Raw Almonds Research Articles

Gastrointestinally Digested Protein from the Insect Alphitobius diaperinus Stimulates a Different Intestinal Secretome than Beef or Almond, Producing a Differential Response in Food Intake in Rats.

In this study we compare the interaction of three protein sources—insect, beef, and almond—with the gastrointestinal tract. We measured the enterohormone secretion ex vivo in human and pig intestine treated with in vitro digestions of these foods. Insect and beef were the most effective in inducing the secretion of CCK, while almond was the most effective in inducing PYY in pig duodenum. In the human colon, almond was also the most effective in inducing PYY, and GLP-1 levels were increased by insect and beef. The three digested proteins reduced ghrelin secretion in pig duodenum, while only insect reduced ghrelin secretion in human colon. We also found that food intake in rats increased in groups fed a raw insect pre-load and decreased when fed raw almond. In conclusion, the insect Alphitobius diaperinus modulates duodenal and colonic enterohormone release and increases food intake in rats. These effects differ from beef and almond.

Evaluation of the optimal activation parameters for almond shell bio-char production for capacitive deionization

A study on a possible new biomass waste to be used as electrode material for capacitive deionization (CDI) processes was performed. Raw almond shells were pyrolyzed at 800, 900 and 1000 °C and then activated through CO2. Carbon activation is used to develop porosity inside the material, increasing the specific surface area and the adsorption performances. In this work, authors tried to correlate the effects of pyrolysis and activation temperature on the ion storage capacity. Results from the desalination tests indicated that the best performance in terms of ion adsorption was obtained when the bio-char was activated at the temperature of 900 °C. Brunauer-Emmet-Teller (BET) and Barret-Joyner-Halenda (BHJ) analysis confirmed the trend of the CDI tests, reporting the highest surface area and share of micropore sites for the 900 °C samples. Salt adsorption capacity was found to be in the range of 13.7 to 19.2 mg g−1.

Pyrolysed almond shells used as electrodes in microbial electrolysis cell

The large cost of components used in microbial electrolysis cell (MEC) reactors represents an important limitation that is delaying the commercial implementation of this technology. In this work, we explore the feasibility of using pyrolysed almond shells (PAS) as a material for producing low-cost anodes for use in MEC systems. This was done by comparing the microbial populations that developed on the surface of PAS bioanodes with those present on the carbon felt (CF) bioanodes traditionally used in MECs. Raw almond shells were pyrolysed at three different temperatures, obtaining the best conductive material at the highest temperature (1000 °C). The behaviour of this material was then verified using a single-chamber cell. Subsequently, the main test was carried out using two-chamber cells and the microbial populations extant on each of the bioanodes were analysed. High-throughput sequencing of the 16S rRNA gene for eubacterial populations was carried out in order to compare the microbial communities attached to each type of electrode. The microbial populations on each electrode were also quantified by real-time polymerase chain reaction (real-time PCR) to determine the amount of bacteria capable of growing on the electrodes’ surface. The results indicated that the newly developed PAS bioanodes possess a biofilm similar to those found on the surface of traditional CF electrodes.

Fifty Ohm radio frequency heating treatment under controlled atmosphere for inactivating Escherichia coli ATCC 25922 inoculated on almond kernels

The purpose of the study was to validate effects of radio frequency (RF) heating under controlled atmosphere (CA) on thermal inactivation of E. coli ATCC 25922 in almond kernels. A 2.4 kW, 27.12 MHz, 50 Ω RF heating system was used to treat 1.5 kg size almond kernel samples with the adjusted moisture content of 8.0% wet basis under regular atmosphere (RA, 21% O2, 79% N2) and CA (2% O2, 20% CO2, 78% N2) conditions. The power level of 900 W under an electrode gap of 11.5 cm was used at the ramping stage for quick heating, and a maximum temperature difference of 3 °C in the inoculation area was achieved by continuing the RF heating at reduced power level during the 40 min holding stage. A 4-log reduction time under CA treatment was achieved with 21 ± 1 min holding at 75 ± 3 °C, reducing treatment time by 38% as compared with RA environment. The various quality attributes of treated samples remained within acceptable range based on nut industry standards. The RF heating under CA conditions may hold potential as an effective treatment method to control E. coli ATCC 25922 in raw almond kernels and be possibly extended for pasteurization applications.

Safety and Efficacy of Using Nuts to Improve Bowel Health in Hemodialysis Patients

Constipation is common in patients with end-stage kidney disease. Nondrug strategies to manage constipation are challenging because of dietary potassium, phosphate, and fluid restrictions. Nuts are a high-fiber food but are excluded from the diet because of the high potassium and phosphate content. The aim of this study was to examine the safety and efficacy of using nuts to improve constipation in adults undertaking hemodialysis (HD). Adult patients undertaking HD were recruited to this nonrandomized, 10-week repeated measures, within-subject, pragmatic clinical trial, conducted in two HD units. The intervention consisted of consumption of 40g of raw almonds daily for four weeks, followed by a two-week washout and four-week control period. The primary safety outcome measures were change in predialysis serum potassium and phosphate levels. The primary efficacy outcome was reduction in constipation, measured using the Bristol Stool Form Scale and Palliative Care Outcome Scale (POS-S) renal symptom score. Secondary outcomes included quality of life, selected uremic toxins, cognition, gut microbiota profile, and symptom burden. Twenty patients completed the trial (median age: 67 [interquartile range: 57.5-77.8] years, 51% male). After controlling for dialysis adequacy, anuria, dietary intake, bicarbonate, and parathyroid hormone, there were no statistically significant changes in serum potassium (P = 0.21) or phosphate (P = 0.16) associated with daily consumption of almonds. However, statistically significant improvements in constipation were seen at weeks 2, 3, 4, and 10. There were statistically significant improvements in quality of life (P = 0.030), overall symptom burden (P = 0.002), vomiting (P = 0.020), itching (P = 0.006), and skin changes (P = 0.002). Daily consumption of almonds for four weeks was safe, effective, and well tolerated. Improvements in quality of life and symptom burden warrant further research to elucidate potential mechanisms. The findings support the potential reinclusion of foods such as nuts into the diet of patients who underwent HD.

Stack ensembled model to measure size and mass of almond kernels

AbstractAfter harvesting almond crop, accurate measurement of almond kernel sizes is a significant specification to plan, develop and enhance almond processing operations. The size and mass of the individual almond kernels are vital parameters usually associated with almond quality and yield. In this study, we propose a novel methodology that combines image processing and machine‐learning ensemble that accurately measures the size and mass of whole raw almond kernels (classification—Nonpareil) simultaneously. We have developed an image‐processing algorithm using recursive method to identify the individual almond kernels from an image and estimate the size of the kernels based on the occupied pixels by a kernel. The number of pixels representing an almond kernel was used as its digital fingerprint to predict its size and mass. Various popular machine learning (ML) models were implemented to build a stacked ensemble model (SEM), predicting the mass of the individual almond kernels based on the features derived from the pixels of the individual kernels in the image. The prediction accuracy and robustness of image processing and SEM were analyzed using uncertainty quantification. The mean error in estimating the average length of 1,000 almond kernel was 3.12%. Similarly, mean errors associated with predicting the 1,000 kernel mass were 0.63%. The developed algorithm in almond imaging in this study can be used to facilitate a rapid almond yield and quality appraisals.

Effects of Consuming Almonds on Insulin Sensitivity and Other Cardiometabolic Health Markers in Adults With Prediabetes

Objective: This study was designed to assess the effects of replacing high-carbohydrate (CHO) foods with raw almonds on insulin sensitivity and cardiometabolic health markers in overweight or obese adults with prediabetes.Method: This randomized crossover study consisted of two 6-week dietary intervention periods, separated by a ≥ 4-week washout. Subjects incorporated 1.5 oz of raw almonds twice daily or isocaloric CHO-based foods into their diets, with instructions to maintain body weight. Dietary intakes as well as insulin sensitivity, CHO metabolism indices, lipoprotein lipids and particles, and inflammatory markers were assessed.Results: Thirty-three subjects (17 male, 16 female), mean age 48.3 ± 2.2 years and body mass index 30.5 ± 0.7 kg/m2, provided evaluable data. Compared to CHO, almonds resulted in significantly (p < 0.01) higher intakes of protein, fat (unsaturated fatty acids), fiber, and magnesium and significantly (p < 0.001) lower intakes of CHO and sugars. No differences were observed between diet conditions for changes from baseline in the insulin sensitivity index from a short intravenous glucose tolerance test or other indices of glucose homeostasis. No significant differences were observed in biomarkers of cardiovascular risk except that the CHO intervention led to a shift toward a higher concentration of cholesterol in small, dense low-density lipoprotein subfraction 3+4 (LDL3 + 4) particles (p = 0.024 vs almonds).Conclusions: Intake of 3.0 oz/d raw almonds, vs energy-matched CHO foods, improved the dietary nutrient profile, but did not significantly affect insulin sensitivity and most markers of cardiometabolic health in overweight and obese men and women with prediabetes.

Evaluation of the Influence of Raw Almonds on Appetite Control: Satiation, Satiety, Hedonics and Consumer Perceptions.

Snack foods can be substantial contributors to daily energy intake, with different types of snacks exerting potentially different effects on satiety per calorie consumed. The present research compared the effect of consuming almonds as a mid-morning snack compared to an energy and weight-matched comparator snack (savoury crackers) or the equivalent weight of water (zero energy control). In a crossover design, 42 female participants (age: 26.0 ± 7.9, BMI: 22.0 ± 2.0) consumed a fixed breakfast then a mid-morning snack. Appetite, 24-h energy intake, food hedonics, and consumer perceptions of the snack foods were assessed under laboratory conditions. AUC analyses revealed a lower overall hunger drive after consuming almonds compared to crackers or water. There was no difference in 24-h energy intake in the almond compared to the cracker or the zero-energy control condition, however participants consumed more energy in the cracker condition compared to the zero-energy control condition. In addition, almonds suppressed hedonic preference (implicit wanting) for consuming high-fat foods and demonstrated a higher satiety quotient (SQ) than crackers. Almonds were perceived to have a more favourable consumer profile aligned with successful weight management. In conclusion, these findings demonstrate that in the context of a 24-h period of objectively measured energy intake, raw almonds are effective for controlling appetite compared to an energy matched alternative snack. This trial was registered at clinicaltrials.gov [NCT02480582].

Defining the Sensory Profiles of Raw Almond ( Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties.

This study describes the sensory composition of commercial sweet almond varieties across two California growing seasons. It also discusses the relationship between sensory attributes and chemical and physical measures. Raw, whole almonds (43 samples each of 13 varieties in 2015 and 40 samples each of 10 varieties in 2016) were evaluated for their sensory profiles using descriptive sensory analysis. The 2016 samples were also analyzed for macro- and micronutrients, amygdalin, volatile composition (using gas chromatography-mass spectrometry), and physical properties, and the results were modeled with the sensory data. Independence, Sonora, and Wood Colony were harder, more fracturable, and crunchy, whereas Fritz and Monterey were more moist and chewy, reflecting their moisture contents. Aldrich and Fritz were higher in marzipan/benzaldehyde flavor, which is related to amygdalin, benzaldehyde, phenylethyl alcohol, and benzyl alcohol. New insights are provided into sweet-almond composition and the sensorial contribution of headspace volatiles. This assists almond growers and processors in describing and marketing almond varieties.

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

Effect of herbal antioxidant-rich formula on improvement of antioxidant defense system and heat shock protein-70 expression in recreational female athletes: A randomized controlled trial

Background:The aim of the present study was to evaluate the effect of natural antioxidant formula (blend of herbs: ginger root, cinnamon bark and raw almond fruit powder, rosemary leaf powder, and honey) on oxidative status, antioxidant enzyme activity, and relative heat shock protein (HSP-70) expression in recreational female athletes.Materials and Methods:Eighteen female participants trained for 4 weeks and randomly received either antioxidant formula (FormEX) (n = 8) or placebo (PlcEX) (n = 10) in a randomized controlled trial. Blood samples were obtained 1-h before, 1 h and 24 h postexercise to measure malondialdehyde (MDA), total antioxidant capacity (TAC), superoxide dismutase (SOD), glutathione peroxidases (GPx), and HSP70 mRNA expression. Data analysis was performed using 2 (treatment = grouping factor) ×6 (time = within-factor) repeated measurements analysis of variance or generalized estimating equations (GEE) test. We used the independent t-test to evaluate any significant differences for real-time polymerase chain reaction data.Results:Antioxidant formula increased the relative HSP-70 mRNA expression more than Plc-EX group in all time points (P = 0.001). The time main effect was significant with regard to TAC and SOD concentrations (P = 0.001 and 0.002, respectively). However, there were no statistically significant differences between groups for TAC, SOD, and MDA (P = 0.25, 0.06, and 0.38, respectively). Neither the time main effect for MDA nor time and intervention interaction was not statistically significant for MDA, TAC, and SOD (P = 0.19, 0.13, and 0.10, respectively). GEE results for GPx showed that there were no significant differences between the groups (P = 0.11).Conclusion:The results presented herein revealed that natural antioxidant rich formula had variable effects on oxidative status. However, in contrast to many antioxidant supplements, this formulation increases the HSP-70 mRNA expression which might improve the antioxidant ability of cells in the long-term period and exercise-induced adaptation.

Comparison of amygdalin and benzaldehyde levels in California almond (Prunus dulcis) varietals

Almonds (Prunus dulcis), are characterized into three flavor phenotypes: bitter, semi-bitter and sweet. Amygdalin is a cyanogenic diglucoside responsible for bitterness in almonds. Studies have shown that amygdalin can hydrolyze to release benzaldehyde, which is the key component of almond aroma. In this study, the amygdalin and benzaldehyde content of fourteen sweet cultivars of almonds from four growing regions in California were determined. Solid-phase extraction and ultra high-pressure liquid chromatography coupled with electrospray triple-quadrupole mass spectrometry (UHPLC-(ESI)MS/MS) were used to determine the amygdalin content in the raw almond kernels. Headspace solid phase microextraction (HS-SPME) coupled with a gas chromatography mass spectrometry (GC/MS) was used to determine the benzaldehyde concentration in raw almond kernels. Saturated salt water was added to the sample to improve the extraction of benzaldehyde in the headspace. Results indicated that the mean concentration of both amygdalin and benzaldehyde are significantly different (p<0.0001) among the fourteen cultivar. Furthermore, a positive correlation was found between the amygdalin and benzaldehyde concentrations among the 14 cultivars. Although 'Nonpareil' cultivars is considered the premier snacking almond, 'Aldrich' has significantly higher concentrations of benzaldehyde in the headspace, the key contributor of the almond aroma.

Determination of d-myo-inositol phosphates in 'activated' raw almonds using anion-exchange chromatography coupled with tandem mass spectrometry.

Activated almonds are raw almonds that have been soaked in water for 12-24h at room temperature, sometimes followed by a 24 h drying period at low temperature (50±5 °C). This treatment is thought to enhance the nutrient bioavailability of almonds by degrading nutrient inhibitors, such as phytic acid or d-myo-inositol hexaphosphate (InsP6 ), through the release of phytase or passive diffusion of InsP6 into the soaking water. Over a wide pH range, InsP6 is a negatively charged compound that limits the absorption of essential nutrients by forming insoluble complexes with minerals such as iron and zinc. It is hypothesized that hydrating the seed during soaking triggers InsP6 degradation into lower myo-inositol phosphates with less binding capacity. Anion-exchange chromatography coupled with tandem mass spectrometry was used to quantify myo-inositol mono-, di-, tris-, tetra-, penta-, and hexaphosphates (InsP1-6 ) in raw pasteurized activated almonds. At least 24h of soaking at ambient temperature was required to reduce InsP6 content from 14.71 to 14.01 µmol g-1 . The reduction in InsP6 is statistically significant (P<0.05) after 24h of activation, but only represents a 4.75% decrease from the unsoaked almonds. © 2018 Society of Chemical Industry.

Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity

Abstract Baru (Dipteryx alata Vog.) is a native fruit of the Brazilian Savannah that can be used in the food industry and may contribute to the economy of the Brazilian Midwest. The proximate composition, the phenolic content and the antioxidant capacity of the peel, pulp and raw and roasted baru almond were examined and compared. Peel showed higher concentrations of dietary fibers (24.1 g/100 g) followed by pulp and roasted almond (18 g/100 g and 16 g/100 g, respectively), and raw almond (12.0 g/100 g). However, the almonds presented the highest lipid and protein concentrations compared to baru peel and pulp. In addition, raw almond showed the highest total phenolic contents (1,107.0 mg GAE/100 g) and antioxidant capacity, but the roasted almond, and baru peel with its pulp, also presented high phenolic contents. The correlation coefficients between phenolic content and antioxidant capacity (via ABTS and FRAP) were strong and significant. The chemical composition of baru peel has not previously been reported. The results showed promising prospects for the consumption of baru pulp with its peel, the fruit component richest in fiber, whose phenolic content and antioxidant capacity are comparable to those of the baru almond.

Effects of Storage Conditions on Consumer and Chemical Assessments of Raw 'Nonpareil' Almonds Over a Two-Year Period.

Raw almonds are a major commodity, yet much is unknown about how storage conditions determine their shelf life. The storage stability, as measured by consumer assessments and chemical measures, of raw almonds was determined for samples stored in cardboard boxes and polypropylene packaging for 2 years at 4, 15, 25, and 35 °C, and at 50% and 65% relative humidity (RH). Samples stored in unlined cartons always failed (>25% rejection) before their counterparts stored in polypropylene bags under identical environmental conditions. Models determined that polypropylene packaging (as opposed to unlined cardboard cartons) extended the time until sample rejection by more than 7 months. Temperature and RH were both negatively associated with storage time until failure. Flavor was a greater contributor to consumer acceptability than texture or odor, while peroxide values and free fatty acids were of greater importance in predicting raw almond consumer quality than measures of conjugated dienes or 2‐thiobarbituric acid‐reactive substances.Practical ApplicationThe results of this study will allow almond producers to determine packaging types and environmental storage conditions that provide shelf life of a specified time.

Cyanide Toxicity of Freshly Prepared Smoothies and Juices Frequently Consumed.

Aims:This study was conducted to detect the presence of cyanide in popular fruit and vegetable smoothies and juices marketed as raw and natural.Study Design:Eleven (11) popular varieties of drinks were analyzed for total cyanide (TCN). Drinks contained raw vegetables and fruits, flax seeds, whole apples with seeds, raw almond milk, and pasteurized almond milk as ingredients.Place and Study duration:Samples were collected from health food eateries located within Las Vegas, Nevada (USA) during the summer of 2017.Methodology:Fifty milliliters (mL) of a homogenized smoothie and juice drink and 1 gram of flax seeds were subjected to the above-referenced methods for sample preparation per USEPA Methods 9012B (digestion) followed by USEPA method 9014 (colorimetry).Results:The highest TCN was detected in drinks containing raw flax seed followed by unpasteurized raw almond milk, then fresh whole apple juice. No TCN was observed in drinks that contained none of the above mentioned items (e.g. flax seed, raw almond milk) or those utilizing pasteurized ingredients.Conclusion:This study observed that TCN is present in smoothies and juices containing raw flax seeds, fresh whole apples, and/or unpasteurized almond milk. Concentrations were detected as high as 341 μg L−1 in commercially available smoothies containing vegetables, raw flax seeds, almond milk and fruits. Smoothies with vegetables, fruits, unpasteurized almond milk, and no flax seeds contained 41 ug L−1 TCN, while similar smoothies with pasteurized almond milk contained negligible to 9.6 ug L−1 CN-. Unpasteurized almond milk and raw flax seeds were the major sources of TCN in drinks. With the increased demand for raw and natural foods, there is a potential sublethal exposure of TCN by consumers.

Effect of a heat-spray and heat-double spray process using radiofrequency technology and ethanol on inoculated nuts

Almonds provide a nutritious source of energy and are known to have led to positive health benefits when consumed. However, outbreaks of Salmonella spp. in raw almonds have led to reduced consumer confidence in the nut industry. Regulatory standards established by the FDA require almonds destined for consumption in the US to undergo a process treatment that reduces Salmonella spp., by 4.0 log10 CFU/g. Four Generally Recognized as Safe (GRAS) surface disinfectants suchs as ethanol, hydrogen peroxide, acetic acid, and peracetic acid were tested on almonds inoculated with Enterococcus faecium NRRL B-2354. It was found that 70% ethanol has the most potential to achieve a high log10 CFU/g reduction, while holding quality. The optimal spray process had the following parameters: (1) a spray quantity of 4.5% w/w (p < .05), (2) contact time of 1–30 min (3) use of 2 spray phases (p < .05). The use of radiofrequency (RF) heating and 70% ethanol in the heat-spray process achieved 5.8 log10 CFU/g reductions. In this experimental mode, independent heat and spraying achieved 2.9 and 3.0 log10 CFU/g reduction, which corresponds to a contribution of 50% each to the combined heat-spray process using RF heating. The RF experiments in the heat-double spray process achieved log10 reductions of 6.7, 4.7, 3.8, and 3.5 log10 CFU/g for almonds, pecans, pistachios, and walnuts, respectively. The implications of these findings are that both the heat-spray and heat-double spray process may become alternatives to current nut disinfection process to achieve high log10 reduction.

Torrefaction kinetics of almond and walnut shells

The effects of inorganic species on the torrefaction kinetics of almond and walnut shells between 240 and 300 °C were determined using thermogravimetric analysis. Raw shells were leached with water at 80 °C for 2 h to remove 80 and 86% of potassium from raw almond and walnut shells, respectively. During each isothermal kinetics run, the leached almond shells had higher mass yields than the raw shells, even at 240 °C. In comparison, the raw and leached walnut shells had comparable mass yields at 240 °C with the mass yields becoming different at higher temperatures. This was due to the higher concentration of 0.89% (w/w) potassium in almond shells compared to 0.08% (w/w) in walnut shells, since potassium had been shown to catalyze decomposition of biomass. The two consecutive parallel reactions kinetic model exhibited the best fit to experimental data. However, the one-step reaction model gave the best predictions of mass yields for torrefaction of raw almond shells in a fixed-bed reactor.

Modulating conversion of isoflavone glycosides to aglycones using crude beta-glycosidase extracts from almonds and processed soy

Food processing alters the physicochemical state of soy which can enhance chemical and enzymatic conversion of isoflavones to their aglycone forms. This study investigated the role of β-glycosidase from processed soy-ingredient mixture (SIM) or almonds, and examined the impact of isoflavone composition in mediating conversion to aglycones. β-Glycosidase activity was quantified using p-nitrophenol-β-d-glucopyranoside and SIM isoflavone extracts. Almond β-glycosidase activity was significantly (p<0.001) reduced after roasting (99% reduction) or steaming (97% reduction) compared to raw almonds. SIM β-glycosidase activity, however, increased, with steaming by 66% (p<0.001) and with roasting by 52% (p=0.022), compared to raw SIM. After incubation with β-glycosidase, percentage of aglycone (total aglycone/total isoflavones) in SIM isoflavone extracts increased significantly in raw (35%), fermented (48%), roasted (88%) and steamed (91%) SIM, compared to their initial (∼5%) compositions. Manipulation of β-glycosidase activity and isoflavone composition can be used to modulate aglycone content in soy food products.

Comparative biosorption study of Hg (II) using raw and chemically activated almond shell

This work presents a comparison between the biosorption of Hg (II) by raw almond shell and activated almond shell. Almond shell based activated carbon has been obtained by physicochemical activation. Batch biosorption results confirmed that, activating condition has a strong influence on the final biosorption process. The biosorbent was characterized using scanning electron microscopy and Fourier transform infrared spectroscopy. To optimize the biosorption conditions pH, adsorbent dose, initial concentration, contact time, stirring speed, and temperature on Hg (II) removal were studied. The optimum conditions for maximum Hg (II) was achieved at 20 and 10 min for raw almond shell and activated almond shell, respectively. The equilibrium data were described well by Langmuir, Freundlich, Dubinin–Radushkevich isotherm models and appling a test of model fitness. Best fit of Langmuir and Freundlich models were found for experimental data, which reveal the homogenous surface of raw almond shell and the heterogeneity of activated almond shell surface. The kinetic data had been divided into either pseudo first order or second order on the basis of the best fit obtained from calculations, confirmed by a test of kinetic validity. An industrial application was examined to improve high biosorption capacity of raw and activated almond shells toward Hg (II).