Recent Studies in Mechanical Properties of Selected Hard-Shelled Seeds: A Review

Du, Fen; Tan, Ting

doi:10.1007/s11837-021-04688-w

Cited by 9 publications

(9 citation statements)

References 78 publications

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“…As expected, the storage life of pecan kernels is closely linked to moisture content reduction. In this study, the pecan moisture content was low in line with previous studies that found unroasted pecan moisture content to be around 3% . Multiple exogenous factors influence the moisture content, such as temperature, humidity, container materials, and storage period.…”

Section: Resultssupporting

confidence: 87%

“…Texture is a critical quality parameter in the pecan market, and crispy and crunchy are preferred. Limited studies have focused on the pecan’s texture analysis, , and few studies have focused on texture quality changes during storage . In this study, five parameters (hardness, toughness, slope, fracturability, and break) were used to characterize the texture of pecan kernels.…”

Section: Resultsmentioning

confidence: 99%

“…In this study, the pecan moisture content was low in line with previous studies that found unroasted pecan moisture content to be around 3%. 25 Multiple exogenous factors influence the moisture content, such as temperature, humidity, container materials, and storage period. Some detailed information regarding how these factors influence pecan shelf life, especially how type of packaging materials and modified atmosphere impact pecan kernel shelf life has been summarized in a review article.…”

Section: Acs Foodmentioning

confidence: 99%

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Impact of Room-Temperature Storage on the Pecan Kernel Color, Carotenoids, Polyphenols, and Physicochemical Properties

Pham

Yusufali

Wang

et al. 2023

ACS Food Sci. Technol.

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This study aimed to investigate the changes in the pecan kernel color, carotenoids, polyphenols, and physicochemical properties during five months of storage at room temperature for five different pecan varieties. The results showed that the pecan kernel color darkened with a shift toward more red and less yellow during the storage. Additionally, the dorsal side of the kernel had a lighter color than the ventral side. Total carotenoids deceased from 92.0−118.8 to 45.2−101.9 μg/100 g of whole kernel, while total polyphenols had no significant differences (18.1−27.0 mg of GAE (gallic acid equivalent)/g of whole kernel) commonly. Three phenolics (gallic acid, catechin, and ellagic acid) were of 6. 7−9.6, 31.4−46.7, and 11.7−16.2 mg/100 g of whole kernel and increased during storage. The pecan kernel moisture loss was significant, while the total lipids remained unchanged. Five texture parameters (hardness, toughness, slope, fracturability, and break) showed irregular changes. Genotypic variation was observed in all five varieties, although the storage was the main factor affecting the compositions.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Acs Foodmentioning

confidence: 99%

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Impact of Room-Temperature Storage on the Pecan Kernel Color, Carotenoids, Polyphenols, and Physicochemical Properties

Pham

Yusufali

Wang

et al. 2023

ACS Food Sci. Technol.

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“…Texture properties are determined by the physical and chemical natures of the kernels. Physical factors, such as cell wall structure, and chemical compositions, such as moisture and oil content, can influence the hardness, crispiness, and fracturability of the kernel. ,,,, Chemical factors, such as the composition of fatty acids and polyphenols, also commonly affect the texture and flavor of the nuts. Furthermore, since the pecan kernels were frozen and rapidly thawed in-shell prior to texture analysis, there is a possibility that certain texture-relevant parameters might have been affected.…”

Section: Resultsmentioning

confidence: 99%

Texture Properties, Crude Fat, Fatty Acid Profiles, Total Soluble Solids, and Total Polyphenols for 21 Pecan Varieties and the Effects of the Harvest Year

Yusufali,

Liu,

Wang

et al. 2023

ACS Food Sci. Technol.

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Research on pecan kernel texture and physiochemical properties is lacking, especially across various varieties and harvest years. This study investigated the kernel texture, crude fat, fatty acids, total soluble solids, and total polyphenols in 29 samples (21 varieties; eight from both of the two harvest years). The texture parameters measured were hardness (20.84–41.88 N), toughness (20.24–123.96 N·mm), slope (5.90–23.40 N/mm), fracturability (12.29–32.06 N), and break (1.76–5.66 mm). The crude fat was 68.26–77.43%. C18 fatty acids were >90% of the total, followed by C16 fatty acids. C18:1 ω9 (oleic acid), C18:2 ω6 (linoleic acid), and C18:3 ω3 (α-linolenic acid) were detected in minimal quantities. The total soluble solids were 4.17–7.39%, and the total polyphenols were 12.67–67.29 mg of gallic acid equiv/g of whole kernel for the 29 samples. Notable variety differences were observed in all measurements. Two-way ANOVA for the eight varieties showed significant variety and harvest year effects, with variety having the dominant impact on composition. This study could improve pecan variety selection and boost market value.

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“…Almonds were the most produced nuts (31%) in the world, followed by walnuts (21%), cashews (17%) and hazelnuts (12%). Overall, the value of nut production has increased steadily over the past decade at an average rate of USD 1.9 billion per year, reaching USD 35.6 billion for the 2019/2020 season [2,3]. As a result of nut industrialization processes, considerable Plants 2024, 13, 1034 2 of 11 amounts of byproducts and residues are produced year by year, being stored or burnt as fuel for heaters or discarded as nonvalued waste [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Hazelnut and Walnut Nutshell Features as Emerging Added-Value Byproducts of the Nut Industry: A Review

Manterola-Barroso,

Padilla Contreras,

Ondrasek

et al. 2024

Plants

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The hard-shelled seed industry plays an important role in the global agricultural economy. In fact, only considering hazelnut and walnut, the global nut supply is over 5.6 tons. As a result considerable amounts are produced year by year, burnt or discarded as waste, bypassing a potential source of valuable compounds or features. This review deals with the recent scientific literature on their chemical composition as well as functional applications as an approach to sustain the utilization of the main byproduct derived from industry. Indeed, nutshells have received great interest due to their lignin, antioxidant, physical and mechanical features. It was found that these properties vary among cultivars and localities of plantation, influencing physical and structural features. The inconsistencies regarding the above-mentioned properties of nutshells lead to exploring the status of hazelnut and walnut shell applications in sustainable bio-economy chains. In fact, in terms of potential applications, the state of the art links their use to the construction industry and the manufacture of materials, such as resin or plastic composites, particleboards or construction panels, or vital infrastructure and as a filler in cement pavements. However, their current use continues bypassing their great antioxidant potential and their interesting chemical and mechanical features.

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Recent Studies in Mechanical Properties of Selected Hard-Shelled Seeds: A Review

Cited by 9 publications

References 78 publications

Impact of Room-Temperature Storage on the Pecan Kernel Color, Carotenoids, Polyphenols, and Physicochemical Properties

Impact of Room-Temperature Storage on the Pecan Kernel Color, Carotenoids, Polyphenols, and Physicochemical Properties

Texture Properties, Crude Fat, Fatty Acid Profiles, Total Soluble Solids, and Total Polyphenols for 21 Pecan Varieties and the Effects of the Harvest Year

Hazelnut and Walnut Nutshell Features as Emerging Added-Value Byproducts of the Nut Industry: A Review

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