Turning nuts and peanuts into functional spreads with bioactive compounds as an opportunity for innovation
Nuts such as Brazil nut, cashew nuts, pecan nuts, pistachios, and walnut; peanut; and their press cakes may be valued through their use in innovative vegetable-based spreads for balanced diets. This review addressed the relevant scientific and technological aspects for designing functional spreads from nutritious nuts and peanuts, rich in bioactive compounds. The latest studies and inventions in this field have included the development of clean-label and sustainable oilseeds-based spreadable creams with a wide range of ingredients, natural additives and technologies, including formulations designed for customized and even specific diets. Recent findings indicate that nut- or peanut-based creams have great potential to reach a growing niche of consumers seeking foods with healthy benefits. These advantages are linked to specific components, including high-quality plant-based proteins, fatty acids (oleic and linoleic acids), minerals (e.g., potassium and phosphorus in all discussed nuts and selenium in Brazil nut), tocopherols, and phytosterols. Additionally, these products usually possess desirable sensory characteristics and are considered convenient. The overview of developments and trends of nut- and peanut-based spreadable creams indicate alternatives for allergies, reduced trans fats and palm oil, and claims such as a source of fiber, vitamins, and minerals. These findings may be relevant for diversifying the use of these nutritious lipid sources for use in high-quality and functional products.
https://doi.org/10.1007/s44187-025-00414-6
Functional foods modulating inflammation and metabolism in chronic diseases: a systematic review
Chronic diseases are responsible for approximately 71% global deaths. These are characterized by chronic low-grade inflammation and metabolic alterations. "Functional foods" have been attributed with anti-inflammatory properties, demonstrated in cell lines and murine models; however, studies in humans are inconclusive. The purpose of this systematic review is to identify clinical trials that analyzed changes in inflammatory and metabolic mediators, in response to consumption of specific functional foods. A total of 3581 trials were screened and 88 were included for this review. Foods identified to regulate inflammation included cranberries, grapes, pomegranate, strawberries, wheat, whole grain products, low fat dairy products, yogurt, green tea, cardamom, turmeric, soy foods, almonds, chia seeds, flaxseed, pistachios, algae oil, flaxseed oil and grape seed oil. Clinical trials that focus on a dietary pattern rich in functional foods are necessary to explore if the additive effect of these foods lead to more clinically relevant outcomes.
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 added into the vegetable oils, respectively. Moreover, synthetic antioxidants were also dissolved into the oils for control reasons. Stability of the vegetable oils against the oxidation was evaluated via Rancimat by measuring induction time. The quality parameters of treated and untreated oil samples were compared depending on phenolic and carotenoid contents, antioxidant activity and induction time.
Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits (Pistacia vera).
Background: The biotechnological potential of yeasts from nuts such as pistachio, not only for health applications but also for industry use, is scarcely studied. Interest in the probiotic capability of yeasts has increased in the past years as well as their utilisation as food or feed preservatives. Their capabilities as biocontrol against problematic (spoilage or toxigenic) microorganisms or as antioxidants have been revalued. As a result, both abilities would be desirable to develop a new potential probiotic microorganism which could be added to food or feed to improve their properties. Results: Molecular techniques allowed the identification of a total of 7 different species and 15 strains. A screening of the probiotic potential of these strains was carried out. It was found that 65% of the strains resisted the gastrointestinal conditions as well as presented a generation time of < 22h. Additionally, some strains showed better kinetic parameters than Saccharomyces boulardii (positive control). Complementary tests were done to determine their auto-aggregation capacity, cell surface hydrophobicity, behaviour in a sequential simulated digestion, biofilm formation capability and carbon source assimilation. Finally, 67% and 13% of the studied yeasts showed biocontrol and antioxidant activities, respectively. Conclusions: Diutina rugosa 14 followed by Diutina rugosa 8 were the best wild yeast from Pistacia vera as potential probiotic and in carbon source utilisation. On the other hand, Hanseniaspora guilliermondii 6 and Aureobasidium proteae 5 could be used to improve food or feed product preservation because of their notable biocontrol and antioxidant capabilities.
Sensory and Nutritional Properties of Peanut‐Based Beverages: A Promising Solution for Undernutrition in Malawi and Possibly Beyond.
Background: Undernutrition remains a challenge in countries like Malawi. To address this challenge, the search for effective nutrition interventions is on-going. In this study, sensory profiles of six peanut-based beverage prototypes were determined. Three of the prototypes had barley malt, and the other three had sorghum malt in their formulations. Nutrient profiles were determined using official standard analytical methods, and the results were compared to daily nutrient requirements to estimate nutritional value. Results: All the six prototypes were acceptable with mean overall liking scores ranging from 7.0 to 7.6. Prototypes containing sorghum malt were perceived as tasty, creamy, thick, and whitish, while those containing barley malt were perceived as sweet, watery, and brown. These terms, except whitish, had a significant impact (p < 0.05) on the overall liking mean score. The formulation incorporating sorghum malt (F-B) had a better nutrient profile than that containing barley malt (F-A) in terms protein, total dietary fiber, potassium, phosphorus, calcium, magnesium, iron, and zinc. A 237-mL (8 oz.) serving of the F-B was an excellent source (% DV ≥ 20) of high-quality protein, total dietary fiber, phosphorus, calcium, molybdenum, and manganese and also, a good source (10 ≤ % DV < 20) of potassium and magnesium. Conclusion: Based on consumer acceptability, both formulations can potentially increase peanut consumption in Malawi. Given its nutritional quality, the F-B may help in the management of undernutrition. Besides Malawi, the peanut-based beverage may also be valuable in other countries where undernutrition is also a challenge.
Synbiotic yoghurt with walnut and cereal brittle added as a next‐generation bioactive compound: Development and characteristics.
The article presents a technology developed for the production of synbiotic Yoghurt with new bioactive filler based on natural components. The Yoghurt has prebiotic and sorption properties. A higher consumer appeal of the product developed has been substantiated; its characteristics compared with the Yoghurt of traditional production technology have been presented. The brittle, containing peeled walnuts, as well as barley, wheat, rye, oatmeal and buckwheat flakes, sugar, and water, was used as a filler. Optimum time and temperature regimes of boiling caramel mixtures and brewing raw walnut-cereal mass in the brittle have been selected. The formulation developed enables increasing the nutritional and biological values of the finished product. The research studies of the finished product involved an analysis of organoleptic, physicochemical, and microbiological points. When performing the tasks, the approved regulatory and technical documentation (GOST) was applied. Each measurement was carried out in triplicate. The physicochemical characteristics of the samples developed were compared with the requirements for the quality of fermented milk products. The nutritional and biological values were calculated. The increase in consumer properties, and nutritional and biological values of the finished dairy product was scientifically substantiated and experimentally confirmed.
Antibacterial Properties and Effects of Fruit Chilling and Extract Storage on Antioxidant Activity, Total Phenolic and Anthocyanin Content of Four Date Palm (Phoenix dactylifera) Cultivars.
Phoenix dactylifera or date palm fruits are reported to contain natural compounds that exhibit antioxidant and antibacterial properties. This research aimed to study the effect of fruit chilling at 4 °C for 8 weeks, extract storage at -20 °C for 5 weeks, and extraction solvents (methanol or acetone) on total phenolic content (TPC), antioxidant activity and antibacterial properties of Saudi Arabian P. dactylifera cv Mabroom, Safawi and Ajwa, as well as Iranian P. dactylifera cv Mariami. The storage stability of total anthocyanin content (TAC) was also evaluated, before and after storing the extracts at -20 °C and 4 °C respectively, for 5 weeks. Mariami had the highest TAC (3.18 ± 1.40 mg cyd 3-glu/100 g DW) while Mabroom had the lowest TAC (0.54 ± 0.15 mg cyd 3-glu/100 g DW). The TAC of all extracts increased after storage. The chilling of date palm fruits for 8 weeks prior to solvent extraction elevated the TPC of all date fruit extracts, except for methanolic extracts of Mabroom and Mariami. All IC50 values of all cultivars decreased after the fruit chilling treatment. Methanol was a better solvent compared to acetone for the extraction of phenolic compounds in dates. The TPC of all cultivars extracts decreased after 5 weeks of extract storage. IC50 values of all cultivars extracts increased after extract storage except for the methanolic extracts of Safawi and Ajwa. Different cultivars exhibited different antibacterial properties. Only the methanolic extract of Ajwa exhibited antibacterial activity against all four bacteria tested: Staphylococcus aureus, Bacillus cereus, Serratia marcescens and Escherichia coli. These results could be useful to the nutraceutical and pharmaceutical industries in the development of natural compound-based products.
The role of plant cell wall encapsulation and porosity in regulating lipolysis during the digestion of almond seeds.
Previous studies have provided evidence that the physical encapsulation of intracellular nutrients by cell walls of plant foods (i.e. dietary fibre) plays a predominant role in influencing macronutrient bioaccessibility (release) from plant foods during human digestion. One unexplored aspect of this is the extent to which digestive enzymes can pass through the cell-wall barrier and hydrolyse the intracellular lipid in almond seeds. The purpose of the present study was to assess the role played by cell walls in influencing the bioaccessibility and digestibility of almond lipid using a range of techniques. Digestibility experiments were performed on raw and roasted almond cells as well as isolated almond oil bodies using in vitro gastric and duodenal digestion models. Residual triacylglycerols and lipolysis products were extracted after 1 h of incubation and analysed by thin layer chromatography. The lipolysis kinetics of almond cells and oil bodies were also investigated using the pH-stat technique. Finally, the potential penetration of pancreatic lipase through the cell wall matrix was investigated using confocal microscopy. Differences in the rates and extent of lipolysis were clearly seen between almond cells and oil bodies, and these differences were observed regardless of the lipase(s) used. These results also showed that almond cell walls that are completely intact limit lipid digestibility, due to an encapsulation mechanism that hinders the diffusion of lipase into the intracellular environment and lipolysis products out of the cells.