The Molecular Properties of Peanut Protein: Impact of Temperature, Relative Humidity and Vacuum Packaging during Storage.
This study aimed to investigate the variation of molecular functional properties of peanut protein isolate (PPI) over the storage process and reveal the correlation between the PPI secondary structure and properties in the storage procedure. After storage, the molecular properties of PPI changed significantly (p < 0.05). Extending storage time resulted in a decrease in free sulfhydryl content, […]
1H-NMR-Spectroscopy for Determination of the Geographical Origin of Hazelnuts.
A total of 262 authentic samples was analyzed by 1H NMR spectroscopy for the geographical discrimination of hazelnuts (Corylus avellana L.) covering samples from five countries (Germany, France, Georgia, Italy, and Turkey) and the harvest years 2013-2016. This article describes method development starting with an extraction protocol suitable for separation of polar and nonpolar metabolites in addition […]
Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS‐SPME‐GC‐MS.
Volatile compounds are responsible for the characteristic aroma of raw and roasted pecans. Yet, much is unknown about the specific effects of roasting on pecan volatiles. In this study, the volatiles of raw "Desirable" pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10, and 15 min) were determined by HS-SPME coupled […]
New Antioxidant Multilayer Packaging with Nanoselenium to Enhance the Shelf-Life of Market Food Products.
A flexible multilayer with selenium nanoparticles incorporated has been used to build an antioxidant packaging. The oxidation of hazelnuts, walnuts, and potato chips was tested at laboratory scale. Hexanal released by the nuts, fatty acids oxidation study, TBARS (thiobarbituric acid reactive substances), and tasting were compared to study the oxidation of foods packaged with this antioxidant […]
Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars ‘Ohadi’and ‘Uzun’pistachios (Pistacia vera L.).
The aim of this study was to identify phenolic compounds and measure the physicochemical properties of two pistachio (Pistacia vera L.) cultivars ('Uzun' and 'Ohadi'). For this purpose, the pistachios were subjected to four different hulling methods (wet hulling-WT, brine hulling-BR, wet-dry hulling-WD, and dry-dry hulling-DD) and a standard roasting treatment. Phenolic compounds were analyzed by HPLC-DAD-ESI-MSn. Twelve […]
Detection of Pistacia vera Adulteration by Using Laser Induced Breakdown Spectroscopy.
BACKGROUND: Pistachio has high economic value due to its high consumption rate and consumer demand. Therefore, it has become an important target for adulteration. Green pea and spinach are the most frequently used foods for pistachio adulteration because of their kernel color. The aim of the present study is to detect pistachio adulteration with green […]
Effect of drying methods on nut quality of hazelnuts (Corylus avellana L.).
This study was conducted to determine the effects of hazelnut drying machine (DM1 and DM2; at 45 °C and 50 °C, respectively) and sun-drying (concrete ground and grass ground) methods on the chemical properties of Tombul, Palaz, and Ordu Levant hazelnuts. For this purpose, protein, lipid and moisture content, water activity, free fatty acid (FFA), […]
Rapid, simultaneous and non-destructive assessment of the moisture, water activity, firmness and SO 2 content of the intact sulphured-dried apricots using FT-NIRS and chemometrics.
The potential of using FT-NIR spectroscopy for the rapid and non-destructive measurement of the moisture, water activity, firmness and SO2 content of the intact sulphured-dried apricots (SDA) was investigated for the first time in the literature. The partial least squares regression (PLS-R) models constructed using FT-NIR spectra were very successful in predicting the moisture content (R2p = 0.986, […]
Effect of micro-encapsulated antioxidant formulations on mycobiota, residual levels, sensory analyses and insect pest attack in stored peanuts.
The in situ effect of microencapsulated 2(3)-tert-butyl-4 hydroxyanisole (BHA) on stored peanuts (Arachis hipogaea) intended for human consumption was evaluated. Peanut were stored unshelled in flexible containers called "big bags" that were made of polypropylene raffia. 100 kg of peanuts were used in each big bag and stored in refrigerated cells (<18 °C) for about 5 months in two different peanut processing companies […]
Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts.
Peanut skins are a low‐value byproduct of the peanut processing industry. Following their removal during the preparation of common peanut products, they are either discarded or used as a minor component of animal feed. Studies have found peanuts skins to be rich in health promoting phenolic compounds and thus have potential as a functional food […]