An Overview on Traditional vs. Green Technology of Extraction Methods for Producing High Quality Walnut Oil

Masoodi, Lubna; Gull, Amir; Masoodi, F.A.; Gani, Adil; Nissar, Jasia; Ahad, Tehmeena; Nayik, Gulzar Ahmad; Shaikh, Ayaz Mukarram; Kovács, Béla; Prokisch, József; El-Ramady, Hassan; Solberg, Svein Øivind

doi:10.3390/agronomy12102258

Cited by 15 publications

(7 citation statements)

References 87 publications

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“…Walnut oil is generally extracted by cold pressing from the fruit of the walnut tree (Juglans regia). Walnut seeds generally contain between 52% and 70% of oil, which depends on the cultivar [65]. In particular, walnut oil contains between 2.4-5.3% palmitic acid, between 1.4-4.1% stearic, between 17.66-20.7% oleic acid, between 48.50-53.204% linoleic acid, and between 13.7-15.90% linolenic acid [66,67].…”

Section: Walnut Oilmentioning

confidence: 99%

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review

et al. 2023

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In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.

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Section: Walnut Oilmentioning

confidence: 99%

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review

et al. 2023

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“…During the production of walnut oil, a significant quantity of byproducts, known as walnut meal [4], is generated. This byproduct has a protein content ranging from 50% to 60% [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins

Wang,

Wu,

Mao

et al. 2024

Foods

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Walnuts are high in protein content and rich in nutrients and are susceptible to oxidation during production and processing, leading to a decrease in the stability of walnut protein emulsions. In this paper, the effect of alkyl peroxyl radical oxidation on the stability of walnut protein emulsions is investigated. With the increase of 2,2-azobis (2-methylpropionamidine) dihydrochloride (AAPH) concentration, both its protein and fat were oxidized to different degrees, and the droplets of the emulsion were first dispersed and then aggregated as seen from the laser confocal, and the stability of walnut protein emulsion was best at the AAPH concentration of 0.2 mmol/L. In addition to this, the adsorption rate of adsorbed proteins showed a decreasing and then an increasing trend with the increase in the oxidized concentration. The results showed that moderate oxidation (AAPH concentration: 0–0.2 mmol/L) promoted an increase in protein flexibility and a decrease in the protein interfacial tension, leading to the decrease in emulsion droplet size and the increase of walnut protein emulsion stability, and excessive oxidation (AAPH concentration: 1–25 mmmol/L) weakened protein flexibility and electrostatic repulsion, making the walnut protein emulsion less stable. The results of this study provide theoretical references for the quality control of walnut protein emulsions.

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“…Walnut kernels have a high fat content (52-70%), and these fats can be processed into walnut oil [13]. Walnut oil is rich in unsaturated fatty acids and is favored by people because of its nutritional benefits [14]. In recent years, the increase in market demand for walnut oil has led to an increase in walnut residue, a byproduct of walnut oil.…”

Section: Introductionmentioning

confidence: 99%

Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts

Hu,

Ni,

Wang

et al. 2023

IJMS

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Food-derived peptides have good antioxidant activity and are highly safe for humans; consequently, there has been continuous growth in research on antioxidants, with potential applications in food, medicine, cosmetics, and other fields. Among food-derived peptides, walnut-derived peptides have attracted increasing attention as food-derived peptides rich in eight essential amino acids. This review summarizes the progress made in the development and identification of antioxidant peptides in walnut proteins. This article mainly describes the interaction between reactive oxygen species and cellular antioxidant products, modulation of enzyme content and activity, and regulation of the redox signaling pathways and analyzes the mechanisms of reduction in oxidative stress. Finally, the complex structure–activity relationships of walnut-derived peptides are analyzed based on their amino acid composition and secondary structure of the polypeptides. This review provides a theoretical basis for the production of walnut-derived antioxidant peptides and could help promote the development of the walnut industry.

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An Overview on Traditional vs. Green Technology of Extraction Methods for Producing High Quality Walnut Oil

Cited by 15 publications

References 87 publications

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review

Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins

Research Progress on the Preparation and Function of Antioxidant Peptides from Walnuts

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