challenges to an effective classification based on pleasant/unpleasant notes. Here a novel workflow that combines Untargeted and Targeted (UT) fingerprinting on comprehensive two-dimensional gas-chromatographic patterns is […]

Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils.

Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was α-tocopherol (44.25 mg/100 […]

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance.

HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers' perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds […]

Genetic Diversity, Ochratoxin A and Fumonisin Profiles of Strains of Aspergillus Section Nigri Isolated from Dried Vine Fruits.

We investigated ochratoxin A (OTA) contamination in raisin samples purchased from Slovak markets and determined the diversity of black-spored aspergilli as potential OTA and fumonisin (FB1 and FB2) producers. The taxonomic identification was performed using sequences of the nuclear ITS1-5.8s-ITS2 region, the calmodulin and beta-tubulin genes. We obtained 239 isolates from eight fungal genera, of […]

Ingenious Electrochemiluminescence Bio-aptasensor based on Synergistic Effects and Enzyme-Drive Programmable 3D DNA Nanoflowers for Ultrasensitive Detection of Aflatoxin B1.

Aflatoxin B1 (AFB1), one of the most toxic mycotoxins, has undergone a wide range of studies over the years. The development of rapid, simple, and sensitive analytical methods remains a major challenge for the accurate detection of AFB1 in foodstuffs. In this study, we designed an enhanced and stable Ingenious Electrochemiluminescence Bio-aptasensor (IEC-BA) for ultrasensitive […]

Impact of Almond Variety on “Amaretti” Cookies as Assessed through Image Features Modeling, Physical Chemical Measures and Sensory Analyses.

In the present study, the influence of almond variety on color, chemical, physical and sensory characteristics of "amaretti" cookies during the shelf life, was assessed. Four varieties were chosen for the study, two of which were local (Cossu, Arrubia) and two widely cultivated (Tuono, Texas). Almonds have been characterized in the content of proteins, crude […]

Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns.

Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. However, these studies were conducted on a small scale, which limits their application to LMF industries. We aimed to evaluate the effectiveness of gaseous antimicrobial intervention with ClO2 or O3 to reduce foodborne pathogens […]

Investigation of Decontamination Effect of Argon Cold Plasma on Physicochemical and Sensory Properties of Almond Slices.

Cold plasma is a novel technology for surface decontamination. Almond slices can be contaminated with different microorganisms during their production. In the current research, the atmospheric argon plasma treatment (5, 10, 15, and 20 min) was used to decontamination of almond slices surface. Microbial load, Color, peroxide value, hardness, and sensory properties of slices was […]