By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition
Abstract The hazelnut seed skins (HSS) are by-products from roasting or blanching hazelnuts without direct second utilization. The generation of HSS creates an economic and environmental problem. The object of the study was a comprehensive analysis of the properties for reuse of HSS. Water extractio...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2024-08-01
|
| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-024-69900-8 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850062294026813440 |
|---|---|
| author | Marcin Kruk Alicja Ponder Joanna Horoszewicz Damian Popławski Katarzyna Król Joanna Leszczyńska Danuta Jaworska Monika Trząskowska |
| author_facet | Marcin Kruk Alicja Ponder Joanna Horoszewicz Damian Popławski Katarzyna Król Joanna Leszczyńska Danuta Jaworska Monika Trząskowska |
| author_sort | Marcin Kruk |
| collection | DOAJ |
| description | Abstract The hazelnut seed skins (HSS) are by-products from roasting or blanching hazelnuts without direct second utilization. The generation of HSS creates an economic and environmental problem. The object of the study was a comprehensive analysis of the properties for reuse of HSS. Water extraction of industrial HSS was applied (water with sonication of the HSS for 10 min at 90 ℃). The extracts obtained were freeze-dried to facilitate analysis and future application. The HSS and their extracts were analysed. Polyphenols, antioxidants, allergens, antimicrobial properties and instrumental sensory analysis were examined. The total polyphenol content in the samples was 37.8–44.0 mg gallic acid equivalent g−1. Gallic acid was the major phenolic compound. The antioxidant capacity of the samples was 198.9–250.6 mg VCEAC g−1 (vitamin C equivalent) according to the ABTS method and 98.4–106.8 mg VCEAC g−1 in the DPPH method. The extracts inhibited all tested strains of pathogenic bacteria. Allergen content was reduced in HSS and the extracts. Instrumental sensory analysis showed differences between taste parameters and odour profile samples. HSS can be reused in food production as a bacteriostatic, antioxidant additive and sensory-creating factor due to various chemical compounds corresponding with taste and odour. |
| format | Article |
| id | doaj-art-522ba366e2134459a37e1bf3e6d5bb38 |
| institution | DOAJ |
| issn | 2045-2322 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj-art-522ba366e2134459a37e1bf3e6d5bb382025-08-20T02:49:57ZengNature PortfolioScientific Reports2045-23222024-08-0114111010.1038/s41598-024-69900-8By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutritionMarcin Kruk0Alicja Ponder1Joanna Horoszewicz2Damian Popławski3Katarzyna Król4Joanna Leszczyńska5Danuta Jaworska6Monika Trząskowska7Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS)Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS)Faculty of Human Nutrition, Warsaw, University of Life Sciences (WULS)Faculty of Human Nutrition, Warsaw, University of Life Sciences (WULS)Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS)Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Łódz University of TechnologyInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS)Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS)Abstract The hazelnut seed skins (HSS) are by-products from roasting or blanching hazelnuts without direct second utilization. The generation of HSS creates an economic and environmental problem. The object of the study was a comprehensive analysis of the properties for reuse of HSS. Water extraction of industrial HSS was applied (water with sonication of the HSS for 10 min at 90 ℃). The extracts obtained were freeze-dried to facilitate analysis and future application. The HSS and their extracts were analysed. Polyphenols, antioxidants, allergens, antimicrobial properties and instrumental sensory analysis were examined. The total polyphenol content in the samples was 37.8–44.0 mg gallic acid equivalent g−1. Gallic acid was the major phenolic compound. The antioxidant capacity of the samples was 198.9–250.6 mg VCEAC g−1 (vitamin C equivalent) according to the ABTS method and 98.4–106.8 mg VCEAC g−1 in the DPPH method. The extracts inhibited all tested strains of pathogenic bacteria. Allergen content was reduced in HSS and the extracts. Instrumental sensory analysis showed differences between taste parameters and odour profile samples. HSS can be reused in food production as a bacteriostatic, antioxidant additive and sensory-creating factor due to various chemical compounds corresponding with taste and odour.https://doi.org/10.1038/s41598-024-69900-8ResiduesPolyphenolsAntimicrobial propertiesAllergensInstrumental sensory analysisBioactive compounds |
| spellingShingle | Marcin Kruk Alicja Ponder Joanna Horoszewicz Damian Popławski Katarzyna Król Joanna Leszczyńska Danuta Jaworska Monika Trząskowska By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition Scientific Reports Residues Polyphenols Antimicrobial properties Allergens Instrumental sensory analysis Bioactive compounds |
| title | By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition |
| title_full | By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition |
| title_fullStr | By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition |
| title_full_unstemmed | By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition |
| title_short | By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition |
| title_sort | by product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition |
| topic | Residues Polyphenols Antimicrobial properties Allergens Instrumental sensory analysis Bioactive compounds |
| url | https://doi.org/10.1038/s41598-024-69900-8 |
| work_keys_str_mv | AT marcinkruk byproducthazelnutseedskincharacteristicsandpropertiesintermsofuseinfoodprocessingandhumannutrition AT alicjaponder byproducthazelnutseedskincharacteristicsandpropertiesintermsofuseinfoodprocessingandhumannutrition AT joannahoroszewicz byproducthazelnutseedskincharacteristicsandpropertiesintermsofuseinfoodprocessingandhumannutrition AT damianpopławski byproducthazelnutseedskincharacteristicsandpropertiesintermsofuseinfoodprocessingandhumannutrition AT katarzynakrol byproducthazelnutseedskincharacteristicsandpropertiesintermsofuseinfoodprocessingandhumannutrition AT joannaleszczynska byproducthazelnutseedskincharacteristicsandpropertiesintermsofuseinfoodprocessingandhumannutrition AT danutajaworska byproducthazelnutseedskincharacteristicsandpropertiesintermsofuseinfoodprocessingandhumannutrition AT monikatrzaskowska byproducthazelnutseedskincharacteristicsandpropertiesintermsofuseinfoodprocessingandhumannutrition |