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Foods
Special Issues
Processing and Nutrition of Nuts and Nut-Derived Products
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Processing and Nutrition of Nuts and Nut-Derived Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (25 March 2024) | Viewed by 630

Special Issue Editor

Prof. Dr. Shugang Li

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Interests: healthy food; nut processing and quality control; innovation in healthy food and ingredients

Special Issue Information

Dear Colleagues,

Nuts are characterized by the dual orientation of nutrition and flavor, and are one of the nutritional and healthy foods promoted by the WHO and many countries of the world. With the coming of the post-pandemic era, more concerns regarding the nutrition and health of nuts are taken into consideration. In addition, the exploration of its nutritional function, flavor analysis and development of new products have become research hotspots. Therefore, it is of great scientific significance and social practical value to conquer the key technologies for processing nuts and their derived products and analyze their nutritional and flavor codes.

Prof. Dr. Shugang Li
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nuts
  • derivative products
  • processing
  • nutritional activity
  • flavor
  • structure–activity relationship

Published Papers (1 paper)

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Research

15 pages, 552 KiB  
Article
Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions
by Stevens Duarte, Ester Betoret and Noelia Betoret
Foods 2024, 13(5), 744; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13050744 - 28 Feb 2024
Viewed by 490
Abstract
Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydration processes such as hot air drying or freeze-drying. [...] Read more.
Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydration processes such as hot air drying or freeze-drying. Nevertheless, owing to its high fat content, almond bagasse is prone to lipid oxidation, which could result in undesirable quality. Therefore, the objective of this work was to assess the impact of dehydration (by hot air drying at 60 and 70 °C and by freeze-drying) and storage (at room temperature and in accelerated conditions) on the functional quality and stability of almond bagasse powder. Throughout the dehydration process, it was observed that antioxidant compounds were preserved without significant differences among dehydration treatments. These compounds increased over the storage period, especially in the samples treated with hot air. Regarding antiradical capacity, the hot-air-dried samples showed higher values than the freeze-dried ones, although in all cases, it increased during storage. For total phenols in samples air-dried at 70 °C, increases of more than 50% were observed. The acidity and peroxide index were increased in the extended storage period, although they did not reach critical values. Samples stored for 180 days showed peroxide values ranging from 10 to 12.8 meq O2/kg dry matter for samples stored at room temperature and from 14.7 to 23 meq O2/kg dry matter for samples subjected to accelerated storage. Full article
(This article belongs to the Special Issue Processing and Nutrition of Nuts and Nut-Derived Products)
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