FT-IR spectroscopy and Morphological study of functionalized cellulosic fibers: Evaluation of their dyeing properties using biological Pistacia vera hulls by-product extract.
The repulsion between cellulose and anionic entities could be overcome by imparting cationic sites on its structure. In this work, we studied the treatment of cotton fabric with different amounts of chitosan bio-polymer (0.0125-0.075%), dimethyl diallyl ammonium chloride and diallylamin co-polymer (1-5%), alum (0.5-20 g/L), and sodium chloride (2-40 g/L) in order to improve their […]
Co-processing of common plastics with pistachio hulls via hydrothermal liquefaction.
Mixed, wet, plastic streams containing food waste residues are being increasingly collected at point of use, but are extremely challenging to recycle and are therefore largely sent to landfill. While a challenging waste problem, this also represents an underutilised feedstock, which could be co-processed with biomass, increasing the scope of products, easing out seasonal variation […]
Development of functional edible oils enriched with pistachio and walnut phenolic extracts.
The purpose of this research was the development of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts obtained from pistachio and walnut. A high phenolic content, 10860 mg/kg and 7030 mg/kg in walnut and pistachio kernels respectively, with a corresponding strong radical scavenging effect (DPPH, 106 and 20 mmol/kg Trolox) were […]
Electrocoagulation and electrooxidation pre-treatment effect on fungal treatment of pistachio processing wastewater.
The effect of electrochemical pre-treatment on fungal treatment of pistachio processing wastewater (PPW) was investigated. Electrocoagulation (EC) and electrooxidation (EO) were used as electrochemical pre-treatment step before fungal treatment of PPW. Aluminum (Al/Al), iron (Fe/Fe), and stainless steel (SS/SS) electrode pairs were selected as anode/cathode for EC whereas boron doped diamond (BDD/SS) was preferred as […]
Atoxigenic Aspergillus flavus Isolates Endemic to Almond, Fig, and Pistachio Orchards in California with Potential to Reduce Aflatoxin Contamination in these Crops.
In California, aflatoxin contamination of almond, fig, and pistachio has become a serious problem in recent years due to long periods of drought and probably other climatic changes. The atoxigenic biocontrol product Aspergillus flavus AF36 has been registered for use to limit aflatoxin contamination of pistachio since 2012 and for use in almond and fig since 2017. […]
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder.
Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of […]
Energy Extraction from Nuts: Walnuts, Almonds, Pistachios.
The bioaccessibility of fat has implications for satiety and postprandial lipidemia. The prevailing view holds that the integrity of plant cell wall structure is the primary determinant of energy and nutrient extraction from plant cells as they pass through the gastrointestinal tract. However, comparisons across nuts (walnuts, almonds, pistachios) with varying physical properties do not […]
Daily consumption of pistachios over 12 weeks improves dietary profile without increasing body weight in healthy women: A randomized controlled intervention.
Dietary guidelines around the world recommend the regular intake of nuts because of their nutrient contribution to the diet and reported health benefits. However, consumers are often reluctant to include nuts in their diet due to the high caloric density of nuts. In a 12-week randomized, controlled intervention, we investigated how adding a pistachio portion to the daily diet affects […]
Conserved DNA-derived polymorphism, new markers for genetic diversity analysis of Tunisian Pistacia vera L.
Pistachio trees (Pistacia vera L.) have been cultivated in Tunisia for decades and the plantation was extended mostly in the center of the country contributing to the economic growth of marginalized areas. Herein we used conserved DNA derived polymorphism (CDDP) technique, which target specifically conserved sequences of plant functional genes, to assess the genetic diversity and construct […]
Complete Genome Sequences of Four Salmonella enterica Strains Associated with Pistachios Assembled Using a Combination of Short-and Long-Read Sequencing.
Here, we report the genomes of two Salmonella enterica subsp. enterica serovar Montevideo strains (CFSAN005645 and FCC0123) and two Salmonella enterica subsp. enterica serovar Senftenberg strains (FSW0104 and CFSAN087304) isolated from pistachios. The genomes were closed using a hybrid assembly method using short- and long-read sequencing technology.