Biologically synthesized iron nanoparticles (FeNPs) from Phoenix dactylifera have anti-bacterial activities.
Nanotechnology is a vast field of science with the most vibrant and conspicuous applications. The green synthesis approach is cost-effective, eco-friendly, and produces the most stable metal-based nanoparticles without the use of toxic chemicals. This study presents the green synthesis of iron nanoparticles (FeNPs). For biosynthesis of FeNPs, Phoenix dactylifera extract was used as a reducing agent and iron sulfate heptahydrate (FeSO4·7H2O) was used as a substrate. FeNPs were characterized by different techniques including UV-Visible spectroscopy, Fourier transform infrared spectroscopy (FTIR), and nano zeta-sizer analysis. The antimicrobial activity of FeNPs synthesized by using an aqueous extract of Phoenix dactylifera was evaluated against Escherichia coli, Bacillus subtilis, Micrococcus leutus, and Klebsiella pneumoniae. A notable color change from yellow to black confirmed the synthesis of FeNPs. The sharp peak at 450 nm UV-Visible spectroscopy confirmed the synthesis of FeNPs. FTIR showed the presence of O-H and C=C stretching due to the presence of phenol and alkene functional groups. The average size of FeNPs was 6092 d.nm. The results of antimicrobial activity showed that FeNPs exhibit different potential against different bacterial strains with a maximum 25 ± 0.360 zone of inhibition against Escherichia coli. Thus, green synthesized FeNPs could be used as potential antimicrobial agents. https://doi.org/10.1038/s41598-021-01374-4
Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes
Cashew apple, the hypertrophied peduncle of cashew nut, is a functional food with a high antioxidant activity and with good characteristics for juice industrialization and fresh consumption such as fleshy pulp, soft peel, without seeds, and exotic flavor. However, it is still poorly used or totally wasted. For this reason, the quality of cashew apples has received more attention from the Brazilian breeding program to maximize their uses. In this study, the volatile compound profiles of peduncles of seven cashew clones and their relation to the aroma and flavor differences were investigated. Nine trained panelists evaluated the cashew apples by descriptive analysis. After the standardization of headspace solid-phase microextraction (HS-SPME) extraction and chromatographic conditions, the volatile organic compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 48 compounds were identified with esters being the major chemical class, both in number of compounds and chromatographic peak area. The targeted and untargeted principal component analysis (PCA) analyses showed complementary and corroborative results from the cashew apple volatile composition based on genotype. The partial least squares (PLS) modeling revealed the high correlation of the unpleasant sensory attributes with the PRO805 and CAPI17 clones; sweet taste and sweet odor with the CCP76 clone; and cashew aroma/cashew flavor with the EMBRAPA51, HAC276, PRO555, and SLC12.20 clones. The correlation between the most relevant volatile organic compounds (VOC) for cashew apples and the sensory descriptors showed that the compounds methyl butanoate, methyl 3-methylbutanoate, ethyl 2-methylbutanoate, methyl 2-butenoate, methyl 3-methylpentanoate, 3-carene, methyl (E)-2-methyl-2-butenoate, ethyl 4-methylpentanoate, 2-hexenal, butyl 3-methylbutanoate, butyl pentanoate, and 3-methyl butanoic acid were important to explain differences in the characteristic fruit aroma and flavor of cashew apples among the studied clones. PRACTICAL APPLICATION: Cashew crops have been developed by using improved clones with increased nut productivity and resistance to diseases. The Brazilian genetic improvement program is also seeking to improve the quality of peduncles to maximize their use and prevent their destination as agricultural waste. In this study, the volatile profile of peduncles of seven cashew clones was determined and its correlation with the differences in their aroma and flavor attributes established. The results will provide important information about the potential of the new materials for fresh consumption and for the manufacturing of cashew juices, in addition to be used by breeders interested in improving the aroma of the fruit. https://doi.org/10.1111/1750-3841.15957
A mechanism-based approach unveils metabolic routes potentially mediating chlorantraniliprole synergism in honey bees, Apis mellifera L., by azole fungicides.
Almond production in California is an intensively managed agroecosystem dependent on managed pollination by honey bees, Apis mellifera L. A recent laboratory study reported synergism in honey bees between chlorantraniliprole, a common diamide insecticide used in almond orchards, and the fungicide propiconazole. Indeed, there is an emerging body of evidence that honey bee cytochrome P450 monooxygenases of the CYP9Q subfamily are involved in the detoxification of insecticides across a diverse range of chemical classes. The objective of the present study was to unveil the molecular background of the described synergism and to explore the potential role of CYP9Q enzymes in diamide detoxification. https://doi.org/10.1002/ps.6706
Time-Series Lipidomics Insights into the Progressive Characteristics of Lipid Constituents of Fresh Walnut during Postharvest Storage
A high-throughput lipid profiling platform adopting an accurate quantification strategy was built based on Q-Orbitrap mass spectrometry. Lipid components of fresh walnut during postharvest storage were determined, and the fatty acid distributions in triacylglycerol and polar lipids were also characterized. A total of 554 individual lipids in fresh walnut were mainly glycerolipids (56.7%), glycerophospholipids (32.4%), and sphingolipids (11%). With the progress of postharvest storage, 16 lipid subclasses in the stored walnut sample were significantly degraded, in which 34 lipids changed significantly between the fresh and stored groups. The sphingolipid metabolism, glycerolipid metabolism, and linoleic acid metabolism pathways were significantly enriched. The oxidation and degradation mechanism of linoleic acid in walnut kernel during postharvest storage was proposed. The established lipidomics platform can supply reliable and traceable lipid profiling data, help to improve the understanding of lipid degradation in fresh walnut, and offer a framework for analyzing lipid metabolisms in other tree nuts. https://doi.org/10.1021/acs.jafc.1c05120
Tree Nut and Dried Fruit Productions Add Up to 5 Million and 3.2 Million Metric Tons, Respectively
With the US expecting a shorter crop, almond world production is forecasted down from 2020/21; similarly, due to the top pistachio producers, USA, Iran and Turkey, experiencing good “off years”, total crop is also forecasted lower than the previous season. Global walnut production is anticipated to end up slightly below 2020/21 levels, as China is expecting an average crop and California a shorter one, following last season’s record. A smaller crop of Brazil nuts is also anticipated. Cashew, hazelnut and macadamia 2021/22 crops are foreseen to end up between 3% and 7% up from last season, while the biggest increment is observed for pine nuts, mainly due to larger crops in China and Russia.
World peanut production is expected to amount to about 50.5 M MT, 2% up from 2020/21, with larger crops expected for Nicaragua (14%), Brazil (9%), Nigeria (8%), China (4%), USA (2%) and India (1%).
The world production of dried fruit in 2021/22 has been forecasted at around 3.17 M MT, a growth of 6% compared to 2020/21, as production is expected to increase significantly for prunes and dates, and slightly for dried grapes (raisins, Sultanas and currants) and dried cranberries. Prune production is expected to recover in the USA and Serbia, as well as in Chile and Argentina, which are anticipating a better 2022 harvest. Date production is expected to grow in all origins owing to the expansion of new plantations in North Africa and the Middle East.
Download the press release here.
Barriers and Facilitators to Nut Consumption
Dr. Elizabeth Neale is an Advanced Accredited Practising Dietitian and Lecturer at the University of Wollongong, Australia. Elizabeth’s research interests include the impact of nut consumption on risk factors for chronic diseases, and the evidence-based framework in nutrition, with a particular focus on systematic reviews and meta-analyses in nutrition. Georgie Tran is an Accredited Practising Dietitian. She is completing a PhD at the University of Wollongong in translational research of healthy eating and active living in children. Dr. Rachel Brown is a Professor at the University of Otago, NZ. Her research interests include the health benefits of regular nut consumption.
Nuts are a healthy food which we should aim to regularly include in our diet. Nuts are rich in protein, unsaturated fats (“good fats”), fibre, and vitamins and minerals such as folate, vitamin E, and magnesium (1). The scientific evidence tells us that regularly eating nuts is linked with many health benefits. For example, regularly including nuts in our diet is associated with lower risk of cardiovascular disease (such as having a heart attack or stroke) (2-5). In clinical trials where participants are provided with nuts, eating nuts has been found to result in improvements in total cholesterol, low-density lipoprotein cholesterol (“bad cholesterol”) and triglycerides (6-8).
As a result of the benefits from eating nuts, they are recommended in dietary guidelines around the world (9). The exact amount recommended differs slightly between countries; however, it’s typically recommended that we eat around 30 grams of nuts per day. This should be within a healthy diet rich in vegetables, fruits, whole grains, dairy, and protein foods such as fish, lean meat and poultry, eggs, legumes, and soy products. Population studies have found that there are several characteristics which are often associated with higher consumption of nuts. For example, people who eat more nuts tend to have a higher level of education or socio-economic status (10- 12), and tend to live healthier lifestyles overall (10, 13).
However, research suggests that, on average, we don’t currently eat the recommended amount of nuts on a regular basis. In Australia, less than 40% of the population reported eating nuts, with only 2.2% of the population meeting the recommendation to eat 30 grams of nuts per day (11). Similarly, less than 30% of New Zealanders reported eating nuts, and the average intake of nuts was 5.2 grams, well below the recommended 30 grams (12). Similar patterns are seen for the United States and countries in Europe. In the United States, mean intake of nuts was found to be 3.3 grams of nuts per day (10, 14). In a study of 10 different European countries, there was variation in the amount of nuts eaten between countries (with higher nut intake in Southern European countries such as Spain), but overall, less than a third of the population reported eating nuts on the day of the study (15).
Given that intakes of nuts tend to fall far below the recommendations, it is important to consider the factors that might hinder or encourage people to regularly include nuts in their diet. Next, we discuss a range of barriers and facilitators to nut consumption which have been reported in the scientific literature.
One factor which is often reported as discouraging people from regularly eating nuts is concern regarding their effect on body weight. A number of studies have suggested that consumers are confused or worried that eating nuts will cause them to gain weight (16, 17). Interestingly, the scientific evidence suggests that this is a myth.
While it is true that nuts are high in energy and fat, the research suggests that eating nuts does not lead to weight gain (18). There are a number of reasons for this. Research suggests that due to the structure of nuts, we are not able to absorb all of the fat from nuts when we eat them, meaning that we instead excrete the fat in our faeces (19, 20). Eating nuts may also help us feel fuller for longer, so we eat less at subsequent meals, and may also lead to increases in the amount of energy we burn (21). Taken together, these factors mean that regularly including nuts in a healthy diet does not lead to weight gain.
Another reported barrier to nut intake was the price of nuts. Concerns regarding the cost of nuts have been reported in studies from a number of countries, including New Zealand (12), Australia (22), China (23), and the United States (24). While nuts tend to be less expensive than other snacks like cereal bars (12), concerns regarding price are clearly a common barrier for consumers. Furthermore, individuals who have problems with their teeth can find it difficult to eat nuts. For these individuals, nut spreads such as peanut or almond spread might be a suitable alternative.
There are also factors that may encourage individuals to eat more nuts. Surveys of consumers and health professionals have found that nuts are thought to be tasty, and are seen to be a healthy and nutritious food (16, 22, 25), but they are often not aware of the exact health benefits of eating nuts (17). Highlighting health benefits in public health messages could encourage greater intakes. Consumers also reported that they ate nuts because they were a good source of protein and energy, and were convenient and portable (26). Consumers have also reported that they would be likely to eat nuts if a doctor or other health professional recommended, they do so (24, 27), which suggests that advice from health professionals might be a strategy for encouraging greater nut intake.
Given the known benefits of regular nut intake on our health, and the large gap between recommended nut intakes and the amounts consumed, we need to explore strategies to encourage regular nut consumption. Addressing the common barriers such as confusion relating to the effect of nuts on weight could be a potential strategy to increase nut consumption.
References
1. Ros E. Health benefits of nut consumption. Nutrients. 2010;2(7):652-82.
2. Eneroth H, Wallin S, Leander K, Nilsson Sommar J, Akesson A. Risks and Benefits of Increased Nut Consumption: Cardiovascular Health Benefits Outweigh the Burden of Carcinogenic Effects Attributed to Aflatoxin B(1) Exposure. Nutrients. 2017;9(12).
3. Zhou D, Yu H, He F, Reilly KH, Zhang J, Li S, et al. Nut consumption in relation to cardiovascular disease risk and type 2 diabetes: a systematic review and meta-analysis of prospective studies. The American Journal of Clinical Nutrition. 2014;100(1):270-7.
4. Luo C, Zhang Y, Ding Y, Shan Z, Chen S, Yu M, et al. Nut consumption and risk of type 2 diabetes, cardiovascular disease, and all-cause mortality: a systematic review and meta analysis. The American Journal of Clinical Nutrition. 2014;100(1):256-69.
5. Mayhew AJ, de Souza RJ, Meyre D, Anand SS, Mente A. A systematic review and meta-analysis of nut consumption and incident risk of CVD and all-cause mortality. The British journal of nutrition. 2016;115(2):212-25. 6. Coates AM, Hill AM, Tan SY. Nuts and Cardiovascular Disease Prevention. Curr Atheroscler Rep. 2018;20(10):48.
7. Sabate J, Oda K, Ros E. Nut consumption and blood lipid levels: a pooled analysis of 25 intervention trials. Arch Intern Med. 2010;170(9):821-7.
8. Del Gobbo LC, Falk MC, Feldman R, Lewis K, Mozaffarian D. Effects of tree nuts on blood lipids, apolipoproteins, and blood pressure: systematic review, meta analysis, and dose-response of 61 controlled intervention trials. The American Journal of Clinical Nutrition. 2015;102(6):1347- 56.
9. Neale EP, Tapsell, L.C. Nuts in Healthy Dietary Patterns and Dietary Guidelines. Health Benefits of Nuts and Dried Fruits. Boca Raton, FL, USA: CRC Press; 2020.
10. O'Neil CE, Nicklas TA, Fulgoni VL, 3rd. Tree nut consumption is associated with better nutrient adequacy and diet quality in adults: National Health and Nutrition Examination Survey 2005-2010. Nutrients. 2015;7(1):595-607. 11. Nikodijevic CJ, Probst YC, Batterham MJ, Tapsell LC, Neale EP. Nut consumption in a representative survey of Australians: a secondary analysis of the 2011-2012 National Nutrition and Physical Activity Survey. Public Health Nutr. 2020;23(18):3368- 78.
12. Brown RC, Tey SL, Gray AR, Chisholm A, Smith C, Fleming E, et al. Patterns and predictors of nut consumption: results from the 2008/09 New Zealand Adult Nutrition Survey. Br J Nutr. 2014;112(12):2028-40.
13. Dikariyanto V, Berry SE, Pot GK, Francis L, Smith L, Hall WL. Tree nut snack consumption is associated with better diet quality and CVD risk in the UK adult population: National Diet and Nutrition Survey (NDNS) 2008-2014. Public Health Nutr. 2020;23(17):3160-9.
14. O'Neil CE, Fulgoni VL, 3rd, Nicklas TA. Tree Nut consumption is associated with better adiposity measures and cardiovascular and metabolic syndrome health risk factors in U.S. Adults: NHANES 2005-2010. Nutr J. 2015;14:64.
15. Jenab M, Sabate, J., Slimani, N., Ferrari, P., Mazuir, M., Casagrande, C., Deharveng, G., Tjonneland, A., Olsen, A., Overvad, K., et al. Consumption and portion sizes of tree nuts, peanuts and seeds in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts from 10 European countries. Br J Nutr. 2006;96:S12-S23.
16. Yong LC, Gray AR, Chisholm A, Leong SL, Tey SL, Brown RC. Barriers to and facilitators and perceptions of nut consumption among the general population in New Zealand. Public Health Nutr. 2017;20(17):3166-82.
17. Neale EP, Tran G, Brown RC. Barriers and Facilitators to Nut Consumption: A Narrative Review. Int J Environ Res Public Health. 2020;17(23).
18. Guarneiri LL, Cooper JA. Intake of Nuts or Nut Products Does Not Lead to Weight Gain, Independent of Dietary Substitution Instructions: A Systematic Review and Meta-Analysis of Randomized Trials. Advances in Nutrition. 2020.
19. Mandalari G, Grundy MM, Grassby T, Parker ML, Cross KL, Chessa S, et al. The effects of processing and mastication on almond lipid bioaccessibility using novel methods of in vitro digestion modelling and micro-structural analysis. The British journal of nutrition. 2014;112(9):1521-9.
20. Ellis PR, Kendall CW, Ren Y, Parker C, Pacy JF, Waldron KW, et al. Role of cell walls in the bioaccessibility of lipids in almond seeds. Am J Clin Nutr. 2004;80(3):604- 13.
21. Mattes RD, Kris-Etherton PM, Foster GD. Impact of peanuts and tree nuts on body weight and healthy weight loss in adults. J Nutr. 2008;138(9):1741S-5S.
22. Tran G. Investigating the Role of Nutrition Information and Misinformation in Dietetic Practice: A Case Study Exploring the Perceptions of Nut Consumption in Health Professionals and Consumers [Bachelor’s Thesis]. Wollongong, Australia: University of Wollongong; 2020.
23. Hong L, Yao, L., Xie, P., Li, W. An empirical study on consumer purchase intention for nuts and influencing factors - Survey based on consumers from Zhejiang. Food Control. 2020;117.
24. Pawlak R, Colby S, Herring J. Beliefs, benefits, barriers, attitude, intake and knowledge about peanuts and tree nuts among WIC participants in eastern North Carolina. Nutr Res Pract. 2009;3(3):220-5.
25. Brown RC, Gray AR, Yong LC, Chisholm A, Leong SL, Tey SL. A comparison of perceptions of nuts between the general public, dietitians, general practitioners, and nurses. PeerJ. 2018;6:e5500.
26. Yong LC, Gray AR, Chisholm A, Leong SL, Tey SL, Brown RC. Barriers to and facilitators and perceptions of nut consumption among the general population in New Zealand. Public Health Nutrition. 2017;20(17):3166-82.
27. Pawlak R, et al. Perception of nut intake among individuals with or at risk for heart disease and/or diabetes. J Behav Health. 2012;1:185-8.
Fabrizio Fabbri, Sustainability Policy Manager, European Community of Consumer Co-Operatives (Euro Coop), Belgium)
As a co-op that represents over 750,000 employees and is governed by 30 million consumer-members, what can you tell us about consumer sentiments towards sustainable products?
There are differences among countries, and as expected, the consumers from wealthier countries tend to show more concern and are more attentive to sustainability. Coop Finland recently conducted a poll among their consumers and it showed that the top three concerns were plastic pollution, climate change, and biodiversity. Of course, this depends a lot on how well people are educated on the topics of sustainability, and especially how they perceive the need to act and move. I also saw another poll that was from a group of retailers in the Netherlands that highlighted a generational divide. Consumers younger than 30 years old tend to be more concerned with sustainability, but this is to be expected in my opinion; it is a reborn interest among young consumers to take their future into their own hands.
Do you believe that the COVID-19 pandemic has caused people to put more importance on sustainability, or has it pushed sustainability to the side?
I think that unfortunately, this is what happened; sustainability has been pushed to the side a little. In a way, I would say that the pandemic kind of forced us to take more sustainable actions, but not in a voluntary way. For example, think about all of the work from home, all the meetings that were not in-person, this has saved an incredible amount of emissions and pollutions.
However, this was not a political move, it was forced upon us. On the other side, we did not give any further consideration to sustainability during the pandemic, just think about the amount of plastic that has been used as a result of COVID-19. A good example is the plastic gloves used in supermarkets or the masks that we change multiple times a week. This will be a massive problem that we will have to deal with, and now we are seeing a resurgence in plastic applications. In the end, there will be areas of sustainability that will benefit from the pandemic, but these were not our own actions, and on the other hand, our response to the pandemic was to increase plastic use and give up the principal of recyclable materials.
Are sustainability and sustainable practices just a trend that will come and go, or are they something that will continue to grow and grow until they become a “market requirement”?
We will have to see. For Euro Coop, it has never been about following a trend. We have tried to be a leader in the area of sustainability and take actions that others can follow. Even when I was not working with Euro Coop, they were already taking action and were interested in increasing sustainable practices. So, for these reasons, I do not think it is just a passing trend, at least for Euro Coop, and honestly, I don’t think it is a fleeting trend for other retailers either for one simple reason -the market is changing.
There are plenty of examples from other giant retailers taking action almost every day to become more sustainable. I see some retailers changing their packaging, more products bought from organic farms, and once these things are changed, there is no reason to go back. Some actions don’t necessarily cost more than business as usual, but rather they are just neglected because they are not viewed as important, or we think it is more complicated than it really is. To start taking sustainable actions doesn’t always have to be a large investment, there are smaller actions that can be easily taken.
Another example could be the baking industry. Many packages in bakeries have a plastic “window” and this is purely an accessory, it is purely a complication. It is an added cost that brings nothing of value. These types of small changes can be where companies start and can even have an economic incentive. Of course, other actions require a different strategy and may need an investment.
So, if a lot of these changes are not difficult to make, what is the incentive for companies to take action? Does practicing sustainability give companies a competitive advantage? What is the reason pushing companies to be sustainable?
As I said earlier, certain actions can be taken without added costs and might even reduce costs. So, when they are not taken, the managers who are responsible for proposing these actions are simply not focused on the problem, because it is inexplicable why you wouldn’t reduce costs or keep the same cost, but do the sustainable action.
The choices that are related to sustainability need more competence; you need technical knowledge on how to for example reduce your energy consumption. There has to be an expert behind these actions. And others of course are related to the market because there are products that require added costs to become sustainable that will have to be passed to the final consumer. The result is that sustainable products are more expensive than non-sustainable products. And as long as this unbalance is evident in the market, there is a risk that sustainable actions will be taken slowly as there is not a strong market incentive.
The only thing you can hope for in a market where the costs are unbalanced is that the consumer is informed, educated, and has the purchasing power to afford a slightly higher-priced product. We have to create a level playing field for sustainable products, we must the non-sustainable products with the real negative externalities that they are involved with throughout the value chain.
There are many social costs with non-sustainable products, like pesticides, impact on soil, impact of water, etc. Once you include these costs, the non-sustainable products might be 3 or 4 times more expensive, and there is your market incentive for sustainable products.
Is this the role of large companies? Government? Who bears the responsibility to take the step and level the playing field between sustainable and non-sustainable products?
I think these are actions that have to be taken, at least for us here in Europe, at the European Union level. This is a provision that in an ideal world should be proposed and enforced by the Commission. The problem is first that the Member States are always hesitant to take compulsory actions to do something, and secondly, there is an objective difficulty in measuring the externalities of products, but it is not impossible, because there are already some standards to compare production processes. It is difficult but surmountable.
A big problem is with the import of products because measuring the sustainable impact becomes increasingly difficult, and there would have to be some sort of border sustainability tax, that even includes the carbon emissions. This would all be in an ideal world though.
You presented at FRUCOM’s Sustainability Working Group Meeting in October 2021 where you talked about actions being taken by coop Sweden, specifically the spider web representation of the sustainability impact and the development of a digital application. Could you explain a little more what this is and how it works? Is this something that can be adopted by companies throughout the world?
This was an action taken by co-op Sweden in collaboration with some NGOs to set up some criteria for measuring products impact on sustainability. They started with 10 different parameters like biodiversity loss, climate change, soil degradation, water consumption, pesticides and chemicals, eutrophication, animal welfare, working conditions, local population, and compliance and traceability. These parameters are very clear and co-op Sweden can say if products do not meet all of these criteria, then they will not purchase the goods.
The development of a digital app and visualization allows for a clear understanding of how each product impacts these 10 different parameters. This is also available for consumers and now contains over 15,000 products. It is a massive collection of data and with regards to whether this can be adapted by other people, yes absolutely. Co-op Sweden has made this an open-source database so everyone can use it and I invite everyone to use it as a free resource.
Siberian Pine Nut By-Products and Processed Products –a Valuable Source of Essential Nutrients
Andrei was born in Omsk, Siberia, where he received his legal education at the Omsk Law Academy. After finishing his master’s degree at the Moscow State Institute of International Relations, he started working in agricultural goods export, founding in 2016 the Siberian Pine Nuts Company. In 2020 he was appointed Managing Partner of the noncommercial partnership Russian Union of Wild Crop Collectors and Processors.
Pine forests cover a vast part of Siberia and the Russian far east, with a total area of 65 million hectares where three different species of pine (Siberian pine –Pinus sibirica, Korean pine –Pinus koraiensis and Siberian dwarf pine –Pinus pumila) grow.
The potential yield of this area amounts to 207,000 tons. Unsurprisingly, the economic outlook of pine forests as a food source has been emphasized by many scientists over the years, while the nutritional value of their precious fruits –pine nuts– has been researched. Pine nuts are high in polyunsaturated fat, thiamin, vitamin E and K, and minerals such as iron, magnesium, phosphorus, zinc, copper and manganese. They are also a source of fiber, potassium, niacin and riboflavin. Among nuts, pine nuts contain the highest amount of vitamin K, which contributes to the maintenance of normal bones.
The Russian pine market is constantly expanding, and after establishing its position as regards to the export of in-shell nuts, it is now mainly focusing on the manufacture and export of pine nut derived products: in a world where a growing number of people are starting to pay more attention to their dietary needs, pine nut by-products and processed products can –and should– play an important role as functional foodstuff with top-quality nutritional values and great benefits for the human body. In addition, pine nuts are an organic, sustainable and environmentally friendly raw material, the growing of which has helped to protect the habitat of endangered species such as the Amur tiger and the Amur leopard.
The economic potential of pine nut-derived products is reflected by their relatively broad assortment, including oil, dairy alternative drink, paste, flour, oil cake, flakes and confectionery. Each of them has specific properties and benefits for the human body which make them particularly captivating for different consumer groups.
Pine nut oil contains useful biochemical components such as tocopherols, phospholipids and phytosterols, as well as health-promoting unsaturated fatty acids (PUFAs). It also contains vitamins (A, E, K) and essential micro- and macro-nutrients, mostly phosphorus, potassium, magnesium, sodium and calcium. A single tablespoon of pine nut oil can satisfy the daily intake of PUFAs and tocopherol by 57-75% and 29-38%, respectively.
As for PUFAs, pine nut oil contains linoleic acid, mostly ω-6 fatty acids, which may help prevent atrophy, degenerative processes and the aging of blood vessels and skin cells. For this reason, it should be included in the daily ration and dietary composition as an additive or as a condiment for salads and sauces.
Pine nut drink is an exceptional substitute for dairy products. If compared to cereal- and legume-based non-dairy drinks, its digestibility is higher, especially due to a lower amount of gluten in its composition. It has a pleasant, mild, delicate aroma and a sweet, nutty flavor, which makes it ideal for the production of ice cream which is at the same time rich in taste and beneficial for the human body. Based on pine nut drinks, different fermented non-dairy products are manufactured, which can be an excellent alternative for both vegans and people with lactose intolerance.
Pine nut paste has a pleasant nutty flavor and aroma; it is plastic and soft in consistency and can be easily spread. The raw material is quite versatile and allows for the production of various pastes in order to meet specific consumers’ needs: with or without dairy milk –for vegans and people with lactose intolerance; sugar- or fructose-based –for diabetics; enriched with vitamin-mineral premixes –for functional nutrition.
Pine nuts and their by-products are unique raw materials for the confectionery industry due to their high content of easily digestible proteins, vitamins and essential minerals, pleasant taste, and benefits for human health. Pine nuts have been used for centuries in the Mediterranean area in the preparation of traditional recipes, such as pesto sauce, Austrian strudel or Italian pinolata and castagnaccio. Pine nut flour and oil cake can be used in the preparation of delicious pastries and chocolates, such as unique macaroons with a distinctive cedar flavor. Moreover, they can help you incorporate immune-boosting nutrients into your daily diet and may help to reduce the levels of LDL “bad” cholesterol in the blood.
Siberian pine nut flakes can enrich the composition of breakfast mixes, granola as well as fruit and nut bars, but are also an excellent substitute for whole pine nuts in the preparation of pesto sauce: they are similar to the taste and composition of their Mediterranean equivalent –Italian stone pine (Pinus pinea).
Other tasty confectionery products based on pine nuts include traditional Mediterranean pine nut cookies, pine nut brittle (roasted candied nuts) and marzipan with delicious organoleptic properties, thus meeting the demands of any sweet tooth.
To sum up, Siberian pine nuts and their derived products represent a promising economic source for the global nut and fried fruit market of functional and organic foodstuff due to their unique set of top-quality nutrients and delightful organoleptic characteristics. Organic pine nuts by-products and processed products have a highly varied range of applications.
Nuts in the Prevention of Hyperuricemia and Gout: A New Line of Research
Written by: PhD Student Cristina Valle-Hita and Prof. Jordi Salas-Salvadó
Hyperuricemia is an important health condition but is usually undervalued, which appears when serum uric acid (SUA) accumulates in the body (1,2). This compound is the final product of the endogenous purine metabolism in the liver of humans and it is mainly excreted by kidneys and a minor portion via intestines (2,3). Hence, an abnormality in one of these procedures or a combination may be the onset of this disorder (1–3). Despite this, there is no consensus about the definition of hyperuricemia, usually, concentrations higher than 6.8 mg/dL in blood are considered abnormally high (hyperuricemia) (1).
It is estimated that around 20% of the global population is affected by hyperuricemia and over the last few years, its prevalence has been rapidly growing (3,4). Although some people do not exhibit any signs or symptoms of SUA accumulation, many of them suffer gout, the most common painful joint disease owing to uric acid accumulation in blood and tissues (1,3,5,6). In addition, previously hyperuricemia has been positively associated with several comorbidities with a huge impact on people’s health and quality of life, especially with the incidence of cardiovascular diseases, but also other cardiometabolic conditions such as hypertension, obesity, metabolic syndrome, and diabetes (1,2,6). Hyperuricemia has also been frequently used as a biomarker of renal function decline. Therefore, the application of appropriate preventive measures in order to avoid high accumulation levels of SUA in the human body may contribute to reducing the adverse conditions associated with this condition and therefore the burden of the healthcare system.
In view of what has been previously mentioned, it is crucial to identify the potential risk factors for developing hyperuricemia. Age, sex, genetics, and other modifiable factors such as lifestyle habits, medication use, and socioeconomic status are recognized risk factors of hyperuricemia and gout (3,6,7). However, the recent remarkable increase of SUA levels in developed countries in the last years has been attributed to changes in lifestyle and, particularly, in dietary habits (5,7). In fact, a low-purine diet is considered one of the first choices to treat hyperuricemia, which means a reduction of meat, seafood, alcohol, and sweets consumption and an increase of vitamin C intake and fiber-rich foods such as fruits and vegetables (6). Moreover, antioxidant and anti-inflammatory properties of some foods and plant-based dietary patterns may also improve SUA concentrations (8). Thus, previous studies showed that greater adherence to the Mediterranean Diet is associated with lower hyperuricemia risk (9,10), as well as several individual components of the diet such as vegetables, fruits, coffee, low-fat dairy products, soy foods (5,7), and other foods as legumes (11), which in the last decades have been an object of concern because of their high content in purines.
There is an increasing number of studies focused on nuts, which reported the beneficial effect of their consumption in human health through decreasing the risk of different chronic diseases (12). In addition, nowadays, there is widespread evidence that even though this food group is high in calories, they are dense and full of beneficial nutrients. Nuts are rich in healthy unsaturated fatty acids, vegetable proteins, vitamins, minerals, fiber, and other substances with potential antioxidant and anti-inflammatory effects, such as carotenoids and phytosterols (12,13), which may partly explain their protective effects on different health outcomes, such as cardiovascular diseases, diabetes, obesity, hypertension, and metabolic syndrome (12). Nevertheless, given that only a few investigations have focused on the influence of nut consumption on hyperuricemia, little is widely known.
To the best of our knowledge, there is an exclusive paper, which cross-sectionally studied the association between different types of nuts and the risk of hyperuricemia. The authors of this study reported, for the first time, that the consumption of some specific nuts, particularly pine nuts and walnuts, was associated with a lower risk of hyperuricemia in a sample of 14,056 Chinese young adults (13). Furthermore, in a randomized controlled clinical trial of 150 middle-aged patients with coronary artery disease, it has been shown that those participants in the intervention group supplemented with almonds significantly decreased SUA levels compared to those avoiding the consumption of nuts after 6 and 12 weeks of follow-up (14). Hence, the potential beneficial effect of consuming nuts in order to avoid hyperuricemia was demonstrated.
In summary, although the fact that nuts can confer protection against chronic diseases is well recognized, the current evidence regarding the association between nut consumption and hyperuricemia is limited. However, these preliminary study results are encouraging and they suggest that nuts could be an important food group to include in the diet to prevent hyperuricemia onset or even its progression. Taking into consideration that hyperuricemia prevention may provide protection to cardiovascular, renal, and other diseases, nuts consumption within a healthy diet could allow great benefits for human health. Consequently, further clinical trials and prospective studies are warranted to confirm the prior aforementioned study results and future investigations should be focused on this novel line of research.
References
1. George C, Minter DA. Hyperuricemia. [Updated 2021 Jul 20]. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2021 Jan-. Available from: https://www.ncbi.nlm.nih.gov/books/NBK459218/
2. Mallat SG, Al Kattar S, Tanios BY, Jurjus A. Hyperuricemia, Hypertension, and Chronic Kidney Disease: an Emerging Association. Curr Hypertens Rep. 2016;18(10).
3. Baker JF, Ralph Schumacher H. Update on gout and hyperuricemia. Int J Clin Pract. 2010;64(3):371–7.
4. Ali N, Perveen R, Rahman S, Mahmood S, Rahman S, Islam S, et al. Prevalence of hyperuricemia and the relationship between serum uric acid and obesity: A study on Bangladeshi adults. PLoS One. 2018;13(11):1–12.
5. Álvarez-Lario B, Alonso-Valdivielso JL. Hyperuricemia and gout; the role of diet. Nutr Hosp. 2014;29(4):760–70.
6. Petreski T, Ekart R, Hojs R, Bevc S. Hyperuricemia, the heart, and the kidneys–to treat or not to treat? Ren Fail. 2020;42(1):978–86.
7. Li R, Yu K, Li C. Dietary factors and risk of gout and hyperuricemia: A meta-analysis and systematic review. Asia Pac J Clin Nutr. 2018;27(6):1344–56.
8. Jakše B, Jakše B, Pajek M, Pajek J. Uric Acid and Plant-Based Nutrition. Nutrients. 2019;11(8):1736.
9. Stamostergiou J, Theodoridis X, Ganochoriti V, Bogdanos D, Sakkas L. The role of the Mediterranean diet in hyperuricemia and gout. Mediterr J Rheumatol. 2018;29(1):21–5.
10. Guasch-Ferré M, Bulló M, Babio N, Martínez-González MA, Estruch R, Covas MI, et al. Mediterranean diet and risk of hyperuricemia in elderly participants at high cardiovascular risk. Journals Gerontol - Ser A Biol Sci Med Sci. 2013;68(10):1263–70.
11. Becerra-Tomás N, Mena-Sánchez G, Díaz-López A, Martínez-González MÁ, Babio N, Corella D, et al. Cross-sectional association between non-soy legume consumption, serum uric acid and hyperuricemia: the PREDIMED-Plus study. Eur J Nutr. 2020;59(5):2195–206.
12. De Souza RGM, Schincaglia RM, Pimente GD, Mota JF. Nuts and human health outcomes: A systematic review. Nutrients. 2017;9(12):1311.
13. Wang C, Guo XF, Yang T, Zhao T, Li D. Nut intake and hyperuricemia risk in young adults. Public Health Nutr. 2021;1-7.
14. Jamshed H, Gilani AUH, Sultan FAT, Amin F, Arslan J, Ghani S, et al. Almond supplementation reduces serum uric acid in coronary artery disease patients: A randomized controlled trial. Nutr J. 2016;15(1):10–4.
INC Interviews Two-Michelin Star Chef, Tim Raue
You are a renowned chef, not only in Germany but in the world. Did you ever think that this would be the result of your journey in the culinary world? When did you know that this was the path you wanted to take?
That happened by accident, as I was invited as a guest chef to international fairs, I was invited by others whom I met there and so I began a journey that allowed me to present myself and my culinary vision around the globe. And to be listed at The World's 50 Best and having a Netflix "chef´s table" episode are two things that allow us to reach customers from the entire world.
Your cooking style is inspired by many Asian elements. What led you to become interested in this fusion and what are you trying to convey with your food? How would you describe your culinary style?
When I was working for Swissotel & Raffles at the beginning of 2000, I traveled to Singapore, Hong Kong, Tokyo & Bangkok and got to know cuisines that touched me in a way, French cuisine never did. So, I forced myself to invent a unique style, that nowadays seems to be a unique selling point for me.
Restaurant Tim Raue has been awarded two Michelin Stars and is considered one of the top restaurants in the world. What do these accomplishments and acknowledgements mean to you?
First of all, that we are fully booked! Together with my business partner Marie-Anne Wild, we are focused on making money to pay our team –and as funny as this might sound, this is not very common in a German Michelin-starred restaurant. Most of them are not successful businesses but rather a location that is sponsored by someone who sees it as his/her task to support this culture. Secondly, all awards are attracting people to come to our restaurant, which is great. And thirdly, I am extremely proud that we do so great every day.
Your menu is constantly putting an emphasis on health. What inspired you to take this approach to creating your menu? What do you believe is the future for healthier eating?
I was learning about medicinal cooking in Hong Kong and spent time at the "Chinese pharmacy" to understand more about this thousand-year-old tradition and how to heal people with food. That made me change the menu and avoid ingredients which people do not really need.
Speaking of health, nuts and dried fruits are lauded for being an excellent addition to healthy diets. How do you use nuts and dried fruits in your menu?
We use almonds, hazelnuts, pecans and cashews all the time, as well as their oils. Dried fruits like apricots, raisins and dates, we use to sweeten dishes instead of using sugar.
Apart from health, nuts and dried fruits also add great taste and texture to many dishes. For you, what can nuts and dried fruits add to a recipe?
Nuts are crunchy and oxidative, as we always combine truffle with hazelnuts.
You are not just the owner and chef at Restaurant Tim Raue. You embrace the entrepreneur spirit, getting involved in many aspects of the culinary world. What can we expect to see from Tim Raue in the future? Do you have any exciting projects that you’re working on?
I never make plans, so it comes naturally, and I have no clue where and when.
QUICK FIRE ROUND
What do you enjoy the most about being a chef?
It’s my passion.
What is your personal favorite dish with nuts or dried fruits?
Topinambur with hazelnut, winter truffle & raisins and nutty butter.
What is the next big gastronomical trend in the world?
I don`t care, I hate trends, I love traditions.
What nuts and dried fruits do you always have in your kitchen at home?
Nothing, I love to go out to restaurants.
Check out the Chef Raue's Quince, Macadamia & Passion Fruit Recipe!