How does water stress and roasting temperature affect the physicochemical parameters of almonds?

Lipán, Leontina; Cano‐Lamadrid, Marina; Vázquez‐Araújo, Laura; Sendra, Esther; Hernández, Francisca; Corell, M.; Moriana, Alfonso

doi:10.1016/j.lwt.2021.112073

Cited by 8 publications

(5 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Compared with the originals, the cell walls of the controls and IR samples were broken after blanching, and the oil body was spilled outside the cell walls and adhered to the inner part of the cell walls and the cell junctions (Figure 3b,c), which agreed with the results reported by Lipan et al. (2021). Notably, the cell walls of IR samples were destroyed, and the majority of oil bodies were attached to the inner test of the cell walls (Figure 3c), whereas the oil bodies of the control‐70 gradually precipitated from the inner test of the cell walls, some of which aggregated into large oil droplets covering the surface of cell walls (Figure 3b).…”

Section: Resultssupporting

confidence: 90%

“…The originals had the strongest ABTs radical scavenging activities, showing 22.26% ± 0.01% of ABTs inhibition rate, followed by the controls and the IR samples (Figure 2b). The ABTs inhibition rates of the controls and IR samples were decreased by 1.44%–19.81%, which may be the result of the plant's natural defense against ROS generation by activating the production of antioxidants during blanching (Lipan et al., 2021). The DPPH inhibition rate of the originals was 9.77% ± 0.01%, whereas it increased by 10.24%–13.87% ( p < 0.05) in the controls and IR samples (Figure 2b).…”

Section: Resultsmentioning

confidence: 99%

“…Based on ABTs and DPPH radical scavenging activities, the antioxidant activities of the originals, controls, and IR samples were determined according to the methods of Chandrasekara and Shahidi (2011) and Lipan et al. (2021), respectively:

$$\begin{eqnarray*} && {\rm{ABTs \, inhibition \, rate}}\left( {\rm{\% }} \right){\rm{ = }}\left[ {\rm{Abs}}_{{\rm{control}}}\right. \nonumber\\ && \quad \left.

…”

Section: Methodsmentioning

confidence: 99%

Section: Antioxidant Capacity Analysis Of Pecan Kernelsmentioning

confidence: 99%

See 3 more Smart Citations

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

Luo

Sun

Yang

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

To evaluate infrared radiation (IR) blanching in comparison to conventional hot water (HW) blanching in inhibiting the browning and extending the shelf life of pecan kernels, the technology of IR blanching at 500–700 W for 90–45 s or HW blanching at 90°C for 60 s, and subsequently drying with hot air at 60, 70, and 80°C, respectively, was used, and then the activities of lipoxidase (LOX) and polyphenol oxidase (PPO), antioxidant capacities, color change, microscopic structure, and the shelf life of kernels were analyzed. Results showed that IR blanching not only significantly decreased the subsequent drying time but also effectively inactivated the activities of LOX and PPO, showing a lower residual activity of 15.74%–40.41% and 16.75%–56.25%, respectively. A higher retention of total phenolics was observed in kernels subjected to IR blanching, from 25.03 ± 0.04 to 29.50 ± 0.96 mg GAE/g compared with HW blanching (14.43 ± 0.07 mg GAE/g). Meanwhile, IR‐blanched samples showed lower peroxide values, p‐anisidine values, total color difference values, browning index, quinones contents, and lipofuscin‐like pigments levels but had higher 2,2‐diphenyl‐1‐picrylhydrazyl inhibition rate and better storage stabilities than HW‐blanched samples. The technology of IR blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min is suitable for producing pecan kernels with better qualities and a longer shelf life, through inactivating the endogenous enzymatic reactions and inhibiting the formation of lipofuscin‐like pigments. Practical Application Blanching is an essential pretreatment of food processing. Conventional blanching is achieved by hot water, which has some disadvantages of low‐intensity enzyme inactivation, loss of water‐soluble substances, etc. In this study, the potential of using infrared blanching, prior to drying, was studied to find solutions to improve the nutritional value, and the shelf life of pecan kernels. The results showed that infrared blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min could inhibit the color degradation, improve the oxidation resistance, and prolong the shelf life of kernels.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

$$\begin{eqnarray*} && {\rm{ABTs \, inhibition \, rate}}\left( {\rm{\% }} \right){\rm{ = }}\left[ {\rm{Abs}}_{{\rm{control}}}\right. \nonumber\\ && \quad \left.

…”

Section: Methodsmentioning

confidence: 99%

Section: Antioxidant Capacity Analysis Of Pecan Kernelsmentioning

confidence: 99%

See 2 more Smart Citations

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

Luo

Sun

Yang

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…According to the scientific literature, this concept is mainly related to a proper management of irrigation water; and the drought resistant fruits and vegetables species which might improve the water sustainability if an accurate irrigation management is applied [10]. In this sense, a lot of work has been done in almond crop [17][18][19], as well as in pistachio [20], olives [21], pomegranate [22], mango [23], avocado [24], tomatoes [25], etc. All these manuscripts clearly presented outputs about an increase in the sensory properties, as well as of polyunsaturated fatty acids, polyphenols, phytoprostanes, phytofurans, volatile compounds, minerals, sugars, lycopene, fiber, etc., in the products cultivated under controlled water stress conditions, or "hydroSOStainable" products.…”

Section: Introductionmentioning

confidence: 99%

“HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

et al. 2021

Self Cite

View full text Add to dashboard Cite

Water scarcity is one of the top five key global risks over the last years, and agriculture is the major and least efficient user of fresh water. In this scenario, the “hydroSOStainable” concept has been developed and registered to protect fruits and vegetables cultivated with a volume of water below the crop evapotranspiration. The purpose of this experimental study was to investigate how the information influence the consumer liking and preference of the roasting almonds labelled as “hydroSOStainable” and “conventional”, although belonged to the same sample. Thus, we explored 300 consumers (Seville, Spain (high levels of water stress) versus Donostia, Spain and Wroclaw, Poland (regions with no water stress)) preference and acceptance of roasted almonds using satisfaction degree, CATA and willingness to pay questions. The present study demonstrated that both location and sociodemographic aspects influenced consumers perception and liking. Consumers living in areas with water restrictions were more susceptible to be influenced by the hydroSOStainable/conventional concept, while consumers from regions without water restrictions would need more information to choose a sustainable product. Both man and women, centennials and millennials scored higher the supposed hydroSOStainable almonds, while generation X was not really influenced by the information effect. Finally, 77% of consumers, regardless of location, were willing to pay a higher price for the almonds labelled “hydroSOStainable”. Consequently, these results provide valuable information for the government and food industry about consumer choice regarding sustainable products, depending on the location, knowledge, and sociodemographic aspects.

show abstract

Effect of roasting on nutritional composition, polyphenols and antioxidant properties of chironji (Buchanania lanzan Spreng.) kernels

Bhanu,

Goudar,

Gogoi

et al. 2024

Food Measure

View full text Add to dashboard Cite

How does water stress and roasting temperature affect the physicochemical parameters of almonds?

Cited by 8 publications

References 28 publications

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

“HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

Effect of roasting on nutritional composition, polyphenols and antioxidant properties of chironji (Buchanania lanzan Spreng.) kernels

Contact Info

Product

Resources

About