RESUMEN

Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X1: 30-50%), incubation temperature (X2: 26-37 °C), and time (X3: 3-5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS+ (75.61 µmol Trolox/g), DPPH (14.09 µmol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and α-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.

Asunto(s)

Antioxidantes , Aspergillus oryzae , Corylus , Fermentación , Aceites de Plantas , Aspergillus oryzae/metabolismo , Corylus/química , Antioxidantes/farmacología , Antioxidantes/química , Aceites de Plantas/química , Aceites de Plantas/farmacología , Fenoles/química

RESUMEN

This study investigates the metabolome of high-quality hazelnuts (Corylus avellana L.) by applying untargeted and targeted metabolome profiling techniques to predict industrial quality. Utilizing comprehensive two-dimensional gas chromatography and liquid chromatography coupled with high-resolution mass spectrometry, the research characterizes the non-volatile (primary and specialized metabolites) and volatile metabolomes. Data fusion techniques, including low-level (LLDF) and mid-level (MLDF), are applied to enhance classification performance. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) reveal that geographical origin and postharvest practices significantly impact the specialized metabolome, while storage conditions and duration influence the volatilome. The study demonstrates that MLDF approaches, particularly supervised MLDF, outperform single-fraction analyses in predictive accuracy. Key findings include the identification of metabolites patterns causally correlated to hazelnut's quality attributes, of them aldehydes, alcohols, terpenes, and phenolic compounds as most informative. The integration of multiple analytical platforms and data fusion methods shows promise in refining quality assessments and optimizing storage and processing conditions for the food industry.

Asunto(s)

Corylus , Metaboloma , Metabolómica , Análisis de Componente Principal , Corylus/química , Metabolómica/métodos , Inteligencia Artificial , Análisis de los Mínimos Cuadrados , Análisis Discriminante , Calidad de los Alimentos , Nueces/química , Análisis de los Alimentos/métodos , Compuestos Orgánicos Volátiles/análisis

RESUMEN

Composite with a high specific surface area of 224.62 m2 g-1 was prepared by adding urea as a nitrogen source to hazelnut shell biochar (HSB). Nitrogen doping significantly enhanced the ability of biochar for Cr(VI) elimination, achieving twice the removal efficiency of unmodified biochar. The impacts of varying the pH and initial concentrations on Cr(VI) removal by urea-modified biochar (N-HSB) were investigated. The Cr(VI) removal by N-HSB was better described by intra particle diffusion model and pseudo-second order kinetic model under optimal conditions. Furthermore, XPS, FTIR, SEM, and BET analyses were used to verify the pivotal roles of oxygen- and nitrogen-containing functional groups. Electrostatic attraction, redox reaction, and complexation constituted the principal mechanisms facilitating Cr(VI) elimination by N-HSB. This study demonstrated that the modification of biochar with urea as a nitrogen source represented a promising strategy for enhancing the removal capacity of biochar for Cr(VI) in aqueous environments.

Asunto(s)

Carbón Orgánico , Cromo , Corylus , Urea , Contaminantes Químicos del Agua , Carbón Orgánico/química , Corylus/química , Cromo/química , Urea/química , Contaminantes Químicos del Agua/química , Adsorción , Cinética , Purificación del Agua/métodos , Concentración de Iones de Hidrógeno

RESUMEN

The health benefits of nut consumption have been extensively demonstrated in observational studies and intervention trials. Besides the high nutritional value, countless evidences show that incorporating nuts into the diet may contribute to health promotion and prevention of certain diseases. Such benefits have been mostly and certainly attributed not only to their richness in healthy lipids (plentiful in unsaturated fatty acids), but also to the presence of a vast array of phytochemicals, such as polar lipids, squalene, phytosterols, tocochromanols, and polyphenolic compounds. Thus, many nut chemical compounds apply well to the designation "nutraceuticals," a broad umbrella term used to describe any food component that, in addition to the basic nutritional value, can contribute extra health benefits. This contribution analyses the general chemical profile of groundnut and common tree nuts (almond, walnut, cashew, hazelnut, pistachio, macadamia, pecan), focusing on lipid components and phytochemicals, with a view on their bioactive properties. Relevant scientific literature linking consumption of nuts, and/or some of their components, with ameliorative and/or preventive effects on selected diseases - such as cancer, cardiovascular, metabolic, and neurodegenerative pathologies - was also reviewed. In addition, the bioactive properties were analyzed in the light of known mechanistic frameworks.

Asunto(s)

Suplementos Dietéticos , Juglans , Nueces , Fitoquímicos , Pistacia , Nueces/química , Fitoquímicos/análisis , Fitoquímicos/farmacología , Humanos , Suplementos Dietéticos/análisis , Juglans/química , Pistacia/química , Lípidos/análisis , Valor Nutritivo , Anacardium/química , Macadamia/química , Corylus/química , Fitosteroles/análisis , Carya/química , Prunus dulcis/química , Enfermedades Cardiovasculares/prevención & control

RESUMEN

The hazelnut seed skins (HSS) are by-products from roasting or blanching hazelnuts without direct second utilization. The generation of HSS creates an economic and environmental problem. The object of the study was a comprehensive analysis of the properties for reuse of HSS. Water extraction of industrial HSS was applied (water with sonication of the HSS for 10 min at 90 â„ƒ). The extracts obtained were freeze-dried to facilitate analysis and future application. The HSS and their extracts were analysed. Polyphenols, antioxidants, allergens, antimicrobial properties and instrumental sensory analysis were examined. The total polyphenol content in the samples was 37.8-44.0 mg gallic acid equivalent g-1. Gallic acid was the major phenolic compound. The antioxidant capacity of the samples was 198.9-250.6 mg VCEAC g-1 (vitamin C equivalent) according to the ABTS method and 98.4-106.8 mg VCEAC g-1 in the DPPH method. The extracts inhibited all tested strains of pathogenic bacteria. Allergen content was reduced in HSS and the extracts. Instrumental sensory analysis showed differences between taste parameters and odour profile samples. HSS can be reused in food production as a bacteriostatic, antioxidant additive and sensory-creating factor due to various chemical compounds corresponding with taste and odour.

Asunto(s)

Antioxidantes , Corylus , Manipulación de Alimentos , Semillas , Corylus/química , Semillas/química , Humanos , Antioxidantes/farmacología , Antioxidantes/química , Antioxidantes/análisis , Manipulación de Alimentos/métodos , Extractos Vegetales/farmacología , Extractos Vegetales/química , Polifenoles/análisis , Polifenoles/farmacología , Alérgenos/análisis

RESUMEN

Some consumers are replacing cow's milk with plant-based milk alternatives (PBMAs). The present study aimed to characterize the lipid profiles of cow's milk (n = 60) and PBMA types (soya, oat, rice, almond, coconut, and hazelnut; n = 10 per type). Significant differences were found in the fatty acid (FA) profiles of PBMAs and milk, particularly in FA diversity (15 FAs in PBMAs vs 54 FAs in milk) and the proportion of prime FA groups. The FA profile of coconut was dominated by saturated FAs (SFA), whereas monounsaturated FAs (MUFA) or polyunsaturated FAs (PUFA) were dominant in the remaining PBMA types. Cholesterol was not detected in any PBMA type. The FA profile of milk FAs was dominated by SFA; however, different individual SFA have varying health outcomes. Additionally, milk contains some FA groups with health-promoting properties, such as methyl-branched-chain FAs (BCFA) and conjugated linoleic acid (CLA), both of which are absent in PBMAs.

Asunto(s)

Ácidos Grasos , Sustitutos de la Leche , Leche , Animales , Leche/química , Bovinos , Ácidos Grasos/análisis , Ácidos Grasos/química , Sustitutos de la Leche/química , Avena/química , Corylus/química , Lípidos/análisis , Lípidos/química , Oryza/química , Cocos/química , Prunus dulcis/química , Glycine max/química , Femenino

RESUMEN

To reduce unwanted fat bloom in the manufacturing and storage of chocolates, detailed knowledge of the chemical composition and molecular mobility of the oils and fats contained is required. Although the formation of fat bloom on chocolate products has been studied for many decades with regard to its prevention and reduction, questions on the molecular level still remain to be answered. Chocolate products with nut-based fillings are especially prone to undesirable fat bloom. The chemical composition of fat bloom is thought to be dominated by the triacylglycerides of the chocolate matrix, which migrate to the chocolate's surface and recrystallize there. Migration of oils from the fillings into the chocolate as driving force for fat bloom formation is an additional factor in the discussion. In this work, the migration was studied and confirmed by MRI, while the chemical composition of the fat bloom was measured by NMR spectroscopy and HPLC-MS, revealing the most important triacylglycerides in the fat bloom. The combination of HPLC-MS with NMR spectroscopy at 800 MHz allows for detailed chemical structure determination. A rapid routine was developed combining the two modalities, which was then applied to investigate the aging, the impact of chocolate composition, and the influence of hazelnut fillings processing parameters, such as the degree of roasting and grinding of the nuts or the mixing time, on fat bloom formation.

Asunto(s)

Chocolate , Espectroscopía de Resonancia Magnética , Chocolate/análisis , Cromatografía Líquida de Alta Presión/métodos , Espectroscopía de Resonancia Magnética/métodos , Espectrometría de Masas/métodos , Triglicéridos/análisis , Triglicéridos/química , Cacao/química , Análisis de los Alimentos/métodos , Corylus/química , Cromatografía Líquida con Espectrometría de Masas

RESUMEN

Turkey is the leading producer of hazelnuts, contributing to 62% of the total global production. Among 18 distinct local hazelnut cultivars, Giresun Tombul is the only cultivar that has received Protected Designation of Origin denomination from the European Comission (EC). However, there is currently no practical objective method to ensure its geographic origin. Therefore, in this study NIR and Raman spectroscopy, along with chemometric methods, such as principal component analysis, PLS-DA (partial least squares-discriminant analysis), and SVM-C (support vector machine-classification), were used to determine the geographical origin of the Giresun Tombul hazelnut cultivar. For this purpose, samples from unique 118 orchards were collected from eight different regions in Turkey during the 2021 and 2022 growing seasons. NIR and Raman spectra were obtained from both the shell and kernel of each sample. The results indicated that hazelnut samples exhibited distinct grouping tendencies based on growing season regardless of the spectroscopic technique and sample type (shell or kernel). Spectral information obtained from hazelnut shells demonstrated higher discriminative power concerning geographical origin compared to that obtained from hazelnut kernels. The PLS-DA models utilizing FT-NIR (Fourier transform near-infrared) and Raman spectra for hazelnut shells achieved validation accuracies of 81.7% and 88.3%, respectively, while SVM-C models yielded accuracies of 90.9% and 86.3%. It was concluded that the lignocellulosic composition of hazelnut shells, indicative of their geographic origin, can be accurately assessed using FT-NIR and Raman spectroscopy, providing a nondestructive, rapid, and user-friendly method for identifying the geographical origin of Giresun Tombul hazelnuts. PRACTICAL APPLICATION: The proposed spectroscopic methods offer a rapid and nondestructive means for hazelnut value chain actors to verify the geographic origin of Giresun Tombul hazelnuts. This could definitely enhance consumer trust by ensuring product authenticity and potentially help in preventing fraud within the hazelnut market. In addition, these methods can also be used as a reference for future studies targeting the authentication of other shelled nuts.

Asunto(s)

Corylus , Nueces , Análisis de Componente Principal , Espectroscopía Infrarroja Corta , Espectrometría Raman , Corylus/química , Espectrometría Raman/métodos , Espectroscopía Infrarroja Corta/métodos , Análisis Discriminante , Turquía , Nueces/química , Máquina de Vectores de Soporte , Análisis de los Mínimos Cuadrados , Quimiometría/métodos , Geografía

RESUMEN

Walnut and hazelnut coallergy is a frequent manifestation in clinical practice whose molecular basis remains unclear. For this purpose, walnut-hazelnut cross-reactivity was evaluated in 20 patients allergic to one or both tree nuts and sensitized to their 2S albumins. Immunoblotting assays showed that 85% of patients recognized Jug r 1, walnut 2S albumin, which was associated with the development of severe symptoms; 50% of them corecognized hazelnut 2S albumin, Cor a 14. Both allergens were isolated using chromatographic techniques. Inhibition ELISAs revealed that Jug r 1 strongly inhibited the binding of Cor a 14-specific IgE, but Cor a 14 only partially inhibited Jug r 1-specific IgE binding. Our results showed that patients sensitized to walnut/hazelnut 2S albumins were not a homogeneous population. There were patients sensitized to specific epitopes of walnut 2S albumins and patients sensitized to cross-reactive epitopes between walnut and hazelnut, with Jug r 1 being the primary sensitizer.

Asunto(s)

Antígenos de Plantas , Corylus , Reacciones Cruzadas , Inmunoglobulina E , Juglans , Hipersensibilidad a la Nuez , Nueces , Juglans/química , Juglans/inmunología , Humanos , Corylus/química , Corylus/inmunología , Femenino , Masculino , Hipersensibilidad a la Nuez/inmunología , Adulto , Persona de Mediana Edad , Inmunoglobulina E/inmunología , Nueces/química , Nueces/inmunología , Antígenos de Plantas/inmunología , Antígenos de Plantas/química , Albuminas 2S de Plantas/inmunología , Albuminas 2S de Plantas/química , Adulto Joven , Alérgenos/inmunología , Alérgenos/química , Adolescente , Proteínas de Plantas/inmunología , Proteínas de Plantas/química , Niño , Anciano

RESUMEN

Activated hazelnut shell (HSAC), an organic waste, was utilized for the adsorptive removal of Congo red (CR) dye from aqueous solutions, and a modelling study was conducted using artificial neural networks (ANNs). The structure and characteristic functional groups of the material were examined by the FTIR method. The BET surface area of the synthesized material, named HSAC, was 812 m2/g. Conducted in a batch system, the adsorption experiments resulted in a notable removal efficiency of 87% under optimal conditions. The kinetic data for hazelnut shell activated carbon (HSAC) removal of CR were most accurately represented by the pseudo-second-order kinetic model (R2 = 0.998). Furthermore, the equilibrium data demonstrated a strong agreement with the Freundlich model. The maximum adsorption capacity of HSAC for CR was determined to be 34.8 mg/g. The optimum adsorption parameters were determined to be pH 6, contact time of 60 min, 10 g/L of HSAC, and a concentration of 400 mg/L for CR. Considering the various experimental parameters influencing CR adsorption, an artificial neural network (ANN) model was constructed. The analysis of the ANN model revealed a correlation of 98%, indicating that the output parameter could be reliably predicted. Thus, it was concluded that ANN could be employed for the removal of CR from water using HSAC.

Asunto(s)

Rojo Congo , Corylus , Redes Neurales de la Computación , Contaminantes Químicos del Agua , Adsorción , Corylus/química , Contaminantes Químicos del Agua/química , Rojo Congo/química , Cinética , Carbón Orgánico/química , Modelos Químicos , Eliminación de Residuos Líquidos/métodos , Concentración de Iones de Hidrógeno

RESUMEN

The baking process has the potential to generate health-risk compounds, including products from lipid oxidation and Maillard reaction. Pre- and post-digestion levels of hydroxymethylfurfural (HMF), malondialdehyde (MDA), glyoxal (GO), and methylglyoxal (MGO) were studied in cakes formulated with hazelnut and sunflower oil, along with their oleogels as margarine substitutes. The concentration of HMF in oil and oleogel-formulated cakes increased after digestion compared to cakes formulated with margarine. The MDA values were between 82 and 120 µg/100 g in oil and oleogel formulated cakes before digestion and a decrease was observed after digestion. The substitution of margarine with oil and oleogels resulted in the production of high amounts of GO and MGO in cakes. However, the highest bioaccessibility as 318.2% was found in cakes formulated by margarine for GO. Oleogels may not pose a potential health benefit compared to margarines due to the formation of HMF, MDA, GO, and MGO.

Asunto(s)

Digestión , Furaldehído , Malondialdehído , Compuestos Orgánicos , Furaldehído/análogos & derivados , Furaldehído/química , Furaldehído/análisis , Malondialdehído/metabolismo , Malondialdehído/química , Compuestos Orgánicos/química , Humanos , Tracto Gastrointestinal/metabolismo , Corylus/química , Productos Finales de Glicación Avanzada/química , Productos Finales de Glicación Avanzada/metabolismo , Modelos Biológicos , Aceite de Girasol/química , Margarina/análisis

RESUMEN

Hazelnut, pistachio and cashew are tree nuts with health benefits but also with allergenic properties being prevalent food allergens in Europe. The allergic characteristics of these tree nuts after processing combining heat, pressure and enzymatic digestion were analyzed through in vitro (Western blot and ELISA) and in vivo test (Prick-Prick). In the analyzed population, the patients sensitized to Cor a 8 (nsLTP) were predominant over those sensitized against hazelnut seed storage proteins (Sprot, Cor a 9 and 14), which displayed higher IgE reactivity. The protease E5 effectively hydrolyzed proteins from hazelnut and pistachio, while E7 was efficient for cashew protein hydrolysis. When combined with pressured heating (autoclave and Controlled Instantaneous Depressurization (DIC)), these proteases notably reduced the allergenic reactivity. The combination of DIC treatment before enzymatic digestion resulted in the most effective methodology to drastically reduce or indeed eliminate the allergenic capacity of tree nuts.

Asunto(s)

Alérgenos , Corylus , Hipersensibilidad a la Nuez , Nueces , Humanos , Hipersensibilidad a la Nuez/inmunología , Hidrólisis , Nueces/química , Nueces/inmunología , Alérgenos/inmunología , Alérgenos/química , Corylus/química , Corylus/inmunología , Calor , Pistacia/química , Pistacia/inmunología , Anacardium/química , Anacardium/inmunología , Inmunoglobulina E/inmunología , Femenino , Adulto , Masculino , Adulto Joven , Manipulación de Alimentos , Proteínas de Plantas/inmunología , Proteínas de Plantas/química , Péptido Hidrolasas/química , Péptido Hidrolasas/inmunología , Niño

RESUMEN

The aim of this study is to validate the activity of hazelnut (Corylus avellana L.)-derived immunoactive peptides inhibiting the main protease (Mpro) of SARS-CoV-2 and further unveil their interaction mechanism using in vitro assays, molecular dynamics (MD) simulations, and binding free energy calculations. In general, the enzymatic hydrolysis components, especially molecular weight < 3 kDa, possess good immune activity as measured by the proliferation ability of mouse splenic lymphocytes and phagocytic activity of mouse peritoneal macrophages. Over 866 unique peptide sequences were isolated, purified, and then identified by nanohigh-performance liquid chromatography/tandem mass spectrometry (NANO-HPLC-MS/MS) from hazelnut protein hydrolysates, but Trp-Trp-Asn-Leu-Asn (WWNLN) and Trp-Ala-Val-Leu-Lys (WAVLK) in particular are found to increase the cell viability and phagocytic capacity of RAW264.7 macrophages as well as promote the secretion of the cytokines nitric oxide (NO), tumor necrosis factor-α (TNF-α), and interleukin-1ß (IL-1ß). Fluorescence resonance energy transfer assay elucidated that WWNLN and WAVLK exhibit excellent inhibitory potency against Mpro, with IC50 values of 6.695 and 16.750 µM, respectively. Classical all-atom MD simulations show that hydrogen bonds play a pivotal role in stabilizing the complex conformation and protein-peptide interaction. Molecular Mechanics/Generalized Born Surface Area (MM/GBSA) calculation indicates that WWNLN has a lower binding free energy with Mpro than WAVLK. Furthermore, adsorption, distribution, metabolism, excretion, and toxicity (ADMET) predictions illustrate favorable drug-likeness and pharmacokinetic properties of WWNLN compared to WAVLK. This study provides a new understanding of the immunomodulatory activity of hazelnut hydrolysates and sheds light on peptide inhibitors targeting Mpro.

Asunto(s)

Corylus , Péptidos , Animales , Ratones , Proteasas 3C de Coronavirus/química , Proteasas 3C de Coronavirus/antagonistas & inhibidores , Proteasas 3C de Coronavirus/metabolismo , Corylus/química , Macrófagos/efectos de los fármacos , Macrófagos/inmunología , Simulación de Dinámica Molecular , Péptidos/química , Péptidos/farmacología , Proteínas de Plantas/química , Proteínas de Plantas/farmacología , Proteínas de Plantas/inmunología , Inhibidores de Proteasas/farmacología , Inhibidores de Proteasas/química , Células RAW 264.7 , SARS-CoV-2/efectos de los fármacos , SARS-CoV-2/inmunología , SARS-CoV-2/química , Células Vero

RESUMEN

Hazelnuts' features and price are influenced by their geographical origin, making them susceptible to fraud, especially counterfeit claims regarding their provenance. Stable isotope analysis is a recognised approach to establish the geographical origin of foods, yet its potential in hazelnut authentication remains unexplored. In this prospective study, we assessed multiple isotopic markers in hazelnuts from different origins and evaluated the most promising variables for geographical authentication by chemometric tools. Our findings indicate that bulk δ18O, along with δ2H and δ13C in the main fatty acid methyl esters, exhibit significant potential in discriminating geographical origins, and 87Sr/86Sr analysis could serve as a proficient confirmatory tool. Though no single marker alone can differentiate between all the studied origins, employing a multi-isotopic approach based on PLS-DA models achieved up to 92.5 % accuracy in leave-10 %-out cross-validation. These findings will probably lay the groundwork for developing robust models for hazelnut geographical authentication based on larger datasets.

Asunto(s)

Corylus , Nueces , Corylus/química , Nueces/química , Isótopos de Carbono/análisis , Geografía , Isótopos de Oxígeno/análisis , Ácidos Grasos/análisis , Ácidos Grasos/química , Análisis Discriminante

RESUMEN

Edible plant seeds provide a relatively inexpensive source of protein and make up a large part of nutrients for humans. Plant seeds accumulate storage proteins during seed development. Seed storage proteins act as a reserve of nutrition for seed germination and seedling growth. However, seed storage proteins may be allergenic, and the prevalence of food allergy has increased rapidly in recent years. The 11S globulins account for a significant number of known major food allergens. They are of interest to the public and the agricultural industry because of food safety concerns and the need for crop enhancement. We sought to determine the crystal structure of Cor a 9, the 11 S storage protein of hazelnut and a food allergen. The structure was refined to 1.92 Å, and the R and Rfree for the refined structure are 17.6% and 22.5%, respectively. The structure of Cor a 9 showed a hetero hexamer of an 11S seed storage protein for the first time. The hexamer was two trimers associated back-to-back. Two long alpha helixes at the C-terminal end of the acidic domain of one of the Cor a 9 isoforms lay at the trimer-trimer interface's groove. These data provided much-needed information about the allergenicity of the 11S seed proteins. The information may also facilitate a better understanding of the folding and transportation of 11S seed storage proteins.

Asunto(s)

Corylus , Proteínas de Almacenamiento de Semillas , Corylus/química , Corylus/metabolismo , Proteínas de Almacenamiento de Semillas/química , Proteínas de Almacenamiento de Semillas/metabolismo , Cristalografía por Rayos X , Semillas/metabolismo , Semillas/química , Proteínas de Plantas/química , Proteínas de Plantas/metabolismo , Globulinas/química , Globulinas/metabolismo , Secuencia de Aminoácidos , Multimerización de Proteína , Modelos Moleculares

RESUMEN

Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.

Asunto(s)

Color , Comportamiento del Consumidor , Corylus , Dieta , Manipulación de Alimentos , Productos de la Carne , Olea , Fenoles , Gusto , Aguas Residuales , Animales , Humanos , Aguas Residuales/química , Olea/química , Masculino , Fenoles/análisis , Productos de la Carne/análisis , Manipulación de Alimentos/métodos , Corylus/química , Dieta/veterinaria , Alimentación Animal/análisis , Antioxidantes , Extractos Vegetales/química , Extractos Vegetales/farmacología , Adulto , Femenino , Ácidos Grasos/análisis , Porcinos , Sustancias Reactivas al Ácido Tiobarbitúrico/análisis , Sus scrofa

RESUMEN

American-European (Corylus americana × Corylus avellana) hazelnut hybrids are being developed for the Midwest-growing region of the United States. However, an inadequate understanding of the compounds that impact the consumer acceptance of hazelnuts limits breeding programs. Nontargeted liquid chromatography/mass spectrometry (LC/MS) chemical profiles of 12 roasted hybrid hazelnut samples and the corresponding consumer flavor liking scores were modeled by orthogonal partial least squares with good fit and predictive ability (R2Y > 0.9, Q2 > 0.9) to identify compounds that impact nut liking. The five most predictive compounds (1-5) were negatively correlated to flavor liking, selected as putative markers, purified by multidimensional preparative LC/MS, structurally elucidated (nuclear magnetic resonance, MS), quantified, and validated for sensory relevance. Compound 1 was identified as 1″-O-3'-b-glucofuranosyl-1'-O-1-b-glucofuranosyl-(2,6-dihydroxyphenyl)-ethan-4-one. Compounds 2 and 4 were identified as rotamers of 2-(3-hydroxy-2-oxoindolin-3-yl) acetic acid 3-O-6'-galactopyranosyl-2″-(2″oxoindolin-3″yl) acetate, whereas compounds 3 and 5 were identified as rotamers of 1″-O-1'-b-glucofuranosyl-9-O-6'-b-glucopyranosyl-2″-(2″-oxoindolin-3″yl) acetate. Sensory evaluation determined that all compounds were characterized by bitterness and/or astringency. The sensory threshold values of compounds 1-5 were determined to be below the concentrations reported in 91, 83, 41, 25, and 41% of all 12 hybrid hazelnut samples, respectively, indicating they contributed to aversive flavor attributes.

Asunto(s)

Corylus , Estados Unidos , Corylus/química , Fitomejoramiento , Gusto , Acetatos

RESUMEN

Nowadays, the scarcity of energy resources is promoting the search for alternative energy sources, boosting interest in the use of forest lignocellulosic residue in the energy sector. In this study, the focus is on the energy recovery from two lignocellulosic residues originated during the pruning of ornamental trees (Horse Chestnut, CI, and False Acacia, FA). Both conventional and flash pyrolysis techniques were applied. The experimental pyrolysis variables were obtained from the study of the thermal behaviour of the pruning residues in thermogravimetric analysis. It was carried out under 5 heating rates and kinetic parameters were estimated using Flynn-Wall-Ozawa method. Results denoted higher maximum mass loss rate values for the same release temperature regions under FA experiments. Also, FA samples had lower final residues for the processes. However, activation energy values were so close for both species. FA was also linked to the faster reactions according frequency factor outcomes. Conventional pyrolysis of pruning residues was carried out in a horizontal oven of original design at a heating rate of 25 °C/min, at 750 °C and 60 min of permanence at that temperature; flash pyrolysis was tested in that oven at 750 and 850 °C. In these pyrolysis processes, three fractions were obtained: bio-char, bio-oil and gas. The physicochemical attributes of the bio-chars suggested their potential utility as biofuels (28.4-29.8 MJ/kg), adsorbent precursors or soil additives. Conventional pyrolysis bio-oils had a dominant monoaromatic hydrocarbons nature, with phenols being the most abundant (≥60%), while flash bio-oils contain mainly polycyclic aromatic hydrocarbons. Conventional pyrolysis gases contained up to 60 vol% of CO2; flash pyrolysis gases had high combustible gas content (CO, CH4, H2) and a low CO2 content (<25 vol%). As a result, their calorific value (18.06 MJ/kg) exhibited a threefold increase compared to the gas produced through conventional pyrolysis (6.04 MJ/kg).

Asunto(s)

Biocombustibles , Biomasa , Pirólisis , Biocombustibles/análisis , Acacia/química , Corylus/química , Termogravimetría , Árboles

RESUMEN

This study compares two data processing techniques (fingerprinting and untargeted profiling) to authenticate hazelnut cultivar and provenance based on its unsaponifiable fraction by GC-MS. PLS-DA classification models were developed on a selected sample set (n = 176). As test cases, cultivar models were developed for "Tonda di Giffoni" vs other cultivars, whereas provenance models were developed for three origins (Chile, Italy or Spain). Both fingerprinting and untargeted profiling successfully classified hazelnuts by cultivar or provenance, revealing the potential of the unsaponifiable fraction. External validation provided over 90 % correct classification, with fingerprinting slightly outperforming. Analysing PLS-DA models' regression coefficients and tentatively identifying compounds corresponding to highly relevant variables showed consistent agreement in key discriminant compounds across both approaches. However, fingerprinting in selected ion mode extracted slightly more information from chromatographic data, including minor discriminant species. Conversely, untargeted profiling acquired in full scan mode, provided pure spectra, facilitating chemical interpretability.

Asunto(s)

Corylus , Corylus/química , Estudios Prospectivos , Cromatografía de Gases y Espectrometría de Masas , Geografía , Italia , Análisis Discriminante

RESUMEN

BACKGROUND: Hemicellulose extraction from lignocellulosic biomasses has gained interest over the years, and hydrothermal treatment is one of the most common methods employed for this purpose. This work aimed to deeply study hazelnut (Corylus avellana L.) shells as a new source of dietary fibre, evaluating the effect of hydrothermal treatment temperatures on the type and structure of fibre extracted, but also on the formation of side-products derived from lignocellulose degradation. RESULTS: Different process temperatures led to diverse polysaccharides in the hydrothermal extract. Pectin was identified for the first time in hazelnut shells when experimenting with extraction at 125 °C, whereas at 150 °C a heterogeneous mixture of pectin, xylan, and xylo-oligosaccharides was present. The highest yield in terms of total fibre was gained at 150 and 175 °C, and then decreased again at 200 °C. Finally, more than 500 compounds from different chemical classes were putatively identified and they appeared to be present in the extracted fibre with a different distribution and relative amount, depending on the heat treatment severity. A generally high content of phenols, phenyls, oligosaccharides, dehydro-sugars, and furans was observed. CONCLUSIONS: Modulation of the hydrothermal treatment temperature allows fibre extracts with very different compositions, and therefore different potential end uses, to be obtained from hazelnut shells. A sequential temperature-based fractionation approach, as a function of the severity of the extraction parameters, can also be considered. Nevertheless, the study of the side-compounds formed from lignocellulosic matrix degradation, as a function of the applied temperature, needs to be fully addressed for a safe introduction of the fibre extract within the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Asunto(s)

Corylus , Corylus/química , Temperatura , Pectinas/metabolismo , Oligosacáridos/química , Fibras de la Dieta/metabolismo