An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products

Costa, Tiago Jardim; Domingues, Rosário M.; Alves, Eliana

doi:10.1080/10408398.2023.2208666

Cited by 14 publications

(17 citation statements)

References 235 publications

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“…Nuts are highly nutritious food, rich in healthy mono-and polyunsaturated fatty acids (MUFAs and PUFAs) and bioactive compounds, proteins, fibres, and minerals. Nuts contain a high level of lipid content ranging from 46% in cashews and pistachios to 76% in macadamia nuts [24,25]. The contained lipids are mainly unsaturated, while the amount of saturated lipids ranges between 4 and 15% [24,26].…”

Section: Lipid (%) Cereals Wheatmentioning

confidence: 99%

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Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production

Kovačević,

Bechtold,

Pham

2024

Macromol

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Plant-based proteins are important macronutrients in the human diet, crucial for cell development in our bodies and for supporting the immune system. Given their nutritional and functional properties, plant-based proteins are excellent candidates for the development of plant-based food. Among other things, plant-based cheese has been identified as a potential enabler for future innovation through improvements in ingredient technology. Unlike traditional dairy cheeses, plant-based cheeses are made from a variety of ingredients such as nuts and legumes that can be fortified with nutrients also found in traditional cheese. Of course, plant-based cheeses still have some nutritional drawbacks, and most of them are processed, which means they contain preservatives, colour additives and high sodium content. Nevertheless, the physicochemical and functional properties of plant-based proteins are of great interest to the food industry and the initial interest in natural sources of plant proteins has recently shifted to the field of modification and processing. This review discusses the natural sources and classification of plant-based proteins and summarises recent studies on processing methods in the production of plant-based cheese.

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Section: Lipid (%) Cereals Wheatmentioning

confidence: 99%

“…Nuts contain a high level of lipid content ranging from 46% in cashews and pistachios to 76% in macadamia nuts [24,25]. The contained lipids are mainly unsaturated, while the amount of saturated lipids ranges between 4 and 15% [24,26]. They can be classified as tree nuts (almonds, cashews, hazelnuts, macadamia, etc.)…”

Section: Lipid (%) Cereals Wheatmentioning

confidence: 99%

Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production

Kovačević,

Bechtold,

Pham

2024

Macromol

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“…One important aspect to consider for these novel alternatives is their fatty acid composition. As plant-based cheeses are often derived from nuts, they may exhibit richness in mono- and polyunsaturated fatty acids (Jardim et al, 2023), contrasting with dairy cheeses, which are predominantly composed of saturated fatty acids (Paszczyk et al, 2022). Understanding these disparities holds significance not only in nutritional and health contexts, where saturated fats have been linked to adverse cardiovascular effects (Zong et al, 2016), but also in optimizing techniques for producing palatable and stable cheese alternatives.…”

Section: Introductionmentioning

confidence: 99%

Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles

Jaeger,

Köhn,

Evans

et al. 2024

Preprint

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Plant-based cheese analogs have emerged as a novel global market trend driven by sustainability concerns for our planet. This study examines eleven soft ripened plant-based cheese analogs produced in Europe, primarily with bloomy rinds and cashew nuts as the main ingredient. First, we focused on exploring the macronutrients and salt content stated on the labels, as well a detailed fatty acid analysis of the samples. Compared to dairy cheeses, plant-based cheeses share similarities in lipid content, but their fatty acid profiles diverge significantly, with higher ratio of mono- and polyunsaturated fatty acids such as oleic and linoleic acids. We also investigated the microbiota of these analog products, employing a culture-dependent and -independent approaches. We identified a variety of microorganisms in the plant-based cheeses, withLactococcus lactisandLeuconostoc mesenteroidesbeing the dominant bacterial species, andGeotrichum candidumandPenicillium camembertithe dominant fungal species. Most of the species characterized are similar to those present in dairy cheeses, suggesting that they have been inoculated as culture starters to contribute to the sensorial acceptance of plant-based cheeses. However, we also identify several species that are possibly intrinsic to plant matrices or originate from the production environment, such asPediococcus pentosaceusandEnterococcusspp. This coexistence of typical dairy-associated organisms with plant associated species highlights the potential microbial dynamics inherent in the production of plant-based cheese. These findings will contribute to a better understanding of plant-based cheese alternatives, enable the development of sustainable products, and pave the way for future research exploring the use of plant-based substrates in the production of cheese analogues.

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“…In walnut seed coat, LC-PUFAs, LC-MUFAs and LC-SFAs, including their oxygenated derivatives called oxylipins, accounted for 40.91% (18), 22.72% (10), and 6.82% (3), respectively of the total FFA counts (44 features) and roughly 5%, 3% and 1% of the total identified lipid features (318 features). In general, lipidomic profile of walnut kernel is more enriched, both quantitatively and qualitatively, in unsaturated fatty acids than saturated (Yan et al, 2021;Okatan et al, 2022;Jardim et al, 2023;Zhang R. et al, 2021), a trend recently shown to be conserved across several walnut genotypes (Okatan et al, 2022). Our study provides qualitative results which support previous research; indeed, similarly to kernel FFA composition, the majority of the FFAs detected in walnut seed coat were LC-PUFAs and LC-MUFAs, summing up to the 63.7% of the total FFA features' count.…”

Section: Comparison Of Lipid Compositional Profile Between the Walnut...mentioning

confidence: 98%

“…Free fatty acid (FFA) species were also found to represent a considerable portion of the pellicle lipid population. Shown extensively in the literature, walnut kernels possess a high content of polyunsaturated fatty acids (PUFAs), especially linoleic acid, and the lowest saturated fatty acids: total fatty acids ratio and greatest content of PUFAs compared with other nuts (Vecka et al, 2019;Jardim et al, 2023). Accumulation of long-chain (LC) FFAs like linoleic, oleic, and linolenic acids has also been shown in dried walnut shells and husk tissue (Ventura et al, 2023;Herrera et al, 2020;Romano et al, 2021;Barekat et al, 2023).…”

Section: Comparison Of Lipid Compositional Profile Between the Walnut...mentioning

confidence: 99%

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An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products

Cited by 14 publications

References 235 publications

Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production

Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production

Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles

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