فهرست مطالب
Pistachio and Health Journal
Volume:1 Issue: 1, Winter 2018
- تاریخ انتشار: 1396/11/12
- تعداد عناوین: 7
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Pages 1-5BackgroundThe improvement of structural characteristics of low-fat functional dairy products has always been of greatimportance. The purpose of the present study was to evaluate the physicochemical properties of low-fat probiotic yogurtfortified with pistachio-pellet.Materials and MethodsKalle-Ghuchi pistachio kernel residue (pellet) was prepared after extracting the oil through coldpressing. Probiotic starter (ABT-10) was then added to low-fat milk and the sample was divided into three portions (T1-T3).T1 was the control. T2 and T3 were treated with 2% and 4% pistachio-pellet, respectively. After incubation at 42°C, theproducts were kept at 4°C for 14 days. During this period, the products‟ physicochemical properties were investigated. Theresults were analyzed using a one-way ANOVA (P<0.05).ResultsA direct relationship was observed between the amount of pellet and the product acidity. Additionally,spontaneous syneresis reduction was detected during this period. Water holding capacity (WHC) of the fortified portions ofyogurt was not affected by pellet treatment. Regarding yogurt color changes, lightness (L*) reduction, greenness (a*), andyellowness (b*) enhancement were observed compared to the control portion.ConclusionsEnriching yogurt with the proteins of pistachio pellet not only improves the physical structure of low-fatyogurt gel but may also enhance its functional properties, including bioactivity and being satisfactory for cardiovascularhealth.Keywords: pellet, Physicochemical properties, Pistachio, yogurt
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Pages 6-12Background
Fresh pistachio can be affected by physiological and biochemical changes both during harvest and afterharvest, and its optimum duration of storage cannot therefore be prolonged.
Materials and methodsIn order to maintain the quality of fresh pistachio fruits (Pistacia vera L. Ahmad-Aghaei),carboxymethyl cellulose at different concentrations accompanied by different concentrations of Zataria multiflora essential oilwas used to produce an edible coating. The effects of these combinations were examined on the quality, shelf life, and sensoryproperties of the fresh fruitduring a storage period of 32 days (3±1°C, 85±5% RH).
ResultsThe results of sensory and instrumental tests during storage on days 8, 16, 24, and 32 showed that coated sampleswith 1.5% (w/v) carboxymethyl cellulose used in combination with Zataria multiflora essential oil had the longest shelf lifecompared to the other treatments. Among the treatments containing 1.5% (w/v) carboxymethyl cellulose, the lowest weightloss and the highest kernel carbohydrate, total soluble solid, phenolic compounds, and antioxidant activity were observed inthe treatments containing 1.5% (w/v) carboxymethyl cellulose accompanied by 0.4% (w/v) and 0.2% (w/v) Zataria multifloraessential oil.
ConclusionApplication of 1.5% (w/v) carboxymethyl cellulose in combination with 0.4% (w/v) and 0.2% (w/v) Zatariamultiflora essential oil effectively maintained the quality of fresh pistachio during the 32 days of storage.
Keywords: carboxymethyl cellulose, edible coating, Essential oil, fresh pistachio, Zataria multiflora -
Pages 13-19BackgroundPistachios is one of the popular tree nuts in Iran and other countries. The effect of pistachio kernel roastingand milling parameters on the quality of pistachio paste was investigated in this study.Material and MethodsRoasting variables were roasting temperature (90-190°C) and roasting time (5-65 min). Fourgrinding gap sizes (20, 40, 60, and 80 µm) were used to prepare pistachio pastes.ResultsIncreasing roasting time and temperature had inverse associations with colour attributes of both kernels andpistachio powders, except for 'a' value of pistachio powder. The hardness (N) and colour parameters (yellowness index, Lvalue and b value) of pistachio kernels and the 'a' value of pistachio powder can be used to control the roasting quality ofpistachio kernels. The colloidal stability (CS) of pistachio pastes was found to be affected by particle size.ConclusionThe recommended roasting condition ranges of the kernels for the pistachio paste production were 130-140°C(30-40 min). The most stable pistachio paste was obtained when the gap size of the mill was 20 µm.Keywords: Color, nut paste, pistachios, Response Surface Methodology
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Pages 20-25Background
Biological control is an important component of an eco-friendly approach in integrated pest management toprevent insecticide-resistant pests and minimize using pesticides. Ooencyrtus pityocampae (Mercet) (Hymenoptera:Encyrtidae) is an egg parasitoid of Brachynemasignatum (Hem.: Pentatomidae) in the pistachio orchards of Iran.
Materials and MethodsIn this study, biological characteristics, such as immature developmental time, adult longevity,parasitism percentage, and sex ratio were investigated.
ResultsMean egg, larval, pupal, and total development time of O. pityocampae were 1.94±0.01, 3.42±0.03, 7.11±0.03,and 11.84±0.06 days, respectively. On five different food regimes (honey, water,10% honey-water, no food diet, honey, and B.signatum egg), adult longevity of females and males were 39.29±1.45, 38.5±3.33, 9.3±0.56, 5.05±0.91, and 19.81±0.63 daysand 40.05±1.56, 37.5±1.05, 7.8±0.29, 3.89±0.13, and 9.09±0.74 days, respectively. Female wasps were laying eggs during thefirst two weeks after adult emergence, and maximum parasitism (39.27±0.01 Eggs) was observed on day 3 of adult life span.Interestingly, sex ratio was positively correlated with B. Signatum egg mass size increased from 0.11 to 0.26 when the eggmass size increased from 10 to 40.
ConclusionsThese laboratory findings indicate that O. pityocampae may show good potential as a biocontrol agentagainst B. signatum under IPM programs.
Keywords: biological control, egg parasitoid, Encyrtidae, green pistachio stink bug -
Pages 26-30Background
Contamination of pistachio nuts with aflatoxin, which produces strains of Aspergillus section Flavi, has beena concern for the human and animal health and food safety.
Materials and MethodsCompetitive ability of saprophytic yeasts in interfering with toxigenic strain of Aspergillus flavuswas assessed through different experiments. 186 soil samples were collected from different agro-ecological zones of pistachiogrowing areas of Kerman province. A serial dilution method and YMA media were used to isolate yeast strains. Overall, 60yeast isolates were screened for their ability to reduce the biomass of Aspergillus flavus via dual culture assays.
ResultsThe highest inhibition was achieved by five yeast isolates in the ranges 38 to 82%. Other investigations havedemonstrated the presence of significant interactions between saprophytic yeasts and A. flavus on biomass and aflatoxinproduction. The highest rate of reduction belonged to the IPRIY-43 and IPRIY-39 which reduced the growth of A. flavusinculture media.
ConclusionsQuantitative assessments showed the ability of five selected yeast isolates to reduce aflatoxin production by85-98% in dual culture assays. More investigations are required to understand the ability of yeast isolates to reduce aflatoxinproduction with toxigenic strains of A. flavus and withstand predominant abiotic stresses.
Keywords: biological control, Food safety, Health, Pistachio, Yeast -
Pages 31-36Background
Aspergillus species not only cause damage to the color of pistachio fruit but also reduce the value of this productsince they produce toxic secondary metabolites such as aflatoxins, ochratoxins, and fumonisin.
Materials and methodsIn order to identify Aspergillus species associated with pistachio, 300 samples of fresh fruits, driedfruits, leaves, and fresh old wastages were collected from the main pistachio production area of Iran (in Kerman, Yazd, Semnan,and Ghazvin provinces). Fungal isolation was performed using single conidial: 220 isolates were identified based tomorphological charachteristics. 22 species belonged to four subgenus and eight sections were identified according tomorphological characteristics. The OTA-producing ability of the Aspergillus section Circumdati isolates was determined by thethin layer chromatography (TLC) method.
ResultsThe results showed that Aspegillus tubingensis was the most prevalent species in pistachio orchards. Most isolatesof A. ochraceous and A. melleus are OTA producer in vitro, but isolates of A. nakazawae and A. muricatus were not able toproduce OTA.
Conclusionhigher incidence of A. tubingensis as a not-dangerous mycotoxins producer species can ecologically lead tocompetition between this species and mycotoxigenic aspergillii and cause a decrease in mycotoxins contamination of pistachionut.
Keywords: Aspergillus, Iran, Mycotoxins, Pistachio orchards -
Pages 37-43Background
Start Codon Targeted (SCoT) and Inter-Simple Sequence Repeat (ISSR) markers were used to appraisegenetic diversity existed in 20 samples of four Iranian pistachio (Pistacia vera L.) cultivars and relative efficiencies of themarker systems were compared.
Materials and Methods20 and 15 primers were used in SCoT and ISSR markers, respectively. Effective Multiplex Ratio(EMR), Marker Index (MI), Resolving Power (RP) and Polymorphic Information Content (PIC) of the primers were assessedfor the two marker systems. Cluster analysis for molecular data was performed. Principal Coordinate Analysis (PCoA) wasdone too.
ResultsThe most of the parameters examined were found to be more suitable in ISSR system. The most remarkable resultof the current research is that cluster analysis on SCoT and ISSR data clearly discriminated the cultivars in terms of theirgenetic characterizations. There was a high similarity between dendrogram derived from ISSR marker and dendrogramderived from both markers, in spite of some observed differences.
ConclusionsIt is shown in the current research that there is remarkable genetic diversity among evaluated samples. SCoTand ISSR analysis produces adequate polymorphisms for DNA fingerprinting. This research reports the first application of theSCoT marker in characterization of Iranian pistachio cultivars.
Keywords: genetic diversity, ISSR marker, Pistachio, SCoT marker