Effect of Nuts Combined with Energy Restriction on the Obesity Treatment: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Obesity is a multifactorial disease that is difficult to control worldwide. Although nuts are recognized health foods, the application of food in obesity management is unclear. We systematically reviewed the literature and performed a meta-analysis to evaluate if nut consumption favors people on energy restriction (ER) dietary interventions. Four databases were used to search for eligible articles in May 2024. This review was conducted according to the PRISMA guide, and the bias risk of papers was evaluated. For the meta-analysis, we extracted the endpoint values of the group's variables and estimated the effect sizes by the random-effects model. Sixteen and ten articles were included in the systematic review and meta-analysis, respectively. Almonds were evaluated in the majority of studies (n = 6). The consumption of nuts (28 to 84 g/d, 4 to 72 months) included in ER (-250 to 1000 kcal/d) did not differently affect anthropometry (weight loss, BMI, waist and hip circumferences), body composition (fat mass, fat-free mass, or lean mass), markers of glucose (glycemia and insulinemia), lipid metabolism (total cholesterol, HDL-c, LDL-c, LDL-c/HDL-c, or triglycerides), and systolic and diastolic blood pressure. In most analyses, stratifying studies by type of nut or intervention time did not present different results in the meta-analysis. As there are few studies, in addition to great methodological variability, more high-quality trials are needed to confirm these results. The PROSPERO registration number is CRD42023444878.
https://doi.org/10.3390/foods13183008
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill
The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 °C. The formulated beverages were evaluated for chemical-physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefir-like aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages.
https://doi.org/10.3390/foods13152342
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach
The increasing population, food demand, waste management concerns, and the search for sustainable alternatives to plastic polymers have led researchers to explore the potential of waste materials. This study focused on a waste of pine nut processing referred to in this paper as pine nut skin. For the first time, its nutritional profile, potential bioactive peptide, contaminants, and morphological structure were assessed. Pine nut skin was composed mainly of carbohydrates (56.2%) and fiber (27.5%). The fat (9.8%) was about 45%, 35%, and 20% saturated, monounsaturated, and polyunsaturated fatty acid, respectively, and Omega-9,-6, and -3 were detected. Notably, oleic acid, known for its health benefits, was found in significant quantities, resembling its presence in pine nut oil. The presence of bioactive compounds such as eicosapentaenoic acid (EPA) and phytosterols further adds to its nutritional value. Some essential elements were reported, whereas most of the contaminants such as heavy metals, polycyclic aromatic hydrocarbons, rare earth elements, and pesticides were below the limit of quantification. Furthermore, the in silico analysis showed the occurrence of potential precursor peptides of bioactive compounds, indicating health-promoting attributes. Lastly, the morphological structural characterization of the pine nut skin was followed by Fourier Transform Infrared and solid-state NMR spectroscopy to identify the major components, such as lignin, cellulose, and hemicellulose. The thermostability of the pine nut skin was monitored via thermogravimetric analysis, and the surface of the integument was analyzed via scanning electron microscopy and volumetric nitrogen adsorption. This information provides a more comprehensive view of the potential uses of pine nut skin as a filler material for biocomposite materials. A full characterization of the by-products of the food chain is essential for their more appropriate reuse. https://doi.org/10.3390/foods13071044
Effect of Pretreatment and Drying on the Nutritional and Functional Quality of Raisins Produced with Seedless Purple Grapes
Raisins, known for their delicious taste and high nutritional value, are among the most widely consumed dried fruits globally. The natural waxy layer on the surface of grapes impedes water migration, making pretreatment necessary before drying. This study evaluated the effects of various pretreatment methods on the nutritional and functional quality of seedless purple raisins. By using non-pretreated dry seedless purple raisins as a control, the impact of physical and chemical pretreatment methods on the nutritional and functional qualities of seedless purple raisins was assessed through the analysis of nutrient content, phenolic compounds, and antioxidant activity. Our results demonstrate that physical pretreatment significantly increases the levels of vitamin C, fructose, glucose, total acid, total phenolics, total flavonoids, total anthocyanins, and antioxidant activity compared to chemical pretreatment and the control group. The correlation analysis revealed that phenolic substances were closely linked to antioxidant capacity. Additionally, phenolic compounds, including resveratrol, ferulic acid, chlorogenic acid, ethyl coumarate, and cinnamic acid, were more abundant following physical pretreatment. The OPLS-DA model effectively differentiated the three groups of processed samples, showing that different pretreatments significantly affect the nutritional and functional quality of seedless purple raisins. These findings suggest that physical pretreatment offers considerable potential for improving the drying quality of seedless purple raisins. https://doi.org/10.3390/foods13081138
A Healthy Brazil Nut Beverage with Opuntia stricta var. dillenii Green Extract: Beverage Stability and Changes in Bioactives and Antioxidant Activity during Cold Storage
Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food disorders. Also, their fortification with different nutrients or healthy ingredients with the aim of improving plant-based health potential is actually gaining importance in the food industry. For this reason, the aim of the present investigation was the preparation of a healthy Brazil nut beverage enriched with Opuntia stricta var. dillenii pulp green extracts (ODPs), in order to produce a healthy plant-based beverage with improved nutritional characteristics. The microstructural characterization of the Brazil nut beverage, its stability during cold storage for up to 24 days at 5 °C, the composition of bioactive compounds provided via ODP extract (betalains and phenolic compounds), and their antioxidant activity were evaluated in this study. Green ODP extracts (0.5 and 1 g/100 g beverage) were added to a standardized Brazil nut beverage (reduced fat beverage). The characterization of the bioactive composition (betalains and phenolic compounds) of the elaborated beverage was achieved via HPLC (UV-vis and MS-QT of detection), and the antioxidant activity measurements via ORAC were also carried out. Optical microscopy, particle size, and Z potential analysis was conducted to characterize the structure of the Brazil nut beverages as food emulsions in which ODP extract was added. Most of the bioactive compounds from the green ODP extract added to the beverages showed good retention and remained stable throughout the 24 days of storage at 7 °C, with encapsulation efficiencies ranging from 98.34% to 92.35% for betalains and from 93.67% and 81.20% for phenolic compounds. According to the results of this study, Brazil nut beverage seems to be a healthy and efficient food emulsion system to encapsulate ODP extract rich in betalains and phenolic compounds, with high antioxidant activity, making possible the development of a Brazil nut beverage with improved health potential. https://doi.org/10.3390/foods13081237
Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes
This study assessed edible oil industry byproducts, oil cakes (OC) based on hazelnuts and walnuts (HOC, WOC), to replace wheat flour dough (WD) based on farinograph and extensograph parameters and rheological measurements. The research hypothesis of this work is that replacing part of wheat flour with ground nut oil cakes modifies the rheological characteristics of the dough. WF was replaced at the level of 5%, 10% and 15%. It was shown that use of OC in flour mixtures at various levels significantly influenced the rheological properties of the dough. The water absorption of wheat flour and oil cake mixtures was higher than that of the control sample, and the average value of this indicator was 53.4%. The control sample had the lowest dough development time (DDT), and the presence of HOC or WOC in the system resulted in a significant increase in this parameter (p < 0.05). The average DDT of WDHOC cakes was 4.7 min and was lower compared to WDWOC which was 5.9 min. The WDWOC10% and WDWOC15% samples were characterized by the highest dough stability value and the lowest degree of softening (p < 0.05). The presence of OC in the flour mixtures increased the values of the storage and loss moduli, which was reflected in the K′ and K″ values. The values of these parameters also increased as the level of OC addition increased. WDHOC doughs were characterized by higher values of the K′ and K″ parameters compared to WDWOC. The results of the creep and recovery test showed that the dough with the addition of nut OC was less susceptible to deformation compared to the control dough (p < 0.05). The resistance to deformation increased with the increasing share of HOC or WOC in the mixtures. The average value of viscoelastic compliance (J1) of this parameter for WDHOC dough was on average 1.8 × 10−4 Pa−1, and for WDWOC 2.0 × 10−4 Pa−1. Nut oil cakes are an interesting technological addition to the dough. Their use may have a positive impact on the characteristics of the finished product and expand their application possibilities in the food industry. This is because the dough with the addition of nut cakes was more stiff and less flexible and susceptible to deformation.
https://doi.org/10.3390/foods13010140
The Cardioprotective Properties of Selected Nuts: Their Functional Ingredients and Molecular Mechanisms
Nuts have been known as a nutritious food since ancient times and can be considered part of our original diet: they are one of the few foods that have been eaten in the same form for thousands of years. They consist of various dry fruits and seeds, with the most common species being almonds (Prunus dulcis), hazelnuts (Corylus avellana), cashews (cashew nuts, Anacardium occidentale), pistachios (Pistacia vera), walnuts (Italian nuts, Juglans regia), peanuts (Arachia hypogaca), Brazil nuts (Bartholletia excels), pecans (Corya illinoinensis), macadamia nuts (Macademia ternifolia) and pine nuts. Both in vitro and in vivo studies have found nuts to possess a range of bioactive compounds with cardioprotective properties, and hence, their consumption may play a role in preventing and treating cardiovascular diseases (CVDs). The present work reviews the current state of knowledge regarding the functional ingredients of various nuts (almonds, Brazil nuts, cashew nuts, hazelnuts, macadamia nuts, peanuts, pecan nuts, pine nuts, pistachios, and walnuts) and the molecular mechanisms of their cardioprotective action. The data indicate that almonds, walnuts and pistachios are the best nut sources of bioactive ingredients with cardioprotective properties.
https://doi.org/10.3390/foods13020242
Impact of Modified Atmosphere Packaging Conditions on Quality of Dates: Experimental Study and Predictive Analysis Using Artificial Neural Networks
Dates are highly perishable fruits, and maintaining their quality during storage is crucial. The current study aims to investigate the impact of storage conditions on the quality of dates (Khalas and Sukary cultivars) at the Tamer stage and predict their quality attributes during storage using artificial neural networks (ANN). The studied storage conditions were the modified atmosphere packing (MAP) gases (CO2, O2, and N), packaging materials, storage temperature, and storage time, and the evaluated quality attributes were moisture content, firmness, color parameters (L*, a*, b*, and ∆E), pH, water activity, total soluble solids, and microbial contamination. The findings demonstrated that the storage conditions significantly impacted (p < 0.05) the quality of the two stored date cultivars. The use of MAP with 20% CO2 + 80% N had a high potential to decrease the rate of color transformation and microbial growth of dates stored at 4 °C for both stored date cultivars. The developed ANN models efficiently predicted the quality changes of stored dates closely aligned with observed values under the different storage conditions, as evidenced by low Root Mean Square Error (RMSE) and Mean Absolute Percentage Error (MAPE) values. In addition, the reliability of the developed ANN models was further affirmed by the linear regression between predicted and measured values, which closely follow the 1:1 line, with R2 values ranging from 0.766 to 0.980, the ANN models demonstrate accurate estimating of fruit quality attributes. The study's findings contribute to food quality and supply chain management through the identification of optimal storage conditions and predicting the fruit quality during storage under different atmosphere conditions, thereby minimizing food waste and enhancing food safety.
https://doi.org/10.3390/foods12203811
Subcritical Water Extraction for Valorisation of Almond Skin from Almond Industrial Processing
Almond skin (AS) is an agro-industrial residue from almond processing that has a high potential for valorisation. In this study, subcritical water extraction (SWE) was applied at two temperatures (160 and 180 °C) to obtain phenolic-rich extracts (water-soluble fraction) and cellulose fibres (insoluble fraction) from AS. The extraction conditions affected the composition and properties of both valorised fractions. The dry extracts obtained at 180 °C were richer in phenolics (161 vs. 101 mg GAE. g-1 defatted almond skin (DAS)), with greater antioxidant potential (1.063 vs. 1.490 mg DAS.mg-1 DPPH) and showed greater antibacterial effect (lower MIC values) against L. innocua (34 vs. 90 mg·mL-1) and E. coli (48 vs. 90 mg·mL-1) than those obtained at 160 °C, despite the lower total solid yield (21 vs. 29%) obtained in the SWE process. The purification of cellulose from the SWE residues, using hydrogen peroxide (H2O2), revealed that AS is not a good source of cellulose material since the bleached fractions showed low yields (20-21%) and low cellulose purity (40-50%), even after four bleaching cycles (1 h) at pH 12 and 8% H2O2. Nevertheless, the application of a green, scalable, and toxic solvent-free SWE process was highly useful for obtaining AS bioactive extracts for different food, cosmetic, or pharmaceutical applications.
https://doi.org/10.3390/foods12203759
Occurrence of Mycotoxins in Dried Fruits Worldwide, with a Focus on Aflatoxins and Ochratoxin A: A Review.
Dried fruits are popular and nutritious snacks consumed worldwide due to their long shelf life and concentrated nutrient content. However, fruits can be contaminated with various toxigenic fungal species during different stages, including cultivation, harvesting, processing, drying, and storage. Consequently, these products may contain high levels of mycotoxins. This risk is particularly pronounced in developed countries due to the impact of climate change. Several factors contribute to mycotoxin production, including the type of fruit, geographical location, climate conditions, harvest treatments, and storage management practices. The main mycotoxins in dried fruits are aflatoxins (AFs) and ochratoxin A (OTA), which can induce human health problems and economic losses. Mycotoxin contamination can vary significantly depending on the geographic origin of dried fruits (vine fruits, figs, dates, apricots, prunes, and mulberries). The aim of this review was to fill the knowledge gap by consolidating data from various regions to understand the global picture and identify regions with higher contamination risks. By consolidating research from various origins and stages of the supply chain, the review intends to shed light on potential contamination events during pre-harvest, drying, storage, and trading, while also highlighting the effects of storage conditions and climate change on mycotoxin contamination.
https://doi.org/10.3390/toxins15090576