A review of composition studies of cultivated almonds: Macronutrients and micronutrients

Yada, Sylvia; Lapsley, Karen G.; Huang, Guangwei

doi:10.1016/j.jfca.2011.01.007

Cited by 211 publications

(216 citation statements)

References 84 publications

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“…The chemical composition of the almond milk used for fermentations, which is subsequently codified as control (C), is summarized in Table 1. Taking into account the nut:water ratio used, these values are similar to those found in the literature (Yada, Lapsley, & Huang, 2011). The initial pH of the almond milk (C) was 6.61 ± 0.08.…”

Section: Almond Milk and Their Fermented-derivative Productssupporting

confidence: 86%

Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

2015

IJFS

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New fermented almond milks were developed, using different potentially probiotic bacteria, in order to meet the current demand for healthy, versatile non-dairy products. An in vitro digestion/Caco-2 cell model was used to evaluate the effect of both non-fermented and fermented almond milks on the mitochondrial enzymatic activities of enterocytes. Moreover, macrophages were challenged with the in-vitro digested samples and the production of pro-inflammatory biomarkers TNF-α and IL-6 was quantified. Enzymatic activities of cell cultures seemed to be stimulated by the exposure to both fermented and non-fermented almond milks. Both biomarkers decreased (p< 0.05) in fermented almond milks with either B. bifidum or B. longum. Results showed that fermented almond products favored the energetic metabolism of enterocytes and had a lower inflammatory response than non-fermented almond milk, suggesting its benefits for the management of allergies/intolerances. Moreover, the fermentation process enhanced the uptake of iron by Caco-2 cells, especially when using L. rhamnosus and either B. bifidum or B. longum as starters, thus improving the product bioactivity. Therefore, new nondairy fermented products with functional properties were developed, which might be positioned as alternatives to cow-milk products for sensitized groups of population (allergic and/or intolerant to cow milk or anemic population, among others).

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Section: Almond Milk and Their Fermented-derivative Productssupporting

confidence: 86%

Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

2015

IJFS

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“…Therefore, it could be used as a base product to develop new non-dairy fermented products with functional features, in which the nutritional and health benefits of almonds and probiotic bacteria are included. Almond nuts are rich in mono-and polyunsaturated fatty acids (mainly oleic and linoleic acids), vegetable proteins, dietary fibre, phytosterols, polyphenols, vitamins and minerals (Yada, Lapsley, & Huang, 2011); most of which compounds have antioxidant properties and a proven beneficial effect on the plasma lipid profile, low-density lipoprotein oxidation and inflammatory processes, among other things (Liu, 2012;Egert, Kratz, Kannenberg, Fobker, & Wahrburg, 2011;Jones et al, 2011). The aim of this study was, on the one hand, to analyse the combined effect of heat treatments and high homogenisation pressures on the physical properties and stability of almond milk in order to define processing conditions which ensure the product quality and stability and, on the other hand, to develop a non-dairy, fermented, probiotic product with high quality properties by using L. reuteri ATCC 55730, a well-established probiotic (Casas & Mollstam, 1997), mixed with S. thermophilus CECT 986.…”

Section: Introductionmentioning

confidence: 99%

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

Bernat

Cháfer

Chiralt

2015

IJFS

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Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH) and heat treatment on the physical stability of almond "milk" was studied. The beverage was homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3 respectively); MF3 was also combined with two different heat treatments (85°C-30 min (LH) and 121°C-15 min (HH)). Both microstructure and colloidal stability were analysed in all the processed samples to select the most suitable treatment with which to obtain a stable product. The selected almond milk was then fermented with probiotic Lactobacillus reuteri and Streptococcus thermophilus and the final product was characterised throughout cold storage time (28 days) as to pH, acidity, serum retention and starter viability. A sensory evaluation and probiotic survival to in vitro digestion was also conducted. The results showed that the physical and structural almond-milk properties were affected by both HPH and heat treatments, obtaining the greatest stability in MF3-LH samples. The fermented milk permitted probiotic survivals above the level suggested as minimum for ensuring health benefits during the entire controlled time and, hence, can be considered as a functional food. No differences in the sensory acceptability of the product were found between 1 and 28 storage days. Therefore, a new, functional, fermented product was developed, which was suitable for targeted groups, such as the lactose-intolerant and cow-milk-protein allergic populations.

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“…They appear in low quantities but have a major influence on almond quality. The proportion of this compound changes according to the cultivar and the kind of cultivation (Prats, 2000;Sathe et al, 2008;Yada et al, 2011;Kodad et al, 2014).…”

Section: Almond: a Nut With High Comercial And Nutritional Valuementioning

confidence: 99%

Virgin almond oil: Extraction methods and composition

Roncero¹,

Álvarez‐Ortí²,

Pardo-Giménez³

et al. 2016

Grasas y Aceites

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SUMMARY:In this paper the extraction methods of virgin almond oil and its chemical composition are reviewed. The most common methods for obtaining oil are solvent extraction, extraction with supercritical fluids (CO 2 ) and pressure systems (hydraulic and screw presses). The best industrial performance, but also the worst oil quality is achieved by using solvents. Oils obtained by this method cannot be considered virgin oils as they are obtained by chemical treatments. Supercritical fluid extraction results in higher quality oils but at a very high price. Extraction by pressing becomes the best option to achieve high quality oils at an affordable price. With regards chemical composition, almond oil is characterized by its low content in saturated fatty acids and the predominance of monounsaturated, especially oleic acid. Furthermore, almond oil contains antioxidants and fat-soluble bioactive compounds that make it an oil with interesting nutritional and cosmetic properties. KEYWORDS:Almond; Chemical composition; Extraction; Oil; Quality RESUMEN: Aceite de almendra virgen: Métodos de extracción y composición. En este trabajo se revisan los métodos de extracción del aceite de almendra virgen y su composición química. Los métodos más habituales para la obtención del aceite son la extracción con disolventes, la extracción con fluidos supercríticos (CO 2 ) y los sistemas de presión (prensas hidráulica y de tornillo). El mayor rendimiento industrial, pero también la peor calidad de los aceites, se consigue mediante el uso de disolventes. Además, los aceites obtenidos por este método no se pueden considerar vírgenes, pues se obtienen por medio de tratamientos químicos. La extracción con fluidos supercríticos da lugar a aceites de mayor calidad pero a un precio muy elevado. La extracción mediante prensado se convierte en la mejor opción de extracción, al conseguir aceites de alta calidad a un precio asequible. En cuanto a su composición química, el aceite de almendra se caracteriza por su bajo contenido en ácidos grasos saturados y el predominio de los monoinsaturados, en especial en ácido oleico. Además, el aceite de almendra contiene compuestos bioactivos liposolubles y antioxidantes que lo convierten en un aceite con interesantes propiedades nutricionales y cosméticas.

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A review of composition studies of cultivated almonds: Macronutrients and micronutrients

Cited by 211 publications

References 84 publications

Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

Virgin almond oil: Extraction methods and composition

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