Review
Food Science & Technology
Tapiwa Reward Sithole, Yu-Xiang Ma, Zhao Qin, Hua-Min Liu, Xue-De Wang
Summary: This article discusses the impact of peanut varieties on the sensory quality attributes of peanut butter, emphasizing the significant influence of the chemical composition and metabolite profiles of peanuts on peanut butter color, flavor, texture, storage stability, and shelf life.
Article
Environmental Sciences
Jordana Georgin, Dison S. P. Franco, Matias S. Netto, Daniel G. A. Piccilli, Edson Luiz Foletto, Guilherme L. Dotto
Summary: The study utilized peanut skin as a precursor for an adsorbent to remove 2,4-D herbicide in water. Acidic conditions were favorable for adsorption, with a maximum capacity of 246.72 mg g(-1) achieved at 298 K. The adsorbent showed high efficiency in removing herbicides from synthetic wastewater, with a removal efficiency of 72%.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Multidisciplinary Sciences
Hyunseok Shim, Seonmin Jang, Anish Thukral, Seongsik Jeong, Hyeseon Jo, Bin Kan, Shubham Patel, Guodan Wei, Wei Lan, Hae-Jin Kim, Cunjiang Yu
Summary: This paper introduces artificial neuromorphic cognitive skins based on elastomeric materials, which can achieve functions such as image memorization and programming through excitatory postsynaptic currents and paired-pulse facilitation index. It has important applications in robotics, wearables, skin prosthetics, and bioelectronics.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Article
Chemistry, Applied
Rodrigo Munoz-Arrieta, Daniel Esquivel-Alvarado, Emilia Alfaro-Viquez, Victor Alvarez-Valverde, Christian G. Krueger, Jess D. Reed
Summary: This study determined the chemical composition of peanut skins (PS) from three varieties of peanuts, including proximate composition, amino acid composition, mineral content, fatty acid profiles, and proanthocyanidins (PAC) profiles. Results showed that PS may be used as functional ingredients to improve profitability of the peanut industries.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Agronomy
Leontina Lipan, Marina Cano-Lamadrid, Laura Vazquez-Araujo, Hanan Issa-Issa, Agnieszka Nems, Mireia Corell, David Lopez-Lluch, Angel Antonio Carbonell-Barrachina
Summary: The study found that consumers' location and sociodemographic aspects influenced their perception and liking of the products. Consumers in areas with water restrictions were more likely to be influenced by the hydroSOStainable/conventional concept, while those in regions without water restrictions needed more information to choose sustainable products. However, 77% of consumers, regardless of location, were willing to pay a higher price for almonds labeled as hydroSOStainable.
Article
Chemistry, Applied
Mengting Wang, Jianchu Chen, Shiguo Chen, Xingqian Ye, Donghong Liu
Summary: Three common proanthocyanidins were found to significantly reduce starch retrogradation, with peanut skin proanthocyanidins showing the most substantial inhibition effect, likely due to its structural features. This study suggests that proanthocyanidins could be a new type of inhibitor to suppress starch retrogradation.
CARBOHYDRATE POLYMERS
(2021)
Review
Chemistry, Applied
Israa Al-Zughbi, Maha Krayem
Summary: Quince fruit is a fruit that has unique importance in both food and medicine, and it has various nutritional and therapeutic benefits. However, it is underutilized in food processing due to its sensory attributes and limited awareness.
Article
Food Science & Technology
Alma Yolanda Vazquez-Sanchez, Rocio Corfield, Natalia Sosa, Daniela Salvatori, Carolina Schebor
Summary: The study successfully developed an innovative apple fruit leather product enriched with bioactive compounds, demonstrating good texture, color, high bioaccessibility, and high consumer acceptance, indicating potential for commercialization.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Danijela Seremet, Patricia Fabecic, Aleksandra Vojvodic Cebin, Ana Mandura Jaric, Robert Pudic, Drazenka Komes
Summary: This study aimed to formulate coffee blends with reduced caffeine content but with pronounced antioxidant and attractive sensory properties in response to the increased demand for decaffeinated coffee in the global market. Chemical and bioactive composition analysis of green and roasted Arabica and Robusta coffee beans from different regions was conducted, followed by sensory evaluation of prepared brews. The results showed that roasted Robusta beans from Brazil had the highest content of caffeoylquinic acids and caffeine, which were used to formulate coffee blends with reduced caffeine content. Robusta brews were found to be more attractive, while decaffeinated Arabica brews were more bitter. The study highlighted the potential of coffee brews as a significant source of phenolic compounds with antioxidant properties, even with reduced caffeine content.
Article
Agronomy
Riccardo Massantini, Valerio Cristofori, Maria Teresa Frangipane
Summary: This research studied different types of almond storage to maintain the quality and sensory attributes of almond kernels. The results showed that using a modified atmosphere of 100 kPa N-2 at +4 degrees C was the most suitable method for preserving the chemical, physical, and sensorial qualities of fresh almond kernels for nearly two weeks.
Article
Chemistry, Analytical
Marta Mesias, Juan Diego Barea-Ramos, Jesus Lozano, Francisco J. Morales, Daniel Martin-Vertedor
Summary: The purpose of this study was to investigate the use of an experimental electronic nose (E-nose) as a predictive tool for detecting the formation of chemical process contaminants in roasted almonds. The aromas of roasted almonds were detected by using the electronic device, and positive aromas were related to the intensity of the almond odour and the roasted aroma, while negative ones were linked to a burnt smell resulting from high-intensity thermal treatments. The electronic signals obtained by the E-nose were correlated with the content of acrylamide, HMF, and furfural, suggesting that the E-nose can predict the presence of these contaminants in roasted almonds.
Article
Food Science & Technology
Josephine Ampofo, Filipa S. Grilo, Sue Langstaff, Selina C. Wang
Summary: The impact of storage temperature and time on the quality of Chandler and Howard walnut cultivars was evaluated. The study found significant changes in free fatty acids, peroxides, oxidative stabilities, and phenolic compounds. Storage conditions play a crucial role in maintaining the sensory and nutritional attributes of walnuts during postharvest management.
Article
Agriculture, Multidisciplinary
Sajitha Biju, Sigfredo Fuentes, Claudia Gonzalez Viejo, Damir D. Torrico, Sumayya Inayat, Dorin Gupta
Summary: The study found that lentil seeds grown in an Si-supplied drought-stressed environment showed significant increases in nutritional and antioxidant content, as well as significant reductions in antinutrients. These seeds also received higher acceptability scores among consumers, indicating that Si supplementation can enhance the nutritional and sensory properties of seeds.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agronomy
Mihaela Saracila, Tatiana Dumitra Panaite, Silvia Mironeasa, Arabela Elena Untea
Summary: In this study, it was found that dietary supplementation of chromium with vitamin C, zinc, and creeping wood sorrel powder improved protein concentration and decreased fat content in chicken breast meat, while also positively influencing the texture and color parameters of the meat without affecting sensory attributes.
Review
Agronomy
Riccardo Massantini, Maria Teresa Frangipane
Summary: Almonds have exceptional nutritional characteristics and proper assessment of their quality is crucial. This review examines advancements in quality assessment, emphasizing their nutritional characteristics, health benefits, and the influence of processing on shelf life. Almonds have significant health benefits and are also an important economic resource. This review can help almond producers improve quality and inspire further research.