@article{ajfst20221054,
author={{Dantas, Adriana and Costa, Diogo Pontes},
title={A Mini-Review on Almonds and Cashew Nuts: Processing Impact, Phytochemical and Microbiological Properties, and Implications on Human Health},
journal={American Journal of Food Science and Technology},
volume={10},
number={5},
pages={233--238},
year={2022},
url={http://pubs.sciepub.com/ajfst/10/5/4},
issn={2333-4835},
abstract={Consumers are becoming vegan, vegetarian, or flexitarian due to the factors such as a healthy lifestyle, and growing environmental concerns. Circumstances like this have cumulatively driven the global nuts and dried fruits market. Thereby, this study aims to review two nuts (almond and cashew nut) in terms of processing effect on their quality attributes, nutritional value, phytochemical composition, and significant health advantages. Almonds are rich in phenolic extract, which is useful in preventing or slowing down the processes of various oxidative stress-related diseases. Additionally, studies have indicated that the regular consumption of this nut may modulate intestinal microbiota. Its nutritional properties can also facilitate contamination by pathogens and their growth (for instance, <i>E. coli</i> O157:H7, <i>Salmonella enterica</i>, and <i>L. monocytogenes</i>) during production steps or storage. In turn, the cashew nut is a food that promotes the reduction of LDL cholesterol, improvement in the cardiovascular system, and control of diabetes. Allergenic proteins are found in both nuts, although some studies demonstrated a considerable decrease in allergenicity after submitting samples to high-pressure treatments at high temperatures. Finally, we consider that there are still several research opportunities in the field, mainly related to microbiology, allergenicity, and sustainable production. Thus, the consumption of these nuts in the world could be consolidated, taking into account that in various regions of the globe, they are expensive foods and therefore not accessible to several populations.},
doi={10.12691/ajfst-10-5-4}
publisher={Science and Education Publishing}
}