1
|
Aruwajoye NN, Buthelezi NMD, Mditshwa A, Tesfay SZ, Magwaza LS. Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts ( Macadamia integrifolia). Foods 2023; 12:foods12112116. [PMID: 37297359 DOI: 10.3390/foods12112116] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/19/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. 'A4' and 'Beaumont' were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot air oven dryer, macadamia kernels were roasted at 50, 75, 100, 125, and 150 °C for 15 min. The quantity of phenols, flavonoids, and antioxidants in kernels roasted at 50, 75, and 100 °C was significant (p < 0.001); however, these kernels also had high levels of moisture content, oxidation-sensitive unsaturated fatty acids (UFAs), and peroxide value (PV), and poor sensory quality. Low moisture content, flavonoids, phenols, antioxidants, fatty acid (FA) compositions, high PV, and poor sensory quality-i.e., excessive browning, an exceptionally crunchy texture, and a bitter flavor-were all characteristics of kernels roasted at 150 °C. With a perfect crispy texture, a rich brown color, and a strong nutty flavor, kernels roasted at 125 °C had lower PV; higher oxidation-resistant UFA compositions; considerable concentrations of flavonoids, phenols, and antioxidants; and good sensory quality. Therefore, 'A4' and 'Beaumont' kernels could be roasted at 125 °C for use in the industry to improve kernel quality and palatability.
Collapse
Affiliation(s)
- Noluthando Noxolo Aruwajoye
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Nana Millicent Duduzile Buthelezi
- Department of Biology and Environmental Sciences, Sefako Makgatho Health Sciences University, P.O. Box 235, Medunsa, Ga-Rankuwa 0204, South Africa
| | - Asanda Mditshwa
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Samson Zeray Tesfay
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Lembe Samukelo Magwaza
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| |
Collapse
|
2
|
Xiao H, Zhang S, Xi F, Yang W, Zhou L, Zhang G, Zhu H, Zhang Q. Preservation effect of plasma-activated water (PAW) treatment on fresh walnut kernels. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
|
3
|
Effect of steam conditioning on microbial safety and quality of pecans. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
4
|
Wang H, Wang Q, Zhu J, Hu G. Comparison of high-pressure, freeze-thaw cycles and germination-parboiling treatments on lipids digestibility and rancidity of brown rice. Sci Rep 2022; 12:15667. [PMID: 36123341 PMCID: PMC9485233 DOI: 10.1038/s41598-022-19272-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 08/26/2022] [Indexed: 11/25/2022] Open
Abstract
Brown rice (BR) contains more lipids, as compared with white rice, but its indigestibility and rancidity limit the consumer acceptability. Therefore, the objective of this study was to compare the effect of high-pressure (HP), freeze–thaw cycles (FTC) and germination-parboiling (GP) treatments on lipid in vitro digestibility and rancidity of BR. GP treated BR released the most fatty acids (especially palmitic acid and stearic acid) after in vitro digestion, followed by FTC treated BR. FTC treated BR kept the highest value of fat acidity during storage, while opposite results were observed in GP treated BR. Although HP treatment increased fat acidity value immediately, it slowed down the increase of fat acidity with storage. The results of conjugated dienes and malonaldehydes content in BR stored under accelerated conditions indicated better lipid oxidation stability after HP and GP treatment, and that it’s necessary for FTC treated BR products to be stored under anaerobic conditions.
Collapse
Affiliation(s)
- Hao Wang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China
| | - Qiang Wang
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China
| | - Jiahong Zhu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China
| | - Guixian Hu
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 298 Deshengzhong Road, Hangzhou, 310021, China.
| |
Collapse
|
5
|
Storage time of nut spreads using flash gas chromatography E-nose combined with multivariate data analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
6
|
Xu Y, Li R, Li K, Yu J, Bai J, Wang S. Inactivation of inoculated Salmonella and natural microflora on two kinds of edible seeds by radio frequency heating combined with cinnamon oil vapor. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112603] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
7
|
Simultaneous hot-air assisted radio frequency drying and disinfestation for in-shell walnuts using a two-stage strategy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112134] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
8
|
Hao Y, Mao Y, Hou L, Wang S. Developing a rotation device in radio frequency systems for improving the heating uniformity in granular foods. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102751] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
9
|
Walnut ( Juglans regia L.) Volatile Compounds Indicate Kernel and Oil Oxidation. Foods 2021; 10:foods10020329. [PMID: 33557108 PMCID: PMC7913853 DOI: 10.3390/foods10020329] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 01/29/2021] [Accepted: 02/01/2021] [Indexed: 02/07/2023] Open
Abstract
Kernel oxidation susceptibility and pellicle darkening are among the biggest concerns regarding walnut quality. Monitoring oxidation is crucial to preserve quality from production to consumption. Chemical oxidation parameters (peroxide value and UV absorbances), fatty acid profile, tocopherols, phenols, and volatiles in ‘Chandler’ and ‘Howard’ kernels were studied at different time points during 28 weeks of storage to evaluate potential oxidation markers. During storage, peroxide value, UV absorbances, and volatiles concentration increased; oxidative stability, phenols, and tocopherols decreased, while fatty acid profile was unaffected. ‘Chandler’ had a lower peroxide value, K232, and K268; and higher kernel and oil oxidative stability compared to ‘Howard’. Phenols and tocopherols decreased 1.2-fold in ‘Chandler’ and 1.3-fold in ‘Howard’. Using multivariate analysis, samples were discriminated in three groups according with their oxidative levels. Increases of volatiles in oil and kernel were associated with higher oxidative levels. Pentanal, 2-methylpropanal, hexanal, (E)-2-pentenal, 3-octanone, octanal, (Z)-2-penten-1-ol, hexanol, (E)-2-octenal, 1-octen-3-ol, benzaldehyde, (E,E)-2,4-nonadienal, and hexanoic acid in kernels were adequate at distinguishing oxidation levels and as oxidative markers in walnuts. Kernel volatiles is a useful measurement for walnut oxidation during storage without any prior fat extraction.
Collapse
|
10
|
Evaluation of Postharvest Processing of Hazelnut Kernel Oil Extraction Using Uniaxial Pressure and Organic Solvent. Processes (Basel) 2020. [DOI: 10.3390/pr8080957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Uniaxial loading and organic solvent are small-scale oil expression methods used to evaluate the mechanical behavior, oil content, and oil efficiency of oil-bearing materials aimed at designing a low-cost mechanical pressing system. Bulk kernels of pressing height 40 mm were heated from 40 to 60 °C and compressed at maximum force of 60 kN and speeds from 4 to 8 mm/min. Relaxation times between 3 and 12 min were applied to assess the kernel oil efficiency. The kernel oil point was identified at deformation levels between 15 and 25 mm at a speed of 4 mm/min using a litmus test. The kernel oil was analyzed for peroxide value and free fatty acid. Kernel oil content was determined by Soxhlet extraction. Increased speed caused a serration effect on the force–deformation curve leading to lower oil yield. Lower and upper oil point forces at 6.21 ± 0.58 and 10.61 ± 0.71 kN were observed to be useful for predicting the pressure for maximum output oil. The peroxide value and free fatty acid content of kernel oil decreased with increasing temperature, indicating its quality usage. The relaxation time of 12 min after compression increased kernel oil efficiency of 15.6%. In designing new presses, there is a need to consider compression and relaxation processes to reduce the residual kernel cake oil.
Collapse
|
11
|
Walnut paste: oxidative stability and effect of grape skin extract addition. Heliyon 2019; 5:e02506. [PMID: 31687596 PMCID: PMC6819819 DOI: 10.1016/j.heliyon.2019.e02506] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 08/19/2019] [Accepted: 09/18/2019] [Indexed: 11/21/2022] Open
Abstract
Walnut paste, obtained by roasting and grinding of kernels, was characterized and supplemented with encapsulated grape skin extract aiming to evaluate its potential effect on oxidative stability and/or antioxidant capacity. Based on the oxidation induction period in screening trials 5000 ppm (w/w) extract addition was selected as effective in inhibiting oxidation processes. Walnut paste with and without 5000 ppm grape skin extract were maintained for 15 days at 60 °C, simulating 2 year storage at 20 °C, based on an estimated activation energy of 80,327 kJ/mol for walnut lipid oxidation. Monitoring of data from peroxides, conjugated dienes and trienes, total phenolics, ABTS, ORAC, FRAP, and tocopherols values showed the deterioration of walnut paste started at the end of the observed period, even remaining below the threshold of unacceptability. Moreover, 5000 ppm extract addition did not prove to enhance oxidative stability nor antioxidant properties of the walnut paste. In the future, specific parameters of oxidation kinetics and antioxidant activity in the advanced phase of storage could be investigated.
Collapse
|
12
|
Wang Q, Zhang M, Adhikari B, Cao P, Yang C. Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13035] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qingbo Wang
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan University Wuxi Jiangsu China
| | - Benu Adhikari
- School of ScienceRMIT University Melbourne Victoria Australia
| | - Ping Cao
- Department of Food EngineeringInstitute of Aerospace Medical Engineering Beijing China
| | - Chao‐Hui Yang
- Yangzhou Yechun Food Production & Distribution Co. Yangzhou Jiangsu China
| |
Collapse
|
13
|
|
14
|
Liburdi K, Benucci I, Lombardelli C, Esti M. Identification and characterization of lipoxygenase in fresh culinary herbs. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1211678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
15
|
Xu K, Wang J, Wei Z, Deng F, Wang Y, Cheng S. An optimization of the MOS electronic nose sensor array for the detection of Chinese pecan quality. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.01.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
16
|
Franklin LM, Chapman DM, King ES, Mau M, Huang G, Mitchell AE. Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2549-2563. [PMID: 28285524 DOI: 10.1021/acs.jafc.6b05357] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consumer hedonic response in light roasted (LR) and dark roasted (DR) almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that, although rancidity develops at different rates in LR and DR almonds, consumer liking was not significantly different between LR and DR almonds. Average hedonic ratings of almonds were found to fall below a designated acceptable score of 5 ("neither like nor dislike") by 6 months of storage. This did not correspond with recommended industry rejection standard of PV < 5 mequiv peroxide/kg oil and FFA < 1.5% oleic. FFAs remain well below <1.5% oleic during storage, indicating that FFAs are not a good marker of rancidity in roasted almonds stored in low humidity environments. Regression of consumer liking to concentration of rancidity indicators revealed that selected headspace volatiles, including heptanal, octanal, nonanal, 2-octenal, 2-heptanone, 2-pentylfuran, hexanal, and pentanal, had a better correlation with liking than did nonvolatile indicators.
Collapse
Affiliation(s)
- Lillian M Franklin
- Department of Food Science and Technology, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
| | - Dawn M Chapman
- Covance Food Solutions , 365 North Canyons Parkway, Suite 101, Livermore, California 94551, United States
| | - Ellena S King
- Covance Food Solutions , 365 North Canyons Parkway, Suite 101, Livermore, California 94551, United States
| | - Mallory Mau
- Department of Food Science and Technology, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
| | - Guangwei Huang
- Almond Board of California , Suite 1500, 1150 Ninth Street, Modesto, California 95354, United States
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
| |
Collapse
|
17
|
Jiang S, Wang J, Sun Y. Qualitative and quantitative analysis of fatty acid profiles of Chinese pecans (Carya cathayensis) during storage using an electronic nose combined with chemometric methods. RSC Adv 2017. [DOI: 10.1039/c7ra05879a] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Chinese pecans (Carya cathayensis) continuously deteriorate during storage because of their high fatty acid contents.
Collapse
Affiliation(s)
- Shui Jiang
- Department of Biosystems Engineering
- Zhejiang University
- Hangzhou 310058
- PR China
| | - Jun Wang
- Department of Biosystems Engineering
- Zhejiang University
- Hangzhou 310058
- PR China
| | - Yubing Sun
- Department of Biosystems Engineering
- Zhejiang University
- Hangzhou 310058
- PR China
| |
Collapse
|
18
|
Ling B, Zhang B, Li R, Wang S. Nutritional Quality, Functional Properties, Bioactivity, and Microstructure of Defatted Pistachio Kernel Flour. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2813-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
19
|
Ling B, Hou L, Li R, Wang S. Storage stability of pistachios as influenced by radio frequency treatments for postharvest disinfestations. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
20
|
Ling B, Yang X, Li R, Wang S. Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia veraL. Var Kerman). EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500336] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Bo Ling
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi P. R. China
| | - Xuanmin Yang
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi P. R. China
- West Scientific Observing and Experimental Station of Rural Renewable Energy Exploitation and Utilization of Ministry of Agriculture; Yangling Shaanxi P. R. China
| | - Rui Li
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi P. R. China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering; Northwest A&F University; Yangling Shaanxi P. R. China
- Department of Biological Systems Engineering; Washington State University; Pullman WA USA
| |
Collapse
|