Effect of SO2 on sugars, indicators of maillard reaction and browning in dried apricots during storage.
BACKGROUND: The effect of sulfur dioxide (SO2) concentration was determined on sugars and indicators in the Maillard reaction (MR), and on browning, in sulfured, dried apricots (SDAs) during storage at 4, 20 and 30 °C for 379 days. RESULTS: As SO2 concentration increased, the content of reducing sugars involved in the MR also increased. The preventive effect […]
Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods.
The effects of hot-air drying (AD), freeze drying (FD) and Refractance Window drying (RWD) on the retention of anthocyanins, phenolics, flavonoids, vitamin C and B, and antioxidant capacity (ORAC) in blueberries, tart cherries, strawberries, and cranberries, as well as organic acids and proanthocyanins in cranberries and chlorogenic acid and catchins in blueberries were evaluated. Changes […]
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 SO2content 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, RMSEP […]
Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts.
The changes in chemical properties of the peanut varieties (NC-7 and ÇOM) in the raw and roasted forms stored at 30°C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and ÇOM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils […]
Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil.
Pistachio roasting before oil extraction increases consumer preference but may cause changes in the oil composition. In this work, the effect of different roasting conditions on the physical parameters, oxidative stability, and pigment composition of pistachio oil extracted by pressure was studied. Density value of pistachio oil was reduced with severe roasting conditions (125 °C), while […]
Chemical Characterization and Release of Polyphenols from Pecan Nut Shell [Carya illinoinensis (Wangenh) C. Koch] in Zein Microparticles for Bioactive Applications.
The pecan nut [Carya illinoinensis (Wangenh) C. Koch] is a natural source of polyphenols with antioxidant properties. In this study, the encapsulation of aqueous and hydroalcoholic extracts of pecan nut shell were evaluated for the release of bioactive compounds and antioxidant potential in order to explore food applications using zein as encapsulating agent. The extracts showed […]
Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market.
Different specialty extra virgin oils, produced by cold-pressing fruits/nuts (olive, pequi, palm, avocado, coconut, macadamia and Brazil nut) and seeds (grapeseed and canola), and retailed in the Brazilian region of Minas Gerais, were chemically characterized. Specifically, for each type of oil, the fatty acid composition was elucidated by GC-FID, the contents of selected polyphenols and squalene were […]
Comparison of Real-Time Polymerase Chain Reaction and Enzyme-Linked Immunosorbent Assay for Sensitive and Quantitative Detection of Hazelnuts in Nut Pastes.
Background: Hazelnuts, being a frequent agent of allergenic reactions, need to be detected in food products. Thus, it is necessary to develop and further investigate appropriate methods for detection. Objective: The aim of the study was to compare the analysis of nut pastes (peanut paste spiked with different amounts of hazelnut paste) as a model of contamination of […]
Storage quality of walnut oil containing lycopene during accelerated oxidation.
The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of walnut oil. Walnut oil was extracted from Xinjiang walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 °C (Schaal […]
Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage.
The aroma profiles of volatile compounds (VOCs) were analyzed by GC/MS in pre-treated air-dried (PAD) and sun-dried (PSD) raisins during storage. Total 98, 94 and 81 VOCs were identified in Zixiang Seedless raisins (ZSRs), Centennial Seedless raisins (CSRs) and Thompson Seedless raisins (TSRs), respectively. During storage, the overall concentrations of VOCs of PSD raisins were higher in plastic bag (PB) compared to those in woven […]