Who hasn’t at some stage been chewing on an almond and tasted an uncomfortable and unanticipated aftertaste that has nothing to do with the style we are employed to from a single of the most eaten nuts in the planet? The perpetrator has a identify: amygdalin, a diglucoside that, when in get in touch with with enzymes existing in saliva, breaks down into glucose, benzaldehyde (the result in of the bitter style) and hydrogen cyanide.
To reduce this disagreeable ‘surprise’, the Farming Units Engineering (AGR-128) and Food stuff Technology (AGR-193) investigation groups at the University of Cordoba’s Faculty of Agricultural and Forestry Engineering, with collaboration from the Andalusian Institute of Agricultural Research and Training’s Alameda del Obispo Centre, created system that can forecast stages of the abovementioned amygdalin current in the nuts analyzed both of those with and without having shells, as effectively as accurately classify sweet almonds and bitter ones on an industrial scale, a thing that has only been done with shelled nuts, unique kernels or floor nuts to date.
The new process works by using portable products based on NIRS technology -Around Infrared Spectroscopy- which can review large amounts of a products in situ in genuine time, devoid of owning to go into a lab. This technological application is “of good fascination to the farming sector”, clarifies Professor Dolores Pérez Marín, because almond bitterness in the wild can be valuable to protect against predators from ingesting the seeds of selected kinds, but on an industrial scale it offers no advantages and lots of drawbacks: an uncomfortable style, product or service devaluation and potential complications with foodstuff protection if usage of bitter nuts takes place on a huge scale.
Technically, the NIRS sensors use a beam of mild that, when interacting with natural and organic make a difference, returns a exceptional signal (spectrum) for just about every merchandise sample, as in an unmistakable digital print that provides info and allows us to define the sample. In this scenario, as discussed by doctoral student and initial creator of the research paper, Miguel Vega Castellote, the transportable sensors, “whose sign together with the reference values let for the enhancement of prediction styles”, are able to assess unique parameters by “scanning” the product rapidly and noninvasively, as in without modifying it.
Food stuff fraud
Employing NIRS technology, in which the exploration team has extensive expertise with an array of foodstuff merchandise, is particularly useful in the early detection of possible fraud and in foods authentication. Thus, the staff has initiated yet another analysis task aimed at detecting batches of sweet almonds adulterated with bitter kinds and in which nearly 90% of the fraudulent things have been determined. The program examined in this exploration, points out Professor María Teresa Sánchez Pineda de las Infantas, a different creator of the paper “could be applied at any issue in the value chain, like upon reception, throughout processing and transport, and could be applied as a fast and reasonably priced anti-fraud early warning strategy”.