Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain.
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.
J Sci Food Agric. 2021 Mar 15;101(4):1372-1381. doi: 10.1002/jsfa.10748. Epub 2020 Sep 12.
Water scarcity is a worldwide problem that leads to environmental and economic issues. Agriculture is one of the main consumers of water for irrigation and fertilization and almond is the major tree nut crop in the Mediterranean area. Furthermore, there is a continuous growing demand for healthy, vegan and sustainable products. Consequently, the present study aimed to chemically characterize almond milk powder enriched with probiotics manufactured from hydroSOStainable almonds (i.e. generated under water stress conditions). Almond milk powder enriched with probiotic bacteria was produced with almonds grown under optimal irrigation conditions (100% of the crop evapotranspiration) and was chemically compared to the samples made from hydroSOStainable almonds. Antioxidant activity, total phenolic content (TPC), minerals, organic acids and sugars, fatty acids, and descriptive sensory analysis were evaluated.
The results showed that almond milk powder produced from hydroSOStainable almonds had a higher content of TPC, polyunsaturated fatty acids (PUFAs), PUFAs/saturated fatty acids (SFAs) ratio and PUFAs/monounsaturated fatty acids ratio, as well as almond and nutty flavors. Moderate and sustained deficit irrigation leads to powders with a higher content of PUFAs and PUFAs/SFAs ratio, which are parameters of utmost importance for health.
Using these strategies, between 66% and 76% of the irrigation water can be saved, producing hydroSOStainable almond milk powder higher in TPC and PUFAs, as well as positive sensory attributes, compared to that from fully irrigated almonds. These findings may have a positive impact in both agriculture and food industry, allowing water savings and high quality and sustainable food products to be obtained. © 2020 Society of Chemical Industry.
水资源短缺是一个全球性问题，会导致环境和经济问题。农业是灌溉和施肥用水的主要消费者之一，杏仁是地中海地区主要的坚果树种。此外，人们对健康、纯素和可持续产品的需求持续增长。因此，本研究旨在对用益生菌强化的水培杏仁制成的杏仁奶粉进行化学特性分析，水培杏仁是在缺水胁迫条件下生产的。用在最佳灌溉条件下（作物蒸腾 100%）生长的杏仁生产的富含益生菌的杏仁奶粉与水培杏仁制成的样品进行了化学比较。评估了抗氧化活性、总酚含量（TPC）、矿物质、有机酸和糖、脂肪酸以及描述性感官分析。
结果表明，水培杏仁制成的杏仁奶粉 TPC、多不饱和脂肪酸（PUFA）、PUFA/饱和脂肪酸（SFA）比值和 PUFAs/单不饱和脂肪酸（MUFA）比值较高，具有杏仁和坚果风味。适度和持续的亏缺灌溉会导致粉末中 PUFAs 和 PUFAs/SFAs 比值较高，这些参数对健康非常重要。
使用这些策略，可以节约 66%至 76%的灌溉用水，生产出 TPC 和 PUFAs 含量较高的水培杏仁奶粉，且具有积极的感官特性，优于完全灌溉的杏仁制成的杏仁奶粉。这些发现可能会对农业和食品工业产生积极影响，既能节约水资源，又能生产出高质量和可持续的食品。© 2020 英国化学学会。
