Abstract:Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity… Show more
“…6 A-D). This result shows a certain similarity with the previous result where it was shown that PEF treatment enhanced the antioxidant capacity of walnut oil and improved DPPH ( Rábago-Panduro, Romero-Fabregat, Martín-Belloso, & Welti-Chanes, 2021 ). Fig.…”
Section: Resultssupporting
confidence: 91%
“…Furthermore, as reported by Ćurko et al (2023) , the application of PEF treatment increased the total phenolic content as well as the oxygen radical absorbance capacity (ORAC) of grape seed oil. In addition, Rábago-Panduro, Romero-Fabregat, Martín-Belloso and Welti-Chanes (2021) found that PEF significantly improved the ability of walnut oil to scavenge free radicals such as DPPH and increased oil yield. Few studies have investigated the possible effects of PEF on the total flavonoid, polyphenol, and pigment content, as well as the in vitro antioxidant capacity of VOO, despite the fact that prior research has shown the positive effects of PEF on the oil yield, acidity, and phenolic compounds amount in VOO.…”
“…6 A-D). This result shows a certain similarity with the previous result where it was shown that PEF treatment enhanced the antioxidant capacity of walnut oil and improved DPPH ( Rábago-Panduro, Romero-Fabregat, Martín-Belloso, & Welti-Chanes, 2021 ). Fig.…”
Section: Resultssupporting
confidence: 91%
“…Furthermore, as reported by Ćurko et al (2023) , the application of PEF treatment increased the total phenolic content as well as the oxygen radical absorbance capacity (ORAC) of grape seed oil. In addition, Rábago-Panduro, Romero-Fabregat, Martín-Belloso and Welti-Chanes (2021) found that PEF significantly improved the ability of walnut oil to scavenge free radicals such as DPPH and increased oil yield. Few studies have investigated the possible effects of PEF on the total flavonoid, polyphenol, and pigment content, as well as the in vitro antioxidant capacity of VOO, despite the fact that prior research has shown the positive effects of PEF on the oil yield, acidity, and phenolic compounds amount in VOO.…”
“…Additionally, testa is present is the barrier between cotyledon and environment. Such an arrangement of cells make pecan testa more susceptible to moisture absorption (Rábago‐Panduro, Morales‐de la Peña, Romero‐Fabregat, Martín‐Belloso, & Welti‐Chanes, 2021 ). As moisture in the pecan increases, the compact cells start to swell and have greater cell wall flexibility and an increase in the intracellular distance, causing loss of fracturability.…”
Section: Discussionmentioning
confidence: 99%
“… Light microscopy micrographs of the testa (Ts) and cotyledon tissue (Ct) of dry pecan nuts, adapted from Rábago‐Panduro, Morales‐de la Peña, Romero‐Fabregat, Martín‐Belloso, and Welti‐Chanes ( 2021 ) …”
The studies expounding effects of storage conditions on texture changes is limited. The researchers have been proposing methods to measure pecan texture instrumentally. But current protocols and/or attribute fail to address huge variability during experimentation. Additionally, there are no predictive model to estimate changes in pecan texture during storage. This study addresses all the above concerns and investigate effects of different relative humidity (RH, 30 to 90%) and packaging material (PE, PP, LDPE and metallic laminates or ML) on pecan texture, introducing a rift ratio (F/H or fracturability to hardness ratio) to address variability in the data and predictive model to estimate changes in textural attribute of pecans during storage. The textural analysis was conducted on pecans cores and intact pecans to measure area under curve, fracturability, hardness, cohesiveness, chewiness, springiness, and rift ratio. It was observed that values for rift ratio obtained using intact pecan method had high R 2 (0.72) as compared to rest of textural attribute. A 3-parameter logistic model was employed to predict pecan texture during strage.. The pecans stored at 75%, 80% and 90% lost half of initial fracturability at approx. 115, 3, and 0.15 days (~ 4 hours), respectively. The pecans stored in LDPE, PP and PE packs at 80% lost half of initial fracturability at approx. 26, 57, and 78 days, respectively. The presence of any kind of package delayed the fracturability loss by at least 8 folds at 80% RH. The pecans stored in ML did not experience signi cant change in textural attributes.
“…Rábago-Panduro et al [ 13 ] investigated the effect of pulsed electric fields on the extraction yield and stability of oils obtained from pecan nuts ( Carya illinoinensis (Wangenh. K. Koch)).…”
The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, the market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower number of inputs, as well as the utilization of food by-products, to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of so-called “consumer food neophobia”.
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