Gamma radiation effects on phenolics, antioxidants activity and in vitro digestion of pistachio (Pistachia vera) hull

Behgar, M.; Ghasemi, Saeed; Naserian, Abbas Ali; Borzoie, A.; Fatollahi, H.

doi:10.1016/j.radphyschem.2011.04.016

Cited by 49 publications

(24 citation statements)

References 28 publications

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“…The reduced tannin content of irradiated PBP is consistent with result of Behgar et al (2011) who reported gamma irradiation (10 kGy) decreased tannin content of PBP by 33%. Among treatments the major decrease of T and TP occurred when PBP was treated with NaOH.…”

Section: Effects Of Treatments On Chemical Composition Of Pbsupporting

confidence: 91%

Effects of electron irradiation, sodium hydroxide and poly ethylene glycol on the utilization of pistachio by-products by Zandi male lambs

Moradi

Behgar

Afzalzadeh

et al. 2015

Small Ruminant Research

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Section: Effects Of Treatments On Chemical Composition Of Pbsupporting

confidence: 91%

Effects of electron irradiation, sodium hydroxide and poly ethylene glycol on the utilization of pistachio by-products by Zandi male lambs

Moradi

Behgar

Afzalzadeh

et al. 2015

Small Ruminant Research

Self Cite

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“…Also, Behgar et al . () reported that there were no significant total phenolic contents changes during gamma irradiation treatment up to 60 kGy.…”

Section: Resultsmentioning

confidence: 95%

“…To date, there have been no studies documenting inactivation of food‐borne pathogens on pistachios by gamma irradiation. The effect of gamma irradiation on pistachio quality was investigated in several previous research studies (Kashani and Valadon, ; Mexis and Kontominas, ; Behgar et al ., ). Therefore the objectives of this study were to evaluate efficacy of gamma irradiation to inactivate food‐borne pathogens on pistachios and confirm quality changes during gamma irradiation and poststorage by colour value measurement.…”

Section: Introductionmentioning

confidence: 97%

Effect of gamma irradiation on inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogeneson pistachios

Song

Kim

Kang

2018

Lett Appl Microbiol

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Significance and Impact of the Study: Generally, nuts have lower water activity which precludes the growth of food-borne pathogens. But, food-borne outbreaks due to pathogen-contaminated nuts have been reported in the last few decades. Pistachios are one of the most popular nuts and have many health beneficial effects. However, many pasteurization interventions have been used to reduce pathogens on pistachios, but most of them are not effective. This study confirms the effectiveness of gamma irradiation on pasteurization of pistachios. This may be helpful in nut processing industries to ensure the microbial safety of nuts. AbstractThis study evaluated the efficacy of gamma irradiation to inactivate food-borne pathogens on pistachios (Pistacia vera L.). Pistachios inoculated with Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes were subjected to gamma irradiation in the range of 0, 0Á5, 1, 3 and 5 kGy, and colour change was evaluated after treatment and during storage at room temperature. Pathogen populations decreased with increasing treatment doses. A gamma irradiation dose of 5 kGy decreased the three pathogens on pistachios to under the detection limit (1Á0 log CFU per g) without effecting colour change. During storage following treatment, pathogens were reduced due to the postirradiation effect. D-values of pathogens on pistachios showed that L. monocytogenes was more resistant to gamma irradiation than was E. coli O157:H7 or S. Typhimurium. During gamma irradiation treatment, L, a and b values of pistachios did not significantly change but these values changed during storage. These results show that gamma irradiation has potential as a nonthermal process for inactivating food-borne pathogens in pistachios without inducing colour changes.

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“…Similarly, African carp (Labeo senegalensis) fed with a fish meal-based diet containing 10% PKM showed no evidence of nutritional pathology (Omoregie, 2001). Recently, the assaying of radical scavenging activities has been used to assess feed ingredient quality (Kim et al, 2008;Behgar et al, 2011). This biochemical technique is sensitive and reliable, and could be applied to antioxidant activities affected by high-fat feedstuffs (Behgar et al, 2009) such as PKM.…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary modified palm kernel meal on growth, feed utilization, radical scavenging activity, carcass composition and muscle quality in sex reversed Nile tilapia (Oreochromis niloticus)

et al. 2015

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Gamma radiation effects on phenolics, antioxidants activity and in vitro digestion of pistachio (Pistachia vera) hull

Cited by 49 publications

References 28 publications

Effects of electron irradiation, sodium hydroxide and poly ethylene glycol on the utilization of pistachio by-products by Zandi male lambs

Effects of electron irradiation, sodium hydroxide and poly ethylene glycol on the utilization of pistachio by-products by Zandi male lambs

Effect of gamma irradiation on inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogeneson pistachios

Effects of dietary modified palm kernel meal on growth, feed utilization, radical scavenging activity, carcass composition and muscle quality in sex reversed Nile tilapia (Oreochromis niloticus)

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