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Effect of drying methods on the quality of tiger nuts (Cyperus esculents L.) and its oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Lombardi SJ, Pannella G, Tremonte P, Mercurio I, Vergalito F, Caturano C, Maiuro L, Iorizzo M, Succi M, Sorrentino E, Coppola R. Fungi Occurrence in Ready-to-Eat Hazelnuts ( Corylus avellana) From Different Boreal Hemisphere Areas. Front Microbiol 2022; 13:900876. [PMID: 35558107 PMCID: PMC9087596 DOI: 10.3389/fmicb.2022.900876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 03/28/2022] [Indexed: 11/24/2022] Open
Abstract
The present study evaluated the fungal contamination of ready-to-eat dried hazelnuts considering for the first time the application of the same condition drying process of several hazelnut cultivars from different boreal hemisphere areas. Fifty lots of hazelnuts (Corylus avellana), belonging to eight cultivars from seven regions in four countries, were analyzed for fungal microbiota, describing both load levels and species diversity. For this purpose, a polyphasic approach consisting of morphological examination (optical and scanning electron microscope observation) and molecular characterization [PCR-DGGE analysis and sequence analyses of the internal transcribed spacer (ITS)] was performed. The results show that different fungal populations occur in dried hazelnuts regardless of their geographical area of production. Although some varieties appear to be relatively less susceptible, species related to Aspergillus, such as A. commune and A. ochraceus, Penicillium, including P. commune, P. solitum, and P. expansum, and Rhizopus, for instance, R. stolonifer and R. oryzae, have generally been found. A related character “hazelnut cultivar—fungi” was found for species related to the genera Trichoderma and Fusarium, including F. oxyxporum, F. solani, and F. falciforme. All 14 species found are known to host pathogenic strains. Therefore, their presence in a ready-to-eat product, such as dried hazelnuts, can pose a real danger to the consumer. Based on these considerations, the development of new protective strategies seems highly desirable. The species-level description of the contaminating fungal community acquired through this study is the starting point for the development of tailor-made protective biotechnologies.
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Affiliation(s)
- Silvia Jane Lombardi
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Gianfranco Pannella
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Ida Mercurio
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Franca Vergalito
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Costantino Caturano
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Lucia Maiuro
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Mariantonietta Succi
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
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He Z, Ye M, Zhang Y, Wu F, Fu M, Sun F, Liu X. Effect of seed size and drying temperature on the hot air drying kinetics and quality of Chinese hickory (
Carya cathayensis
) storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Zhiping He
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
- Xinjiang Institute of Technology Akesu China
| | - Minqian Ye
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
| | - Youqing Zhang
- Product Quality Monitoring Center of Hangzhou Lin'an China
| | - Fenghua Wu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
| | - Maorun Fu
- School of Food Science & Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Fei Sun
- School of Food Science & Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xingquan Liu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province College of Agriculture and Food Science Zhejiang A & F University Lin'an China
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Pakrah S, Rahemi M, Nabipour A, Zahedzadeh F, Kakavand F, Vahdati K. Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Susan Pakrah
- Department of Horticulture College of Aburaihan University of Tehran Tehran Iran
| | - Majid Rahemi
- Department of Horticulture Faculty of Agriculture Shiraz University Shiraz Iran
| | - Alireza Nabipour
- Agricultural Research, Education and Extension Organization Rice Research Institute of Iran Amol Iran
| | - Fatemeh Zahedzadeh
- Department of Horticulture Faculty of Agriculture Tabriz University Tabriz Iran
| | - Farshad Kakavand
- Department of Horticulture Faculty of Agriculture Zanjan University Zanjan Iran
| | - Kourosh Vahdati
- Department of Horticulture College of Aburaihan University of Tehran Tehran Iran
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Talawar ST, Chetana R, Roopa B, Suresh Kumar G. Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Chen L, Subbiah J, Jones D, Zhao Y, Jung J. Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102555] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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TURAN A, KARAOSMANOĞLU H. Effect of drying methods on long term storage of hazelnut. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.20518] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds. Antioxidants (Basel) 2019; 8:antiox8090396. [PMID: 31540213 PMCID: PMC6770932 DOI: 10.3390/antiox8090396] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 09/10/2019] [Accepted: 09/11/2019] [Indexed: 11/18/2022] Open
Abstract
Dried fruits are important, healthy and popular snacks, despite the limited information on their nutritional profiles and phytochemical composition. The present work was aimed to study the chemical composition of freeze-dried fruits from four fruit species: two common commercial snacks (apple and goji) and two innovative products (kaki and kiwi). Sugar and organic acid levels, total phenolics (TPC), and main health-promoting phytochemicals were studied by HPLC fingerprinting analysis. Furthermore, in vitro antioxidant capacity (AOC) was preliminarily observed in these products. A Principal Component Analysis (PCA) was carried out as a multivariate approach as well. The TPC ranged from 210.9 mg GAE/100g DW (kiwi) to 872.6 mg GAE/100g DW (kaki), while dried fruit antioxidant capacity ranged from 23.09 mmol Fe2+/kg DW (goji) to 137.5 mmol Fe2+/kg DW (kaki). The most important phytochemical class in apple (two cultivars), kiwi, and kaki dried fruits was phenolics (from 74.6% to 93.3%), while monoterpenes were the first class in goji (67.5%). No anthocyanins have been identified in dried fruits because these compounds are most likely converted to phenolic acids during the drying process. This research intended to stimulate large-scale exploitation of commercial dried fruits as functional foods as well.
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