Aflatoxin B1 Degradation by Bacillus subtilis UTBSP1 isolated from pistachio nuts of Iran
Pistachio nuts are among the commodities with the highest risk of aflatoxin contamination in Iran. Aflatoxin B1 (AFB1) is one of the most hazardous mycotoxins for humans and livestock. In nature; there are microorganisms which are capable of reducing aflatoxins contamination in food and feed products. In this study; Bacillus subtilis strain UTBSP1 was isolated […]
The impact of pistachio intake alone or in combination with high-carbohydrate foods on post-prandial glycemia
Background/Objectives: Dietary strategies that reduce post-prandial glycemia are important in the prevention and treatment of diabetes and coronary heart disease (CHD). This may be achieved by addition of high-quality protein and fat contained in pistachio nuts; to carbohydrate-containing foods or meals.Subjects/Methods:A total of 10 healthy volunteers (3 males; 7 females); aged 48.3±6.4 years; Body mass […]
Production of fungicidal oil and activated carbon from pistachio shell.
ABSTRACT: The main objective of this study was to evaluate the feasibility of pistachio shell as a biomass feedstock for the production of fungicidal oil and a precursor for production of activated carbon by physical activation. For this purpose; pistachio shell was pyrolyzed in a fixed bed reactor at the different temperatures (300-600 °C). The […]
Evaluation of antimicrobial and physical properties of edible film based on carboxymethyl cellulose containing potassium sorbate on some mycotoxigenic Aspergillus species in fresh pistachios.
Active packaging is a relatively novel concept of packaging that changes the conditions of the packaged food to extend its shelf-life and improve its safety. In this study; antimicrobial effects of carboxymethyl cellulose based-edible film containing potassium sorbate as an antimicrobial agent were studied against Aspergillus flavus (PTCC-5004); Aspergillus parasiticus (PTCC-5286) and Aspergillus parasiticus (PTCC-5018) […]
Determination of fatty acid composition of -irradiated hazelnuts; walnuts; almonds; and pistachios
Hazelnut; walnut; almonds and pistachio nuts were treated with 1; 3; 5; and 7 kGy of gamma irradiation. Oil content; free fatty acid; peroxide value and fatty acid composition of the nuts were investigated immediately after irradiation. The data obtained from the experiments indicated that gamma irradiation did not cause any significant change in the […]
Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography-olfactometry: Application to roasted pistachio aroma.
This research paper presents a comparative study of two different extraction and concentration techniques to obtain representative pistachio aroma extracts: the traditional direct solvent extraction (DSE) followed by high-vacuum transfer (HVT) and the headspace solid-phase microextraction (HS-SPME). The results showed that; although both techniques provide accurate information about the aromatic composition that will be perceived […]
Pistachio nuts reduce triglycerides and body weight by comparison to refined carbohydrate snack in obese subjects on a 12-week weight loss program
OBJECTIVE: There is a widely held view that; due to high fat content; snacking on nuts will lead to weight gain; ultimately causing unhealthy changes in lipid profiles. This study is designed to study the effects of pistachio snack consumption on body weight and lipid levels in obese participants under real-world conditions. METHODS: Participants were […]
Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro
Pistachio (Pistacia vera) is a tree nut that has been reported to cause IgE-mediated allergic reactions. This study was undertaken to investigate the distinctions between different cultivars of pistachio nut and the influence of different processing on the IgE-binding capacity of whole pistachio protein extracts. The influence of different processes on allergenicity was investigated using […]
Physical; compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties
Differences in some physical; compositional and sensory characteristics among eight varieties of pistachio nuts (Aegina; Pontikis; Bronte; Cerasola; Joley; Kerman; Mumtaz and Sirora) from different origins were studied. The evaluated varieties were cultivated under the same field conditions and the dried nuts were utilised. The percentage of split nuts ranged from 93.8% (Sirora) to 80.2% […]
First Report on Mould and Mycotoxin Contamination of Pistachios Sampled in Algeria
Mycotoxin contamination of pistachios represents a serious food safety hazard. The aim of this study was to evaluate fungal contamination and aflatoxin (AF) and ochratoxin A (OTA) occurrence in pistachio sampled in Algeria and to study the mycotoxigenic capacities of the isolates. A total of 31 pistachio samples were collected from retail outlets from different […]