Raw Almonds Research Articles

Effects of Daily Almond Consumption on Glycemia in Adults with Elevated Risk for Diabetes: A Randomized Controlled Trial.

The purpose of this study was to examine the potential for sustained almond consumption to reduce HbA1c concentrations among individuals with elevated values. A 16-week randomized, parallel-arm, controlled trial was conducted. Eighty-one adults with elevated HbA1c concentrations (>5.7%) were randomly assigned to incorporate 2 oz of raw almonds (A: n=39) or energy-matched snacks (C: n=42) into their daily diets. Body weight, body composition, plasma lipids, HbA1c, plasma vitamin E, glycemia (by meal tolerance test and continuous glucose monitoring), dietary intake, and hedonic responses to test foods were measured at stipulated time points. Participants consuming almonds ingested 253 kcal/d more than participants in the control group (P=0.02), but this did not result in a significant difference in body weight. No statistically significant differences were observed in HbA1c concentrations, blood chemistries, body composition, or glycemia over time or between groups. However, Healthy Eating Index scores improved within the almond group as compared to the control group (P<0.001). Additionally, the hedonic rating of almonds within the almond group did not decline as markedly as the control group's reduced liking of the pretzel snack. Alpha-tocopherol increased significantly, and gamma tocopherol tended to decrease in the almond group, indicating compliance with the dietary intervention. Overall, daily ingestion of 2oz of raw almonds in a self-selected diet for 16 weeks did not alter short-term or longer-term glycemia or HbA1c concentrations in adults with elevated HbA1c concentrations, but they were well-tolerated hedonically and improved diet quality without promoting weight gain.

Solar Boiler for Almond Processing

Since June of 2022, Sunvapor has been successfully operating the first solar boiler used for nut processing in the USA. Sunvapor engineered, managed the construction, and commissioned the turnkey solar steam generating facility for California Custom Processing (“CCP”), one of California’s leading almond processors located in Madera, California. CCP takes in raw almonds and performs a range of processes, including pasteurization, that require process steam. CCP was seeking to add steaming capacity to its boiler room, which has three 500 kWth (the subscript “th” means we are referring to thermal energy) gas boilers in order to raise its daytime production rate. The 2 MWth solar boiler developed by Sunvapor not only satisfied the need for additional daytime steaming capacity, but in clear sky conditions has supplied 100% of all the plant steam demand - with no greenhouse gas emissions. In this paper we present all phases of the life cycle of this first-of-a-kind solar boiler for nut processing; development, construction, commissioning, and operations.

Genetic diversity of Salmonella enterica isolated over 13 years from raw California almonds and from an almond orchard.

A comparative genomic analysis was conducted for 171 Salmonella isolates recovered from raw inshell almonds and raw almond kernels between 2001 and 2013 and for 30 Salmonella Enteritidis phage type (PT) 30 isolates recovered between 2001 and 2006 from a 2001 salmonellosis outbreak-associated almond orchard. Whole genome sequencing was used to measure the genetic distance among isolates by single nucleotide polymorphism (SNP) analyses and to predict the presence of plasmid DNA and of antimicrobial resistance (AMR) and virulence genes. Isolates were classified by serovars with Parsnp, a fast core-genome multi aligner, before being analyzed with the CFSAN SNP Pipeline (U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition). Genetically similar (≤18 SNPs) Salmonella isolates were identified among several serovars isolated years apart. Almond isolates of Salmonella Montevideo (2001 to 2013) and Salmonella Newport (2003 to 2010) differed by ≤9 SNPs. Salmonella Enteritidis PT 30 isolated between 2001 and 2013 from survey, orchard, outbreak, and clinical samples differed by ≤18 SNPs. One to seven plasmids were found in 106 (62%) of the Salmonella isolates. Of the 27 plasmid families that were identified, IncFII and IncFIB plasmids were the most predominant. AMR genes were identified in 16 (9%) of the survey isolates and were plasmid encoded in 11 of 16 cases; 12 isolates (7%) had putative resistance to at least one antibiotic in three or more drug classes. A total of 303 virulence genes were detected among the assembled genomes; a plasmid that harbored a combination of pef, rck, and spv virulence genes was identified in 23% of the isolates. These data provide evidence of long-term survival (years) of Salmonella in agricultural environments.

Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers

This study was conducted to compare the effects of ultraviolet light (UV), chemical sanitizers, and heat treatments on Salmonella inactivation and preservation of almond quality. Whole, skinless, and sliced almonds, representing different shape and surface topography, were inoculated with a Salmonella cocktail consisting of S. Montevideo, S. Newport, S. Typhimurium, S. Heidelberg, and S. Enteritidis. Inoculated almonds (50 g) were treated by UV (30 mW/cm2, 30 or 60 min), 75 °C heat (up to 150 min), and chemical sanitizers (3 % hydrogen peroxide (H2O2) and 1 % cetylpyridinium chloride (CPC), 30 or 60 min) alone or in combinations. Uninoculated almonds were similarly treated for analyzing color, visual appearance, and weight changes. In general, UV treatment alone was ineffective in inactivating Salmonella; the 30- and 60-min UV treatments reduced Salmonella by 1.3 (± 0.1) and 1.7 (± 0.1), 2.7 (± 0.2) and 3.3 (± 0.1), and 1.3 (± 0.1) and 1.7 (± 0.1) log CFU/g on whole, skinless, and sliced almonds, respectively. Prior wetting of almonds with water and chemical solutions in a few cases significantly (P < 0.05) increased the UV inactivation of Salmonella. The most pronounced Salmonella killing effect achieved by the combined treatments were: 1-min H2O2 dipping followed by 60-min UV treatment for whole (3.0 logs) and skinless almonds (3.8 logs) and 1-min CPC dipping followed by 60-min UV treatment for sliced almonds (3.0 logs). However, none of those achieved >4 log reductions of Salmonella as required by FDA. The 30-min UV treatment produced discolored but overall acceptable almonds, whereas the 60-min UV treatment led to deteriorated almonds including a dark color, oil extraction, and shrunk kernel size. Prior wetting reduced the sample weight loss but caused local burning and kernel cracking. A sequential approach of a 60-min 75 °C heat treatment and two 30-min wet UV treatments successfully reduced Salmonella by >4 logs, but more severe kernel cracking occurred. In contrast, a single heat treatment of vacuum packaged whole almonds at 75 °C for 150 min was capable of achieving >5 log reductions of Salmonella while preserving almond color and visual qualities and minimizing weight loss. These results clearly demonstrated that the heat treatment was a much better processing technology than UV and sanitizers for raw almond pasteurization.

Analysis of Almond Milk Quality at ABC SMEs Yogyakarta

Milk is a secretion from mammals that has a function as a source of nutrition. The presence of lactose in milk causes some to be deprived of milk because of lactose allergies. Dairy product for those who are allergic to milk is to consume vegetable milk, such as almond milk. The almond milk produced by Micro Small and Medium Enterprises (MSME) ABC is raw almond milk, which have short shelf life. Quality analysis is a step made to achieve and maintain the desired standards of taste, odour, color and texture. This study contribution to investigate the quality of almond milk after five days of storage. In MSME ABC, quality analysis is done by sensory test and compared with the quality standards set by MSME ABC. The quality of the almond milk analysis takes five days, with three different batches. Data retrieval methods conducted with secondary and primary data. After analysis, obtained data of almond milk on day 5 of storage was devalued. The conclusion of the observations made is that almond milk changes in flavor, color, scent and texture parameters after 5 days of storage.

Determination of Amygdalin in Apricot Kernels and Almonds Using LC-MS/MS.

Cyanogenic glycosides are secondary metabolites in plants. In almonds and apricot kernels, amygdalin is an abundant cyanogenic glycoside. Upon consumption, amygdalin is enzymatically metabolized into hydrogen cyanide. Depending on the number of kernels consumed and the amygdalin concentration, ingestion of amygdalin-containing kernels may result in adverse effects. To better understand the US marketplace, the development and validation of analytical methods to reliably measure amygdalin in apricot kernels and almonds is needed to support the collection of occurrence and consumption data in retail products. The aim of this study was to develop and validate a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantitation of amygdalin in apricot kernels and almonds following the U.S. Food and Drug Administration (FDA). Foods Program Guidelines for the Validation of Chemical Methods, 3rd Edition. Apricot kernels and almonds were cryogenically homogenized and extracted using methanol containing an internal standard (IS), geniposide, followed by filtration, dilution, and LC-MS/MS analysis. Matrix effects were minimized using dilution. Quantitation was achieved using an external, solvent-based calibration. The amygdalin response was linear (r2 > 0.99) over a range of 0.05-50 µg/mL. The recovery of amygdalin spiked at 10-10 000 µg/g in sweet apricot kernels, raw almond, and dry-roasted almond ranged from 90 to 107% with RSDs ≤6%. The method limit of detection and limit of quantitation was 0.8 and 2.5 ng/g, respectively. Amygdalin concentrations in 18 market samples ranged from 2 to 24 000 µg/g. Corresponding estimates of cyanide concentration ranged from 0.2 to 1420 µg/g. Method performance meets the acceptance criteria defined by FDA guidelines and is fit for purpose for the analysis of amygdalin in apricot kernels and almonds. An LC-MS/MS method is developed for the quantification of amygdalin in apricot kernels and almonds.

Similarities and differences in the nutritional composition of nuts and seeds in Serbia.

Nuts and seeds are an indispensable part of the plant-based diet, which is becoming increasingly popular due to the evidence of their health benefits and contribution to sustainability and planetary health. Since the health effects of consuming nuts and seeds directly depend on their nutritional composition and consumed amount, it is essential to know the exact chemical composition of each nut and seed so that appropriate dietary interventions can be adequately planned. The present study aimed to examine the chemical composition of nuts and seeds obtained from the Serbian market and to highlight the similarities and differences in their nutritional composition. In twenty-four samples of nuts and seeds, the content of total lipids, including fatty acid profile, total proteins, including amino acid profile, total carbohydrates (sugars and fibers), phytosterols, and minerals were determined. Content of selected nutrients in grams (g) or milligrams (mg) of nuts and seeds was expressed in one portion (28 g) and as a percentage of contribution of Reference Intakes (% RI) and Dietary Reference Value (% DRV) for macronutrients and minerals, respectively. Some of the seed representatives appeared to be rich sources of essential omega-3 fatty acid, α-linolenic acid (ALA) (flax seed vs. walnut, 6.50 vs. 0.56 g per portion, respectively), dietary fibers (chia seed vs. raw almond, 10.6 vs. 3.4 g per portion, respectively), calcium (black sesame seed vs. almond roasted, 32.4% NRV vs. 8.1% NRV per portion, respectively), magnesium (hemp seed vs. Brazil nut, 38.3% NRV vs. 27.8% NRV per portion, respectively), and zinc (hemp seed vs. pine nut, 21.4% NRV vs. 17.6% NRV per portion, respectively). Our results highlighted the crucial role of seeds in the diet, especially as a better source of nutrients compared to nuts. Furthermore, it was seen that nuts and seeds are different and complementary in their composition. Thus, in order to meet the needs for certain nutrients for which nuts and seeds are used as dietary sources (essential fatty acids, minerals, dietary fibers), it would be beneficial to combine both nuts and seeds as a part of a healthy dietary pattern.

Vacuum packaging improved inactivation efficacy of moderate dry heat for decontamination of Salmonella on almond kernels

The goal of this study was to develop dry heat processing conditions that could achieve a >5-log reduction of Salmonella with minimal negative impact on almond quality. The effects of almond's water activity (aw) levels and packaging methods on Salmonella inactivation by dry heat were determined. Almonds were dip-inoculated in a four-strain Salmonella cocktail and conditioned to aw of 0.43, 0.33, 0.23, and 0.20. The inoculated almonds were then placed in vacuum-sealed mylar bags (vacuum packaging), ambient-sealed glass tubes (non-vacuum packaging), and petri dishes without covers (no packaging). The packaged and un-packaged almonds were treated by dry heat with 13 % relative humidity at 73 °C. Vacuum packaging in general achieved slightly better (in some cases significantly better (p < 0.05)) or similar inactivation effect on Salmonella than non-vacuum packaging. Both vacuum and non-vacuum packaging methods achieved much greater Salmonella inactivation than the no packaging method. For example, a 4-h treatment at 73 °C reduced Salmonella on almonds with aw of 0.43 by 5.1-, 4.4-, and 1.3-log for mylar bag, tube, and petri dish, respectively. Higher aw levels resulted in better inactivation of Salmonella. To achieve a >4-log reduction of Salmonella on almonds packaged in mylar bags, 3-, 6-, 8-, and 8-h of heat treatment were needed for almonds with aw values of 0.43, 0.33, 0.23 and 0.20, respectively. Vacuum packaging in combination with a 4-h heat treatment of almonds with initial aw of 0.43 or 8-h heat treatment of almonds with initial aw of 0.33 could achieved a ≥5-log reduction of Salmonella. Those two combinations resulted in very little weight loss (≤0.05 %), insignificant color change (∆E ≤ 1.26), and unnoticeable change in visual appearance of almonds, demonstrating that they could be potentially used for raw almond pasteurization.

Physicochemical Characteristics Study of Oil Extracted from Almond Seed

The physicochemical properties of the extracted oil from almond seed were investigated. Physical properties such as cloud point, pour point, fire point, smoke point, specific gravity, refractive index, and viscosity; and the chemical properties such as acid value, free fatty acid, saponification value, iodine value, ester value, and peroxide value were investigated for both raw almond oil and transesterified almond oil. The various properties were investigated using ASTM standard methods and calculations. Results obtained for physical properties: cloud point, pour point, fire point, smoke point, specific gravity, refractive index, and kinematic viscosity were 〖-3〗^o C, 〖-9〗^o C, 〖220〗^o C, 〖130〗^o C, 0.928, 1.462, 21.84 〖mm〗^2/sec respectively for the transesterified almond oil. Result obtained for the chemical properties of the transesterified almond oil: acid value, free fatty acid, saponification value, iodine value 〖mgI〗_2/g, and ester value, values were determined to be: 2.05, 1.03, 79.71, 34.33, and 77.66. It was concluded that transesterified Almond oil have a great potential for use as fuel alternative and substitute for internal combustion engine with its high purity, low corrosion ability and ease of ignition.

Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations.

Hot air roasting is a popular method for preparing almonds, but it takes a long time. We roasted almonds via dielectric heating using 5 kW, 40.68 MHz batch radio-frequency (RF) equipment and analyzed their quality and aroma using a gas chromatography/ion mobility spectrometer and sensory evaluation. Almonds with an initial moisture content of 8.47% (w.b.) were heated at an RF electrode gap of 10 cm; the target roasting temperature of 120 °C was achieved at weights of 0.5, 1, 1.5, and 2 kg for 4, 3.5, 7.5, and 11 min, respectively; and the moisture content was reduced to less than 2% (w.b.). For comparison, 1 kg of almonds was roasted in a 105 °C conventional oven for 120 min. The darker color and lower moisture content, water activity, and acid value of the RF-roasted almonds were favorable for preservation. The aroma analysis using gas chromatography/ion mobility spectroscopy (GC–IMS) revealed that the aroma signal after roasting was richer than that of raw almonds, and principal component analysis (PCA) demonstrated that the aromas of roasted and commercial almonds were similar. The RF-roasted almonds presented a better flavor, texture, and overall preferability compared to commercial almonds. RF heating could be used in the food industry to roast nuts.

Effect of Pasteurization on Raw Almond (Prunus dulcis) Oxidation during Storage

The majority of commercial almonds grown in California undergo pasteurization using a validated process such as moist heat exposure (MH) or fumigation with propylene oxide (PO) to reduce the potential of Salmonella bacteria contamination. Although these treatments are common, their effect on raw almond storage quality is not well understood. To address this, almonds were either pasteurized with MH and PO or left unpasteurized (control) and stored for 12 months under accelerated shelf life conditions. Lipid oxidation markers, headspace volatiles, and descriptive analysis were evaluated monthly. Significant differences were observed between treatments, with control samples expressing significantly higher levels of alcohols and organic acids and up to 3 times higher overall headspace volatile concentrations. At 8 months of storage, panelists distinguished the MH sample from the control sample with lower scores in rancidity-related attributes. MH > PO pasteurization decreases the rate of lipid oxidation during storage compared with controls, thereby increasing shelf life.

Research Progress in the Control of Salmonella in Almond by Sterilization Technology

Almond is a very popular nut food, but at the stage of harvesting from the orchard, it may be infected with Salmonella from the soil, which is harmful to human health. After the 2001 and 2004 Salmonellosis outbreaks that were associated with raw almonds, ensuring the microbial safety of almonds by treating them to achieve a minimum 4 lg CFU/g reduction of Salmonella population became mandatory in California, the world’s largest almond producer. Therefore, the control of Salmonella in the production of almonds is particularly important. This paper briefly summarized the effect and research progress of two types of sterilization techniques (pyrobacterial, non-pyrobacterial) in controlling Salmonella in almonds, in order to provide reference for the application of sterilization technology in the control of Salmonella in almonds.

Inactivation of Escherichia coli K12 on raw almonds using supercritical carbon dioxide and thyme oil

Raw almonds could be contaminated by pathogens, but the current pasteurization practice using propylene oxide in the U.S. has flammability and carcinogenicity concerns. Supercritical carbon dioxide (scCO2) is a water-free technology and is a solvent of essential oils that are effective antimicrobial preservatives. The objective of this study was to investigate the possibility of combining scCO2 and thyme oil (TO) to reduce Escherichia coli K12 inoculated on raw almonds. Raw almonds inoculated with ∼6 log CFU/g E. coli K12 were batch-treated with scCO2 alone or the combination of presoaking in pure TO followed by scCO2 treatments at different combinations of temperature, pressure, and duration. Compared to scCO2 alone treatments, the combination of TO and scCO2 treatments significantly improved the disinfection effectiveness. Temperature had the most significant effect on the log reduction. At 70 °C, the log reduction by the combination treatment was over 4-log CFU/g and the maximum reduction was 5.16 log CFU/g. The findings suggest that the combination of TO and scCO2 may be a potential water-free technology to meet the requirement of over 4-log reduction of target microorganism for almond and other tree nut products.

Snacking on Almonds Lowers Glycaemia and Energy Intake Compared to a Popular High-Carbohydrate Snack Food: An Acute Randomised Crossover Study.

Consuming nuts may have advantages over other snack foods for health and body-weight regulation. Suggested mechanisms include increased satiety and lower glycaemia. We used an acute randomised crossover trial to assess glycaemic and appetite responses to consuming two isocaloric snacks (providing 10% of participants’ total energy requirements or 1030 kJ (equivalent to 42.5 g almonds), whichever provided greater energy): raw almonds and sweet biscuits among 100 participants with available data (25 males and 75 females) following 106 being randomised. Two hours after consuming a standardised breakfast, participants consumed the snack food. Finger-prick blood samples measuring blood glucose and subjective appetite ratings using visual analogue scales were taken at baseline and at 15 or 30 min intervals after consumption. Two hours after snack consumption, an ad libitum lunch was offered to participants and consumption was recorded. Participants also recorded food intake for the remainder of the day. The mean area under the blood glucose response curve was statistically and practically significantly lower for almonds than biscuits (mean (95% CI) difference: 53 mmol/L.min (45, 61), p < 0.001). Only the composite appetite score at 90 min was higher in the almond treatment compared to the biscuit treatment (45.7 mm vs. 42.4 mm, p = 0.035 without adjustment for multiple comparisons). There was no evidence of differences between the snacks for all other appetite ratings or for energy intake at the ad libitum lunch. However, mean energy intakes following snack consumption were significantly lower, both statistically and in practical terms, for the almond treatment compared to the biscuit (mean (95% CI) diff: 638 kJ (44, 1233), p = 0.035). Replacing popular snacks with almonds may have advantages in terms of glycaemia and energy balance.

Wetting raw almonds to enhance pulse light inactivation of Salmonella and preserve quality

The overall goal was to explore the potential of using pulsed light (PL) to pasteurize raw almonds. PL treatment of dry almonds was found to be not effective and detrimental to the almond quality due to the excessive heat generated by PL. Dipping almonds in water before PL treatment enhanced the inactivation of Salmonella dipped-inoculated on almonds and better preserved almond quality by slowing down the temperature increase through water evaporation from almonds. The effects of PL intensity, treatment time, almond sample size, and times of almond dipping in water on Salmonella inactivation were determined. All these parameters played an important role in the inactivation of Salmonella. Increasing the PL intensity and extending the PL treatment time resulted in greater Salmonella inactivation. On the other hand, increasing the almond sample size from 50 g to 500 g and number times of water dipping from one to two slowed down Salmonella inactivation. The one-time dipping of almonds in water for 1 min followed by a PL treatment of 500 g of almonds at an intensity of 0.75 W/cm2 for 18 min could achieve at least 5 log reduction of Salmonella. Hence, this treatment was chosen to process 500 g of un-inoculated almonds for color and quality analysis. This treatment slightly affected the almond color, but did not significantly increase the lipid oxidation of almonds both immediate after processing and after storage at 39 °C for 11 days. No significant difference in the appearance and color of almond between the untreated control and the PL-treated almonds was observed visually. Therefore, this PL treatment in combination with prior water dipping could be a potential pasteurization method for raw almonds.

Dietary Strategies by Foods with Antioxidant Effect on Nutritional Management of Dyslipidemias: A Systematic Review.

Nutrition plays a fundamental role in the prevention and treatment of dyslipidemias and its oxidative-related complications. Currently, there is evidence about the beneficial effects of isolated antioxidants or foods enriched or added with antioxidant compounds. However, the application of the natural foods is more integrated than the analysis of a single nutrient. Our aim is compiling scientific literature regarding the nutritional strategies by foods with antioxidant effect in blood lipids, enzymatic and non-enzymatic antioxidants, and oxidative and inflammatory markers of subjects with dyslipidemia. We searched in MEDLINE/PubMed, Scopus, and Web of Science. From a total of 263 studies screened, 16 were included. Dietary strategies included walnuts, olive oil, raw almonds, G. paraguayase, white sesame, mate tea, Brazil nut flour, red wine, granulated Brazil nuts, grapes, wolfberry fruit, fermented beverage, coffee, orange, and blackberry juices showed significant differences in blood lipids, antioxidant activity, antioxidant enzymes, and oxidative and inflammatory markers. This systematic review compiling scientific studies about dietary strategies using foods with antioxidant effect to improve the antioxidant status in dyslipidemias.

Characterization of prepared eco-friendly biochar from almond (Terminalia catappa L) leaf for sequestration of bromophenol blue (BPB) from aqueous solution

Novel eco-friendly adsorbents were prepared through pyrolysis and acid activation of raw almond leaf (RAL) to form almond leaf biochar (ALB) and chemically activated almond leaf biochar (CAL), respectively. The prepared adsorbents were characterized using TGA, FTIR, SEM–EDX, BET and XRD techniques and their physicochemical properties investigated. RAL, ALB and CAL were utilized for adsorption of BPB dye from aqueous solution using batch technique under optimum conditions. The optimum dye adsorbed by RAL, ALB and CAL were 92.83, 93.21 and 94.89%, respectively at pH 3, dye initial conc. (100 mg/L), adsorbent dose (0.04 g/25 mL), 60 min contact time and 301 K adsorption temperature. Although, Langmuir maximum monolayer adsorption capacities were found to be 365.36, 535.62 and 730.46 mg/g for RAL, ALB and CAL, respectively, but isotherm conformed to Freundlich model. Kinetic study confirmed suitability of pseudo-second-order model with rate constant 9.33 × 10–4, 9.91 × 10–4 and 12.60 × 10−4 g mg−1 min−1 for RAL, ALB and CAL, respectively. Negative values of thermodynamic parameters (∆G and ∆H) established sequestration process to be spontaneous and exothermic. RAL, ALB and CAL were discovered to be highly efficient adsorbents that could be used in place of expensive commercial adsorbents.

THE STUDY OF ECONOMICALLY IMPORTANT FRUIT CHARACTERISTICS OF ALMOND

Research is aimed at expanding the assortment of almonds as a valuable food product, which is in great demand in the confectionery, pharmaceutical industry and among the population. Industrial cultivation of almonds is possible in the republics of Crimea, Dagestan, North Ossetia-Alania, Kabardino-Balkaria, as well as the Stavropol and Krasnodar Territories. The resumption and increase in production of the domestic almond kernel is possible on the basis of the creation of new varieties with higher commercial and biological characteristics. The work is aimed at studying the diversity of varieties and samples of ordinary almonds (26 genotypes) from the gene pool of the Krymsk Experimental Breeding Station (EBS), VIR Branch, represented by more than 120 accessions introduced from countries near and far abroad. The studies were conducted at the Krymsk EBS, VIR Branch, located in the Piedmont zone of the Western subzone of the Krasnodar Territory. Varieties, elites specimens introduced from natural landscapes, 2009 planting, grafted on clonal rootstocks, grow on a dry forest, the layout is 4 × 1 m. Experimental data are presented on the quality of almond seed: weight and seed yield, shell strength, the presence of double and defective seeds in the bone, the palatability of the seed, oil content and the fatty acid composition of the raw almond seed cheese. Sources of the most important economically and biologically significant traits were identified, including complex ones: Tuono, Monterey, Karmeil, elites 1–18–2, 2–40, Kalmykova almond seedling 1–1 with a seed weight of 1 g or more and a seed yield of more than 40 % of bone mass; high palatability — elite — 1–18–2, seedling of almond Kalmykova 1–1; high oil content in the seed — elite 13–37; valuable fatty acid composition (by the content of unsaturated fatty acids) — variety Victoria, elites 1–18–2, 2–40, Kolod 8–1. These genotypes are recommended to be involved in targeted breeding programs on the quality of almond seeds. For production testing and subsequent inclusion in the Register of breeding achievements approved for use in the North Caucasus region, varieties are proposed: Vynoslivyi and Stepnoy, breeds of the Nikitsky Botanical Garden — National Science Center of the Russian Academy of Sciences.

Growth and Survival of Foodborne Pathogens during Soaking and Drying of Almond (Prunus dulcis) Kernels

The practice of soaking almonds prior to consumption is popular both commercially and at home. The food safety implications of soaking almonds was investigated through analysis of blogs and videos (n = 85 recipes) to identify both the reasons for soaking almonds and the common practices employed. Among the recipes analyzed, the most common reasons for soaking almonds (94.1%) were perceived benefits such as improved digestion and nutrient uptake. Most recipes (34.1%) suggested soaking at "room temperature" for times that ranged from 4 to 24 h or, more commonly, "overnight" (51.8%). Postsoaking drying instructions were provided in 40 recipes (47.1%). Among those providing a drying temperature (31.8%), 85% specified 66°C and lower. To evaluate the growth of foodborne pathogens during almond soaking, separate cocktails of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica were inoculated onto raw almonds or into the soak water (almonds-to-water ratios of 1:1 and 1:3 [w/v]). Populations were monitored during soaking at 15, 18, and 23°C for up to 24 h, and during postsoak drying at 66°C for 14 h (for Salmonella only). At 15°C and a 1:1 almond:water ratio, no significant population increase (P > 0.05) was observed between 0 and 24 h for any of the pathogens. At 18°C, increases of 0.63, 1.70, and 0.88 log CFU per sample were observed over 24 h for populations of E. coli O157:H7, L. monocytogenes, and Salmonella, respectively. Populations of E. coli O157:H7, L. monocytogenes, and Salmonella increased by 3.48, 3.22, and 3.94 log CFU per sample, respectively, after 24 h at 23°C. When soaked almonds were dried for 14 h at 66°C, moisture and water activity decreased from 40 to ∼6% and 0.99 to 0.60, respectively, but no significant reduction in Salmonella populations was observed. Recommendations for using shorter times (<8 h) and cooler temperatures (≤15°C) should reduce the potential for foodborne pathogens, if present, to grow during soaking of almonds.

Mechanisms of Salmonella Attachment and Survival on In-Shell Black Peppercorns, Almonds, and Hazelnuts.

Salmonella enterica subspecies I (ssp 1) is the leading cause of hospitalizations and deaths due to known bacterial foodborne pathogens in the United States and is frequently implicated in foodborne disease outbreaks associated with spices and nuts. However, the underlying mechanisms of this association have not been fully elucidated. In this study, we evaluated the influence of storage temperature (4 or 25°C), relative humidity (20 or 60%), and food surface characteristics on the attachment and survival of five individual strains representing S. enterica ssp 1 serovars Typhimurium, Montevideo, Braenderup, Mbandaka, and Enteritidis on raw in-shell black peppercorns, almonds, and hazelnuts. We observed a direct correlation between the food surface roughness and S. enterica ssp 1 attachment, and detected significant inter-strain difference in survival on the shell surface under various storage conditions. A combination of low relative humidity (20%) and ambient storage temperature (25°C) resulted in the most significant reduction of S. enterica on shell surfaces (p < 0.05). To identify genes potentially associated with S. enterica attachment and survival on shell surfaces, we inoculated a library of 120,000 random transposon insertion mutants of an S. Enteritidis strain on almond shells, and screened for mutant survival after 1, 3, 7, and 14 days of storage at 20% relative humidity and 25°C. Mutants in 155 S. Enteritidis genes which are involved in carbohydrate metabolic pathways, aerobic and anaerobic respiration, inner membrane transport, and glutamine synthesis displayed significant selection on almond shells (p < 0.05). Findings of this study suggest that various food attributes, environmental factors, and an unexpectedly complex metabolic and regulatory network in S. enterica ssp 1 collectively contribute to the bacterial attachment and survival on low moisture shell surface, providing new data for the future development of knowledge-based intervention strategies.