The effect of the different packaging and storage conditions on the quality of pistachio nut paste

Gamlı, Ö. Faruk; Hayoğlu, İbrahim

doi:10.1016/j.jfoodeng.2005.10.013

Cited by 47 publications

(8 citation statements)

References 5 publications

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“…The rate of spoilage is dependent on the moisture content of the stored nuts, relative humidity of the storage environment, permeability of packaging material, room temperature and insect infestation. According to Irtwange & Oshodi (2009) (Bakkalbaşi et al, 2011;Gamli & Hayoglu, 2007;Lima, 1997).…”

Section: Introductionmentioning

confidence: 99%

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

et al. 2017

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The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associated with covering chloride polyvinyl (PVC), plastic pot of polyethylene terephthalate (PET), plastic packaging polyethylene (POL) and without coating polystyrene trays (CON). All packages were stored for 225 days, evaluating every 45 days the moisture content of the flour as well as extracting their oil by the cold method for characterization on the following indexes: acidity, saponification, iodine, peroxide and refraction. There was slight and gradual increase in the moisture content from the 45 th to the 225 th day, especially for products packaged in PVC and without coating polystyrene trays (CON). The oil saponification indexes showed gradual decrease during storage, especially in flour without packaging (CON). There was a gradual increase in the iodine index until the 135 th day, followed by decay. The acidity and peroxide indexes increased along with the storage time. However packages with lower oxygen and moisture permeability, such as PET and POL, minimized such changes, being therefore the most suitable for long-term storage.

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Section: Introductionmentioning

confidence: 99%

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

et al. 2017

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“…In addition, the active lipoxygenase enzyme available in pistachio speeds up the oxidation process of fatty acids and formation of hydro‐peroxides. Additionally, lipoxygenase oxidize the linoleic acid (18:2 with the system of 1‐cis,4‐cis‐pentadiene) present in pistachio lipid and transforms it to cis/trans conjugated peroxides (Faruk Gamli and Hayoğlu ; Belitz et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…Several researchers have investigated the effects of storage atmosphere on the quality parameters of the whole pistachio or pistachio nut paste during storage. While the kinds of packaging (such as transparent cellulose and nylon) had different effects on the peroxide value of pistachio nut paste (due to their different permeability to O 2 ) (Tavakolipour ), the pistachio nut paste kept at 4°C had a longer shelf life than the one stored at 20°C (Faruk Gamli and Hayoğlu ). Since there was no study on the effects of temperature and relative humidity (RH) on the lipid oxidation of pistachio powder during storage period, it was our objective to carry out this research and provide the following information: Study the kinetic effects of different storage temperature and RH (in relation with monolayer level of moisture) on auto‐oxidation of pistachio powder's lipid during storage. Apply the thermodynamical properties of pistachio powder (such as enthalpy, entropy and free energy) during storage to establish a mathematical equation between different physicochemical factors involved with oxidation reactions, and predict a good model for long shelf life of pistachio powder during storage. …”

Section: Introductionmentioning

confidence: 99%

Lipid Oxidation Kinetics of Pistachio Powder During Different Storage Conditions

Tavakolipour

Mokhtarian

Kalbasi‐Ashtari

2016

J Food Process Engineering

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The effects of storage temperatures (15, 25, 35, and 408C) and relative humidity (11, 33, 73 and 87%) on peroxide value, lipid oxidation and shelf life of stored pistachio powder studied in this project. Results showed that the changes in lipid oxidation follow zero-order reaction kinetic. Additionally, the highest inhibition (or activation) energy (E a ) for oxidation of fatty acid molecules and forming hydro-peroxides reached to 50 kJ/mol at relative humidity of 33%, which corresponds to monolayer moisture content of pistachio powder. Thermodynamic analysis of these reactions indicated that these reactions are endothermic (DH 11 > 0) and nonspontaneous (DG 11 > 0) processes. PRACTICAL APPLICATIONSPistachio nut (Pistachia vera L.) is one of the most popular nuts in the world with its high nutritional value and unique flavor as a snack and a food ingredient (as powder or kernel). It is also used as a main part of many traditional Persian foods such as Gaz, Baghlava and Ghotab. Fat oxidation is one of the main factors for quality loss in pistachio, i.e., changes in nutritional and organoleptic properties of this product during storage period. The main object of this research is the kinetic effects of different storage temperature and RH on auto-oxidation of pistachio powder's lipid during storage period. Generally, the results are applicable by pistachio powder's workstations and their producing factories during processing and storage for controlling the shelf life.

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“…It also generates other toxic compounds including sterigmatocystin, cyclopiazonic acid, kojic acid, β‐nitropropionic acid, aspertoxin, aflatrem, gliotoxin, and aspergillic acid (Hedayati et al, ). Since the raw pistachio is used as a nutrient ingredient in different food (such as snack, confectionary, ice cream, desserts, salad), controlling mycotoxins (mainly aflatoxin) formation is a critical health issue for its consumers (FarukGamli & Hayoglu, ). According to Iranian Standards, the maximum permissible levels (without side effects to human and mammals' health) for aflatoxin B 1 and total aflatoxin are 5 and 15 ng/g of pistachio, respectively (Institute of Standard and Industrial Research of Iran [ISIRI], ).…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effects of cinnamon, clove and celak extracts on growth of Aspergillus flavus and its aflatoxins after spraying on pistachio nuts before cold storage

Khorasani

Azizi

Barzegar

et al. 2017

Journal of Food Safety

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The essential oils of clove, cinnamon and celak extracted, diluted (at 3, 5, 7 and 9%), and UV‐sterilized. HPLC analysis showed that the clove, cinnamon and celak extracts had respectively eugenol (12.15 mg/g), cinamaldehyde (25.74 mg/g), and combination of thymol (14.49 mg/g) and carvacrol (1.17 mg/g). The Ohadi, Akbari, Ahmad‐Aghaei (AA) and Kalleh‐Ghouchi (CG) pistachio mixed with each dilution and extract (5% ratio) separately, sprayed with 1 ml of Aspergillus flavus (Af) spores (108 CFU/mL), and cold‐stored (1°C and 75% RH) 9 months. The aflatoxins of KG pistachio without herbal extract exceeded 1000 ppb after 3 months. However, the phenols of each extract with 9% concentration could inhibit 100% Af in each contaminated pistachio variety and destruct its aflatoxins efficiently even after 14 days of cold‐storage. The contaminated and extract‐sprayed Ohadi pistachio nuts had smallest size and weight among pistachios and its total aflatoxin < 35 ng/g (global standard) after 9 months of cold‐storage. Practical applications While pistachio with pleasant taste has a high international demand, it is a susceptible nut to Aspergillus flavus. This fungus contaminates high volume of even low moisture (∼5%) pistachio packages in less than 3 months during storage or transportation at high relative humidity. A. flavus produces different kinds of carcinogenic aflatoxins (as secondary metabolites) which threaten human health even at global and maximum acceptable level of 15 ng/g of pistachio. Since applying of the chemical disinfectants (even permissible ones) on pistachio kernels may leave residue with undesirable side‐effects on human health and natural environment, medicinal plants have been considered for their powerful antimicrobial activities. This study showed that separate spraying of three herbal plant extracts including cinnamon, clove and celak on pistachio kernels could inhibit entirely (100%) the growth of toxigenic fungi and destruct the produced aflatoxin when the nuts should be stored for more than 1 month.

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The effect of the different packaging and storage conditions on the quality of pistachio nut paste

Cited by 47 publications

References 5 publications

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

Lipid Oxidation Kinetics of Pistachio Powder During Different Storage Conditions

Inhibitory effects of cinnamon, clove and celak extracts on growth of Aspergillus flavus and its aflatoxins after spraying on pistachio nuts before cold storage

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