New Route to the Production of Almond Beverages Using Hydrodynamic Cavitation

Abstract

Perceived as a healthy food, almond beverages are gaining ever-increasing consumer preference across nonalcoholic vegetable beverages, ranking in first place among oilseed-based drinks. However, costly raw material; time and energy consuming pre- and posttreatments such as soaking, blanching and peeling; and thermal sterilization hinder their sustainability, affordability and spread. Hydrodynamic cavitation processes were applied, for the first time, as a single-unit operation with straightforward scalability, to the extraction in water of almond skinless kernels in the form of flour and fine grains, and of whole almond seeds in the form of coarse grains, up to high concentrations. The nutritional profile of the extracts matched that of a high-end commercial product, as well as showing nearly complete extraction of the raw materials. The availability of bioactive micronutrients and the microbiological stability exceeded the commercial product. The concentrated extract of whole almond seeds showed comparatively higher antiradical activity, likely due to the properties of the almond kernel skin. Hydrodynamic cavitation-based processing might represent a convenient route to the production of conventional as well as integral and potentially healthier almond beverages, avoiding multiple technological steps, while affording fast production cycles and consuming less than 50 Wh of electricity per liter before bottling.

Detergent Dissolution Intensification via Energy-Efficient Hydrodynamic Cavitation Reactors

“…The measured velocities and the peak absorbance had standard deviations of ±1.5 and ±5%, respectively. Uncertainties in pressure and cavitation number were calculated using the manufacturer’s data sheets and uncertainty propagation method . Accordingly, the mean uncertainties in pressure, velocity, cavitation number, and peak absorbance are ±1.5, ±0.3, ±4, and ±5%, respectively.…”

“…There is an increasingly popular application of HC in particle dissolution and disintegration, ,, as well as physical and chemical processing. , For example, a study by Faraloni et al demonstrated the exceptional efficiency of hydrodynamic cavitation (HC) in food processing and material dissociation. The study showed that HC can produce high extraction yields and nutritional profiles comparable to those of a high-end commercial product.…”

The Physicochemical Characterization and In Vitro Digestibility of Maple Sugar Sand and Downgraded Maple Syrups

“…These parameters all need to be explored to determine if organic acid extraction during sample analysis is incomplete and needs improvement [49][50][51]. A more efficient treatment, feasible at large-scale such as hydrodynamic cavitation, may be necessary [52]. Finally, for organic acids, at the end of the simulated digestion, a significant difference was observed between the SMS and two samples: SMS-LS and SMS-MS (Dunnett's test, p = 0.04), suggesting a lower nutritional value when the residual sugar content is low in sugar sand.…”

Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel Extracts

“…The basic almond drink prepared in this study had a TPC of 121.27 mg/L, which is within the range of values reported in the literature. Manzoor et al (33) studied the effect of thermosonication of almond drinks and reported a TPC of 702.2 µg/g, while Faraloni et al (34) applied hydrodynamic cavitation and obtained up to 140 mg/kg of TPC depending on the applied processing conditions. Similarly, Ceylan (35) found TPC in almond drinks in the range of 102-553 mg/kg.…”