Effect of Pulsed Light on Quality of Shelled Walnuts

Gómez‐López, Vicente M.; Noguera-Artiaga, Luis; Figueroa-Morales, Fernando; Girón, Francisco; Gabaldón, José Antonio; Pérez‐López, Antonio J.

doi:10.3390/foods11091186

Cited by 6 publications

(2 citation statements)

References 48 publications

(55 reference statements)

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“…Under these conditions, no statistical significant changes ( p > 0.05) in color parameters ( L* , a* and b* ) nor in lipid oxidation measured by the malondialdehyde (MDA) method were observed [ 58 ]. A deeper study about the effect of subjecting shelled walnuts to a fluence of 41.2 J/cm 2 on their quality [ 59 ] showed that PL indeed caused quality changes in shelled walnut, but these were mild. PL had no statistically significant ( p > 0.05) effects on lipid oxidation markers, such as concentration of thiobarbituric acid reactive substances (TBARS) and peroxide value, which is consistent with the absence of rancidity perception reported by a trained sensory panel [ 58 ].…”

Section: Non-thermal Treatmentsmentioning

confidence: 99%

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Sánchez‐Bravo

Noguera-Artiaga

Gómez‐López

et al. 2022

Foods

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Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.

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Section: Non-thermal Treatmentsmentioning

confidence: 99%

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Sánchez‐Bravo

Noguera-Artiaga

Gómez‐López

et al. 2022

Foods

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“…Pulsed light is a non-thermal treatment used to improve food safety and maintain the quality of food products by preventing the effect of heat treatment adopted in other techniques. It is generated by the flash repetition of non-coherent, broad-spectrum, high-intensity light [ 97 ]. It includes infrared, ultraviolet, and visible rays.…”

Section: Single Detoxification Treatments Used In Solid Foods and Feedsmentioning

confidence: 99%

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Dib

Assaf

Khoury

et al. 2022

Foods

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Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact.

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