Effects of Cashew Nut (Anacardium occidentale L.) Seed Flour in Moderately Malnourished Children: Randomized Clinical Trial.
The monitoring and combined use of dietary supplements to restore adequate growth are paramount and highly recommended in child malnutrition, an important public health problem. The objective of this study was to analyze the effects of cashew nut seed flour in children with moderate malnutrition, treated at primary healthcare services. This is a randomized clinical […]
HPLC-MS/MS Method for the Detection of Selected Toxic Metabolites Produced by Penicillium spp. in Nuts
Penicillium spp. are emerging as producers of mycotoxins and other toxic metabolites in nuts. A HPLC-MS/MS method was developed to detect 19 metabolites produced by Penicillium spp. on chestnuts, hazelnuts, walnuts and almonds. Two extraction methods were developed, one for chestnuts and one for the other three nuts. The recovery, LOD, LOQ and matrix effect were determined for […]
Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy.
BACKGROUND: The study of almond fat stability is essential from a quality control perspective meanly because, in most of the cases, almonds are sold skinned and thermally treated. In this work an alternative method to Rancimat test based on Attenuated Total Reflectance-Fourier Transform Infrared Spectrometry (ATR-FTIR) was adapted for checking the induced degradation at 75 […]
Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel.
A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.44 (Type 9) and 63.59% (Type 7), […]
Structural and Physicochemical Changes in Almond Milk during In Vitro Gastric Digestion: Impact on the Delivery of Protein and Lipid.
Almond milk (about 3% protein and 7% lipids) was prepared using wet disintegration of raw almonds and then subjected to in vitro gastric digestion using an advanced dynamic digestion model (i.e., a human gastric simulator). Microstructural changes, physicochemical behavior, and protein digestion were examined; the release of lipids and protein during digestion was quantified. Under […]
Origin Traceability of Peanut Kernels Based on Multi-Element Fingerprinting Combined With Multivariate Data Analysis.
Background: Multi-elements have been widely used to identify the geographical origins of various agricultural products. The objective of this study was to investigate the feasibility of identifying the geographical origins of peanut kernels at different regional scales by using the multi-element fingerprinting technique. The concentrations of 20 elements (B, Mg, P, K, Ca, etc.) were determined […]
Bridging Fe3O4@ Au Nanoflowers and Au@ Ag Nanospheres with Aptamer for Ultrasensitive SERS Detection of Aflatoxin B1.
Aflatoxin B1 (AFB1) as the most toxic mycotoxin in contaminated food can greatly threaten human health, and sensitive and selective detection of AFB1 is thus highly desired. An ultrasensitive surface-enhanced Raman spectroscopy (SERS) aptasensor was developed for AFB1 detection in peanut oil samples. SH-cDNA modified Fe3O4@Au nanoflowers acted as capture probes, SH-Apt modified Au@Ag nanospheres […]
Modification of a Predictive Model to Include the Influence of Fat Content on Salmonella Inactivation in Low-Water-Activity Foods.
Low-water-activity (aw) foods (including those containing fat) are often implicated in outbreaks of Salmonella spp. The influence of fat content on survival in foods such as peanut butter remains unclear. Certain Salmonella serovars can survive for long periods in harsh temperatures and low moisture conditions. The objective of this study was to determine the influence […]
Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying.
Peanuts are usually with high moisture after harvest and must be dried to prevent mildew. Hot air drying is the most commonly used method for peanut drying. The purpose of this study was to evaluate the drying temperatures on the peanut qualities. In this paper, fresh peanuts were dried with solar radiation (control group) and […]
Spray drying and storage of probiotic enriched almond milk: probiotic survival and physicochemical properties.
Background: The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria are an interesting development to cover the demand of sustainable and health-promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC 8014) was spray dried. Physicochemical characterization of almond raw material, almond milk and powders were carried out within this […]