Macadamia oil extraction methods and uses for the defatted meal byproduct

Full composition-wide association study identifies the chemical markers to distinguish different processed camellia oils: Integrating multi-targets with chemometrics

To identify chemical-markers from hot-pressed, cold-pressed, organic-solvent, aqueous-enzymatic and water extracted camellia oils (HPO, CPO, OSO, AEO, WEO). We report a full composition-wide association study based on GC-MS, LC-MS and 1HNMR. Squalene, β-amyrin and lupeol were potential-markers in distinguishing different oils through GC-MS. Naringenin, FA 18:1 + 10, undecanedioic acid and tridecanedioic acid exhibited were up-regulated in HPO. 16-Hydroxyhexadecanoic acid, octadecanoic acid and 9-hydroxyoctadecadienoic acid were potential-metabolites in CPO. Characteristic-markers in WEO were hydroquinidine and undecanedioic acid. Gallic acid, hydroquinidine, lichesterylic acid and 7,4'-dihydroxyflavone were biomarkers in AEO. Oleic acid, linoleic acid and triacylglycerols may be potential key markers to distinguish AEO from others via 1HNMR. Finally, Naringenin, gallic acid, kaempferol, 7,4'-dihydroxyflavone, (Z)-5,8,11-trihydroxyoctadec-9-enoic acid and β-amyrin were screened and validate through integration of nonglyceride minor components and trace metabolites. Results provided understanding of chemical diversity for different processed-camellia oils, and proposed a complementary strategy to distinguish different camellia oils for multidimensional perspective.

Effect of dry- and moist-heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate

This study aimed to enhance the solubility and digestibility of macadamia protein isolate (MPI) for potential utilization in the food industry. The impact of dry- and moist-heat treatments at various temperatures (80, 90, and 100°C) and durations (15 and 30 min) on macadamia protein's microstructure, solubility, molecular weight, secondary and tertiary structure, thermal stability, and digestibility were investigated and evaluated. The heating degree was found to cause roughening of the MPI surface. The solubility of MPI after dry-heat treatment for 15 min at 100°C reached 290.96 ± 2.80% relative to that of untreated protein. Following heat treatment, the bands of protein macromolecules disappeared, while MPI was stretched by vibrations of free and hydrogen-bonded hydroxyl groups. Additionally, an increase in thermal stability was observed. After heat treatment, hydrophobic groups inside the protein are exposed. Heat treatment significantly improved the in vitro digestibility of MPI, reaching twice that of untreated protein. The results also demonstrated that dry- and moist-heat treatments have distinct impacts on MPI, while heating temperature and duration affect the degree of modification. With a decreased ordered structure and increased random coil content, the dry-heat treatment significantly enhanced the in vitro digestibility of MPI. The digestibility of MPI after dry-heat treatment for 30 min at 90°C increased by 77.82 ± 2.80% compared to untreated protein. Consequently, compared to moist-heat treatment, dry-heat treatment was more effective in modifying macadamia protein. Dry-heat treatment of 30 min at 90°C was determined as the optimal condition. PRACTICAL APPLICATION: Heat treatment enhances MPI characteristics, potentially advancing macadamia-derived food production, including plant-based beverages and protein supplements.

Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia)

Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. 'A4' and 'Beaumont' were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot air oven dryer, macadamia kernels were roasted at 50, 75, 100, 125, and 150 °C for 15 min. The quantity of phenols, flavonoids, and antioxidants in kernels roasted at 50, 75, and 100 °C was significant (p < 0.001); however, these kernels also had high levels of moisture content, oxidation-sensitive unsaturated fatty acids (UFAs), and peroxide value (PV), and poor sensory quality. Low moisture content, flavonoids, phenols, antioxidants, fatty acid (FA) compositions, high PV, and poor sensory quality-i.e., excessive browning, an exceptionally crunchy texture, and a bitter flavor-were all characteristics of kernels roasted at 150 °C. With a perfect crispy texture, a rich brown color, and a strong nutty flavor, kernels roasted at 125 °C had lower PV; higher oxidation-resistant UFA compositions; considerable concentrations of flavonoids, phenols, and antioxidants; and good sensory quality. Therefore, 'A4' and 'Beaumont' kernels could be roasted at 125 °C for use in the industry to improve kernel quality and palatability.

Efficacy of the biocontrol agent Trichoderma hamatum against Lasiodiplodia theobromae on macadamia

Macadamia (Macadamia integrifolia) trees are an important source of revenue in rainforest ecosystems. Their nuts are rich in vitamins, minerals, fiber, antioxidants, and monounsaturated oils. The fungus Lasiodiplodia theobromae, however, is a major disease problem, causing kernel rot and other disease symptoms. In the present study, a dual confrontation assay was used to evaluate the inhibitory effect of an endophytic strain of Trichoderma hamatum C9 from macadamia root against L. theobromae. Volatiles and cell-free culture filtrate of T. hamatum were also used to assess their antifungal activity against L. theobromae. Results suggested that T. hamatum exhibited a significant inhibitory effect against L. theobromae in vitro. Further results of a biocontrol assay indicated that a spray treatment of T. hamatum conidial suspension significantly decreased the size of lesions caused by artificially inoculated L. theobromae on macadamia leaves, as well as the disease index in young trees inoculated with L. theobromae, relative to sterile water controls. Collectively, our findings indicate that T. hamatum C9 represents a potential biocontrol agent that can be used to manage L. theobromae on macadamia.

Effect of thermal annealing and filler ball-milling on the properties of highly filled polylactic acid/pecan nutshell biocomposites

Biodegradable polymer composites reinforced with agri-food lignocellulosic biowaste represent cost-effective and sustainable materials potentially able to replace traditional composites for structural, household, and packaging applications. Herein, the preparation of polylactic acid (PLA)/pecan (Carya illinoinensis) nutshell (PNS) biocomposites at high filler loading (50 wt%) is reported, alongside the effect of two environmentally friendly physical treatments, namely ball-milling of the filler and thermal annealing on biocomposites. PNS enhanced the thermal stability, the viscoelastic response, and the crystallinity of the polymer. Furthermore, filler ball-milling also increased the melt fluidity of the biocomposites, potentially improving melt processing. Finally, the presence of PNS remarkably enhanced the effect of thermal annealing in the compounds. In particular, heat deflection temperature of the biocomposites dramatically increased, up to 60 °C with respect to the non-annealed samples. Overall, these results emphasize the potential of combining natural fillers and environmentally benign physical treatments to tailor the properties of PLA biocomposites, especially for those applications which require a stiff and lightweight material with low deformability.

Metabolite Profiling and Transcriptome Analyses Provide Insight Into Phenolic and Flavonoid Biosynthesis in the Nutshell of Macadamia Ternifolia

Macadamia ternifolia is a dynamic oil-producing nut crop in the world. However, the nutshell is frequently considered as a low-quality material. Further, its metabolic profile is still uncharacterized. In order to explore the industrial significance of the nutshell, this study performed metabolic and transcriptomic analyses at various developmental stages of the nutshell. The qualitative and quantitative metabolic data analysis identified 596 metabolic substances including several species of phenolic acids, flavonoids, lipids, organic acids, amino acids and derivatives, nucleotides and derivatives, alkaloids, lignans, coumarins, terpenoids, tannins, and others. However, phenolic acids and flavonoids were predominant, and their abundance levels were significantly altered across various developmental stages of the nutshell. Comparative transcriptome analysis revealed that the expression patterns of phenolic acid and flavonoid pathway related genes were significantly changed during the nutshell growth. In particular, the expression of phenylalanine ammonia-lyase, C4H, 4CL, CHS, CHI, F3H, and FLS had dynamic differences at the various developmental stages of the nutshell. Our integrative metabolomic and transcriptomic analyses identified the key metabolic substances and their abundance levels. We further discussed the regulatory mechanism of phenolic and flavonoid biosynthesis in the nutshell of M. ternifolia. Our results provide new insights into the biological profiles of the nutshell of M. ternifolia and help to elucidate the molecular mechanisms of phenolic and flavonoid biosynthesis in the nutshell of M. ternifolia.

Chemistry and Functionality of Cold-Pressed Macadamia Nut Oil

The rising trend in the consumption of healthy, safe, and functional foods has motivated studies on cold-pressed specialty oils, including macadamia nut oil. Cold-pressed macadamia nut oil (CPMO) is given preference by consumers over solvent extracted and refined oil because of its exceptional quality attributes and safety. This review contains a detailed presentation of the chemical properties, health benefits, and applications of CPMO. The monounsaturated fatty acids (oleic acid and palmitoleic acid) rich oil also contains a significant concentration of bioactive phytochemicals including, β-sitosterol, α-tocopherol, α-tocotrienols, ρ-hydroxybenzoic acid, and caffeic acid. Moreover, the oil has good oxidative stability. The highlighted properties offer CPMO health benefits related to the prevention of cardiovascular diseases, diabetes, cancer, high blood pressure, and neurodegenerative diseases. The fatty acid composition of CPMO allows for its diverse application in the food, cosmetic, nutraceutical, and pharmaceutical industries.

Combined Transcriptome and Lipidomic Analyses of Lipid Biosynthesis in Macadamia ternifolia Nuts

Macadamia nuts are considered a high-quality oil crop worldwide. To date, the lipid diversity and the genetic factors that mediate storage lipid biosynthesis in Macadamia ternifolia are poorly known. Here, we performed a comprehensive transcriptomic and lipidomic data analysis to understand the mechanism of lipid biosynthesis by using young, medium-aged, and mature fruit kernels. Our lipidomic analysis showed that the M. ternifolia kernel was a rich source of unsaturated fatty acids. Moreover, different species of triacylglycerols, diacylglycerol, ceramides, phosphatidylethanolamine, and phosphatidic acid had altered accumulations during the developmental stages. The transcriptome analysis revealed a large percentage of differently expressed genes during the different stages of macadamia growth. Most of the genes with significant differential expression performed functional activity of oxidoreductase and were enriched in the secondary metabolite pathway. The integration of lipidomic and transcriptomic data allowed for the identification of glycerol-3-phosphate acyltransferase, diacylglycerol kinase, phosphatidylinositols, nonspecific phospholipase C, pyruvate kinase 2, 3-ketoacyl-acyl carrier protein reductase, and linoleate 9S-lipoxygenase as putative candidate genes involved in lipid biosynthesis, storage, and oil quality. Our study found comprehensive datasets of lipidomic and transcriptomic changes in the developing kernel of M. ternifolia. In addition, the identification of candidate genes provides essential prerequisites to understand the molecular mechanism of lipid biosynthesis in the kernel of M. ternifolia.

Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from 15 Macadamia (Macadamia integrifolia) Cultivars in China

The planting area of macadamia in China accounted for more than one third of the world's planted area. The lipid compositions, minor components, and antioxidant capacities of fifteen varieties of macadamia oil (MO) in China were comparatively investigated. All varieties of MO were rich in monounsaturated fatty acids, mainly including oleic acid (61.74-66.47%) and palmitoleic acid (13.22-17.63%). The main triacylglycerols of MO were first time reported, including 19.2-26.1% of triolein, 16.4-18.2% of 1-palmitoyl-2,3-dioleoyl-glycerol, and 11.9-13.7% of 1-palmitoleoyl-2-oleoyl-3-stearoyl-glycerol, etc. The polyphenol, α-tocotrienol and squalene content varied among the cultivars, while Fuji (791) contained the highest polyphenols and squalene content. Multiple linear regression analysis indicated the polyphenols and squalene content positively correlated with the antioxidant capacity. This study can provide a crucial directive for the breeding of macadamia and offer an insight into industrial application of MO in China.

Bioaccessibility of cashew nut kernel flour compounds released after simulated in vitro human gastrointestinal digestion

Cashew nuts are mainly consumed as a roasted and salted snack. Lately, the industry has gained interest in broken kernels because of their added value. In this study, defatted cashew nut flour (DCF) underwent simulated gastrointestinal digestion to obtain a soluble (CDs) and an insoluble (CDi) digested fraction. These fractions, which resulted from the digestion of a complex matrix, were evaluated for antioxidant capacity of bioaccessible compounds (present on the soluble digested fraction, CDs) and their potential prebiotic effect, considering that the insoluble digested fraction (CDi) could be fermented by the microbiota in the gut. The DCF had a high protein content (40.74%), being nutritionally characterized as a balanced source of amino acids, with a predominance of aromatic amino acids (phenylalanine and tyrosine), threonine and histidine. The digested DCF presented 76.90% of the soluble components of low molecular weight (0.1-2 kDa), which is typical of antioxidant peptides. The soluble digested fraction (CDs) significantly increased the antioxidant capacity in relation to flour in the ORAC and ABTS assays and the aqueous extract presented the highest values (526.0 and 76.64 as µmol Trolox Eq./g sample, respectively). The CDs protected 29.03% of the supercoiled DNA band and ratified the potential antioxidant capacity after GID in a physiological assay. In addition, the insoluble digested fraction showed a potential prebiotic effect for Bifdobacterium lactis BB-12. Finally, simulated gastrointestinal digestion improves the bioaccessibility of CDF antioxidant compounds as a complex matrix, containing low molecular weight peptides and phenolic compounds, which become more available to react with reactive oxygen species (ROS). In addition, the potential prebiotic effect of defatted cashew nut flour has yielded a promising solution for the total reuse of broken cashew nut kernel as a functional food ingredient.

Liquid Oil Marbles: Increasing the Bioavailability of Poorly Water-Soluble Drugs

Many new therapeutic candidates and active pharmaceutical ingredients (APIs) are poorly soluble in an aqueous environment, resulting in their reduced bioavailability. A promising way of enhancing the release of an API and, thus, its bioavailability seems to be the use of liquid oil marbles (LOMs). An LOM system behaves as a solid form but consists of an oil droplet in which an already dissolved API is encapsulated by a powder. This study aims to optimize the oil/powder combination for the development of such systems. LOMs were successfully prepared for 15 oil/powder combinations, and the following properties were investigated: particle mass fraction, dissolution time, and mechanical stability. Furthermore, the release of API from both LOMs and LOMs encapsulated into gelatine capsules was studied.

Nut Oils and their Dietetic and Cosmetic Significance: a Review

Vegetable oils, which are a rich source of unsaturated fatty acids, phytosterols, vitamins and antioxidants, have a significant effect on the functioning and development of the body and contribute to health maintenance. They can be obtained from seeds, fruit stones, fruit, nuts or sprouts. This study discusses various species of plants that are sources of nut oils consumed in the daily diet and also used in the pharmaceutical and cosmetics industries.

Preparation and properties of hydrochars from macadamia nut shell via hydrothermal carbonization

Macadamia nut shell (MNS) is a type of waste lignocellulose obtained from macadamia nut production processing. Large MNS wastes caused serious resource waste and environmental pollution. So, preparation of hydrochars from MNS via hydrothermal carbonization (HTC) is of great significance. HTC of MNS was conducted to study the effect of process parameters, including HTC temperature (180-260°C) and residence time (60-180 min) on the properties of hydrochars. Results showed that the increase in HTC temperature and residence time decreased the mass yield of hydrochars and increased the high heating value of hydrochars. Furthermore, the C content of hydrochars increased, whereas the H and O contents decreased. Mass yield of hydrochar is 46.59%, energy yield is 64.55% and the higher heating value is 26.02 MJ kg^-1 at a temperature of 260°C and time of 120 min. The surface structure of hydrochars was rougher compared with that of MNS as observed via scanning electron microscopy. The chemical and combustion behaviour of MNS and hydrochars was analysed by Fourier transform infrared spectroscopy, and thermogravimetric analysis indicated that decarboxylation and dehydration reactions were the predominant pathways during the HTC process. Results showed that HTC can facilitate the transformation of MNS into solid fuel.