Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Abstract

Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.

Effect of Gamma Irradiation on Fat Content, Fatty Acids, Antioxidants and Oxidative Stability of Almonds, and Electron Paramagnetic Resonance (EPR) Study of Treated Nuts

“…Among nuts, almonds ( Amygdalus communis L.) are one of the favorites because of their excellent taste and increasingly demonstrated health benefits [ 3 , 4 ]. To prevent them from developing pathogenic microorganisms and, thus, to prolong easy and cheap shelf life, almonds can be treated by gamma rays [ 5 , 6 , 7 ]. Regulations on irradiation conditions and requirements, as well as process control, were introduced by Codex Alimentarius, the International Atomic Energy Agency, the World Health Organization, and the European Comission, and in 2003, the Codex Commission ratified the Codex General Standard for Irradiated Foods [ 8 ].…”

Effect of aqueous ozone treatment on the reduction of chlorpyrifos and physicochemical and microbial qualities of cucumber (Cucumis sativusL.): Process modeling and optimization

“…Another method for removing pesticide residues uses heat processes like sterilization and blanching. Although this technique is risk-free for health, it has a detrimental impact on the appearance, texture, and flavor of food products (Sánchez-Bravo et al, 2022). The use of ozone technology is considered a non-thermal food preservation technique that enhances food safety without lowering the quality or damaging the environment.…”

Presence of Testa and Shell Maintains Oil Stability in Almond and Canarium Nuts

“…Various food preservation methods such as synthetic food coating are used to prolong the shelf life of fruits, nuts and vegetables [18][19][20]. However, applying nonthermal and natural preservation methods in nuts is preferred due to their ability to prolong shelf life and preserve naturally occurring compounds [21]. Nuts can be sold with or without the shell, and also with or without the testa.…”