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This work aimed to propose the reuse of processing waste from the Sicilian almond (Prunus amygdalus Batsch.) cultivar Tuono for the formulation of a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, extra virgin olive oil, and enriched almond skin (3% and 6% w/w). The chemical-physical parameters, total phenols, and flavonoids (TPC and TFC), as well as the biological properties of the ingredients and muffins, were evaluated. Sensory analyses were also conducted. DPPH, ABTS, β-carotene bleaching, and FRAP tests were applied to measure the antioxidant potential. Muffin extracts were also tested against α-amylase and α-glucosidase enzymes. Muffins enriched with 6% almond skin (M6) showed the highest TPC and TFC with values of 26.96 mg gallic acid equivalent (GAE)/g and 24.12 mg quercetin equivalent (QE)/g, respectively. M6 exerted a promising antioxidant activity as an inhibitor of lipid peroxidation, with an IC50 of 15.44 μg/mL at 30 min incubation. Moreover, muffin M6 showed a promising α-glucosidase inhibitory effect (IC50 of 51.82 μg/mL). Based on the obtained results and supported by sensory analysis, muffins enriched with almond skin should be proposed as a promising example of upcycling for the development of a new functional bakery product. [ABSTRACT FROM AUTHOR]

This work aimed to propose the reuse of processing waste from the Sicilian almond (Prunus amygdalus Batsch.) cultivar Tuono for the formulation of a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, extra virgin olive oil, and enriched almond skin (3% and 6% w/w). The chemical-physical parameters, total phenols, and flavonoids (TPC and TFC), as well as the biological properties of the ingredients and muffins, were evaluated. Sensory analyses were also conducted. DPPH, ABTS, β-carotene bleaching, and FRAP tests were applied to measure the antioxidant potential. Muffin extracts were also tested against α-amylase and α-glucosidase enzymes. Muffins enriched with 6% almond skin (M6) showed the highest TPC and TFC with values of 26.96 mg gallic acid equivalent (GAE)/g and 24.12 mg quercetin equivalent (QE)/g, respectively. M6 exerted a promising antioxidant activity as an inhibitor of lipid peroxidation, with an IC50 of 15.44 μg/mL at 30 min incubation. Moreover, muffin M6 showed a promising α-glucosidase inhibitory effect (IC50 of 51.82 μg/mL). Based on the obtained results and supported by sensory analysis, muffins enriched with almond skin should be proposed as a promising example of upcycling for the development of a new functional bakery product.

Almonds are one of the most produced nuts worldwide and numerous studies have shown that they have nutritional and medicinal characteristics, which gives them the possibility of being applied in various products. However, several by-products are generated during their production, which have characteristics of interest but remain underutilised, namely, the almond skins. This work aimed to study samples of waffles supplemented with almond skins. The waffles were evaluated for their total polyphenol content, antioxidant capacity, total flavonoids, ortho-diphenols, soluble sugars, starch, texture, and colour. They were also sensorially evaluated using a panel of tasters specialised in this type of evaluation and a quantitative descriptive analysis test (QDA) sensory test. The results showed that the waffles with the highest levels of phenolic compounds as well as the highest antioxidant activity (by the ABTS, DPPH, and FRAP methods) were the waffles supplemented with 10% almond skin. The total phenol contents obtained for the prepared extracts varied between 0.127 mg GAE/g and 0.415 mg GAE/g, the flavonoid contents ranged from 0.067 mg CAE/g to 0.339 mg CAE/g and the ortho-diphenol contents varied between 0.163 mg ACE /g and 0.303 mg ACE/g. Regarding the quantification of soluble sugars, the values were presented in percentage of fresh weight, and ranged from 30.148 to 38.054%; regarding the quantification of starch, the percentages varied from 14.488 to 21.982%. Sensorially, we verified that the samples were statistically different in terms of the descriptors "colour", "roasted aroma", and "dissolubility", with a higher score in these descriptors for the waffles with 10% of almond skin. This process of obtaining waffles, which can be industrialised, is interesting from both a nutritional point of view and for the possibility of creating new, differentiated, and innovative products. [ABSTRACT FROM AUTHOR]

Almond skins are known for their antioxidative and anti-inflammatory properties, which are mainly due to the presence of polyphenols. The aim of the present study was to evaluate the antioxidant and anti-inflammatory effects of almond skin extract (ASE) obtained from the Sicilian cultivar "Fascionello" and to evaluate the possible mechanisms of action using an in vitro model of human monocytic U937 cells as well as an in vivo model of carrageenan (CAR)-induced paw edema. The in vitro studies demonstrated that pretreatment with ASE inhibited the formation of ROS and apoptosis. The in vivo studies showed that ASE restored the CAR-induced tissue changes; restored the activity of endogenous antioxidant enzymes, such as superoxide dismutase, catalase, and glutathione; and decreased neutrophil infiltration, lipid peroxidation, and the release of proinflammatory mediators. The anti-inflammatory and antioxidant effects of ASE could be associated with the inhibition of the pro-inflammatory nuclear NF-κB and the activation of the nuclear factor-erythroid 2-related factor 2 (Nrf2) antioxidant pathways. In conclusion, almond skin could reduce the levels of inflammation and oxidative stress and could be beneficial in the treatment of several disorders. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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.

Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation on the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties of the prepared films were evaluated. The structural, tensile and thermal properties of the films were not altered due to ASE addition. Although no significant differences were observed for the oxygen permeability of samples, some increase in water absorption and water vapour permeability was observed for active films due to the hydrophilic character of ASE phenolic compounds, suggesting the suitability of this novel packaging for fatty foods conservation. ASE conferred antioxidant properties to PCL films as determined by the DPPH radical scavenging activity. The efficiency of the developed films was evaluated by the real packaging application of fried almonds at different ASE contents (0, 3, 6 wt.%) up to 56 days at 40 °C. The evolution of peroxide and p-anisidine values, hexanal content, fatty acid profile and characteristic spectroscopy bands showed that active films improved fried almonds stability. The results suggested the potential of PCL/ASE films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods.

The aim of the present research was to determine the effect of almond skin extracts on herpes simplex virus 1 (HSV-1) replication. Drug-resistant strains of HSV frequently develop following therapeutic treatment. Therefore, the discovery of novel anti-HSV drugs deserves great effort. Here, we tested both natural (NS) and blanched (BS) polyphenols-rich almond skin extracts against HSV-1. HPLC analysis showed that the prevalent compounds in NS and BS extracts contributing to their antioxidant activity were quercetin, epicatechin and catechin. Results of cell viability indicated that NS and BS extracts were not toxic to cultured Vero cells. Furthermore, NS extracts were more potent inhibitors of HSV-1 than BS extracts, and this trend was in agreement with different concentrations of flavonoids. The plaque forming assay, Western blot and real-time PCR were used to demonstrate that NS extracts were able to block the production of infectious HSV-1 particles. In addition, the viral binding assay demonstrated that NS extracts inhibited HSV-1 adsorption to Vero cells. Our conclusion is that natural products from almond skin extracts are an extraordinary source of antiviral agents and provide a novel treatment against HSV-1 infections. [ABSTRACT FROM AUTHOR]

Biochar dye adsorbents are touted as "green" and low-cost compared to metals/oxides and polymers. However, the most active of them require some form of multi-step chemical activation with toxic chemicals which tarnish their credentials. Going forward, there is a need to develop low-toxic chemical activators or discover new biomass sources that can generate high-value biochar adsorbents via physical activation. Herein, we demonstrate that unlike other biomass waste almond skin (WA-s) contains a unique network of lignocellulosic capillary-like structures (CN) buried inside a dense lignocellulosic shell. Via one-step carbonization at 900 °C under N 2 , the shell is removed exposing CN which transforms into defect-rich carbon macrostructures (AS-C-T). Data from spectroscopy analysis indicate that AS-C-T has the special ability to undergo carbonylation, at high temperatures, creating moderate acidic carbonyl (C O) interfaces that form selective hydrogen bonds with the acidic hydrogen of zwitterion methyl blue (MB), at pH 6.2 to 7.2. Such interactions induce high MB adsorption capacity (>3000 mgg−1) and selectivity comparable to the state-of-the-art. The hydrogen bonding is strong and irreversible; however, it creates secondary interfaces which ensure high recyclability. The adsorption reaction is endothermic and modeled by the pseudo-second-order kinetic, Langmuir, and Intra-particle diffusion. Practically, AS-C-T can be retrofitted to commercial filters to produce pathogen- and dye-free water. These properties make AS-C-T a potential "green" and low-cost adsorbent for dye effluents. Our results hint at the fact that biomass sources with intricate capillary structures might have unique interfacial properties which are useful for preparing high-value biochar adsorbents without chemical activation. [Display omitted] [ABSTRACT FROM AUTHOR]

The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption. [ABSTRACT FROM AUTHOR]

Abstract: In this work, 28 parent and substituted-polycyclic aromatic hydrocarbons (PAHs) have been quantified in 76 smoke samples produced by burning pine wood, pine needles, prickly pear and almond skin using two different kinds of combustion devices. The results show a great variability in the total concentrations of the PAHs, while their proportions in the different samples are practically independent of the type of biomass that is burned. Just a few PAHs with low molecular weight—naphthalene, 1- and 2-methylnaphthalene, acenaphthylene and phenanthrene—are the most common in the different smoke samples, representing between 61% and 72% of the total. The high correlation coefficients between naphthalene and the total concentrations of PAHs, or between naphthalene and the concentrations of PAHs grouped by number of rings, demonstrate that all combustion processes studied are equally affected by the variables that regulate those processes. The results underscore the important role that naphthalene plays in the formation of higher molecular weight PAHs by pyrosynthesis and show that the naphthalene concentration can be used as an indicator of the total hydrocarbons content in the smoke. [Copyright &y& Elsevier]

Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation on the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties of the prepared films were evaluated. The structural, tensile and thermal properties of the films were not altered due to ASE addition. Although no significant differences were observed for the oxygen permeability of samples, some increase in water absorption and water vapour permeability was observed for active films due to the hydrophilic character of ASE phenolic compounds, suggesting the suitability of this novel packaging for fatty foods conservation. ASE conferred antioxidant properties to PCL films as determined by the DPPH radical scavenging activity. The efficiency of the developed films was evaluated by the real packaging application of fried almonds at different ASE contents (0, 3, 6 wt.%) up to 56 days at 40 °C. The evolution of peroxide and p-anisidine values, hexanal content, fatty acid profile and characteristic spectroscopy bands showed that active films improved fried almonds stability. The results suggested the potential of PCL/ASE films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods. [ABSTRACT FROM AUTHOR]