Aflatoxins and ochratoxin A in export quality raisins collected from different areas of Pakistan.
During 2012-2014, 170 samples of export quality raisins were collected from different vendors in Pakistan. The collected samples were analyzed for the presence of aflatoxins (AFs) and Ochratoxin A (OTA) contamination using HPLC technique. The LOD and LOQ of AFs/OTA were 0.12/0.10 and 0.36/0.30 µg kg-1, respectively. Only 5% of the samples were contaminated with […]
Investigation Into Shelf Life of Fresh Dates and Pistachios in a Package Modified With Nano-Silver.
AIMS: The aim of this study was to apply polymer films containing silver nanoparticles as a new method for increasing the shelf life and preserving the quality of export/commercial products of Kerman Province and determine the ideal temperature for preserving these products. METHODS: After preparing nano-composite films containing silver nanoparticles (3% and 5% by weight), […]
The effect of traditional stir-frying process on hydrophilic and lipophilic antioxidant capacities of pine nut kernels.
The effect of traditional stir-frying process at different heating temperatures (50-150 °C) and time periods (5-20 min) on hydrophilic part (total and individual phenolics), lipophilic part (tocopherol and phytosterol compounds) and their corresponding antioxidant capacities in pine nut kernels were investigated. The concentrations of total phenolics, phenolic acids, tocopherols and phytosterols in raw pine nut kernels were […]
Recent Advances for the Detection of Ochratoxin A
Ochratoxin A (OTA) is one of the mycotoxins secreted by Aspersillus and Penicillium that can easily colonize various grains like coffee, peanut, rice, and maize. Since OTA is a chemically stable compound that can endure the physicochemical conditions of modern food processing, additional research efforts have been devoted to develop sensitive and cost-effective surveillance solutions. […]
RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem
The Food and Agriculture Organization of the United Nations estimates that 25% of the food crops in the world are contaminated with aflatoxins. That represents 100 million tons of food being destroyed or diverted to non-human consumption each year. Aflatoxins are powerful carcinogens normally accumulated by the fungi Aspergillus flavus and A. parasiticus in cereals, […]
Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts.
In order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under various roasting conditions. The hazelnuts roasted were then examined to determine the percent DPPH radical scavenging activity, antioxidant […]
A Novel Hyperspectral Feature-Extraction Algorithm Based on Waveform Resolution for Raisin Classification
Near-infrared hyperspectral imaging technology was adopted in this study to discriminate among varieties of raisins produced in Xinjiang Uygur Autonomous Region, China. Eight varieties of raisins were used in the research, and the wavelengths of the hyperspectral images were from 900 to 1700 nm. A novel waveform resolution method is proposed to reduce the hyperspectral […]
Non-destructive detection of flawed hazelnut kernels and lipid oxidation assessment using NIR spectroscopy.
Microbial contamination, seed browning, bad taste and lipid oxidation are primary causes of quality deterioration in stored hazelnuts, affecting their marketability. The feasibility of NIR spectroscopy to detect flawed kernels and estimate lipid oxidation in in-shell and shelled hazelnuts was investigated. ‘Mortarella’ hazelnuts were measured twice by NIR spectroscopy, first in-shell, and then as kernels. […]
Are High Proanthocyanidins Key to Cranberry Efficacy in the Prevention of Recurrent Urinary Tract Infection?
Most research on American cranberry in the prevention of urinary tract infection (UTI) has used juices. The spectrum of components in juice is limited. This study tested whether whole cranberry fruit powder (proanthocyanidin content 0.56%) could prevent recurrent UTI in 182 women with two or more UTI episodes in the last year. Participants were randomized […]
In Vivo Consumption of Cranberry Exerts ex Vivo Antiadhesive Activity against FimH-Dominated Uropathogenic Escherichia coli: A Combined in Vivo, ex Vivo, and in Vitro Study of an Extract from Vaccinium macrocarpon
For investigation of the molecular interaction of cranberry extract with adhesins of uropathogenic Escherichia coli (UPEC), urine from four volunteers consuming standardized cranberry extract (proanthocyanidin content = 1.24%) was analyzed within ex vivo experiments, indicating time-dependent significant inhibition of 40-50% of bacterial adhesion of UPEC strain NU14 to human T24 bladder cells. Under in vitro […]