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Review
. 2016 Sep;51(9):1937-1946.
doi: 10.1111/ijfs.13192. Epub 2016 Jul 31.

A review of the impact of processing on nutrient bioaccessibility and digestion of almonds

Myriam Marie-Louise Grundy  1 , Karen Lapsley  2 , Peter Rory Ellis  1
Affiliations
Review

A review of the impact of processing on nutrient bioaccessibility and digestion of almonds

Myriam Marie-Louise Grundy et al. Int J Food Sci Technol. 2016 Sep.

Abstract

Almond kernels contain phytochemicals and nutrients that potentially have positive health benefits in relation to heart disease, diabetes and obesity. One important mechanism associated with these benefits is an imposed limit on bioaccessibility (release) of nutrients, such as lipids, from almond tissue during mastication and digestion. Recent studies have demonstrated the importance of food structure during the digestion of plant foods. In particular, in the almond kernel, depending on its structure and degree of processing, the amount of lipid released from the almond tissue matrix and the fatty acids produced from lipolysis has been found to vary substantially. This review aims at discussing the commercial methods of almond processing and the different almond forms produced for human consumption, mainly with respect to their impact on nutrient composition, digestion and metabolism.

Keywords: Almonds; bioaccessibility/digestibility; dietary fibre; lipids; processing effects.

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Figures

Figure 1
Figure 1
Multiscale structure of almond fruit with kernel. Note that the size of the almond cell is about 35 μm and the oil body between 1 and 5 μm.
Figure 2
Figure 2
Transmission electron micrograph image of almond kernel showing oil bodies (white inclusions), protein bodies (black inclusion) and the cell walls. Scale bar = 2 μm.
Figure 3
Figure 3
Photographs of ground almond particles with different size ranges. Scale bars = 1 cm.
See this image and copyright information in PMC

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