Bioactive Phytochemicals from Pistachio (Pistachia vera L.) Oil Processing By-products

Nuts have been regular diet components for long years due to their excellent functional and nutritious properties. Pistachio (Pistachia vera L.) is one of the most popular and high-value tree nuts widely grown in various world regions. The unique chemical composition and favorable flavor make pistachio an attractive source to be used as a food ingredient or further processed into edible oil. Pistachio oil production starts with drying before the extraction that can be applied by mechanical pressing or solvent extraction. Pistachio oil obtained using traditional solvent extraction needs to be refined to make it suitable for human consumption. Since refining operation has detrimental effects on vulnerable bioactive compounds, supercritical fluid extraction has become prominent since pistachio oil can be produced with high nutritive quality. The major by-products derived from pistachio oil production could be classified as flour, hull, and its extract, flour of pistachio skin, and shells. These by-products are known as rich in terpenoids (carotenoids and triterpenes), phenolic compounds (flavonoids, phenolic acids, and tannins), lipids, amino acids, and carbohydrates. Studies reveal that ground shells also have the potential as dye adsorbents and can be used in water treatment systems. This chapter provides insight into the main characteristics of pistachio, fundamentals of pistachio oil processing, classification of the by-products that arise from oil manufacture, and potential bioactive compounds derived from pistachio oil processing by-products. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG

Modeling and optimization of the spray drying parameters for soapwort (Gypsophila Sp.) extract

###EgeUn###In this study, the effects of spray drying parameters as feed soluble solid content, inlet air temperature and outlet air temperature on spray drying of soapwort (Gypsophila arrostii) extract have been examined. Central composite design was used with 15–30 °Bx, 110–160 °C and 50–80 °C for feed soluble solid content, inlet air temperature and outlet air temperature, respectively. Moisture content, water activity, tapped density, total saponin content and foam volume of the obtained powders were measured as responses of the experimental plan. The spray drying parameters were optimized by considering saponin content and foam volume by response surface methodology. According to the numerical optimization, optimum feed soluble solid content, inlet and outlet air temperatures were 15 °Bx, 160 °C and 67 °C respectively with a desirability factor of 0.822. After verification at optimum conditions, the error percentages were found to be 5.96% and 2.15% for saponin content and foam volume respectively. © 2019, The Korean Society of Food Science and Technology