Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract.
The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000 ppm). The results showed […]
Identification of novel genes mediating survival of Salmonella on low-moisture foods via transposon sequencing analysis.
Salmonella enterica is the leading foodborne pathogen associated with outbreaks involving low-moisture foods (LMFs). However, the genes involved in Salmonella's long-term survival on LMFs remain poorly characterized. In this study, in-shell pistachios were inoculated with Tn5-based mutant libraries of S. Enteritidis P125109, S. Typhimurium 14028s, and S. Newport C4.2 at approximate 108 CFU/g and stored at 25°C. Transposon sequencing analysis (Tn-seq) […]
Survival and Virulence of Listeria Monocytogenes During Storage on Chocolate Liquor, Corn Flakes, and Dry-Roasted, Shelled Pistachios at 4ºC and 23ºC.
The survival and virulence of Listeria monocytogenes was assessed during storage on three low-moisture foods (LMFs), chocolate liquor, corn flakes and shelled, dry-roasted pistachios (a w 0.18, 0.27, 0.20). The LMFs were inoculated with a 4-strain cocktail of L. monocytogenes at 8 log CFU/g, dried, equilibrated and then stored at 4°C, 25-81% relative humidity (RH) […]
Effects of different roasting methods on formation of acrylamide in pistachio.
Drying and roasting are conventional processes in the nut industry. However, roasting as an important procedure in nuts manufacturing may cause some physicochemical changes in nuts. Acrylamide is one of these chemical compounds that is formed due to the roasting process. Acrylamide is known as a neurotoxicant, carcinogen, and reproductive toxicant. In this study, raw […]
Prevalence of IgE‐mediated sensitization in patients with suspected food allergic reactions in Jordan.
Background: Despite the recognition of food allergies as a significant cause of morbidity and a growing public health burden worldwide, there are no epidemiological studies addressing food sensitization and allergy in Jordan. Objective: To conduct an epidemiological study that retrospectively analyzes sensitization data from 3463 patients with suspected immunoglobulin E (IgE)-mediated food allergic reactions who performed specific […]
Effect of Instant Controlled Pressure Drop (DIC) treatment on the detection of nut allergens by Real Time PCR.
Tree nuts show nutritional properties and human health benefits. However, they contain allergenic proteins, which make them harmful to the sensitised population. The presence of tree nuts on food labelling is mandatory and, consequently, the development of suitable analytical methodologies to detect nuts in processed foods is advisable. Real-Time PCR allowed a specific and accurate […]
Benefits of Adhering to a Mediterranean Diet Supplemented with Extra Virgin Olive Oil and Pistachios in Pregnancy on the Health of Offspring at 2 Years of Age. Results of the San Carlos Gestational Diabetes Mellitus Prevention Study.
The intrauterine environment may be related to the future development of chronic diseases in the offspring. The St. Carlos gestational diabetes mellitus (GDM) prevention study, is a randomized controlled trial that evaluated the influence of the early (before 12th gestational week) Mediterranean diet (MedDiet) on the onset of GDM and adverse gestational outcomes. Out of […]
In Vitro and In Vivo Anticancer Activity of the Most Cytotoxic Fraction of Pistachio Hull Extract in Breast Cancer.
Pistacia (Pistacia vera) hulls (PV) is a health product that has been determined to contain bioactive phytochemicals which have fundamental importance for biomedical use. In this study, PV ethyl acetate extraction (PV-EA) fractions were evaluated with the use of an MTT assay to find the most cytotoxic fraction, which was found to be F13b1/PV-EA. After […]
Regular Intake of Pistachio Mitigates the Deleterious Effects of a High Fat-Diet in the Brain of Obese Mice.
Obesity has been associated with neurodegeneration and cognitive dysfunctions. Recent data showed that pistachio consumption is able to prevent and ameliorate dyslipidemia, hepatic steatosis, systemic and adipose tissue inflammation in mice fed a high-fat diet (HFD). The present study investigated the neuroprotective effects of pistachio intake in HFD mice. Three groups of mice were fed […]
Raw and roasted pistachio nuts (Pistacia vera L) are "Good" sources of protein based on their digestible indispensable amino acid score (DIAAS) as determined in pigs.
Background: Pistachio nuts may be consumed as raw nuts or as roasted nuts. However, there is limited information about protein quality of the nuts and amino acid (AA) digestibility and protein quality have not been reported. Therefore, the objective of this research was to test the hypothesis that raw and roasted pistachio nuts have digestible […]