Artigos de revistas sobre o tema "Shelf life of macadamia nuts"

Pine nut (Pinus pinea L.) is a nutritious, expensive tree nut. During storage, it is exposed to a wide range of environmental deteriorative conditions. This study describes the oxidative stability of pine nuts kept in pouches made of three different packaging materials and stored at three different temperatures. The packaging materials evaluated were low-density polyethylene (LDP), high-density polyethylene (HDP), and high-barrier metallized film (MF). Temperatures evaluated were 4, 20, and 60°C. In addition, a control unpacked sample was also evaluated in identical conditions. The oxidative parameters evaluated were acid value and peroxide value. Data analyses include a shelf-life study and a principal component analysis. The results obtained indicate what the best packaging material at 20°C was MF with a shelf-life of 703 d. At 4°C, the shelf-life of pine nuts stored in HDP was 1148 d. It is concluded that it is fundamental to use an adequate packaging to protect the seeds from environmental conditions that promote deterioration.

Abstract Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytical methods used to support the ASLT method are TBA, moisture content, FFA, total dissolved solids and pH. The result showed that TBA value was 0.046-0.19 mg malonaldehyde/kg, moisture content was 16.68-20%, FFA was 0.66-0.80%, total dissolved solid was 17.9-21.1°Brix, and pH was 3.1-3.5. Based on Arrhenius calculations, the shelf-life of rujak kawista sauce was two months.

Areca fruit (Areca catechu) has traditionally been used as a tooth strengthening and whitener through the habit of “chewing,” in Indonesian culture. In Madura, the use of young areca nuts is an herbal medicine for male virility. Wider utilization has not been performed, even though betel nuts contain bioactive compounds, potentially as antimicrobials. The aim of this research was to obtain evidence for the use of watery extract of betel nuts as a natural ingredient to extend fruits’ shelf life from fungal attacks. The fungus isolated from melon fruit was Meyerozyma sp., and the isolate from banana fruit was Aspergillus sp. Extraction of betel nuts using water as a solvent produces a dark brown concentrated solution. The in vitro antifungal test result showed that the inhibitory activity of areca flesh water extract against fungal isolates was still lower than that of 0.2% ketoconazole. The in vivo test results on “Arumanis” mangoes and “Ambon” bananas with Aspergillus sp. from bananas showed that hyphae had not appeared on days 4 and 5 of storage at room temperature 25 oC, respectively. Areca fruit extract can extend the shelf life of the fruit at room temperature.

Shelf life in ground and tree nuts are often assessed based on aesthetic appearance, nut integrity, color and most importantly, taste and edibleness. Nuts with considerable level of rancidity and free fatty acids due to degradation of oils indicate expiration or decay. We prepared a shellac-lemongrass oil blend coating using food-grade ingredients and assessed its potential to extend shelf life of Pili nut (Canarium ovatum) kernels. A glossy, hard but considerably brittle coating for the pili kernels were prepared with varying numbers of layers. On average, the mass of coating added per dip is 0.10 g, and the thickness of 5-layers of coating is 0.3 mm. The obtained reflectance spectra of the coated pili kernels implied the translucent nature of the coating, but becomes opaque as the number of layers are increased. Peroxide value (PV) and free fatty acid value (FFAV), were also measured at 10 days after application of coating. PV was lowest in the nuts with 5 coating layers, while this treatment did not reduce FFAV. These results indicate the effectiveness of our coatings in preventing peroxide production probably by blocking oxygen penetration and ultraviolet exposure, which are important triggers production of peroxide and other free radicals. Further tests and time-series experiments are planned to assess the dynamics of peroxide levels and the overall potential of our coating technology for Pili nut.

Nuts are very nutritive generally used in food and beverages preparation. In modern perspective, the shelf life extension and its quality is important parameter to be taken in consideration for its processing in food industry. Microbiological and chemical studies have been carried on different batches of received raw nuts stored in woven sack bag contained LDPE bag. For reducing microbial load in nuts four method of treatment was chosen. They are autoclave sterilization, Hot air oven pasteurization, Vacuum oven pasteurization, Microwave oven pasteurization. All four methods temperature kept constant and time is varying. In autoclave sterilization there will be nil microbial count and increasing in all physic-chemical parameters. In vacuum oven pasteurization there will be decreasing in microbial load as the time increasing. And all physic-chemical parameters are coming within specification. In hot air oven pasteurization there will be decreasing in microbial load as the time increasing but sensory and physic-chemical properties of almonds got affected. In micro wave oven sensory parameters of nuts got affected as the time increasing there will be development of roasting flavour and texture of nuts became crunchy.

Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.

For optimal usage of new oil resources with high nutritional values, in this study, one chilgoza pine variety was provided, and assays of physicochemical characteristics of its nut such as moisture, ash, thousand nut weight, oil, protein, hull contents, density, pH and also physicochemical characteristics of its extracted oil by n-hexan solvent such as iodine values, saponification and unsaponification, peroxide, specific weight, acid values, moisture of oil, color (Lovibond) and fatty acid profile and extracted oil characteristics by cold press such as total polyphenols, tocophrols, carotenoids, chlorophylls, sterols, color (Hunterlab), DPPḢ and antioxidant were investigated. Then its effect as a natural antioxidant on rapeseed oil shelf life (without any antioxidant) was studied. The results indicated that chilgoza pine oil is belonged to linoleic-oleic group. Oil of chilgoza pine has α and γ tocopherols and there is no β and δ tocopherols on it. The oil of chilgoza pine, were mixed at two levels of 2% and 5% with rapeseed oil and these mixed were determined by peroxide, TBA and Rancimat indices during 0, 5, 10, 20 and 35 days and compared with control. Statistical results showed no antioxidant effect in shelf life of rapeseed oil at more days. This means that the chilgoza pine oil antioxidant compounds were not enough to prevent oxidative rancidity of rapeseed oil or maybe the antioxidant compounds of nuts were not migrated to oil.

Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.

ABSTRACT The Brazil nut is an important commodity that grows in the Amazon rainforest and is notable for its high nutritional value. However, the effect that packaging has on product shelf-life is unclear. This study evaluated the microbiological and nutritional quality of unshelled Brazil nuts packed in (a) nylon and polypropylene under vacuum, and (b) in polyethylene terephthalate and polyethylene aluminized films. The nuts were stored for nine months under natural environmental conditions. The most probable number of total and thermotolerant coliforms and Escherichia coli, and counting of molds and yeast were determined in the unshelled nuts shortly after collection and every three months during storage. Moisture, lipids, ash, neutral detergent fiber, and acid detergent fiber contents were measured by the gravimetric method. Crude protein content was measured using the Kjeldahl method. Coliform levels were within legislated standards in both types of packaging. Mold and yeast growth increased with time in both types of packaging (0.1x10¹ to 9.5x10³ colony forming units g-1), but only nuts packaged in aluminum film showed a significant increase after six months of storage. After nine months of storage, both types of packaged nuts had good nutritional quality. Aluminized packaging resulted in better conservation of the lipid fraction and lower permeability to water vapor, however, vacuum packaging was more effective in controlling fungal growth, possibly due to the lack of oxygen.

The article discusses the physical, chemical and functional properties of tiger nut (Cyperus esculentus) and the possibility of its use in meat products. Tiger nuts grow on the territory of the Republic of Egypt. This traditional plant goes back to ancient times. As a rule, its tubers are soaked and then eaten as a snack. Tiger nuts are currently used in beverages, bakery, and dairy products. According to the data obtained, tiger nuts contain 15.77% of dietary fibers, 22.64% of lipids, namely 79.41% of unsaturated and 20.59% of saturated fatty acids. The experiment proved that tiger nuts contain a substantial amount of minerals: potassium – 710 mg/100g, calcium and magnesium – 90 mg/100g. The plant also contains vitamins C, E, and B, while its antioxidant activity reaches 10.4 mg/g. The research featured the sensory properties of meat samples with various concentrations of tiger nuts as a partial replacement. The study revealed that the tiger nut is a cream-colored and odorless fine powder, with a weak sweet taste of almonds. During the experiment, 2.5%–10% of tiger nut powder was introduced into first grade beef samples with a 2.5% interval. When used as a meat substitute, 5% of tiger nut was found to have a positive effect on such indicators as taste, smell, color, and aroma. Hence, tiger nuts can be used as a functional ingredient in meat products to increase the content of dietary fibers, vitamins, and minerals. In addition, tiger nuts have a good antioxidant property, which increases the shelf life of meat products, and is a cheap partial substitute for raw meat.

A flexible multilayer with selenium nanoparticles incorporated has been used to build an antioxidant packaging. The oxidation of hazelnuts, walnuts, and potato chips was tested at laboratory scale. Hexanal released by the nuts, fatty acids oxidation study, TBARS (thiobarbituric acid reactive substances), and tasting were compared to study the oxidation of foods packaged with this antioxidant packaging. Finally, TBARS method in combination with tasting were selected due to their simplicity and accuracy. It was found that hazelnuts packaged in nanoSe active bags released around 20% less malonaldehyde (MDA) than the blanks. In the case of the walnuts, the active ones released 25% less MDA than the blanks. As for potato chips, the improvement was around 22%. Finally, an industrial study was done. Cooked ham, chicken, and a ready-to-eat vegetable mixture seasoned with butter were industrially packaged with the new antioxidant material and improvements higher than 25% were obtained.

The use of kola nut, including natural or alternative medicinal sources, has inevitably created an increased global market demand in excess of its production and provides great prospects for the growth of the kola nut industry in producing countries like Ghana. Nonetheless, there is a great dearth of information on Ghana’s kola nut supply-side practices and constraints that can provide a basis for the development of the industry. This study fills the research gap by describing the practices and constraints of farmers, processors, and marketers of kola nut in Ghana. Using a survey methodology, results showed that nearly all (99.5%) farmers interviewed had not received any extension training on agronomic practices. Low market price of nuts (61.5%) and pests and diseases (60.4%) were the most reported constraints to kola nut production. Chiefs among motivating factors for cultivating kola nut were alternative livelihood support (58%). Some processors (28.6%) who rinsed nuts after depulping used a solution of Akate Master (bifenthrin) and others (51.0%) used fumigation tablets (aluminium phosphide) (91.0%) for storing the nuts. However, these chemicals may be dangerous to the health of consumers in the long run. The low selling price of kola nuts was perceived to be the most (74.8%) constraint to kola nut processing and marketing. Respondents noted that the red nuts were preferred for their durability during transportation and longer shelf life, while the white nuts were preferred for their taste. The results suggest the need for further agronomic, postharvest handling, preservation, and storage, as well as breeding research to provide recommendations to farmers and processors. To overcome some marketing challenges, there is a need for policy support to standardize pricing and grading systems for the mutual benefit of all the stakeholders.

Metagenomic analysis of food is becoming more routine and can provide important information pertaining to the shelf life potential and the safety of these products. However, less information is available on the microbiomes associated with low water activity foods. Pine nuts and sesame seeds, and food products which contain these ingredients, have been associated with recalls due to contamination with bacterial foodborne pathogens. The objective of this study was to identify the microbial community of pine nuts and sesame seeds using targeted 16S rRNA sequencing technology. Ten different brands of each seed type were assessed, and core microbiomes were determined. A total of 21 and 16 unique taxa with proportional abundances >1% in at least one brand were identified in the pine nuts and sesame seeds, respectively. Members of the core pine nut microbiome included the genera Alishewanella, Aminivibrio, Mycoplasma, Streptococcus, and unassigned OTUs in the families of Desulfobacteraceae and Xanthomonadaceae. For sesame seeds, the core microbiome included Aminivibrio, Chryseolina, Okibacterium, and unassigned OTUs in the family Flavobacteriaceae. The microbiomes of these seeds revealed that these products are dominated by environmental bacterial genera commonly isolated from soil, water, and plants; bacterial genera containing species known as commensal organisms were also identified. Understanding these microbiomes can aid in the risk assessment of these products by identifying food spoilage potential and community members which may co-enrich with foodborne bacterial pathogens.

A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a variety of food categories.The current review provides examples of recently developed sensory lexicons for fruits and vegetables; grains and nuts; beverages; bakery, dairy, soy and meat products; and foods for animals. Applications of sensory lexicons as an effective communication tool and a guidance tool for new product development processes, quality control, product improvement, measuring changes during product shelf life, and breeding new plant cultivars are also discussed and demonstrated through research in the field.

Drying is fundamental in the processing of Brazil nuts to prevent contamination by aflatoxins which are produced by fungi, as well as to extend the shelf life of the product. The binomial time/temperature is applied to guarantee the efficiency of drying stages. In this context, the objective of this study was to evaluate the parameters of moisture content (mc) and water activity (Aw) in processed and unprocessed nuts obtained from a processing plant in the Amazonas state, Brazil, during the harvests of 2019 and 2020. Differences were observed regarding Aw between the harvests, and in processed and unprocessed samples. However, for mc, no differences between years or interaction between factors were observed. Processed samples from 2019 and 2020 showed a significant reduction in moisture content when compared to unprocessed samples and this may be because some modernization occurred in the drying process and raw material was stored under better conditions. We therefore conclude that the time/temperature binomial has a direct impact on product safety and should be applied from the moment of collection of raw material until the industrial process begins to guarantee economic maintenance of the production chain.

The present study aimed to formulate a nutraceutical enriched fruits and nuts spreads and analyze the presence of phytochemicals in the formulated spread. The pumpkin seeds and cucumber seeds were roasted at 150° C for 15 mins and made into powder. The seed powder was mixed to the pulp of ?-carotene rich fruits like mango, papaya and muskmelon in order to make fruits and nuts spread. Treatments like Mango with pumpkin seed powder (T1), Papaya with pumpkin seed powder (T2), Muskmelon with pumpkin seed powder (T3), Mango with cucumber seed powder (T4), Papaya with cucumber seed powder (T5) and Muskmelon with cucumber seed powder (T6). The fruits and nuts spreads were analyzed for the presence of phytochemicals ?-carotene, polyphenols, tannins, flavonoids and antioxidant activity. The formulated fruits and nuts spreads were packed in polypropylene boxes, glass bottles and stored under refrigerated condition at 4°C. ?-carotene content was found to be high (634.21?g/g) in Mango with Pumpkin seed powder spread (T1), tannin content was higher (52.61 mg/g) in Papaya with Pumpkin seed powder spread (T2), flavonoid components were higher (3.25 mg/g) in Mango with Pumpkin seed powder spread (T1), and polyphenols content were found to be high (59.33 mg/g) in Papaya with Cucumber seed powder spread (T5). The antioxidant property was high in the Mango with Pumpkin seed powder spread (T1) when compared to all other treatments. Pumpkin seeds comprised of excellent amount of bioactive compounds. The pumpkin seed incorporated spread showed a high level of phytochemicals when compared to other spreads. This was ready to eat spread which had 3 months of shelf life under refrigerated condition is preferred for people of all age groups.

Elderly people suffer from a number of physical, psychological, and social changes which makes them vulnerable to malnutrition. These changes present the need to develop nutrient dense products which can be easily prepared by them. The present study was planned with the objective to prepare such a product. The ingredients for the ready to prepare (RTP) sweet cheela mix were subjected to various processing techniques to increase nutrient availability and digestibility. A combination of wheat, green gram whole, and finger millet (ragi) was used in different proportions (15%, 30%, 45%, and 60%) in the first stage of value addition. Value addition was carried out in the most acceptable variation from Stage 1, using processed mango, nuts, and oilseeds in different proportions (10%, 20%, and 30%). The RTP meetha cheela mix of the most acceptable variation was selected through sensory evaluation and then subjected to biochemical analysis and shelf life assessment. The results revealed MCF3 (30%) to be the most acceptable variation after Stage 2 value addition, which contained flours of malted finger millet, wheat, green gram along with dried ripe mango, almonds, raisins, sunflower seeds, and sesame seeds. The prepared mix had statistically significant higher amount of fat, fiber, ash, carbohydrate, energy, Vitamin C, β carotene, Vitamin E, calcium, potassium, and total antioxidant activity. Low moisture levels and vacuum packaging provided the product a good shelf life till 3 months.

Cedar-pine nut kernels are tasty and nutritious, which makes them a popular raw material. This research featured the effect of mechano-acoustic treatment on the quality of a novel semi-finished product from Pinus sibirica kernels. The production technology included the following stages. A mix of kernels and water underwent mechano-acoustic treatment (100–500 W/kg) at 63–67°C for 20 min. After that, the mix was packaged, cooled, and stored in plastic jars at 2–6 and –18–22°C. The study relied on conventional and standard research methods. The resulting light-cream homogeneous mass had a characteristic aroma and taste of cedar-pine nuts. Its nutrient composition was close to the original raw material: protein – 7.4%, fat – 22.6%, sugar – 1.4%, fiber – 1.4%, ash – 1.03%. However, the quantity of mesophilic aerobic and facultative anaerobic microorganisms decreased by three orders of magnitude and that of yeast decreased by six times. In addition, the semi-finished product contained no non-spore-forming Escherichia coli. A set of sensory, physico-chemical, and microbiological tests revealed the shelf life of 14 days at 2–6°C and 24 months at –18–22°C. The mechano-acoustic homogenizer made it possible to obtain a high-quality semi-finished product from Pinus sibirica nut kernels with a simple production technology, long shelf life, and great commercial potential.

The fatty acid composition of ground nuts ( Arachis hypogaea L.), commonly known as peanuts, is an important consideration when a new variety is being released. The composition impacts on nutrition and, importantly, shelf-life of peanut products. To select for suitable breeding material, it was necessary to develop a rapid, non-destructive and cost efficient method. Near infrared spectroscopy was chosen as that methodology. Calibrations were developed for two major fatty acid components, oleic and linoleic acids and two minor components, palmitic and stearic acids, as well as total oil content. Partial least squares models indicated a high level of precision with a squared multiple correlation coefficient greater than 0.90 for each constituent. Standard errors of prediction for oleic, linoleic, palmitic, stearic acids and total oil content were 6.4%, 4.5%, 0.8%, 0.9% and 1.3%, respectively. The results demonstrated that suitable calibrations could be developed to predict the oil composition and content of peanuts for a breeding programme.

This study aims to explore a traditional technology of Gundpak production, marketing and consumption in Nepal. The major ingredients used for Gundpak production are Khoa, sugar, ghee and gum, while minor ingredients are dried fruits, nuts, watermelon seeds, battisa powder, Jesthalangwadi etc. The annual production of Gundpak in Kathmandu valley has been estimated approximately 579.1MT and sales about 550.4MT with a worth of NRs. 192.5 million. Mainly, there are two varieties of Gundpak named as normal and medicinal. Majority of Gundpak producers sale their product in an open tray called Kisti. However, some manufacturers started to pack the product into plastic containers with varying sizes. The shelf-life may vary i.e. one week in summer and two weeks in winter at ambient condition. The market products were found inconsistent in chemical compositions and other quality characteristics. Therefore, there is an urgent need of process optimization as well as quality standardization of Gundpak production in commercial scale. J. Food Sci. Technol. Nepal, Vol. 6 (43-52), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8259

Nature is a source of natural additives that can be incorporated into the meat products’ matrix. Extracts from spices, herbs, nuts, fruits and vegetables are most common. The extracts can be from whole, individual parts, and from various waste products. Those extracts can be used in meat products for various purposes. They are rich in substances with antioxidant properties, such as anthocyanin, vitamins and polyphenols. Those substances are capable of inhibiting lipid and pigment oxidation, prolonging shelf life and at the same time having a positive effect on organoleptic characteristics. Sodium nitrite is almost essential ingredient in production of cooked meat products. Strict regulated use, the existing risk of carcinomas and even the direct toxicity of nitrites lead to increased interest in search of natural antioxidants. It is believed that they can maintain the quality characteristics of meat products with reduced nitrite content. In the past decade there is a growing interest in the search for, certification and implementation of safe natural additives. The growing demand for the so-called "clean label" foods is the driving force for many of the conducted researches in the last two decades.

Various types of chemical and physical protocols are used, thermal treatment in particular, to increase the quality of bulk food products (for example, dates or some sort of nuts) and extend shelf life, and combinations of methods are frequently used to achieve the best results. However, the use of these processing methods is not always the best option to preserve the initial taste and appearance of food products. For instance, a product may lose its initial natural appearance and acquire different flavors due to chemical transformations that occur at certain temperatures or when the products are treated with chemicals. Non-thermal treatment methods are called “cold” pasteurization. This is a set of advanced techniques that are based on physical and chemical effects that do not result in the structural food-product transformations caused by heating. We have developed and tested a new technique for efficient food-product processing and cold pasteurization in an ultrasonic field under pressure in an atmosphere of supercritical or subcritical carbon dioxide. A laboratory-scale unit that was designed and built for this purpose has experimentally proven the feasibility of this process and demonstrated high efficiency in suppressing pathogenic flora.

The existence of conversion industries to sort and grade hazelnuts with modern technology plays a vital role in export. Since most of the hazelnuts produced in Iran are exported to domestic and foreign markets without sorting and grading, it is necessary to have a well-functioning smart system to create added value, reduce waste, increase shelf life, and provide a better product delivery. In this study, a method is introduced to sort and grade hazelnuts by integrating audio signal processing and artificial neural network techniques. A system was designed and developed in which the produced sound, due to the collision of the hazelnut with a steel disk, was taken by the microphone placed under the steel disk and transferred to a PC via a sound card. Then, it was stored and processed by a program written in MATLAB software. A piezoelectric sensor and a circuit were used to eliminate additional ambient noise. The time-domain and wavelet domain features of the data were extracted using MATLAB software and were analyzed using Artificial Neural Network Toolbox. Seventy percent of the extracted data signals were used for training, 15% for validation, and the rest of the data was used to test the artificial neural network (Multilayer Perceptron network with Levenberg-Marquardt Learning algorithm). The model optimization and the number of neurons in the hidden layer were conducted based on mean square error (MSE) and prediction accuracy (PA). A total of 2400 hazelnuts were used to evaluate the system. The optimal neural network structure for sorting and grading hazelnuts was 4-21-3 (four neurons in input layers, 21 neurons in the hidden layer, and three outputs which are the desired classification). This neural network (NN) was used to classify hazelnut as big, small, hollow, or damaged. Results showed 96.1%, 89.3%, and 93.1% accuracy for big/small, hollow, or damaged hazelnuts were obtained, respectively.

The modern utilization of essential oils such as ginger oil (GO) as an anti-aflatoxin represents a potential target for food preservation and safety; however, the mechanism of action is still unclear. Nanoemulsions, through an edible coating, can enhance the oil’s bioactivity, increase its hydrophilicity, and extend the final product’s shelf-life. In the present study, two edible films for the GO nanoemulsion were prepared by ultrasonication using carboxymethyl cellulose (FB1-GO) and sodium alginate (FB2-GO). The droplet size of FB2-GO was finer (126.54 nm) compared to FB1-GO (289.77 nm). Meanwhile, both had high stability proved by z-potential; +31.54 mV (FB1-GO) and +46.25 mV (FB2-GO) with low PDI values (<0.4). Using gas chromatography-mass spectrometry, the hydrodistilled GO showed 25 compounds, representing 99.17% of the total oil, with α-zingiberene (29.8%), geranial (10.87%), β-bisabolene (8.19%), and ar-curcumene (5.96%) as the predominant. A dramatic increase in α-zingiberene, α-bisabolene and ar-curcumene was due to the homogenization conditions in both FB1-GO and FB2-GO compared to the GO. The FB1-GO exhibited superior antibacterial activity against the examined strains of bacterial pathogens, while FB2-GO was more effective as an antifungal agent on the tested Aspergillus fungi strains. In a simulated liquid media, FB2-GO inhibited the total growth of fungi by 84.87–92.51% and showed the highest reduction in the aflatoxin amount produced. The in silico study presented that, among the GO volatile constituents, sesquiterpenes had the highest binding free energies against the enzymes responsible for aflatoxin production compared to monoterpenes. α-Bisabolene showed the highest affinity toward polyketide synthase (−7.5 Kcal/mol), while ar-curcumene was the most potent against cytochrome P450 monooxygenase (−8.3 Kcal/mol). The above findings clarify the reasons for aflatoxin reduction in simulated media during incubation with FB1-GO and FB2-GO.

This study focused on the development of a new olive-based product enriched with proteins, antioxidant compounds and functional properties, aiming at valorization of the olive residue from the typical olive oil extraction process. Olive oil was extracted using a patented cold pressing machine, resulting in a valuable source of bioactive compounds in the form of olive residue (pulp ~70%, pit- and skin-free). Conventional (solid: water ratio 1:4, 25 °C, 2 h) and HP-assisted (200 MPa, solid:water ratio 1/4, 10 min) de-bittering processes were carried out in order to remove oleuropein content (up to 50%) from olive residue, thus decreasing its bitter taste. The olive spread was prepared with olive residue (50%) and honey (25%), enriched with proteins (24.5%) from nuts. Quality parameters, nutritional attributes, microbiological analysis, phenolic compounds and oxidative stability as well as sensory evaluation of the olive spread were conducted during storage. Its shelf-life was estimated (prediction through accelerated tests) as 9.5 months when stored at 4 °C. The organoleptic evaluation showed that the proposed olive spread had a texture similar to peanut butter and could potentially be consumed as a health-promoting spread due to its high content of proteins (~10 g/100 g), crude fibers (>6 g/100 g) and essential fatty acids.

Edible nuts and dried fruits, usually traded together in the global market, are one of the cornerstones of the Mediterranean diet representing a source of essential nutrients and bioactives. The food industry has an interest in the selection of high-quality materials for new product development while also matching consumers’ expectations in terms of sensory quality. In this study, walnuts (Juglans regia), almonds (Prunus dulcis), and dried pineapples (Ananas comosus) are selected as food models to develop an integrated analytical strategy for the informative volatile organic compounds (VOCs) quali- and quantitative profiling. The study deals with VOCs monitoring over time (12 months) and in the function of storage conditions (temperature and atmosphere).VOCs are targeted within those: (i) with a role in the product’s aroma blueprint (i.e., key-aromas and potent odorants); (ii) responsible for sensory degradation (i.e., rancidity); and/or (iii) formed by lipid autoxidation process. By accurate quantitative determination of volatile lipid oxidation markers (i.e., hexanal, heptanal, octanal, nonanal, decanal, (E)-2-heptenal, (E)-2-octenal, (E)-2-nonenal) product quality benchmarking is achieved. The combination of detailed VOCs profiling by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and accurate quantification of rancidity markers by multiple headspace-SPME (MHS-SPME) answers many different questions about shelf-life (i.e., aroma, storage stability, impact of temperature and storage atmosphere, rancidity level), while providing reliable and robust data for long-range studies and quality controls. The quantification associated with HS-SPME profiling is demonstrated and critically commented on to help the industrial research in a better understanding of the most suitable analytical strategies for supporting primary materials selection and new product development.

Cashew fruit contains high levels of vitamin C and has a high antioxidant content. This study aims to determine the acceptance of analog meat, the number of bacteria, and to determine the shelf life of analog meat made from cashew fruit (Anacardium occidentale L.) and red bean flour (Phaseolus vulgaris L.). The experiment used in this study was a single factor Completely Randomized (CRD) with 5 treatment levels %w/w design of cashew nuts and red bean flour, namely F1 (60%:20%); F2 (50%:30%); F3 (40%:40%); F4 (30%:50%); and F5 (20%:60%) with the addition of 20% white oyster mushroom for each formulation. The method used in this research is a sensory test, total plate number test, and observation of shelf life, then the data obtained will be analyzed by one way ANOVA test and further tests are carried out using Duncan to determine the significant difference between each treatment. The results showed that the sensory properties of the color parameter which had the highest value were F4 which had a significant effect on an average of 3.77, the aroma parameter which had the highest value was F3 which had a significant effect on an average of 3.80, the taste parameter which had the highest value was F1. significant effect on an average of 3.70, the texture parameter which has the highest value is F3 which has a significant effect on an average of 3.83, and the overall preference level parameter which has the highest value is F3 which has a significant effect on an average of 3.6. Be based 2019 BPOM regulations (ISO 4833-1; SNI 2897), the analogue meat of red bean flour F1, F2, F3, F4, and F5 has met the SNI 2897 standard requirements for analoge meat, and does not exceed the microbial contamination threshold with a vulnerability of 3.0 x 103 cfu/gto 18, 3 x 103 cfu/g. The shelflife prediction was 3-7days at room temperature, in which the analog meat has experienced changes in smell and appearance, however there was no change in smell and appearance upon stored at cold temperature for 1 -7 days.

Confectionery - food products, usually with a high sugar content, characterized by high calorie content and digestibility. They are divided into groups: sugar, flour confectionery, chocolate, cocoa. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, rye, corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food dyes and baking powder. The high content of carbohydrates, proteins and fats, as well as polyunsaturatedfatty acids and some vitamins determines the significant value of confectionery products. The influence of shelf life on biscuit semi-finished products prepared according to the classical recipe using pomace powder and concentrated juice of black currant and blueberry berries is shown. Methods used in the experimental part: measurement of the total phenolic content using the Folin-Chekelau reagent, the total content of flavonoids and anthocyanins, the level of free radical capture DPPH (2,2-diphenyl-1-picrilhydrazyl), the total antioxidant activity by the FRAP method and the antioxidant activity in the linoleic acid system. It was found that the content of phenolic substances, flavonoids, anthocyanins and antioxidant activity is greatly influenced by high humidity and a constant light source. These indicators are significantly reduced, but when stored in a vacuum, this decrease in indicators can be slowed down.

The present work aimed to investigate the effect of a newly proposed mixture of quinoa seeds and tiger nuts (QTM) (1:1) on low-fat beef patties. The chemical composition, vitamins, minerals, and antioxidant activity of QTM were determined. The chemical composition, water-holding capacity, cooking loss, and sensory evaluation of low-fat beef patties prepared with 10% QTM as a partial fat replacer were also studied. Microbiological quality of frozen minced meat semi-finished products (burger patties, at -18°C) for 126 days was also determined. Based on the results, QTM contained 14.35% lipid, 9.37% protein, and 11.38% dietary fibre. Moreover, QTM also contained good amount of minerals and vitamins. The antioxidant activity of QTM was 20.41 mg/g. Results also showed that the addition of QTM had a positive effect on the sensorial quality of beef patties. Chemical composition, water-holding capacity, cooking loss, and pH profiles of newly formulated burger patties significantly improved following the addition of 10% QTM as a partial fat replacer. During the storage of semi-finished products, thiobarbituric values showed that the newly formulated beef patties had a lower level of lipid oxidation as compared to control. With lower microbial loads and lipid oxidation, the shelf life of the newly formulated beef patties also significantly increased as compared to control. As the conclusion, QTM could be applied as a functional component in meat products.

Local nuts are an alternative source of vegetable protein that is cheap and affordable by the people of Indonesia. Peanuts whose potential has not been fully explored, including red beans, green beans, and cowpeas are types of beans that have the potential to be developed in various products of the food industry (Fachrudin, 2009). One type of legume that is very good for consumption is red beans. This study aims to determine the addition (CMC) and storage time at cold temperature to the characteristics of red bean milk. The research design used a completely randomized design (CRD) factorial pattern with two factors and two replications, namely factor I was the addition of CMC treatment consisting of 4 levels, namely: (0.04%), (0.06%), (0.08 %), (0.10%). Factor Il is the treatment of shelf life which consists of 4 levels, namely: 0 days, 3 days, 6 days, and 9 days. Observations were carried out objectively including: moisture content, ash content, fat content, protein content, carbohydrates, viscosity, pH and color. Meanwhile, subjective observations include: color, aroma, taste, texture and overall acceptance. The best research results were obtained in the treatment with the addition of 0.06% CMC and storage time on day 3, with the results of 91.82% moisture content, 0.64% ash content, 1.92% fat content, 3.09 protein content. %, carbohydrate content of 2.73%, viscosity 29.75%, pH level of 6.57%, and subjectively have the highest preference for panelists

Aflatoxin levels in nuts and fruits pose a great threat to food storage and availability. This study aimed at determining the mycoflora and aflatoxin level in stored walnut under various conditions. Freshly harvested walnuts were stored for 90 days in three different media: jute bags, Plastic containers and sterile polythene bags under room (37ᵒC) and refrigeration (4ᵒC) temperature. After 90 days of storage, the stored walnuts were examined for fungal growth at one month interval after which colonial and morphological characterization were carried out to identify the fungi present. Proximate analysis and aflatoxin content of the walnut samples were determined by standard methods. Fungi isolated from the walnuts include; Aspergillus niger, Saccharomyces cerevisae, Penicillum notatum, Aspergillus sydowi, Fusarium oxysporium, and Rhizopus stolonifer. Walnuts stored in plastic container at room temperature had the lowest aflatoxin level of 0.002 ng/kg while that stored in polythene bags had the highest (0.054 ng/kg). Proximate analysis also revealed that walnuts stored in polythene bag reduced significantly (p<0.05) in protein, ash content, fat, fibre, moisture and carbohydrates while samples stored in jute bag and plastic container remained unchanged. This study shows that storage methods contributed to the overall quality, shelf life and aflatoxin content of walnut and hence care should be taken during post harvesting process.

We depend on wild and managed bees for the pollination of a third of fruits, vegetables and nuts for human consumption. Consequently, the details of the interactions between bees and flowers are of utmost concern to growers and seed producers. However, due to the increasing variability of our climate, the loss of bees’ natural habitat, the use of pesticides and the industrialisation of agriculture, the interactions between bees and our flowering crops are changing in complex ways. Traditional field trials are one approach helping to establish how these changes are impacting on food production, but these techniques are time-consuming, season-limited, and susceptible themselves to the same rapid and dynamic disruptions the ecosystems are subject to. Instead, we propose an iterative experimental approach, in which detailed computer simulations that predict how best to run field trials, are repeatedly informed by field observations and field trial outcomes. The simulations account for bee species’ unique perceptual, behavioural, physiological and morphological characteristics, and realistically model the bees’ foraging environments, including open fields, protected crops, and natural ecosystems. We explain how our simulations work, and provide case studies detailing the results of experiments with planting layout to boost pollination. These models lead to improved plant/pollinator interaction management. They have the potential to boost yield, quality, and shelf-life for a variety of crops, to raise food security generally, and to improve the sustainability of our farm and natural ecosystem management practices.

The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour. In this study, cashew kernels were roasted in a forced airflow-drying oven for 20, 40,and 60 min at 100, 120, 140, and 160°C. The productswere evaluated for volatile flavour compounds and the sensory evaluation of the roasted cashew kernelsat different roasting conditions. The volatile fraction was isolated using the combined steam distillation–extraction procedure and identified by gas chromatography–flame-ionization detection (GC-FID). The consumer acceptability test was carried out by 100 panellists using nine point hedonic scales to assess preferences for like or dislike, colour, taste, texture, flavour,and overall acceptability. It was found that there were significant differences in flavour compounds between the different conditions of roasting. Twenty-nine volatile compounds were identified in both fresh and roasted cashew kernelscomprising five main classes,which consist of 12 hydrocarbons, eight aldehydes, four ketones, three alcohols,and one acid. The volatile compounds(mg/100g) ranged from 5.03x10-2to 1.20 (2-butanone), 7.46x10-6to 1.85 (hexanal), 8.91x10-6to 1.94 (acetone), 6.74x10-1to 2.24 (benzaldehyde). The amount of generated volatile compounds increased astheroasting temperature and time increased. The consumer acceptability test revealed that samples roasted for 40 or 60 min at 140°C produced the most acceptable product in terms of all the measured attributes. The study showed that the roasting conditions produced acceptable cashew kernelsof desirable colour and superior flavour quality that enhance direct and commercial utilization.

Beverage consumption is increasing but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification and increase nutrients intake. This study determined the nutritional composition, microbial load and consumer acceptability of tiger nut, date and ginger blended beverage. Fresh tiger nuts, date and ginger were processed to formulate four beverage blends in these ratios 100:0:0; 85:10:5; 70:20:10; and 55:30:15. Samples were analysed for proximate, vitamins, minerals, anti-nutrients content and microbiological attributes using standard procedures. Consumer acceptability was determined using a 9-point hedonic scale by 30 untrained panelists. Data were analysed using descriptive statistics, independent t-test and ANOVA at p ≤ 0.05. Moisture, protein, fat, fibre, ash, carbohydrate (mg 100 g–1) and metabolizable energy composition (kCal 100 ml–1) ranged from 80.33-84.78, 0.71-0.8, 2.96-4.94, 0.20-1.63, 0.34-0.44, 9.10-13.63 and 78.2-101.5, respectively. Thiamin, niacin, ascorbic acid and tocopherol composition (mg 100 g–1) ranged from 0.30-0.68, 0.08-0.17, 4.73-8.40, and 7.20-15.31, respectively. Calcium, potassium, phosphorus, and iron contents (mg 100 g–1) ranged from 1.07-6.79, 164.8-259.3, 43.86-47.1, and 6.88-9.26, respectively. Saponin ranged from 0.01-0.05 mg 100 g–1. Number of colonies were negligible after refrigeration for 10 days. Sensory properties ranged from 6.40-6.63, 4.93-6.40, 4.70-7.20, 5.93-6.90, and 5.27-7.17 for appearance, aroma, taste, consistency and general acceptability, respectively. Date and ginger substitution enhance fibre, ash, carbohydrate, and calcium composition, the shelf life and sensory properties of tiger nut beverage, the blends are generally acceptable to consumers and considered safe up to day 10 when refrigerated.

Tamanu (Calophyllum inophyllum L.) oil is a non-food oil used in traditional medicine, and with potential applications in the pharmaceutical and cosmetic industry. However, this oil, obtained by pressing the nuts, is being used as crude oil, in spite of a variable but large amount of non-lipids (called resin) being entrained. Although these should not be seen as impurities owing to their known bioactivity in many fields, not only they are responsible for the poisonous nature impeding human consumption in addition to bad smell, but they contribute to the poor oil quality, especially low stability and associated short shelf life. The present study aimed at purifying a crude tamanu oil sample through a combination of simple steps: deresination with ethanol, degumming using hot water, neutralization (KOH), bleaching with activated carbon, and deodorization. Ethanol 96% was more efficient for deresinating, compared to methanol, resulting in the extraction of 44–46% w/w of resin within 10 min (temperature 40 °C; oil:ethanol 1:1.5 w/v). Oil quality was checked in the industrial crude sample and in the fully refined product. The applied process strongly improved the color from dark brown to light golden yellow, decreased the acid value (62 down to 0.11 mgKOH/g of oil), and the viscosity (181 to 130 mPa.s). The saponification value was lowered from 206 to 180 mgKOH/g oil. The peroxide value was only slightly lowered from 85 to 55 mgO2/kg oil, thus pointing out the peculiar chemical nature of tamanu oil. Improving this important quality parameter would require additional research work, together with fine-tuned optimization of experimental conditions for a panel of crude oil samples; this was out of the scope of present work. This preliminary study shows that refining steps widely applied at industrial scale could help improving the quality of tamanu oil – an underused natural feedstock – for enhanced application in health and cosmetic fields.

The article shows research on the development of the latest biodegradable films with bactericidal properties based on hydroxypropylmethylcellulose modified with brown coal humic acids. Hybrid biodegradable films with bactericidal properties were obtained by pouring solutions of hydroxypropylmethylcellulose with a concentration of 2 wt.%, to which different amounts of humic acid were added. When obtaining biodegradable films with bactericidal properties, hydroxypropylmethylcellulose of the Walocel™ brand manufactured by Dow Corning (USA) was used. As hybrid modifiers, humic acids were used, obtained by extraction of brown coal with an alkaline solution of sodium pyrophosphate, followed by extraction with a 1% sodium hydroxide solution and precipitation with mineral acid. Determination of water absorption of samples of biodegradable films in cold water was carried out according to ISO 62:2008, tensile strength properties of biodegradable films were determined according to ISO 527-2:2021, to measure the gas permeability of biodegradable films, the differential pressure method and a vacuum tester VAC-V1 were used. The effect of the hybrid modification of hydroxypropylmethylcellulose with lignite humic acids in terms of the studied performance characteristics increased in the direction of lignite humic acid types No. 3> No. 2> No. 1. It has been shown that hybrid modification by the mechanism of matrix synthesis of biodegradable films with bactericidal properties based on hydroxypropylmethylcellulose with brown coal humic acids makes it possible to reduce their water absorption, increase the basic strength characteristics and impart antibacterial properties to them, which is confirmed by the data on the time of mold appearance. Optimum in terms of strength and performance characteristics are biodegradable films with bactericidal properties at a content of 10% wt. humic acids No. 3. In general, it has been established that hybrid modification with humic acids according to the mechanism of matrix synthesis of biodegradable films based on hydroxypropylmethylcellulose makes it possible to obtain durable water-soluble films with antibacterial properties for use as packaging for dry food products (bread, cereals, nuts, etc.) with an extended shelf life. storage.

Многокомпонентный и сложный состав глазированных конфет с корпусами пралине и типа пралине обуславливает протекание процессов миграции и окислительной порчи жиров, которые приводят к ухудшению органолептических показателей. Целью исследования являлось изучение влияния свойств орехового сырья и температуры хранения на скорость окислительных процессов. Увеличение массовой доли линолевой кислоты от 0,9 % до 6,2 % в результате миграции жиров корпуса в глазурь обусловило повышение скорости окислительных процессов, что подтверждено исследованиями показателей окислительной порчи. После двух месяцев хранения при 18 °С перекисное число жировой фракции корпусов конфет, изготовленных с использованием орехов, увеличилось от 0,4-0,5 ммоль акт. кисл./кг до 0,4-1,2 ммоль акт. кисл./кг. В жировой фракции конфет, изготовленных на основе арахиса, в процессе хранения при 18 °С перекисное число увеличилось до 0,9-1,6 ммоль акт. кисл./кг. При этом индукционный период жировой фракции корпусов таких конфет уменьшился от 23,5 ч до 13,6 ч, то есть в 1,7 раза. Повышение температуры до 27 °С привело к уменьшению индукционного периода до 8,4 ч, то есть в 2,8 раза. Для корпусов конфет, изготовленных на основе орехов, индукционный период после 2 мес хранения конфет при температуре 18 °С уменьшился в 1,2 раза. Использование орехового сырья позволяет увеличить сохранность глазированных конфет на 14-29 % по сравнению с конфетами, изготовленными на основе арахиса. Полученные результаты позволяют обосновать дополнительные требования к качеству сырья и технологическим параметрам для гарантирования заданного срока годности глазированных конфет. The multicomponent and complex composition of glazed sweets with praline and praline-type bodies causes migration and oxidative spoilage of fats, which lead to deterioration of organoleptic characteristics. The aim of the study was to study the effect of the properties of raw nut materials and storage temperature on the rate of oxidative processes. An increase in the mass fraction of linoleic acid from 0.9 % to 6.2 % as a result of the migration of body fats into the glaze led to an increase in the rate of oxidative processes, which was confirmed by studies of indicators of oxidative spoilage. After two months of storage at 18 °C, the peroxide number of the fat fraction of the bodies of sweets made with nuts increased from 0.4-0.5 mmol act. O2/kg up to 0.4-1.2 mmol act. O2/kg in the fat fraction of peanut-based sweets, during storage at 18 °C, the peroxide number increased to 0.9-1.6 mmol act. O2/kg At the same time, the induction period of the fat fraction of the bodies of such sweets decreased from 23.5 hours. up to 13.6 hours, i.e. 1.7 times. An increase in temperature to 27 °C led to a decrease in the induction period to 8.4 hours, i.e. 2.8 times. For candy bodies made on the basis of nuts, the induction period after 2 months of storage of sweets at a temperature of 18 °C decreased by 1.2 times. The use of raw nut materials allows to increase the safety of glazed sweets by 14-29 % compared to sweets made on the basis of peanuts. The results obtained make it possible to substantiate additional requirements for the quality of raw materials and technological parameters to guarantee the specified shelf life of glazed sweets.

Nano packaging is currently one of the most important topics in food packaging technologies. The aim of the application of this technology in food packaging is increasing shelf life of foods by preventing internal and external corruption and microbial contaminations. Use of silver nanoparticles in food packaging has recently attracted much attention. The aim of this study was to investigate the effect of nano-silver packaging in increasing the shelf life packages of nuts in an In vitro model. In this experimental study, the effects of different nano-silver concentrations (0, 1, 2 and 3 percent) on biological and chemical properties of 432 samples of nuts including walnuts, hazelnuts, almonds and pistachios were evaluated during 0, 3, 6, 9, 12, 15, 18, 21 and 24 months. In most samples, different concentrations of nano-silver (1, 2 and 3 %) significantly reduced total microbial count, mold and coliform counts compared to control group and the 3% nano-silver concentration was more effective than other concentrations (P<0.05). Moreover, using this packaging yielded an antioxidant effect especially when 2% and 3% nano-silver concentrations were used. Nano-silver also prevented growth of mold and so prevented aflatoxin production in all treatment groups. Results of chemical and biological tests showed that the silver nanoparticles had a significant effect on increasing the shelf life of nuts. The highest shelf life belonged to pistachios, almonds, hazelnuts and walnuts with 20, 19, 18 and 18 months, respectively. The shelf life was associated with amount of silver nanoparticles. The highest antimicrobial activity was observed when 3% nano-silver concentration was used in pistachios. The shelf life of control groups in similar storage conditions were calculated for an average of 13 months. In conclusion, the results of this study demonstrate the efficacy of nano-silver packing in increasing shelf life of nuts. Hence, use of nano-silver packaging in food industry, especially in food packaging is recommended.

AbstractBread is a commonly consumed staple and could be a viable medium to deliver plant-based ingredients that demonstrate health effects. This review brings together published evidence on the bioactive properties of bread formulated with plant-based ingredients. Health effects associated with the consumption of bread formulated with plant-based functional ingredients was also reviewed. Bioactive properties demonstrated by the functional ingredients fruits and vegetables, legumes, nuts and tea incorporated into bread include increased phenolic and polyphenolic content, increased antioxidant activity, and extension of bread shelf-life by impairment of lipid and protein oxidation. Acute health effects reported included appetite suppression, reduced diastolic blood pressure, improvements in glycaemia, insulinaemia and satiety effect. These metabolic effects are mainly short lived and not enough for a health claim. Longer term studies or comparison of those who consume and those who do not are needed. The incorporation of plant-based functional ingredients in bread could enhance the health-promoting effects of bread.

Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic- chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.

Legumes are a nutritionally dense food source that is widely consumed throughout the world. Winged bean seeds are one of the constituents of nuts. Apart from their use as a culinary item, winged bean seeds can be utilized as a raw material to manufacture compostable coatings and films that help to extend the shelf life of food. Biodegradable coatings and films are intended to have physical and chemical qualities that enable them to perform these purposes. This study aimed to determine the chemical composition, morphology, thermal and infrared spectral of pretreated and raw winged bean flour. Proximate analysis revealed how pretreatment decreases winged bean flour's carbohydrate, protein, fat, and ash content. Throughout this period, the water content increased. Thermogravimetric analysis indicates two primary decomposition processes of pretreated winged bean flour showed prominent peaks at 271oC and 404.2oC with mass loss of 42.09 % and 32.95 %, respectively. Morphology analysis revealed that the average diameter of granules is the range value of 5-15 μm for pretreated flour. In accordance with the results of morphological analysis, the shape of the flour particles is uneven and tends to aggregate. On the other hand, infrared spectral exhibit polysaccharide in pretreated flour is expressed as 1,4 glycosidic linkages, amide I and amide II at bands 1161 cm-1, 1647 cm-1, and 1541 cm-1, respectively.

The volatilome of hazelnuts (Corylus avellana L.) encrypts information about phenotype expression as a function of cultivar/origin, post-harvest practices, and their impact on primary metabolome, storage conditions and shelf-life, spoilage, and quality deterioration. Moreover, within the bulk of detectable volatiles, just a few of them play a key role in defining distinctive aroma (i.e., aroma blueprint) and conferring characteristic hedonic profile. In particular, in raw hazelnuts, key-odorants as defined by sensomics are: 2,3-diethyl-5-methylpyrazine (musty and nutty); 2-acetyl-1,4,5,6-tetrahydropyridine (caramel); 2-acetyl-1-pyrroline (popcorn-like); 2-acetyl-3,4,5,6-tetrahydropyridine (roasted, caramel); 3-(methylthio)-propanal (cooked potato); 3-(methylthio)propionaldehyde (musty, earthy); 3,7-dimethylocta-1,6-dien-3-ol/linalool (citrus, floral); 3-methyl-4-heptanone (fruity, nutty); and 5-methyl-(E)-2-hepten-4-one (nutty, fruity). Dry-roasting on hazelnut kernels triggers the formation of additional potent odorants, likely contributing to the pleasant aroma of roasted nuts. Whiting the newly formed aromas, 2,3-pentanedione (buttery); 2-propionyl-1-pyrroline (popcorn-like); 3-methylbutanal; (malty); 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel); dimethyl trisulfide (sulfurous, cabbage) are worthy to be mentioned. The review focuses on high-quality hazelnuts adopted as premium primary material by the confectionery industry. Information on primary and secondary/specialized metabolites distribution introduces more specialized sections focused on volatilome chemical dimensions and their correlation to cultivar/origin, post-harvest practices and storage, and spoilage phenomena. Sensory-driven studies, based on sensomic principles, provide insights on the aroma blueprint of raw and roasted hazelnuts while robust correlations between non-volatile precursors and key-aroma compounds pose solid foundations to the conceptualization of aroma potential.

This study was carried out at College of Food Science and Technology, Rudrur, Telangana and the main objective of this study was to develop a nutritive, low cost and stable nutri-bars for stout people (obese people). The Nutri-bars were developed and standardization from different ingredients in four different formulations. Present era food habits have changed the desire for healthy and functional foods are also increasing at the same time. The quinoa plays an important role in the highly nutritious foods. Quinoa is an annual grain crop and in recent years people attracted renewed interest for its high nutritional value, which make it a unique food product for health-conscious consumers. The study is to develop a nutri-bar using Quinoa with Flax seed, chia seeds, nuts and dried fruits. Four bar prototypes were designed and evaluated in a consumer acceptance test where the attributes flavor, sweetness, texture and appearance were assessed. The prototype (F4) with the highest acceptance scores had the following composition: 25% Quinoa; 6% Flax seeds; 6% Chia seeds; 14% Almonds; 13% Jaggery; 11% dried cranberry; 1% Salt; 3% Ghee; 18% honey; 1% agar-agar. Quinoa nutria-bars were packed in low density polyethylene, stored under ambient conditions for shelf-life evaluation in fifteen days of interval. In Proximate analysis of F4 sample contained 17.88% protein, 13.5% fat, 18.35% Fibre, 5.05% Moisture, 1.99% Ash, 30.99mg Calcium. Sensory parameters were observed a stability study over a period of 60 days in the time interval of 15 days at ambient temperature. Hardness of the bar decreased significantly during storage. Proximate composition of F4 sample increases significantly as compared to control and other two samples. Finally, the F4 sample was having high nutritive values in proximate and during storage and proved as a formulation in sensory evaluation.

The energy bars provide the consumer with nutritional and organoleptic quality, as well as a prolonged shelf life without the need to modify the temperature for storage, however, they do not satisfy the nutritional requirements of high-quality proteins since they are usually made from cereals, which are low cost ingredients and great energy contribution. The objective of this study was to create an energetic and nutritious bar, without diminishing the technological quality of the commercial bars and that, due to their sensory characteristics, are easily included in the daily consumption of people who exercise and want to control their weight. A product was formulated with a greater contribution and protein quality, and with a functional dose of macronutrients. The product was prepared in compliance with the regulations of the Ecuadorian Institute for Standardization (INEN) and the Food Codex, the premixing and roasting of ingredients was controlled and finally food with animal protein source such as egg white and powdered milk was added. For the premix oat flakes, nuts such as nuts, almonds and hazelnuts, chia seeds and honey were used, then added egg white and powdered milk. The protein content it reached was 29.01% on a wet basis, a fat value of 23.10% and carbohydrates of 25.24% on 100 g of sample on a wet basis. The energy distribution of macronutrients was balanced, and the sensory evaluation showed good product acceptability. Keywords: cereal bars, protein, immediate energy. Resumen Las barras energéticas proporcionan al consumidor calidad nutricional y organoléptica, así como una vida de anaquel prolongada sin necesidad de modificar la temperatura para su almacenamiento, sin embargo, no satisfacen los requerimientos nutricionales de proteínas de alta calidad ya que generalmente están elaboradas a base de cereales, que son ingredientes de bajo costo y gran aporte energético. El objetivo se este estudio fue crear una barra energética y nutritiva, sin disminuir la calidad tecnológica de las barras comerciales y que por sus características sensoriales sean fácilmente incluidas en el consumo diario de personas que se ejercitan y quieren controlar su peso. Se formuló un producto con un mayor aporte y calidad proteica, y con una dosis funcional de macronutrientes. El producto se elaboró cumpliendo las normativas del Instituto Ecuatoriano de Normalización (INEN) y del Codex alimentario, se controló la premezcla y tostado de ingredientes y finalmente se adicionó los alimentos con fuente proteica animal como la clara de huevo y leche en polvo. Para la premezcla se utilizaron hojuelas de avena, frutos secos como nueces, almendras y avellanas, semillas de chía y miel de abeja, luego se adicionó la clara de huevo y la leche en polvo. El contenido proteico que alcanzó fue de 29,01% en base húmeda, un valor en grasas de 23,10% y de carbohidratos de 25,24% de muestra en base húmeda. La distribución energética de macronutrientes fue equilibrada y la evaluación sensorial arrojó una buena aceptabilidad del producto. Palabras claves: barras de cereales, proteína, energía inmediata.

1. Make a list of things to do2. Copy list of things left undone from previous list3. Add items to list of new things needing to be done4. Add some of the things already done from previous list and immediately cross off so as to put off the feeling of an interminable list of never accomplishable tasks5. Finish writing list and sit back feeling an overwhelming sense of listlessnessIt started so well. Get up: make list: get on. But lists can breed listlessness. It can’t always be helped. The word “list” referring to a sequence of items comes from the Italian and French words for “strip”—as in a strip of material. The word “list” that you find in the compound “listlessness” comes from the old English word for pleasing (to list is to please and to desire). To be listless is to be without desire, without the desire to please. The etymologies of list and listless don’t correspond but they might seem to conspire in other ways. Oh, and by the way, ships can list when their balance is off.I list, like a ship, itemising my obligations to job, to work, to colleagues, to parenting, to family: write a reference for such and such; buy birthday present for eighty-year-old dad; finish article about lists – and so on. I forget to add to the list my necessary requirements for achieving any of this: keep breathing; eat and drink regularly; visit toilet when required. Lists make visible. Lists hide. I forget to add to my list all my worries that underscore my sense that these lists (or any list) might require an optimism that is always something of a leap of faith: I hope that electricity continues to exist; I hope my computer will still work; I hope that my sore toe isn’t the first sign of bodily paralysis; I hope that this heart will still keep beating.I was brought up on lists: the hit parade (the top one hundred “hit” singles); football leagues (not that I ever really got the hang of them); lists of kings and queens; lists of dates; lists of states; lists of elements (the periodic table). There are lists and there are lists. Some lists are really rankings. These are clearly the important lists. Where do you stand on the list? How near the bottom are you? Where is your university in the list of top universities? Have you gone down or up? To list, then, for some at least is to rank, to prioritise, to value. Is it this that produces listlessness? The sense that while you might want to rank your ten favourite films in a list, listing is something that is constantly happening to you, happening around you; you are always in amongst lists, never on top of them. To hang around the middle of lists might be all that you can hope for: no possibility of sudden lurching from the top spot; no urgent worries that you might be heading for demotion too quickly.But ranking is only one aspect of listing. Sometimes listing has a more flattening effect. I once worked as a cash-in-hand auditor (in this case a posh name for someone who counts things). A group of us (many of whom were seriously stoned) were bussed to factories and warehouses where we had to count the stock. We had to make lists of items and simply count what there was: for large items this was relatively easy, but for the myriad of miniscule parts this seemed a task for Sisyphus. In a power-tool factory in some unprepossessing town on the outskirts of London (was it Slough or Croydon or somewhere else?) we had to count bolts, nuts, washers, flex, rivets, and so on. Of course after a while we just made it up—guesstimates—as they say. A box of thousands of 6mm metal washers is a homogenous set in a list of heterogeneous parts that itself starts looking homogenous as it takes its part in the list. Listing dedifferentiates in the act of differentiating.The task of making lists, of filling-in lists, of having a list of tasks to complete encourages listlessness because to list lists towards exhaustiveness and exhaustion. Archives are lists and lists are often archives and archived. Those that work on lists and on archives constantly battle the fatigue of too many lists, of too much exhaustiveness. But could exhaustion be embraced as a necessary mood with which to deal with lists and archives? Might listlessness be something of a methodological orientation that has its own productivity in the face of so many lists?At my university there resides an archive that can appear to be a list of lists. It is the Mass-Observation archive, begun at the end of 1936 and, with a sizeable hiatus in the 1960s and 1970s, is still going today. (For a full account of Mass-Observation, see Highmore, Everyday Life chapter 6, and Hubble; for examples of Mass-Observation material, see Calder and Sheridan, and Highmore, Ordinary chapter 4; for analysis of Mass-Observation from the point of view of the observer, see Sheridan, Street, and Bloome. The flavour of the project as it emerges in the late 1930s is best conveyed by consulting Mass-Observation, Mass-Observation, First Year’s Work, and Britain.) It was begun by three men: the filmmaker Humphrey Jennings, the poet and sociologist Charles Madge, and the ornithologist and anthropologist-of-the-near Tom Harrisson. Both Jennings and Madge were heavily involved in promoting a form of social surrealism that might see buried forces in the coincidences of daily life as well as in the machinations and contingency of large political and social events (the abdication crisis, the burning of the Crystal Palace—both in late 1936). Harrisson brought a form of amateur anthropology with him that would scour football crowds, pub clientele, and cinema queues for ritualistic and symbolic forms. Mass-Observation quickly recruited a large group of voluntary observers (about a thousand) who would be “the meteorological stations from whose reports a weather-map of popular feeling can be compiled” (Mass-Observation, Mass-Observation 30). Mass-Observation combined the social survey with a relentless interest in the irrational and in what the world felt like to those who lived in it. As a consequence the file reports often seem banal and bizarre in equal measure (accounts of nightmares, housework routines, betting activities). When Mass-Observation restarted in the 1980s the surrealistic impetus became less pronounced, but it was still there, implicit in the methodology. Today, both as an on-going project and as an archive of previous observational reports, Mass-Observation lives in archival boxes. You can find a list of what topics are addressed in each box; you can also find lists of the contributors, the voluntary Mass-Observers whose observations are recorded in the boxes. What better way to give you a flavour of these boxes than to offer you a sample of their listing activities. Here are observers, observing in 1983 the objects that reside on their mantelpieces. Here’s one:champagne cork, rubber band, drawing pin, two hearing aid batteries, appointment card for chiropodist, piece of dog biscuit.Does this conjure up a world? Do we have a set of clues, of material evidence, a small cosmology of relics, a reduced Wunderkammer, out of which we can construct not the exotic but something else, something more ordinary? Do you smell camphor and imagine antimacassars? Do you hear conversations with lots of mishearing? Are the hearing aid batteries shared? Is this a single person living with a dog, or do we imagine an assembly of chiropodist-goers, dog-owners, hearing aid-users, rubber band-pingers, champagne-drinkers?But don’t get caught imagining a life out of these fragments. Don’t get stuck on this list: there are hundreds to get through. After all, what sort of an archive would it be if it included a single list? We need more lists.Here’s another mantelpiece: three penknives, a tube of cement [which I assume is the sort of rubber cement that you get in bicycle puncture repair kits], a pocket microscope, a clinical thermometer.Who is this? A hypochondriacal explorer? Or a grown-up boy-scout, botanising on the asphalt? Why so many penknives? But on, on... And another:1 letter awaiting postage stamp1 diet book1 pair of spare spectacles1 recipe for daughter’s home economics1 notepad1 pen1 bottle of indigestion tablets1 envelope containing 13 pence which is owed a friend1 pair of stick-on heels for home shoe repairing session3 letters in day’s post1 envelope containing money for week’s milk bill1 recipe cut from magazine2 out of date letters from schoolWhat is the connection between the daughter’s home economics recipe and the indigestion tablets? Is the homework gastronomy not quite going to plan? Or is the diet book causing side-effects? And what sort of financial stickler remembers that they owe 13p; even in 1983 this was hardly much money? Or is it the friend who is the stickler? Perhaps this is just prying...?But you need more. Here’s yet another:an ashtray, a pipe, pipe tamper and tobacco pouch, one decorated stone and one plain stone, a painted clay model of an alien, an enamelled metal egg from Hong Kong, a copper bracelet, a polished shell, a snowstorm of Father Christmas in his sleigh...Ah, a pipe smoker, this much is clear. But apart from this the display sounds ritualistic – one stone decorated the other not. What sort of religion is this? What sort of magic? An alien and Santa. An egg, a shell, a bracelet. A riddle.And another:Two 12 gauge shotgun cartridges live 0 spread Rubber plantBrass carriage clockInternational press clock1950s cigarette dispenser Model of Panzer MKIV tankWWI shell fuseWWI shell case ash tray containing an acorn, twelve .22 rounds of ammunition, a .455 Eley round and a drawing pinPhoto of Eric Liddell (Chariots of Fire)Souvenir of Algerian ash tray containing marbles and beach stonesThree 1930s plastic duck clothes brushesLetter holder containing postcards and invitations. Holder in shape of a cow1970s Whizzwheels toy carWooden box of jeweller’s rottenstone (Victorian)Incense holderWorld war one German fuse (used)Jim Beam bottle with candle thereinSol beer bottle with candle therein I’m getting worried now. Who are these people who write for Mass-Observation? Why so much military paraphernalia? Why such detail as to the calibrations? Should I concern myself that small militias are holding out behind the net curtains and aspidistra plants of suburban England?And another:1930s AA BadgeAvocado PlantWooden cat from MexicoKahlua bottle with candle there in1950s matchbook with “merry widow” cocktail printed thereonTwo Britain’s model cannonOne brass “Carronade” from the Carron Iron Works factory shopPhotography pass from Parkhead 12/11/88Grouse foot kilt pinBrass incense holderPheasant featherNovitake cupBlack ash tray with beach pebbles there inFull packet of Mary Long cigarettes from HollandPewter cocktail shaker made in ShanghaiI’m feeling distance. Who says “there in” and “there on?” What is a Novitake cup? Perhaps I wrote it down incorrectly? An avocado plant stirs memories of trying to grow one from an avocado stone skewered in a cup with one “point” dunked in a bit of water. Did it ever grow, or just rot? I’m getting distracted now, drifting off, feeling sleepy...Some more then – let’s feed the listlessness of the list:Wood sculpture (Tenerife)A Rubber bandBirdJunior aspirinToy dinosaur Small photo of daughterSmall paint brushAh yes the banal bizarreness of ordinary life: dinosaurs and aspirins, paint brushes and rubber bands.But then a list comes along and pierces you:Six inch piece of grey eyeliner1 pair of nail clippers1 large box of matches1 Rubber band2 large hair gripsHalf a piece of cough candy1 screwed up tissue1 small bottle with tranquillizers in1 dead (but still in good condition) butterfly (which I intended to draw but placed it now to rest in the garden) it was already dead when I found it.The dead butterfly, the tranquillizers, the insistence that the mantelpiece user didn’t actually kill the butterfly, the half piece of cough candy, the screwed up tissue. In amongst the rubber bands and matches, signs of something desperate. Or maybe not: a holding on (the truly desperate haven’t found their way to the giant tranquillizer cupboard), a keeping a lid on it, a desire (to draw, to place a dead butterfly at rest in the garden)...And here is the methodology emerging: the lists works on the reader, listing them, and making them listless. After a while the lists (and there are hundreds of these lists of mantle-shelf items) begin to merge. One giant mantle shelf filled with small stacks of foreign coins, rubber bands and dead insects. They invite you to be both magical ethnographer and deadpan sociologist at one and the same time (for example, see Hurdley). The “Martian” ethnographer imagines the mantelpiece as a shrine where this culture worships the lone rubber band and itinerant button. Clearly a place of reliquary—on this planet the residents set up altars where they place their sacred objects: clocks and clippers; ammunition and amulets; coins and pills; candles and cosmetics. Or else something more sober, more sombre: late twentieth century petite-bourgeois taste required the mantelpiece to hold the signs of aspirant propriety in the form of emblems of tradition (forget the coins and the dead insects and weaponry: focus on the carriage clocks). And yet, either way, it is the final shelf that gets me every time. But it only got me, I think, because the archive had worked its magic: ransacked my will, my need to please, my desire. It had, for a while at least, made me listless, and listless enough to be touched by something that was really a minor catalogue of remainders. This sense of listlessness is the way that the archive productively defeats the “desire for the archive.” It is hard to visit an archive without an expectation, without an “image repertoire,” already in mind. This could be thought of as the apperception-schema of archival searching: the desire to see patterns already imagined; the desire to find the evidence for the thought whose shape has already formed. Such apperception is hard to avoid (probably impossible), but the boredom of the archive, its ceaselessness, has a way of undoing it, of emptying it. It corresponds to two aesthetic positions and propositions. One is well-known: it is Barthes’s distinction between “studium” and “punctum.” For Barthes, studium refers to a sort of social interest that is always, to some degree, satisfied by a document (his concern, of course, is with photographs). The punctum, on the other hand, spills out from the photograph as a sort of metonymical excess, quite distinct from social interest (but for all that, not asocial). While Barthes is clearly offering a phenomenology of viewing photographs, he isn’t overly interested (here at any rate) with the sort of perceptional-state the viewer might need to be in to be pierced by the puntum of an image. My sense, though, is that boredom, listlessness, tiredness, a sort of aching indifference, a mood of inattentiveness, a sense of satiated interest (but not the sort of disinterest of Kantian aesthetics), could all be beneficial to a punctum-like experience. The second aesthetic position is not so well-known. The Austrian dye-technician, lawyer and art-educationalist Anton Ehrenzweig wrote, during the 1950s and 1960s, about a form of inattentive-attention, and a form of afocal-rendering (eye-repelling rather than eye-catching), that encouraged eye-wandering, scanning, and the “‘full’ emptiness of attention” (Ehrenzweig, The Hidden Order 39). His was an aesthetics attuned to the kind of art produced by Paul Klee, but it was also an aesthetic propensity useful for making wallpaper and for productively connecting to unconscious processes. Like Barthes, Ehrenzweig doesn’t pursue the sort of affective state of being that might enhance such inattentive-attention, but it is not hard to imagine that the sort of library-tiredness of the archive would be a fitting preparation for “full emptiness.” Ehrenzweig and Barthes can be useful for exploring this archival mood, this orientation and attunement, which is also a disorientation and mis-attunement. Trawling through lists encourages scanning: your sensibilities are prepared; your attention is being trained. After a while, though, the lists blur, concentration starts to loosen its grip. The lists are not innocent recipients here. Shrapnel shards pull at you. You start to notice the patterns but also the spaces in-between that don’t seem to fit sociological categorisations. The strangeness of the patterns hypnotises you and while the effect can generate a sense of sociological-anthropological homogeneity-with-difference, sometimes the singularity of an item leaps out catching you unawares. An archive is an orchestration of order and disorder: however contained and constrained it appears it is always spilling out beyond its organisational structures (amongst the many accounts of archives in terms of their orderings, see Sekula, and Stoler, Race and Along). Like “Probate Inventories,” the mantelpiece archive presents material objects that connect us (however indirectly) to embodied practices and living spaces (Evans). The Mass-Observation archive, especially in its mantelpiece collection, is an accretion of temporalities and spaces. More crucially, it is an accumulation of temporalities materialised in a mass of spaces. A thousand mantelpieces in a thousand rooms scattered across the United Kingdom. Each shelf is syncopated to the rhythms of diverse durations, while being synchronised to the perpetual now of the shelf: a carriage clock, for instance, inherited from a deceased parent, its brass detailing relating to a different age, its mechanism perpetually telling you that the time of this space is now. The archive carries you away to a thousand living rooms filled with the momentary (dead insects) and the eternal (pebbles) and everything in-between. Its centrifugal force propels you out to a vast accrual of things: ashtrays, rubber bands, military paraphernalia, toy dinosaurs; a thousand living museums of the incidental and the memorial. This vertiginous archive threatens to undo you; each shelf a montage of times held materially together in space. It is too much. It pushes me towards the mantelshelves I know, the ones I’ve had a hand in. Each one an archive in itself: my grandfather’s green glass paperweight holding a fragile silver foil flower in its eternal grasp; the potions and lotions that feed my hypochondria; used train tickets. Each item pushes outwards to other times, other spaces, other people, other things. It is hard to focus, hard to cling onto anything. Was it the dead butterfly, or the tranquillizers, or both, that finally nailed me? Or was it the half a cough-candy? I know what she means by leaving the remnants of this sweet. You remember the taste, you think you loved them as a child, they have such a distinctive candy twist and colour, but actually their taste is harsh, challenging, bitter. There is nothing as ephemeral and as “useless” as a sweet; and yet few things are similarly evocative of times past, of times lost. Yes, I think I’d leave half a cough-candy on a shelf, gathering dust.[All these lists of mantelpiece items are taken from the Mass-Observation archive at the University of Sussex. Mass-Observation is a registered charity. For more information about Mass-Observation go to http://www.massobs.org.uk/]ReferencesBarthes, Roland. Camera Lucida. Translated by Richard Howard. London: Fontana, 1984.Calder, Angus, and Dorothy Sheridan, eds. Speak for Yourself: A Mass-Observation Anthology 1937–1949. Oxford: Oxford UP, 1985.Ehrenzweig, Anton. The Psychoanalysis of Artistic Vision and Hearing: An Introduction to a Theory of Unconscious Perception. Third edition. London: Sheldon Press, 1965. [Originally published in 1953.]---. The Hidden Order of Art. London: Paladin, 1970.Evans, Adrian. “Enlivening the Archive: Glimpsing Embodied Consumption Practices in Probate Inventories of Household Possessions.” Historical Geography 36 (2008): 40-72.Highmore, Ben. Everyday Life and Cultural Theory. London: Routledge, 2002.---. Ordinary Lives: Studies in the Everyday. Abingdon: Routledge, 2011.Hubble, Nick. Mass-Observation and Everyday Life: Culture, History, Theory, Houndmills and New York: Palgrave, 2006.Hurdley, Rachel. “Dismantling Mantelpieces: Narrating Identities and Materializing Culture in the Home.” Sociology 40, 4 (2006): 717-733Mass-Observation. Mass-Observation. London: Fredrick Muller, 1937.---. First Year’s Work 1937-38. London: Lindsay Drummond, 1938.---. Britain. Harmondsworth: Penguin, 1939.Sekula, Allan. “The Body and the Archive.” October 39 (1986): 3-64.Sheridan, Dorothy, Brian Street, and David Bloome. Writing Ourselves: Mass-Observation and Literary Practices. Cresskill, New Jersey: Hampton Press, 2000.Stoler, Ann Laura. Race and the Education of Desire: Foucault’s History of Sexuality and the Colonial Order of Things. Durham and London: Duke UP, 1995. Stoler, Ann Laura. Along the Archival Grain: Epistemic Anxieties and Colonial Common Sense. Princeton: Princeton UP, 2009.

IntroductionSupermarkets are functionally challenging environments for people with vision impairments. A supermarket is likely to house an average of 45,000 products in a median floor-space of 4,529 square meters and many visually impaired people are unable to shop without assistance, which greatly impedes personal independence (Nicholson et al.). The task of selecting goods in a supermarket is an “activity that is expressive of agency, identity and creativity” (Sutherland) from which many vision-impaired persons are excluded. In response to this, a number of proof of concept (demonstrating feasibility) and prototype assistive technologies are being developed which aim to use smart phones as potential sensorial aides for vision impaired persons. In this paper, I discuss two such prototypic technologies, Shop Talk and BlindShopping. I engage with this issue’s list theme by suggesting that, on the one hand, list making is a uniquely human activity that demonstrates our need for order, reliance on memory, reveals our idiosyncrasies, and provides insights into our private lives (Keaggy 12). On the other hand, lists feature in the creation of spatial inventories that represent physical environments (Perec 3-4, 9-10). The use of lists in the architecture of assistive technologies for shopping illuminates the interaction between these two modalities of list use where items contained in a list are not only textual but also cartographic elements that link the material and immaterial in space and time (Haber 63). I argue that despite the emancipatory potential of assistive shopping technologies, their efficacy in practical situations is highly dependent on the extent to which they can integrate a number of lists to produce representations of space that are meaningful for vision impaired users. I suggest that the extent to which these prototypes may translate to becoming commercially viable, widely adopted technologies is heavily reliant upon commercial and institutional infrastructures, data sources, and regulation. Thus, their design, manufacture and adoption-potential are shaped by the extent to which certain data inventories are accessible and made interoperable. To overcome such constraints, it is important to better understand the “spatial syntax” associated with the shopping task for a vision impaired person; that is, the connected ordering of real and virtual spatial elements that result in a supermarket as a knowable space within which an assisted “spatial practice” of shopping can occur (Kellerman 148, Lefebvre 16).In what follows, I use the concept of lists to discuss the production of supermarket-space in relation to the enabling and disabling potentials of assistive technologies. First, I discuss mobile digital technologies relative to disability and impairment and describe how the shopping task produces a disabling spatial practice. Second, I present a case study showing how assistive technologies function in aiding vision impaired users in completing the task of supermarket shopping. Third, I discuss various factors that may inhibit the liberating potential of technology assisted shopping by vision-impaired people. Addressing Shopping as a Disabling Spatial Practice Consider how a shopping list might inform one’s experience of supermarket space. The way shopping lists are written demonstrate the variability in the logic that governs list writing. As Bill Keaggy demonstrates in his found shopping list Web project and subsequent book, Milk, Eggs, Vodka, a shopping list may be written on a variety of materials, be arranged in a number of orientations, and the writer may use differing textual attributes, such as size or underlining to show emphasis. The writer may use longhand, abbreviate, write neatly, scribble, and use an array of alternate spelling and naming conventions. For example, items may be listed based on knowledge of the location of products, they may be arranged on a list as a result of an inventory of a pantry or fridge, or they may be copied in the order they appear in a recipe. Whilst shopping, some may follow strictly the order of their list, crossing back and forth between aisles. Some may work through their list item-by-item, perhaps forward scanning to achieve greater economies of time and space. As a person shops, their memory may be stimulated by visual cues reminding them of products they need that may not be included on their list. For the vision impaired, this task is near impossible to complete without the assistance of a relative, friend, agency volunteer, or store employee. Such forms of assistance are often unsatisfactory, as delays may be caused due to the unavailability of an assistant, or the assistant having limited literacy, knowledge, or patience to adequately meet the shopper’s needs. Home delivery services, though readily available, impede personal independence (Nicholson et al.). Katie Ellis and Mike Kent argue that “an impairment becomes a disability due to the impact of prevailing ableist social structures” (3). It can be said, then, that supermarkets function as a disability producing space for the vision impaired shopper. For the vision impaired, a supermarket is a “hegemonic modern visual infrastructure” where, for example, merchandisers may reposition items regularly to induce customers to explore areas of the shop that they wouldn’t usually, a move which adds to the difficulty faced by those customers with impaired vision who work on the assumption that items remain as they usually are (Schillmeier 161).In addressing this issue, much emphasis has been placed on the potential of mobile communications technologies in affording vision impaired users greater mobility and flexibility (Jolley 27). However, as Gerard Goggin argues, the adoption of mobile communication technologies has not necessarily “gone hand in hand with new personal and collective possibilities” given the limited access to standard features, even if the device is text-to-speech enabled (98). Issues with Digital Rights Management (DRM) limit the way a device accesses and reproduces information, and confusion over whether audio rights are needed to convert text-to-speech, impede the accessibility of mobile communications technologies for vision impaired users (Ellis and Kent 136). Accessibility and functionality issues like these arise out of the needs, desires, and expectations of the visually impaired as a user group being considered as an afterthought as opposed to a significant factor in the early phases of design and prototyping (Goggin 89). Thus, the development of assistive technologies for the vision impaired has been left to third parties who must adopt their solutions to fit within certain technical parameters. It is valuable to consider what is involved in the task of shopping in order to appreciate the considerations that must be made in the design of shopping intended assistive technologies. Shopping generally consists of five sub-tasks: travelling to the store; finding items in-store; paying for and bagging items at the register; exiting the store and getting home; and, the often overlooked task of putting items away once at home. In this process supermarkets exhibit a “trichotomous spatial ontology” consisting of locomotor space that a shopper moves around the store, haptic space in the immediate vicinity of the shopper, and search space where individual products are located (Nicholson et al.). In completing these tasks, a shopper will constantly be moving through and switching between all three of these spaces. In the next section I examine how assistive technologies function in producing supermarkets as both enabling and disabling spaces for the vision impaired. Assistive Technologies for Vision Impaired ShoppersJason Farman (43) and Adriana de Douza e Silva both argue that in many ways spaces have always acted as information interfaces where data of all types can reside. Global Positioning System (GPS), Radio Frequency Identification (RFID), and Quick Response (QR) codes all allow for practically every spatial encounter to be an encounter with information. Site-specific and location-aware technologies address the desire for meaningful representations of space for use in everyday situations by the vision impaired. Further, the possibility of an “always-on” connection to spatial information via a mobile phone with WiFi or 3G connections transforms spatial experience by “enfolding remote [and latent] contexts inside the present context” (de Souza e Silva). A range of GPS navigation systems adapted for vision-impaired users are currently on the market. Typically, these systems convert GPS information into text-to-speech instructions and are either standalone devices, such as the Trekker Breeze, or they use the compass, accelerometer, and 3G or WiFi functions found on most smart phones, such as Loadstone. Whilst both these products are adequate in guiding a vision-impaired user from their home to a supermarket, there are significant differences in their interfaces and data architectures. Trekker Breeze is a standalone hardware device that produces talking menus, maps, and GPS information. While its navigation functionality relies on a worldwide radio-navigation system that uses a constellation of 24 satellites to triangulate one’s position (May and LaPierre 263-64), its map and text-to-speech functionality relies on data on a DVD provided with the unit. Loadstone is an open source software system for Nokia devices that has been developed within the vision-impaired community. Loadstone is built on GNU General Public License (GPL) software and is developed from private and user based funding; this overcomes the issue of Trekker Breeze’s reliance on trading policies and pricing models of the few global vendors of satellite navigation data. Both products have significant shortcomings if viewed in the broader context of the five sub-tasks involved in shopping described above. Trekker Breeze and Loadstone require that additional devices be connected to it. In the case of Trekker Breeze it is a tactile keypad, and with Loadstone it is an aftermarket screen reader. To function optimally, Trekker Breeze requires that routes be pre-recorded and, according to a review conducted by the American Foundation for the Blind, it requires a 30-minute warm up time to properly orient itself. Both Trekker Breeze and Loadstone allow users to create and share Points of Interest (POI) databases showing the location of various places along a given route. Non-standard or duplicated user generated content in POI databases may, however, have a negative effect on usability (Ellis and Kent 2). Furthermore, GPS-based navigation systems are accurate to approximately ten metres, which means that users must rely on their own mobility skills when they are required to change direction or stop for traffic. This issue with GPS accuracy is more pronounced when a vision-impaired user is approaching a supermarket where they are likely to encounter environmental hazards with greater frequency and both pedestrian and vehicular traffic in greater density. Here the relations between space defined and spaces poorly defined or undefined by the GPS device interact to produce the supermarket surrounds as a disabling space (Galloway). Prototype Systems for Supermarket Navigation and Product SelectionIn the discussion to follow, I look at two prototype systems using QR codes and RFID that are designed to be used in-store by vision-impaired shoppers. Shop Talk is a proof of concept system developed by researchers at Utah State University that uses synthetic verbal route directions to assist vision impaired shoppers with supermarket navigation, product search, and selection (Nicholson et al.). Its hardware consists of a portable computational unit, a numeric keypad, a wireless barcode scanner and base station, headphones for the user to receive the synthetic speech instructions, a USB hub to connect all the components, and a backpack to carry them (with the exception of the barcode scanner) which has been slightly modified with a plastic stabiliser to assist in correct positioning. Shop Talk represents the supermarket environment using two data structures. The first is comprised of two elements: a topological map of locomotor space that allows for directional labels of “left,” “right,” and “forward,” to be added to the supermarket floor plan; and, for navigation of haptic space, the supermarket inventory management system, which is used to create verbal descriptions of product information. The second data structure is a Barcode Connectivity Matrix (BCM), which associates each shelf barcode with several pieces of information such as aisle, aisle side, section, shelf, position, Universal Product Code (UPC) barcode, product description, and price. Nicholson et al. suggest that one of their “most immediate objectives for future work is to migrate the system to a more conventional mobile platform” such as a smart phone (see Mobile Shopping). The Personalisable Interactions with Resources on AMI-Enabled Mobile Dynamic Environments (PRIAmIDE) research group at the University of Deusto is also approaching Ambient Assisted Living (AAL) by exploring the smart phone’s sensing, communication, computing, and storage potential. As part of their work, the prototype system, BlindShopping, was developed to address the issue of assisted shopping using entirely off-the-shelf technology with minimal environmental adjustments to navigate the store and search, browse and select products (López-de-Ipiña et al. 34). Blind Shopping’s architecture is based on three components. Firstly, a navigation system provides the user with synthetic verbal instructions to users via headphones connected to the smart phone device being used in order to guide them around the store. This requires a RFID reader to be attached to the tip of the user’s white cane and road-marking-like RFID tag lines to be distributed throughout the aisles. A smartphone application processes the RFID data that is received by the smart phone via Bluetooth generating the verbal navigation commands as a result. Products are recognised by pointing a QR code reader enabled smart phone at an embossed code located on a shelf. The system is managed by a Rich Internet Application (RIA) interface, which operates by Web browser, and is used to register the RFID tags situated in the aisles and the QR codes located on shelves (López-de-Ipiña and 37-38). A typical use-scenario for Blind Shopping involves a user activating the system by tracing an “L” on the screen or issuing the “Location” voice command, which activates the supermarket navigation system which then asks the user to either touch an RFID floor marking with their cane or scan a QR code on a nearby shelf to orient the system. The application then asks the user to dictate the product or category of product that they wish to locate. The smart phone maintains a continuous Bluetooth connection with the RFID reader to keep track of user location at all times. By drawing a “P” or issuing the “Product” voice command, a user can switch the device into product recognition mode where the smart phone camera is pointed at an embossed QR code on a shelf to retrieve information about a product such as manufacturer, name, weight, and price, via synthetic speech (López-de-Ipiña et al. 38-39). Despite both systems aiming to operate with as little environmental adjustment as possible, as well as minimise the extent to which a supermarket would need to allocate infrastructural, administrative, and human resources to implementing assistive technologies for vision impaired shoppers, there will undoubtedly be significant establishment and maintenance costs associated with the adoption of production versions of systems resembling either prototype described in this paper. As both systems rely on data obtained from a server by invoking Web services, supermarkets would need to provide in-store WiFi. Further, both systems’ dependence on store inventory data would mean that commercial versions of either of these systems are likely to be supermarket specific or exclusive given that there will be policies in place that forbid access to inventory systems, which contain pricing information to third parties. Secondly, an assumption in the design of both prototypes is that the shopping task ends with the user arriving at home; this overlooks the important task of being able to recognise products in order to put them away or to use at a later time.The BCM and QR product recognition components of both respective prototypic systems associates information to products in order to assist users in the product search and selection sub-tasks. However, information such as use-by dates, discount offers, country of manufacture, country of manufacturer’s origin, nutritional information, and the labelling of products as Halal, Kosher, containing alcohol, nuts, gluten, lactose, phenylalanine, and so on, create further challenges in how different data sources are managed within the devices’ software architecture. The reliance of both systems on existing smartphone technology is also problematic. Changes in the production and uptake of mobile communication devices, and the software that they operate on, occurs rapidly. Once the fit-out of a retail space with the necessary instrumentation in order to accommodate a particular system has occurred, this system is unlikely to be able to cater to the requirement for frequent upgrades, as built environments are less flexible in the upgrading of their technological infrastructure (Kellerman 148). This sets up a scenario where the supermarket may persist as a disabling space due to a gap between the functional capacities of applications designed for mobile communication devices and the environments in which they are to be used. Lists and Disabling Spatial PracticeThe development and provision of access to assistive technologies and the data they rely upon is a commercial issue (Ellis and Kent 7). The use of assistive technologies in supermarket-spaces that rely on the inter-functional coordination of multiple inventories may have the unintended effect of excluding people with disabilities from access to legitimate content (Ellis and Kent 7). With de Certeau, we can ask of supermarket-space “What spatial practices correspond, in the area where discipline is manipulated, to these apparatuses that produce a disciplinary space?" (96).In designing assistive technologies, such as those discussed in this paper, developers must strive to achieve integration across multiple data inventories. Software architectures must be optimised to overcome issues relating to intellectual property, cross platform access, standardisation, fidelity, potential duplication, and mass-storage. This need for “cross sectioning,” however, “merely adds to the muddle” (Lefebvre 8). This is a predicament that only intensifies as space and objects in space become increasingly “representable” (Galloway), and as the impetus for the project of spatial politics for the vision impaired moves beyond representation to centre on access and meaning-making.ConclusionSupermarkets act as sites of hegemony, resistance, difference, and transformation, where the vision impaired and their allies resist the “repressive socialization of impaired bodies” through their own social movements relating to environmental accessibility and the technology assisted spatial practice of shopping (Gleeson 129). It is undeniable that the prototype technologies described in this paper, and those like it, indeed do have a great deal of emancipatory potential. However, it should be understood that these devices produce representations of supermarket-space as a simulation within a framework that attempts to mimic the real, and these representations are pre-determined by the industrial, technological, and regulatory forces that govern their production (Lefebvre 8). Thus, the potential of assistive technologies is dependent upon a range of constraints relating to data accessibility, and the interaction of various kinds of lists across the geographic area that surrounds the supermarket, locomotor, haptic, and search spaces of the supermarket, the home-space, and the internal spaces of a shopper’s imaginary. These interactions are important in contributing to the reproduction of disability in supermarkets through the use of assistive shopping technologies. The ways by which people make and read shopping lists complicate the relations between supermarket-space as location data and product inventories versus that which is intuited and experienced by a shopper (Sutherland). Not only should we be creating inventories of supermarket locomotor, haptic, and search spaces, the attention of developers working in this area of assistive technologies should look beyond the challenges of spatial representation and move towards a focus on issues of interoperability and expanded access of spatial inventory databases and data within and beyond supermarket-space.ReferencesDe Certeau, Michel. The Practice of Everyday Life. Berkeley: University of California Press, 1984. Print.De Souza e Silva, A. “From Cyber to Hybrid: Mobile Technologies As Interfaces of Hybrid Spaces.” Space and Culture 9.3 (2006): 261-78.Ellis, Katie, and Mike Kent. Disability and New Media. New York: Routledge, 2011.Farman, Jason. 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