Beech (Fagus sylvatica L.) kernels (K) were processed into tahini-like pastes (T) and halva (H) to evaluate their qualities. The rheological and textural properties of the pastes were analyzed using an Anton Paar MCR 302 device and a CT3 Brookfield texture analyzer, together with FTIR analysis. Tahini-like paste with tegument (TT) exhibited higher viscosity and a greater deviation from Newtonian behavior compared to tahini-like paste without tegument (TWT). TT showed a hardness similar to TWT, but with a higher adhesive force and lower oil exudation, indicating better stability. Two halva varieties were developed using both types of tahini-like pastes, and characterized by their physico-chemical properties. HTT and HWT halva assortments exhibited high protein and mineral contents, with hardness and color parameters similar to those of a reference product. HWT scored higher in sensory acceptance tests than HTT. The new tahini-like pastes and halva assortments offer improved nutritional profiles comparable to existing market products.
This study evaluated the effects of Brazil nut oil and low-cost pecan nut press cake on the physical characteristics of plant-based spreads. Brazil nut oil, rich in unsaturated fatty acids (29.83% oleic and 44.35% linoleic acids), and pecan press cake (19.10% insoluble fiber, 19.68% protein, 34.23% lipids) contributed to desirable texture, moisture (2.45–2.96%), water activity (0.40–0.49), and oil separation (0–19%). Texture parameters ranged from 28.54–353.38 g (firmness), 44.90–667.41 g.s (spreadability), and 25.88–242.88 g.s (absolute adhesiveness), which are comparable to commercial spreads. The lowest oil separation was observed with 43.33% oil and 31.67% press cake or 40% oil and 35% press cake. Principal component analysis revealed that texture attributes and oil separation were the primary factors driving sample differentiation, highlighting the influence of the oil-to-press cake ratio on spread structure and stability. The results highlight an effective strategy for transforming the underutilized coproducts from nut-processing into value-added ingredients.
The present study investigates variations in the antioxidant, antimicrobial, and chemical profile of essential oil extracted from Murraya koenigii (L.) Spreng leaves during spring and autumn. Higher oil content was obtained in autumn (0.94%) compared to that collected in spring (0.73%). Sabinene was determined to be major ( 24.44% and 29.14%) compound in both samples, followed by α-pinene, β-Caryophyllene, DL-limonene, γ-terpinene. Hierarchical cluster analysis of thirty-three different M. koenigii essential oil samples (including two from the present study and 31 from the literature) led to unique chemotypic groups. Antimicrobial studies showed higher inhibitory potential during the autumn season; greater inhibition was observed against both Staphylococcus aureus and MRSA (MIC = 0.50 mg/ml) and Aspergillus flavus (74.4% by 10mg/ml). IC₅₀ values together with enhanced radical scavenging activity indicate the potent antioxidant nature of autumn-extracted essential oil. The results validate M. koenigii leaf essential oil as a promising antimicrobial and antioxidant agent.
This study investigated the fatty acid, triacylglycerol (TAG), and sterol profiles of cottonseed oils obtained from 11 cultivars using two extraction techniques: cold pressing and solvent extraction. Linoleic acid was the predominant fatty acid, ranging from 52.85–64.25% in cold-pressed oils and 51.70–61.74% in solvent-extracted oils. Among the TAG species, palmitodilinolein (PLL) was identified as the predominant TAG, with values of 24.16–28.64% in cold-pressed oils and 25.89–29.17% in solvent-extracted oils. β-sitosterol was the most abundant sterol in all samples, while total sterol contents ranged from 3.56–5.77 g/kg in cold-pressed oils and 3.86–8.45 g/kg in solvent-extracted oils. Although some variation was observed among cultivars, the overall sterol distribution remained similar between oils obtained by the different extraction methods. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that oils from the same cultivar were generally clustered together regardless of the extraction technique.
