Application of Power Ultrasound on the Convective Drying of Fruits and Vegetables: Effects on quality.
Drying allows the obtaining of products with a long shelf life by reducing the water activity to a level low enough for the growth of microorganisms, enzymatic reactions, and other deteriorative reactions to be inhibited. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The […]
Evaluation of Extraction Methods for the Identification of Proteins from Date Palm (Phoenix dactylifera L.) Seed and Flesh.
Date fruits are well known to be very nutritious. Nevertheless, the protein content of the fruit, particularly the seed and flesh is still understudied, largely due to their difficult physical characteristics. This study was conducted to compare three different protein extraction methods which were the TCA-acetone (TCA-A), phenol (Phe), and TCA-acetone-phenol (TCA-A-Phe), and to perform […]
Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.).
The kinetics of carotenoid and color degradation, as well as furosine formation, were investigated in apricot fruits during convective heating at 50, 60 and 70°C. Degradation of carotenoids and color, expressed as total color difference (TCD), followed a first and zero order kinetic, respectively. The activation energy (Ea) for carotenoids degradation ranged from 73.7kJ/mol for […]
Gamma irradiation affects the total phenol, anthocyanin and antioxidant properties in three different persian pistachio nuts.
The effects of gamma irradiation (GR) on total phenol, anthocyanin and antioxidant activity were investigated in three different Persian pistachio nuts at doses of 0, 1, 2 and 4 kGy. The antioxidant activity, as determined by FRAP and DPPH methods, revealed a significant increase in the 1-2 kGy dose range. Total phenol content (TPC) revealed […]
Fast classification of hazelnut cultivars through portable infrared spectroscopy and chemometrics.
The authentication and traceability of hazelnuts is very important for both the consumer and the food industry, to safeguard the protected varieties and the food quality. This study investigates the use of a portable FTIR spectrometer coupled to multivariate statistical analysis for the classification of raw hazelnuts. The method discriminates hazelnuts from different origins/cultivars based […]
Effects of the Maillard Reaction on the Immunoreactivity of Amandin in Food Matrices
Amandin is the major storage protein and allergen in almond seeds. Foods, containing almonds, subjected to thermal processing typically experience Maillard browning reaction. The resulting destruction of amino groups, protein glycation, and/or denaturation may alter amandin immunoreactivity. Amandin immunoreactivity of variously processed almond containing foods was therefore the focus of the current investigation. Commercial and […]
Effects of processing and storage on almond (Prunus dulcis L.) amandin immunoreactivity.
A murine monoclonal antibody (mAb)-based enzyme-linked immunosorbent assay (ELISA) was used to assess amandin immunoreactivity in processed and long-term stored almonds. The results demonstrated that amandin immunoreactivity is stable in variously processed almond seeds. Using the ELISA, amandin immunoreactivity could be detected in commercial whole raw and processed (blanched, sliced, dry roasted, and indicated combinations […]
Influence of roasting on the chemopreventive potential of in vitro fermented almonds in LT97 colon adenoma cells.
The consumption of almonds may contribute to the prevention of colon cancer due to their unique composition of health promoting compounds. Since almonds are often consumed roasted, the impact of different roasting (R) conditions (R1 = 139.2 °C/25 min, R2 = 161.5 °C/20 min and R3 = 170.8 °C/15 min) on chemopreventive effects of in vitro-fermented almonds was analysed in LT97 colon adenoma cells. Fermentation supernatants (FS) […]
Colour and in vitro quality attributes of walnuts from different growing conditions correlate with key precursors of primary and secondary metabolism.
Walnuts (Juglans regia L.) are well known for their flavour, nutritional and health properties. The light colour of walnuts is a quality attribute that leads to consumer preference. The aim of this study was to correlate attributes such as colour and antioxidant capacity with the precursors of primary and secondary metabolism. Two growing areas and […]
Phenol metabolism and preservation of fresh in‐hull walnut stored in modified atmosphere packaging.
BACKGROUND: The effects of modified atmosphere packaging (MAP) on phenol metabolism and preservation of fresh in-hull walnuts have been investigated. Fruits were packaged under MAP1 (film thickness, 30 µm), MAP2 (45 µm), and MAP3 (50 µm) stored at -0.5 to 1.0 °C for up to 60 days. RESULTS: Firmness, soluble solid concentration (SSC), total phenols, total flavonoids, and total […]