Chemical and sensory characterization of oxidative changes in roasted almonds undergoing accelerated shelf-life.

Peroxide values [PV], free fatty acid values [FFAs], conjugated dienes [CD], tocopherols, headspace volatiles and consumer hedonic response were measured in light roast [LR] and dark roast [DR] almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that although rancidity develops at different rates in LR and DR almonds, consumer liking […]

Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts.

Aflatoxins are a group of secondary metabolites produced by members of Aspergillus Section Flavi that are dangerous to humans and animals. Nuts can be potentially contaminated with aflatoxins, often over the legal threshold. Food processes, including roasting, may have different effects on mycotoxins, and high temperatures have proven to be very effective in the reduction of mycotoxins. In this […]

Comparing Thermal Process Validation Methods for Salmonella Inactivation on Almond Kernels.

Ongoing regulatory changes are increasing the need for reliable process validation methods for pathogen reduction processes involving low-moisture products; however, the reliability of various validation methods has not been evaluated. Therefore, the objective was to quantify accuracy and repeatability of four validation methods (two biologically based and two based on time-temperature models) for thermal pasteurization […]

Impact of processing conditions on the phytoprostanes profile of three types of nut kernels.

The goal of this work was the identification and quantification of phytoprostanes (PhytoPs) in three types of nuts: "Walnut", "Macadamia", and "Pecan". This study represents a first approach to the relationship between the quantitative and qualitative PhytoP profiles in the "Macadamia" and "Pecan" nuts subjected to fried salt or fried honey processing. The kernels were […]

Influence of controlled atmosphere on thermal inactivation of Escherichia coli ATCC 25922 in almond powder.

Heat controlled atmosphere (CA) treatments hold potential to pasteurize Salmonella enteritidis PT 30 in almonds. Nonpathogenic Escherichia coli ATCC 25922 was used as a surrogate species of pathogenic Salmonella for validation of thermal pasteurization to meet critical safety requirements. A controlled atmosphere/heating block system (CA-HBS) was used to rapidly determine thermal inactivation of E. coli […]

Identification of novel peptides from 3 to 10kDa pine nut (Pinus koraiensis) meal protein, with an exploration of the relationship between their antioxidant activities and secondary structure.

In the present study, two novel peptides Lys-Trp-Phe-Cys-Thr (KWFCT) and Gln-Trp-Phe-Cys-Thr (QWFCT) were purified and identified from 3 to 10kDa pine nut (Pinus koraiensis) meal protein. Their cytotoxicity and antioxidant activities in vitro were determined. Additionally, pulsed electric field technology, antioxidant activities, and circular dichroism were used together to investigate the relationship between antioxidant activities […]

Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection.

Acrylamide is a carcinogenic and neurotoxic process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Its level in food arouses great concern. A method for acrylamide extraction and determination in dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and […]