ArticleFood science & nutrition2021
Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers, 1 of them a synthesis that pooled it.
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Who cites it
14 citing papers in PubMed, 1 synthesis or guideline pooled it, 53 citations in OpenAlex.
- Effect of Nut Consumption on Nonalcoholic Fatty Liver Disease: A Systematic Review and Meta-Analysis.Nutrients · 2023Pooled it
- Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques.Heliyon · 2024Review
- Characterizing the antioxidant and antifungal properties of nano-encapsulated pistachio hull extract in fenugreek seed gum to maintain the quality and safety of fresh pistachio.Food science & nutrition · 2024Article
- The effect of chitosan coating combined with cold plasma on the quality and safety of pistachio during storage.Food science & nutrition · 2023Article
- Ginger Essential Oil as an Active Addition to Composite Chitosan Films: Development and Characterization.Gels (Basel, Switzerland) · 2022Article
- Detection of fungal and bacterial contamination of hazelnut and determination of aflatoxin B by HPLC method in Isfahan, Iran.Current medical mycology · 2021Article
- Different effect of chemical refining process on Baneh (Food science & nutrition · 2021Article
- The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran.Food science & nutrition · 2021Article
- The effects of nano-zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite.Food science & nutrition · 2021Article
- Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics.Foods (Basel, Switzerland) · 2021Article
- The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films.Food science & nutrition · 2021Article
- Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese.Food science & nutrition · 2021Article
- Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose.Food science & nutrition · 2021Article
- The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pistachio is a nut with high consumption that could be affected by aflatoxin contamination, which affects the consumption market; therefore, broad studies seem to be necessary for this area. In the current study, pistachio nuts (Abbasali variety) were coated with different concentrations (0.1%, 0.5%, 1%, and 2%) of methylcellulose (MC) by immersion method and then stored in the incubator (25°C) for four months. The inhibitory effect of hydrocolloid coating on microbial (mold, yeast, and total count) and aflatoxin (B1, B2, G1, G2, and total aflatoxin) contamination, as well as sensory attributes (flavor, color, crispiness, aroma, and total acceptability), was investigated during storage periods. Results showed that the storage period had a significant effect on yeast, mold, and total count. HPLC analysis results showed that coating with MC had a significant inhibitory effect on aflatoxin contamination, and the highest amount of aflatoxin contamination was related to the control sample (3.5%). All samples except sample coated with MC 0.5% had appropriate total acceptability. Regarding the inhibitory effect of MC edible coating on aflatoxin contamination, its application on pistachio nut could be a promising approach to control the fungus infection and reduce aflatoxin production in coated pistachio.
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