Reduction of bitterness in green walnuts by conventional and ultrasound-assisted maceration

Uğurlu, Serdar; Okumuş, Emine; Bakkalbaşı, Emre

doi:10.1016/j.ultsonch.2020.105094

Cited by 13 publications

(7 citation statements)

References 26 publications

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“…However, there is a lack of information about the total soluble solid content, specifically in pecan kernels. Nonetheless, a study has reported that green walnuts had a total soluble solid content of 8.20% . The total soluble solid content for pecan kernels in this study ranged from 4.61–7.39% with the overall content potentially including sucrose, glucose, fructose, free organic acids, and free fatty acids.…”

Section: Resultsmentioning

confidence: 49%

“…Nonetheless, a study has reported that green walnuts had a total soluble solid content of 8.20%. 25 The total soluble solid content for pecan kernels in this study ranged from 4.61−7.39% with the overall content potentially including sucrose, glucose, fructose, free organic acids, and free fatty acids. In future research, total soluble solid values could serve as a substitute for time-consuming individual sugar analysis when gauging the quality of pecan kernels that have varying levels of oil content.…”

Section: Acs Foodmentioning

confidence: 63%

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Texture Properties, Crude Fat, Fatty Acid Profiles, Total Soluble Solids, and Total Polyphenols for 21 Pecan Varieties and the Effects of the Harvest Year

Yusufali,

Liu,

Wang

et al. 2023

ACS Food Sci. Technol.

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Research on pecan kernel texture and physiochemical properties is lacking, especially across various varieties and harvest years. This study investigated the kernel texture, crude fat, fatty acids, total soluble solids, and total polyphenols in 29 samples (21 varieties; eight from both of the two harvest years). The texture parameters measured were hardness (20.84–41.88 N), toughness (20.24–123.96 N·mm), slope (5.90–23.40 N/mm), fracturability (12.29–32.06 N), and break (1.76–5.66 mm). The crude fat was 68.26–77.43%. C18 fatty acids were >90% of the total, followed by C16 fatty acids. C18:1 ω9 (oleic acid), C18:2 ω6 (linoleic acid), and C18:3 ω3 (α-linolenic acid) were detected in minimal quantities. The total soluble solids were 4.17–7.39%, and the total polyphenols were 12.67–67.29 mg of gallic acid equiv/g of whole kernel for the 29 samples. Notable variety differences were observed in all measurements. Two-way ANOVA for the eight varieties showed significant variety and harvest year effects, with variety having the dominant impact on composition. This study could improve pecan variety selection and boost market value.

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Section: Resultsmentioning

confidence: 49%

Section: Acs Foodmentioning

confidence: 63%

Texture Properties, Crude Fat, Fatty Acid Profiles, Total Soluble Solids, and Total Polyphenols for 21 Pecan Varieties and the Effects of the Harvest Year

Yusufali,

Liu,

Wang

et al. 2023

ACS Food Sci. Technol.

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“…Leaching is the main method used to degrease walnut residues; however, this method has solvent residues and is complex to operate. In recent years, subcritical extraction techniques have been increasingly used in the extraction of oil and fats, and are available on a large scale for industrial production ( 41 ).…”

Section: Walnut Plant-based Foodmentioning

confidence: 99%

“…Choosing the right method of de-bittering can improve the taste and flavor of the product and increase its usefulness in processing and production. Three methods are currently commonly used to remove the bitterness of proteinaceous peptides ( 41 ) ( Table 4 ).…”

Section: Walnut Plant-based Foodmentioning

confidence: 99%

An overview of walnuts application as a plant-based

Zhou

Pei

et al. 2022

Front. Endocrinol.

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The plant-based refers to plant-based raw materials or products that are available as the source of protein and fat. Utilization and development of walnuts as a plant-based, resulting in a high-quality protein-rich walnut plant-based product: walnut protein powder and walnut peptides. Progress in research on the application of walnuts as a plant-based has been advanced, solving the problem of wasted resources and environmental pollution caused by the fact that walnut residue, a product of walnuts after oil extraction, is often thrown away as waste, or becomes animal feed or compost. This paper reviews and summarizes the research and reports on walnut plant-based at home and abroad, focusing on the application of walnut plant-based in the preparation process (enzymatic and fermentation methods) and the biological activity of the walnut protein and walnut peptide, to provide a theoretical basis for the further processing of walnuts as a walnut plant-based. It can make full use of walnut resources and play its nutritional and health care value, develop and build a series of walnut plant-based products, improve the competitiveness of walnut peptide products, turn them into treasure, and provide more powerful guidance for the development of food and medicine health industry in Yunnan.

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“…Unfortunately, the green husk is mostly an agricultural waste, but this valuable organ has some uses as traditional alcoholic drinks [ 33 , 34 , 35 ], bottled fruits, jams [ 36 , 37 ] and cold-pressed oil [ 38 , 39 , 40 ] and some cosmetics [ 41 , 42 ] can also be made from it.…”

Section: Introductionmentioning

confidence: 99%

Effects of Phenolic Compounds on Walnut Bacterial Blight in the Green Husk of Hungarian-Bred Cultivars

Bujdosó

Lengyel-Kónya

Berki

et al. 2022

Plants

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The Persian walnut (Juglans regia L.) is the most grown nut tree crop in Central Europe. The aim was to study the full Hungarian walnut assortment with a distinct early spring phenology to detect the difference in phenolic profile in their green husks. Furthermore, the relationship between the presence and concentration of phenolic compounds and the tolerance/resistance of the observed cultivars to walnut bacterial blight was investigated. Examining the samples, significant differences were found between the concentrations of the different groups of phenolic compounds. Walnut blight immunity tests were also performed to clarify the role of phenolic compounds in the nut derived from a non-irrigated orchard. The Hungarian-bred local cultivars contained phenolic compounds in higher concentrations than the domesticated ones. There was a significant correlation between the budburst, as well as the pistillate flowers’ receptivity and the concentration of juglone. Cultivars with a low concentration of phenolic compounds were the most susceptible to walnut bacterial blight, except ‘Bonifác’.

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Reduction of bitterness in green walnuts by conventional and ultrasound-assisted maceration

Cited by 13 publications

References 26 publications

Texture Properties, Crude Fat, Fatty Acid Profiles, Total Soluble Solids, and Total Polyphenols for 21 Pecan Varieties and the Effects of the Harvest Year

Texture Properties, Crude Fat, Fatty Acid Profiles, Total Soluble Solids, and Total Polyphenols for 21 Pecan Varieties and the Effects of the Harvest Year

An overview of walnuts application as a plant-based

Effects of Phenolic Compounds on Walnut Bacterial Blight in the Green Husk of Hungarian-Bred Cultivars

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