Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions

Abstract

Aleppo pine seeds are a potential candidate for the production of nondairy milk due to their high protein (26%) and lipid (37%) content and their availability. For the first time, this study presents the implementation of a manufacturing scheme from seeds to final product, including pre-extraction, extraction, and post-extraction (physical and microbiological stabilization), using a 2 fractional factorial screening design. The seven factors were seed soaking time, grinding time, temperature and seed/water ratio during extraction, xanthan gum concentration, homogenization pressure, and pasteurization temperature. Beverage quality analysis consisted of measurements of chemical composition, color, stability, and rheological behavior. The results of experimental design showed that the dry matter as well as the lipid and protein contents increased significantly by increasing the ratio (grain/water) and the grinding time. On the other hand, the extraction temperature led to a better extraction of lipids but a lower extraction of proteins. Regarding stability, xanthan gum had a negative effect, while homogenization pressure and pasteurization temperature showed their effectiveness in decreasing the particle size and increasing the physical stability of the product.

Inhibitory effect of extracts from edible parts of nuts on α-amylase activity: a systematic review

“…16, In the second search, we identified 141 relevant publications published in 2023. After removing duplicates and carrying out a thorough screening, we identified and included two new studies, 52,53 bringing the total included studies to 33. Fig.…”

“…All three studies by Tsujita et al, used porcine pancreatic α-amylases in addition to human α-amylases. 42,44,45 Additionally, 17 papers explicitly mentioned or referenced the utilisation of porcine pancreatic α-amylases 16,22,23,[25][26][27][34][35][36][37][38][39]41,43,48,50,52 (Table 2). Four studies indicated or referenced the use of α-amylases derived from a bacterial 24,31,47 or fungal source.…”

“…29,53 Two studies did not extract specific compounds from nuts but used infusions of the whole kernel. 24,52 All studies presented the results of enzyme activity as either a per- The acetone extract exhibited the most potent α-amylase inhibition among the different extracts that were tested. g Bromelain was used in the hydrolysis of hazelnut protein isolates, though the concentration of the sample used in the assay was not specified.…”

“…The assays were mostly conducted at least in triplicate, except for nine studies that did not specify the number of replicates performed. 24,26,33,39,40,43,49,52,53 3.3. Inhibition of human α-amylases by nut extracts Table 1 presents the characteristics of the studies included in this systematic review that used human α-amylase.…”

“…25 In a separate investigation, the observed IC 50 value for kola nut was nearly ten-fold higher, though it is important to note that a positive control was not utilised so the reliability of the enzyme assay system cannot be ascertained. 38 In this systematic review, among the 17 studies that utilised porcine pancreatic α-amylase as the only enzyme, 16,22,23,[25][26][27][34][35][36][37][38][39]41,43,48,50,52 four of them specifically investigated the inhibitory potential of polyphenolic extracts from the edible parts of nuts belonging to the Anacardiaceae family, including pistachio (Pistacia vera), 36,37,48 and Atlantic terebinth (Pistacia terebinthus). 23 The Pistacia genus predominantly inhabits the northern hemisphere, encompasses both evergreen and deciduous varieties, and has long been recognised for medicinal properties.…”