Optimization of a Headspace SPME GC–MS Methodology for the Analysis of Processed Almond Beverages

Pérez-González, Marianita; Gallardo-Chacón, Joan J.; Valencia-Flores, Dora C.; Ferragut, V.

doi:10.1007/s12161-014-9935-2

Cited by 16 publications

(20 citation statements)

References 37 publications

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“…To determine the volatile profile of almond beverage, we utilized the method described by [ 11 ]. Volatile compounds were extracted by solid-phase microextraction and were identified by gas chromatography coupled with mass spectrometry.…”

Section: Methodsmentioning

confidence: 99%

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

Ferragut

Valencia-Flores

Pérez-González

et al. 2015

Foods

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The effects of ultra-high-pressure homogenization (UHPH) at 200 MPa, in combination with different inlet temperatures (55 or 75 °C) during storage at 4 °C were studied and compared with pasteurized (90 °C, 90 s) almond beverage. Microbiological analysis of the physical (particle sedimentation and color) and volatile profile of the most relevant compound in almond beverages was performed at days 1, 7, 14, and 21 of cold storage. UHPH treatment 200 at 75 °C led to higher microbiological reduction after treatment and higher stability during cold storage in almond beverages than pasteurization or UHPH 200 at 55 °C. Physical characteristics of UHPH-treated samples exhibited a high stability during storage with a stable color. Volatile compounds extracted by solid-phase microextraction were identified by gas chromatography coupled with mass spectrometry. The effect of UHPH treatment significantly (p < 0.05) affected the volatile profile compared with pasteurized beverages, although UHPH conditions applied produced similar effects in almond beverages. Benzaldehyde was the most abundant compound detected in all treatments. Hexanal was more abundant in UHPH-treated samples, indicating a higher lipid oxidation compared to pasteurized almond beverages.

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Section: Methodsmentioning

confidence: 99%

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

Ferragut

Valencia-Flores

Pérez-González

et al. 2015

Foods

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“…Moreover, significant changes regarding the volatile compounds profile were observed after UHT and UHPH treatments wherein the highest modifications were observed after UHT treatments compared to untreated samples. Interestingly, Pérez-González et al [35] used the headspace-solid-phase microextraction (HS-SPME) technique to characterize and detect changes in the volatile profile of almond milks arising from the technological treatments applied in the production of almond milk. The authors concluded that the predominant volatile compounds were benzaldehyde and hexanal, followed by ketone and alcohol.…”

Section: High-pressure Homogenizationmentioning

confidence: 99%

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Munekata

Domínguez

Budaraju

et al. 2020

Foods

116

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Increase in allergenicity towards cow's milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow's milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow's milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.

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“…In China, almond is primarily cultivated in the southern part of Xinjinang along the Tianshan Mountain, covering regions such as Kashi, Hetian, Atushi, Akesu, and Kuerle, among which Kashi has the largest acreage (Wang, Lu, & Li, ). The almond kernel is rich in nutritious components, including lipids (49 g/100 g), α‐tocopherol (26 mg/100 g), and Ca (264 mg/100 g) (Pérez‐González, Gallardo‐Chacón, Valencia‐Flores, & Ferragut, ). Moreover, almond kernel lipid contains many types of unsaturated fatty acids, such as oleic acid (67.88–77.29%) and linoleic acid (15.82–25.10%) (Hyson, Schneeman, & Davis, ; Li, Geng, Wang, Lu, & Ma, ; Lin et al, ).…”

Section: Introductionmentioning

confidence: 99%

Molecular and structural properties of three major protein components from almond kernel

Chu

et al. 2017

J Food Process Preserv

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Three major protein components, namely, albumin, globulin, and glutenin, were extracted from Xinjiang SC-1 defatted almond kernel powder using the Osborne classification method, and their molecular and structural properties were analyzed. SDS-PAGE indicated that the molecular weight distribution of almond kernel proteins was within the range of 21-245 kDa. The percentages of essential amino acids in the defatted almond kernel powder, albumin, globulin, and glutenin were 31.17, 24.56, 32.22, and 39.96, respectively. Among the three major protein components, almond albumin had a relatively tighter and more stable structure, resulting in a higher denaturation temperature and lower surface hydrophobicity. Spectroscopic analysis demonstrated that the almond glutenin had more aromatic amino acids distributed on its surface and was more sensitive to ultraviolet and fluorescence spectrums. This information is essential for the understanding and application of almond kernel proteins. Practical applicationsThe present study separated the defatted almond kernel powder into its major protein components, namely, albumin, globulin, and glutenin, and the structural properties of these three major protein components were analyzed. This study aimed to provide essential information for the research and application of the almond kernel proteins.

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Optimization of a Headspace SPME GC–MS Methodology for the Analysis of Processed Almond Beverages

Cited by 16 publications

References 37 publications

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

Quality Characteristics and Shelf-Life of Ultra-High Pressure Homogenized (UHPH) Almond Beverage

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Molecular and structural properties of three major protein components from almond kernel

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