Macadamia (Macadamia integrifolia) oil: A review of its extraction, nutritional composition, health benefits, and applications
Macadamia oil has gained increasing attention as a plant-based edible oil with potentially health-promoting properties, which is leading to increased applications within the food, cosmetic, and pharmaceutical sectors. Despite growing industry and consumer interest, however, a comprehensive evaluation of its composition, extraction, and health benefits remains limited compared with other plant oils. This review addresses this gap by synthesizing current knowledge of the chemical composition of macadamia nut oil, emphasizing its abundance of unsaturated fatty acids and bioactive compounds (such as squalene, phytosterols, and vitamin E), which underpin its relatively good oxidative stability and high biological activity. Advances in extraction methods are critically assessed, from traditional cold pressing methods to more modern sustainable approaches including aqueous and supercritical CO2 techniques. Moreover, the efficiency, quality, and environmental impact of different extraction techniques are compared. The health implications of macadamia nut oil intake are discussed, particularly in relation to cardiovascular protection, glycemic regulation, and anticancer potential. Current applications in functional foods and cosmetics are highlighted, and emerging research needs are identified. Overall, this review highlights the potential of macadamia nut oil as a versatile, health-promoting food ingredient, and outlines directions for future innovation.
https://doi.org/10.1016/j.lwt.2026.119310
Sustainable plant-based milk analogs from pistachio, lupin and almond: a zero-waste approach with improved quality attributes
The growing demand for plant-based foods is driven by health, sustainability, and consumer preferences. In the case of developing dairy alternatives, it requires innovative and sustainable approaches. This study investigates the production of plant-based milk analogs from pistachio, almond, and lupin to develop plant beverage formulations suitable for subsequent production of fermented dairy analogs through an extraction process producing zero waste. Seed-to-water ratios were optimized, with a 1:1.5 ratio identified as optimal after reducing antinutritional factors and bitter compounds. Physicochemical and sensory analyses revealed that pistachio and almond milk analogs exhibited high protein (4.3 and 6.1 g/hg) and fat (9.4 and 12.6 g/dL) contents, while lupin milk analog had similar protein (3.2 g/hg) and lower fat (1.2 g/dL) content but a distinctive flavor profile. Blends of milk analogs in different proportions resulted in improved nutritional and sensory balance, overcoming limitations of individual milk analogs. These findings demonstrate the potential of blended milk analogs as sustainable bases for developing fermented milk analogs, supporting further research. Moreover, the process minimizes waste generation by enabling the valorization of protein- and fat-rich residual pulp for applications such as cheese analogs, thereby contributing to a circular economy and adding value to the production chain.
https://doi.org/10.1016/j.lwt.2026.119223
Comparative shelf-life study in dehydrated plums: use of potassium sorbate and its effect on microbial spoilage
Potassium sorbate is a preservative used to avoid microbial spoilage in dehydrated plums (prunes) during long travel distances and, therefore, improve the shelf life of prunes. In this study, prunes with and without sorbate were stored for 12 months at 4, 16, 20 and 37 °C. The physiological and biochemical indexes were measured and recorded monthly throughout the experimental period. The potassium sorbate was drastically desorbed from the fruit during the first months of the study. The results showed that 37 °C significantly affected the prunes quality, increasing the firmness and diminishing the moisture. While the other temperatures did not affect the quality of prunes. On the other hand, no significant differences were observed in the presence of mould and yeast for prunes with and without potassium sorbate independent of the storage temperature. Storage from 4 to 20 °C did not greatly affect the quality of the fruit stored for 12 months. However, storage at 37 °C significantly affected the quality of the prunes, mainly in terms of firmness.
https://doi.org/10.1016/j.lwt.2024.117004
Antioxidant capacity and sensory profiles of peanut skin infusions
The popularity of functional beverages such as tea and herbal infusions led to the search for alternative sources of raw materials that provide great taste and functionality to consumers. Peanut skins are a rich source of phenolic compounds and their utilization in beverage was attempted. Total phenolics (TP) and antioxidant capacity (AOC) were determined in beverages prepared from heat treated peanut skins (Runner; Virginia; Spanish) using three infusion strengths (1; 1.25; 1.5 g/100mL) and times (2; 6; 10 min). Runner infusions had the highest TP and AOC followed by Spanish then Virginia infusions. Maximum values for TP (110mgGAE/g); TEAC (1.11mmolTE/g) and ORAC (1343µmolTE/g) were obtained from Runner infusions (1 g/100 mL for 10 min). Regression analysis showed that infusion strength and time were significantly related to TP and AOC content of peanut skin infusions. TP and AOC of skins directly affected the sensory attributes of infusions prepared. Runner (mean intensity rating of 108.6mm) and Spanish (106.6mm) infusions were more bitter than Virginia (100.9mm) infusions. Peanut skin infusions prepared are rich in phenolics and have high antioxidant capacities. Beverage formulations from peanut skins would deliver beneficial effects; but formulation issues to achieve consumer acceptability need to be resolved.
Date syrup: effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics; sensory and functional properties.
Abstract: This work is a contribution to give value addition to second grade dates (with hard texture) by the production of enzymatically treated syrup with high commercial value. It was observed that the pulp: water at ratio 1:3 treated with 50 U of pectinase and 5 U of cellulase during 120 min at 50°C gave the highest recovery of total soluble solids (72.37 g of total soluble solids /100g fresh basis) and the lower turbidity (186.45 NTU) compared with control without enzyme addition (Total soluble solids yields: 66.34 g of total soluble solids /100g fresh basis and turbidity: 1513 NTU). Physicochemical measurements indicated that carbohydrates were predominant in all date varieties as well as their syrups ( 69.59-83.76 g/100g dry matter in dates and  62.14-74.68 g/100 g fresh weight in syrup). Allig variety was characterised by a high content of reducing sugars content ( 77.91 g/100g dry matter); contrary to deglet Nour ( 23.17 g/100g dry matter) and Kentichi ( 21.3 g/100g dry matter). The CIE L* a* b* colour values of the enzyme-treated date syrup of Deglet Nour; Allig and Kentichi variety showed lighter colours (L* values ranging from 24.16 to 44) than the control without enzyme (L* values ranging from 0.545 to 17.2). Hedonic evaluation showed that enzyme-treated date syrup was more appreciated by consumers. Microbiological study showed that date syrups were free from aerobes; molds; coliforms and enterobacteriaceae and were microbiologically stable during five months storage. Results suggested that enzymatic treatment could be used for production of date syrup with high commercial value.
Evaluation of antimicrobial and physical properties of edible film based on carboxymethyl cellulose containing potassium sorbate on some mycotoxigenic Aspergillus species in fresh pistachios.
Active packaging is a relatively novel concept of packaging that changes the conditions of the packaged food to extend its shelf-life and improve its safety. In this study; antimicrobial effects of carboxymethyl cellulose based-edible film containing potassium sorbate as an antimicrobial agent were studied against Aspergillus flavus (PTCC-5004); Aspergillus parasiticus (PTCC-5286) and Aspergillus parasiticus (PTCC-5018) by using agar diffusion assay. Results showed suitable inhibition effects against Aspergillus parasiticus (PTCC-5286) and Aspergillus flavus (PTCC-5004) in comparison with Aspergillus parasiticus (PTCC-5018). Pistachios were coated with this edible antimicrobial film containing three concentrations of sorbate (1; 0.5 and 0.25 g/100 mL film solution); all concentrations showed no growth of molds. Tensile strength values of films with potassium sorbate; decreased when compared to control; and film's flexibility; was 28.82 percent for 3 g/100 mL sorbate; while higher concentration of sorbate; decreased the flexibility. The water vapor permeability values (WVP) of films were determined to be 1.18 (g mm/m2 day kPa) for films plasticized with glycerol; without sorbate while WVP values for the films containing 1 and 2 g/100 mL sorbate increased to 3.77 and 15.5 (g mm/m2 day kPa); respectively. The observed glass transition temperature (TG) depression for these polymer blends was related to the plasticizer content (water; polyethylene; and glycerol); especially water.