Drying is an important operation in pistachio processing to ensure good quality. Study of drying parameters is important since they affect the quality, mainly in color, flavor and nutritional value. Hence, drying parameters could also affect pistachio oils. Pistachios of variety Larnaka were dried at different temperatures (room, 30, 50, and 70°C). Changes in physicochemical quality parameters, stability, and chemical composition of the extracted oils were evaluated. Sensory evaluation was also performed. An increase in the peroxide value was observed when pistachios were dried at 70°C or when screw press was used to extract the oil, remaining low in the rest of oils extracted with the hydraulic press. A similar pattern was observed for K 270 extinction coefficient. In addition, the oils from pistachios dried at higher temperatures (50°C, 70°C) showed an increase in polyphenol content and a decrease in stigmasterol. The oxidative stability was slightly higher when screw press was used. Changes in drying temperature and extraction system had no significant effects on fatty acid composition. Color sensory tests indicated a consumer preference for oils from pistachios dried at 70°C, which produced greenish oils. Pistachio oils with different characteristics are obtained depending on the drying temperature used, both of them acceptable by consumers.Practical applications Pistachios are considered nuts with the most nutritional value and a rich source of natural antioxidants. Drying is an important stage during pistachio processing, as it affects their oil fraction. The extraction system may also influence the characteristics of the final product. The combination of the drying temperature and extraction system may produce oils with different characteristics, which could be an interesting alternative in order to fit any consumer preferences.

Pistachio is one of the preferred nuts worldwide due to the health benefits associated to its consumption. It contains 50–62% of oil that can be extracted with different methods: organic solvents, supercritical fluids, and pressure systems. The most common extraction methods to obtain virgin pistachio oils are the pressure methods (screw press or hydraulic press). Although slight variations can be found in the oil depending on the system used, the pistachio oil is characterized by the richness in unsaturated fatty acids. It also contains a high proportion of sterols compared to other nut oils, and exhibits a high antioxidant capacity. It can be used in many ways as a gourmet ingredient in the food industry and also in the cosmetic industry. Practical applications: Pistachio oil is a valuable product from the gastronomy point of view. Knowledge on the extraction process conditions may help to produce high quality oils with minimal losses in its nutritional value, and increase the organoleptic properties, maintaining the health benefits associated to its consumption. Changes in the extraction process conditions may originate changes in the organoleptic characteristics of pistachio oil. Thus, the modification of the extraction conditions may lead to the elaboration of different products that fit the consumers’ preferences.

The aim of this study was to analyse the viability of supplementation of Agaricus subrufescens compost with different organic materials, using three commercial strains.Compost was prepared by the traditional method and was used as a control (without supplementation). Six supplements were applied and can be separated into four categories: (i) commercial supplements (recommended to Agaricus bisporus and Pleurotus ostreatus); (ii) supplements based on agro-industrial waste (provided by peanut and acerola juice); (iii) supplements based on noble grains (a mix with bran of soybean, corn, and cotton); and (iv) a blend of supplements (ii) and (iii) (peanut waste, acerola juice waste, and noble grains-a mixture of 33.3% each). The results showed that the practice of supplementation is an important tool to improve the yield in the industrial production of A. subrufescens. Waste materials and noble grains can be selected as quality supplements. The use of appropriated strains is essential for the success of the supplementation practice.

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The aim of the research was to verify the influence of macro and micronutrients present in the peanut waste (hulls and nuts) for supplementation of Pleurotus ostreatus substrate. The raw materials for base substrate preparation were Brachiaria dictyoneura, sugarcane bagasse (bulk material), rice and wheat bran, calcitic limestone, and gypsum. The following supplement formulations were used as treatments: (1) 100% peanut hulls, (2) 80% peanut hulls + 20% nuts, (3) 60% peanut hulls + 40% nuts, (4) 40% peanut hulls + 60% nuts, (5) 20% peanut hulls + 80% nuts, and (6) 100% nuts. A commercial supplement was also used as an additional treatment. The supplementation was done at spawning using the rates of 1% and 2% wet weight of the substrate. Positive correlations amongst yield and N content, and weight of mushroom and P and K content were verified with 1% supplement. A positive correlation between yield and Cu content, and a negative correlation between yield and Mn content were observed with 2% supplement. The use of peanut waste can be used as supplement for the production of P. ostreatus increasing biological efficiency up to 61%. A better combination can be reached with 20% peanut hulls + 80% nuts or 100% nuts. The addition of 2% supplement in the substrate provided greater yield than 1%.