Influence of post-harvest moisture on roasted almond shelf life and consumer acceptance.

BACKGROUND: The harvest weights of sweet almonds (Prunus dulcis) have significantly increased to meet consumer demand and now exceed processing facility capabilities. Crops are stockpiled for longer periods, increasing the probability of moisture exposure. Wet almonds can be mechanically dried prior to processing; however, it is unclear how this practice influences lipid oxidation, shelf-life, and consumer acceptance. To address this, almonds were exposed to 8% moisture and dried with low heat (ME). Almonds were roasted and stored under accelerated conditions for 12 months and markers of lipid oxidation, headspace volatiles, sensory attributes, and consumer liking were evaluated. RESULTS: At 7 months of storage, light roast ME almonds had higher levels of volatiles related to lipid oxidation than non-moisture exposed almonds (NME) and were significantly higher in oxidized, cardboard and painty / solvent flavors. Although untrained consumers did not show significant preferences between the light roast ME and NME almonds, there were quality losses related to lipid oxidation that trained panelists could detect. Dark roast ME almonds demonstrated significant lipid oxidation by 5 months of storage, indicating they will have a compromised shelf life. Findings also indicate that octanal, nonanal, 2-octenal, and hexanoic acid are good indicators of consumer acceptability. CONCLUSION: The results of this research illustrate that post-harvest moisture exposure with mechanical drying has a significant effect on the storage quality of roasted almonds and is most pronounced in dark roast products. © 2020 Society of Chemical Industry.

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.

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.

Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships. Descriptive attributes involving Roasted and Nutty as well as consumer liking were highest in fresh almonds, while flavors typically associated with oxidative rancidity such as Cardboard, Painty/Solvent, Soapy, and Total Oxidized increased during storage. Compounds most important for predicting rancidity-related attributes were lipid oxidation products, including pentanal, hexanal, heptanal, and octanal. Consumer liking was best predicted by similar compounds to those predicting Clean Nutty flavor, including Maillard reaction products such as 2- and 3-methylbutanal, 2-methylpyrazine, and 2,5-dimethylpyrazine.

The role of nutritional assessment and early enteral nutrition for combined pancreas and kidney transplant candidates.

BACKGROUND: Early post-operative enteral nutrition is an important part of perioperative management and is strongly supported by ESPEN Guidelines. However, there is limited evidence into the use of Early Enteral Nutrition (EEN) after combined Pancreas and Kidney Transplantation (PKT). We know malnutrition in type-1 diabetics with end stage renal failure (ESRF) is a common problem and a significant risk factor. Therefore, we introduced EEN in our patients. METHOD: We monitored and recorded nutritional data on 29 PKT recipients who underwent transplantation between Oct 2007 and Jan 2010 without a nutritional assessment or EEN [Monitored Group (MG)] and on 30 PKT recipients between Feb 2010 and Dec 2013 who received a nutritional assessment and EEN (Naso-jejunal feed or oral intake with supplementation, according to their nutritional status) [Fed Group (FG)]. The end-point was to assess patients' daily post-transplant nutritional intake. This was calculated as a percentage of estimated nutritional requirements using the Schofield equation with a 25% added stress factor and relevant activity factor. Following a literature search and realistic targets our aim was to reach >60% requirements: achievement of ≥60% energy requirements by day-7 (7d-60%) and at the time of discharge (total-60%) [13,14]. RESULTS: There was no significant difference between MG and FG patients in cold ischemic time (CIT), recipient-age and donor-age, Length of Stay and donor-creatinine. In contrast, FG patients were less frequently in predialysis status 41.4% vs. 26.7%, p = 0.001; and had higher incidence of BMI <22.5 kg/m2 63.3% vs. 48.3%, p = <0.005. In outcomes, FG patients more frequently achieved a higher average % of nutritional requirements in the first week 39.69% vs. 22.37%, p = <0.005; as well as during whole in-patient stay 57.24% vs. 44.43%, p = <0.005 (Table 3, Figs. 1 and 2). The FG spent a greater proportion during the first week 66.7% vs. 31%, p = <0.005; and of whole their admission 93.3% vs. 75.9%, p = <0.005; meeting more than 60% of nutritional requirements. Most important, the need for parenteral nutrition within the FG was significantly lower, 7.1% vs. 20.7%, p < 0.005 (Table 3). CONCLUSION: Our results show that these patients benefit from planned EEN and receive better nutritional support when compared to the patients managed with the historic, reactive approach to nutritional care. Nutritional intake in the first week as well as during the whole admission was superior in patients receiving active EEN despite a more difficult post-operative course due to higher incidence of re-operations compared to the control group. Also the need for parenteral nutrition was significantly lower in this group. In addition, pre-transplant nutritional assessment is beneficial and accurately highlights those who may be at risk of malnutrition pre and post-operatively.

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life.

In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consumer hedonic response in light roasted (LR) and dark roasted (DR) almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that, although rancidity develops at different rates in LR and DR almonds, consumer liking was not significantly different between LR and DR almonds. Average hedonic ratings of almonds were found to fall below a designated acceptable score of 5 ("neither like nor dislike") by 6 months of storage. This did not correspond with recommended industry rejection standard of PV < 5 mequiv peroxide/kg oil and FFA < 1.5% oleic. FFAs remain well below <1.5% oleic during storage, indicating that FFAs are not a good marker of rancidity in roasted almonds stored in low humidity environments. Regression of consumer liking to concentration of rancidity indicators revealed that selected headspace volatiles, including heptanal, octanal, nonanal, 2-octenal, 2-heptanone, 2-pentylfuran, hexanal, and pentanal, had a better correlation with liking than did nonvolatile indicators.

The influence of socioeconomic deprivation on outcomes in pancreas transplantation.

Socioeconomic deprivation is an important factor in determining poor health and is associated with a higher prevalence of many chronic diseases including diabetes and renal failure, with poorer outcomes of their treatments. The influence of deprivation on outcomes following pancreas transplantation has not previously been reported. The Welsh Index of Multiple Deprivation was used to assess the influence of socioeconomic deprivation on outcomes for 119 consecutive pancreas transplant recipients from a single center in the United Kingdom, transplanted between 2004 and 2013. Outcomes measured were rate of acute rejection and graft survival. Thirty-five (29.4%) patients experienced at least one episode of acute rejection following their transplant. Rejection rates in least deprived were 37% and most deprived 24% (p = 0.29). Within the individual domains, rejection rate was higher for the "physical environment" domain (least deprived 40% vs. most deprived 17% (p = 0.053). Five-year graft survival for least and most deprived groups was 75% and 88%, respectively (log-rank test p-value 0.24). This study has not demonstrated any significant differences in outcomes following pancreas transplantation in Wales in relation to socioeconomic deprivation with the exception possibly of the "physical environment" domain. Further studies with larger patient population or concentrating on physical environment deprivation would be of interest.

Nurse specialists in breast care: a developing role.

This article describes how one regional breast unit has incorporated the traditional role of the breast care nurse and the developing role of the nurse practitioner into valued and complementary members of the multidisciplinary team. It also details how specialist nurse roles have evolved in the unit.

Yield effects on 2-methoxy-3-isobutylpyrazine concentration in cabernet sauvignon using a solid phase microextraction gas chromatography/mass spectrometry method.

A rapid and automated solid phase microextraction (SPME) stable isotope dilution gas chromatography/mass spectrometry (GC-MS) method for 2-methoxy-3-isobutylpyrazine (MIBP) quantification in red wine was developed. Wines with 30% (w/v) NaCl and 2-methoxy-(2)H(3)-3-isobutylpyrazine internal standard were sampled with a 2 cm divinylbenzene/carboxen/poly(dimethylsiloxane) SPME fiber for 30 min at 40 degrees C and analyzed by GC-MS. The method was used to measure MIBP concentrations in Cabernet Sauvignon wines that were produced from six winter pruning treatments over two vintages. MIBP concentrations were significantly negatively correlated with buds per vine. In addition, the MIBP concentration was directly related to sensory vegetal intensity ratings obtained by descriptive analysis.

Nurse practitioner training in breast examination.

BACKGROUND: To date, there have been no published guidelines, either locally or nationally, to advise nurse practitioners on training and assessment in breast and axillary examination. This study is a prospective audit of the clinical competence of a nurse practitioner in breast and axillary clinical examination, following an 18-month period of clinical training and supervision by two consultant breast surgeons. CONCLUSION: The results of the audit show that the nurse achieved a high level of concordance with the findings of consultant breast surgeons. This training and audit process could be incorporated into the training and assessment of future nurse practitioners in this specialist area.