Microencapsulation of walnut, peanut and pecan oils by spray drying
Publication date: Available online 20 April 2017 Source:Food Structure Author(s): J.J. Luna-Guevara, C.E. Ochoa-Velasco, P. Hernández-Carranza, J.A. Guerrero-Beltrán The aim of this study was to evaluate some physicochemical (peroxide index, water activity), antioxidant (DPPH method), and morphological (electron microscopy) characteristics of microencapsulated oils of walnuts (Juglans regia L.), peanuts (Arachis hypogaea), and pecans (Carya illinoinensis (Wangenh.) K. Koch) obtained by spray-drying. Emulsions with two concentrations of nuts oils (1 and 3%) were prepared with gum Arabic (3.1%), maltodextrin (4.7%), ...
Source: Food Structure - April 21, 2017 Category: Food Science Source Type: research
Association of Clinical Reactivity with Sensitization to Allergen Components in Multifood-Allergic Children
Conclusions Associations of certain food allergies were shown by DBPCFC outcomes as well as by correlations in IgE reactivity to structurally related food allergen components. Each of these criteria independently demonstrated a significant association between allergies to cashew and pistachio, as well as among allergies to walnut, pecan, and hazelnut. (Source: The Journal of Allergy and Clinical Immunology: In Practice)
Source: The Journal of Allergy and Clinical Immunology: In Practice - March 28, 2017 Category: Allergy & Immunology Source Type: research
Impact of processing conditions on the phytoprostanes profile of three types of nut kernels.
This study represents a first approach to the relationship between the quantitative and qualitative PhytoP profiles in the "Macadamia" and "Pecan" nuts subjected to fried salt or fried honey processing. The kernels were found to contain 9-F1t-PhytoP, 9-epi-9-F1t-PhytoP, 16-B1-PhytoP, ent-16-B1-PhytoP, 9-L1-PhytoP, and ent-9-L1-PhytoP. "Macadamia" fried salt nuts were the only ones that produced 9-epi-9-D1-PhytoP and 9-D1-PhytoP. The total PhytoP concentration in raw nuts was in the range of 5541-7830 ng kg(-1) fresh weight (FW); for most of the PhytoPs, the concentrations were lowest in raw walnuts, indicating that conc...
Source: Free Radical Research - March 15, 2017 Category: Research Tags: Free Radic Res Source Type: research
Determination of myo-inositol phosphates in tree nuts and grain fractions by HPLC –ESI–MS
Publication date: June 2017 Source:Journal of Food Composition and Analysis, Volume 59 Author(s): Quynh H. Duong, Kevin D. Clark, Karen G. Lapsley, Ronald B. Pegg High-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC–ESI–MS) was utilized for the rapid, on-line detection of all six forms of inositol phosphate (InsP) in seven major tree nuts (i.e., cashews, Brazil nuts, macadamias, walnuts, pecans, pistachios, hazelnuts) and three grain components that are allegedly rich in phosphorus (wheat aleurone, rice bran, corn germ). The total InsP levels ranged from 3 to 20μmol...
Source: Journal of Food Composition and Analysis - March 12, 2017 Category: Food Science Source Type: research
Phenolic Compounds in Natural and Roasted Nuts and Their Skins: A Brief Review
Publication date: Available online 9 March 2017 Source:Current Opinion in Food Science Author(s): Neslihan Göncüoğlu Taş, Vural Gökmen Almond, Brazil nut, cashew, hazelnut, macadamia nut, pecan, pine nut, pistachio, and walnut are widely consumed nuts in the world. They could be consumed either natural or after being processed. The health benefits of natural (raw) nuts are attributed to the phenolic profiles, total phenolic contents and antioxidant activities of both kernels and mostly their skins. Processes, especially roasting, cause changes in the content of phenolic compounds and antioxidant activity as well a...
Source: Current Opinion in Food Science - March 9, 2017 Category: Food Science Source Type: research
An optimization of the MOS electronic nose sensor array for the detection of Chinese pecan quality
In conclusion, the optimization method not only reduced data dimensionality but also improved electronic nose performance. (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - March 6, 2017 Category: Food Science Source Type: research
Chemical and nutritive characteristics of tree nut oils available in the U.S. market
This study also contributes to our understanding of the relationship between endogenous T concentrations and oil unsaturation, which may improve our knowledge of antioxidative properties of Ts.Consumers are using tree nut oils in food preparations more frequently these days, partially due to the health benefits associated with these specialty oils. Limited research exists in nutritional databases about the lipid constituents – namely the fatty acids, phytosterols, and vitamin E contents – of these oils. This paper reports on the characterization of these constituents in raw and roasted tree nut oils available commercia...
Source: European Journal of Lipid Science and Technology - February 22, 2017 Category: Lipidology Authors: Yi Gong, Ronald B. Pegg, Elizabeth C. Carr, Daniel R. Parrish, Mary E. Kellett, Adrian L. Kerrihard Tags: Research Article Source Type: research
New insights into microwave pyrolysis of biomass: preparation of carbon-based products from pecan nutshells and their application in wastewater treatment
Publication date: Available online 17 February 2017 Source:Journal of Analytical and Applied Pyrolysis Author(s): G. Duran Jimenez, T. Monti, J.J. Titman, V. Hernandez-Montoya, S.W. Kingman, E.R. Binner Microwave pyrolysis of pecan nutshell (Carya illinoinensis) biomass was used to produce carbon-based solid products with potential application in contaminated water treatment. A range of analytical techniques were applied to characterize the intermediate products of microwave pyrolysis in order to monitor the physio-chemical effects of the interacting energy on the biomass. The performance of the carbon-based produc...
Source: Journal of Analytical and Applied Pyrolysis - February 17, 2017 Category: Chemistry Source Type: research
Determination of myo-inositol phosphates in tree nuts and grain fractions by HPLC-ESI-MS
Publication date: Available online 17 February 2017 Source:Journal of Food Composition and Analysis Author(s): Quynh H. Duong, Kevin D. Clark, Karen G. Lapsley, Ronald B. Pegg High-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI-MS) was utilized for the rapid, on-line detection of all six forms of inositol phosphate (InsP) in seven major tree nuts (i.e., cashews, Brazil nuts, macadamias, walnuts, pecans, pistachios, hazelnuts) and three grain components that are allegedly rich in phosphorus (wheat aleurone, rice bran, corn germ). The total InsP levels ranged from 3 t...
Source: Journal of Food Composition and Analysis - February 16, 2017 Category: Food Science Source Type: research
RNA-Seq Analysis of Developing Pecan (Carya illinoinensis) Embryos Reveals Parallel Expression
Patterns among Allergen and Lipid Metabolism Genes
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.6b04199 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - February 13, 2017 Category: Food Science Authors: Christopher P. Mattison, Ruhi Rai, Robert E. Settlage, Doug J. Hinchliffe, Crista Madison, John M. Bland, Suzanne Brashear, Charles J. Graham, Matthew R. Tarver, Christopher Florane and Peter J. Bechtel Source Type: research
Antimicrobial activity and phytochemical characterization of Carya illinoensis
Publication date: Available online 23 January 2017 Source:Microbial Pathogenesis Author(s): Nathieli Bianchin Bottari, Leonardo Quintana Soares Lopes, Kauana Pizzuti, Camilla Filippi dos Santos Alves, Marcos Saldanha Corrêa, Leandro Perger Bolzan, Adriana Zago, Rodrigo de Almeida Vaucher, Aline Augusti Boligon, Janice Luehring Giongo, Matheus Dellaméa Baldissera, Roberto Christ Vianna Santos Carya illinoensis is a widespread species, belonging to the Juglandaceae family, commonly known as Pecan. Popularly, the leaves have been used in the treatment of smoking as a hypoglycemic, cleansing, astringent, kerato...
Source: Microbial Pathogenesis - January 22, 2017 Category: Infectious Diseases Source Type: research
Antioxidant activity of the high-molecular-weight (HMW) phenolic fraction of pecans
Planta Med 2016; 81: S1-S381 DOI: 10.1055/s-0036-1596846 Georg Thieme Verlag KG Stuttgart · New YorkArticle in Thieme eJournals: Table of contents | Full text (Source: Planta Medica)
Source: Planta Medica - December 13, 2016 Category: Drugs & Pharmacology Authors: Greenspan, P Kellett, MB Pegg, RB Tags: Abstracts Source Type: research
Dulce de leche ‐like product enriched with emulsified pecan oil: assessment of physicochemical characteristics, quality attributes, and shelf‐life
Abstract
“Dulce de leche” (DL) is a rich, creamy, caramel‐like milk‐based sauce or spread, prepared by concentrating whole milk with sucrose, reaching a lipid content of about 6% w/w. A DL‐like product with pre‐emulsified pecan oil as fat source was developed. Nonfat milk, xanthan gum, sugars, pecan oil, and natural tocopherols were included in the formulation prepared in a pilot‐plant scale and stored at room temperature. Pecan oil‐DL showed physicochemical and rheological characteristics similar to those of commercial DL containing ~6% milk fat. A slight increase in viscosity was observed after two months...
Source: European Journal of Lipid Science and Technology - November 30, 2016 Category: Lipidology Authors: Natalia Ranalli, Silvina C. Andr és, Alicia N. Califano Tags: Research Article Source Type: research
Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system
Publication date: January 2017 Source:Journal of Functional Foods, Volume 28 Author(s): A.A. Vazquez-Flores, J.E. Wong-Paz, M.A. Lerma-Herrera, A.I. Martinez-Gonzalez, F.J. Olivas-Aguirre, C.N. Aguilar, A. Wall-Medrano, G.A. Gonzalez-Aguilar, E. Alvarez-Parrilla, L.A. de la Rosa Proanthocyanidins (PAC) were isolated from pecan kernel and shell; one fraction was obtained from kernel (KRI) and 3 fractions from shell (SHI, SHII and SHIII). The average degree of polymerization (ADP) of these fractions was estimated by phloroglucinolysis and the coupling of butanolysis and vanillin reactions. ADP decreased in the or...
Source: Journal of Functional Foods - November 29, 2016 Category: Nutrition Source Type: research
Effect of application rate and irrigation on the movement and dissipation of indaziflam
The objectives of this study were to (1) determine the mobility and dissipation of indaziflam and (2) evaluate herbicide efficacy in a flood-irrigated pecan orchard in southern New Mexico, USA. Indaziflam was applied at 0, 36.5, and 73.1g/ha in areas with (impacted) and without (unimpacted) tree injury symptoms. Soil samples were collected at 0–15, 15–30, and 30–46cm depths 26, 63, 90, and 126days after the first herbicide application. Additional soil samples were collected 4, 30, and 56days after the second application. Indaziflam was detected in soil samples collected at each depth, suggesting movement with irrigat...
Source: Journal of Environmental Sciences - September 28, 2016 Category: Environmental Health Source Type: research
