Food Safety Update: June 2023
Canada: MRLs Update Pesticide Commodity MRL (ppm) Florpyrauxifen-benzyl (1) Hazelnuts 0.02 Teflubenzuron (2) Raisins 1.0 (1) Adopted on May 16, 2023. More information (2) Adopted on May 18, 2023. More information EU: Mineral Oil Hydrocarbons in Food and Food Contact Materials The Joint Research Centre (JRC) has released the 2nd edition of the guidance document […]
Latest Trade News and Agreements: June 2023
China-Ecuador Sign Free Trade Agreement On May 10-11, 2023, Ecuador and China signed a new Free Trade Agreement. It includes fruits and nuts. Ecuador becomes the fourth country in the region to sign a treaty with China, after Chile, Peru and Costa Rica. More information UK: Agreement to Join the Asia-Pacific Trade Bloc CPTPP In […]
Sustainability Update: June 2023
SBTN Launches First Science-Based Targets for Nature The Science Based Targets Network (SBTN), a worldwide alliance consisting of over 80 environmental non-profit organizations and mission-driven entities, has recently unveiled the initial set of corporate science-based targets for nature. This first release from SBTN aims to empower companies to evaluate their environmental footprints and establish targets, […]
Nut factors associated with navel orangeworm, Amyelois transitella (Lepidoptera: Pyralidae) damage to pistachio (Pistacia vera) in California (2007-2017) and implication for control
Amyelois transitella is the primary pest of pistachios in California. The first A. transitella outbreak of the twenty-first century occurred in 2007 and a total of five outbreaks occurred between 2007 and 2017 (total insect damage >1%). This study used processor information to identify the nut factors associated with the outbreaks. Processor grade sheets were […]
The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients
Nuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, […]
Characterization of phenolic constituents in hazelnut kernels
Hazelnuts contain biologically active phenolic compounds and are widely used for their nutritional value. In this study, the phenolic compounds contained in hazelnuts were isolated from the kernels of Corylus avellana L. and investigated. Spectral analyses revealed two new acetophenone glycosides, characterized as 2′,4′,6′-trihydroxyacetophenone 4′-O-(2-O-β-D-apiosyl)-β-D-glucoside and 2′,4′,6′-trihydroxyacetophenone 4′-O-(2-O-β-D-apiosyl-6-O-α-L-arabinosyl)-β-D-glucoside, and four known compounds. Four high-molecular mass […]
Evaluation of the digestibility and antioxidant activity of protein and lipid after mixing nuts based on in vitro and in vivo models
This study aimed to evaluate the change of digestibility and antioxidant activity of protein and lipid after mixing walnuts, cashews, and pistachios using in vitro and in vivo models. The results showed that mixed nuts significantly reduced the digested particle size and the degree of hydrolysis of protein and triacylglycerol compared to single nuts in […]
Composition and Biological Properties of Blanched Skin and Blanch Water Belonging to Three Sicilian Almond Cultivars
The almond industry produces, by bleaching and stripping, two by-products: blanched skin (BS) and blanch water (BW). The aim of this study was to investigate the nutritional and polyphenolic profile, as well as the antioxidant, antimicrobial, antiviral, and potential prebiotic effects of BS and BW from three different Sicilian cultivars. The total phenols and flavonoids […]
Evaluation of biological control agents for the protection of almond pruning wounds against infection by fungal canker pathogens
Fungal canker pathogens of almond initiate infection in trees primarily through pruning wounds. Biological control agents (BCAs) have the potential to provide long-term protection of pruning wounds by colonizing the wound surfaces and underlying tissues. Laboratory and field tests were performed to assess the efficacy of various commercial and experimental BCAs as wound protectants against […]
Characterization of slow pyrolysis products from three different cashew wastes
A huge amount of waste is generated by the cashew processing industries. This study aims to valorise these cashew wastes generated at different levels while processing cashew nuts in factories. The feedstocks include cashew skin, cashew shell and cashew shell de-oiled cake. Slow pyrolysis of these three different cashew wastes was performed at varying temperatures […]