Formulation optimization and impact of environmental and storage conditions on physicochemical stability of pistachio milk

Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage

The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa and inlet temperatures (Ti) from 25 to 75 °C). Cold storage (5 °C) for 21 days was conducted to establish the shelf-life of BN beverages, in terms of their microbiological, physical, physicochemical, and sensorial stability. HPH-treated samples were compared to pasteurized BN beverages (63 °C for 20 min). The combination of Ti and the pressure of the HPH process (50 to 150 MPa/75 °C and 180 MPa/25 °C) had a significant effect on E. coli inactivation (8.2 log CFU/mL). During storage at 5 °C, the growth of mesophilic aerobes in processed BN beverages was controlled by the HPH process. Oxidative stability (TBAR assay) and physicochemical properties (pH, acidity, and °Brix) were evaluated during cold storage, showing good stability. Additionally, HPH-treated beverages showed a reduction in their particle size and the formation of more stable protein aggregates, which favored the beverages’ whiteness (color). The HPH process could be an alternative to pasteurization to obtain Brazil nut beverages with an acceptable microbiological shelf life (≥21 days at 5 °C) and high-quality characteristics without the use of any additives.

Apoptosis-Inducing Effects of Short-Chain Fatty Acids-Rich Fermented Pistachio Milk in Human Colon Carcinoma Cells

Pistachio milk (PM), an extraction product of pistachio, is protein- and fat-dense food. Short-chain fatty acids (SCFAs) are known for inducing cytotoxicity and apoptosis in colon carcinoma cells. This study aimed to find an optimal combination of probiotics that can produce a higher amount of SCFAs in PM. In addition, the anti-cancer effect of fermented PM on human colon carcinoma cells (Caco-2) was determined. The combinations of probiotics were as follows: Streptococcus thermophilus + Lactobacillus bulgaricus (C); C + Lactobacillus acidophilus (C-La); C + Lactobacillus gasseri (C-Lg); C + Bifidobacterium bifidum (C-Bb). The results indicated that fermented PM was produced after a short fermentation time in all the probiotics combinations. C-Bb produced up to 1.5-fold more acetate than the other probiotics combinations did. A significant amount of cytotoxicity, i.e., 78, 56, and 29% cell viability was observed in Caco-2 cells by C-Bb-fermented PM at 1, 2.5 and 5%, respectively. C-Bb-fermented PM (5%) induced early and late apoptosis up to 6-fold. Additionally, Caco-2 cells treated with C-Bb-fermented PM significantly induced the downregulation of α-tubulin and the upregulation of cleaved caspase-3, as well as nuclear condensation and fragmentation. Our data suggest that fermented PM, which is rich in acetate, may have the potential as a functional food possessing anti-colon cancer properties.

Environmental effects on perishable product quality and trading under OBOR supply chain different route scenarios

The world becomes advance rapidly, and the demand of perishable food increases in the global market. Food firms perceive the cheapest supply chain process for the delivery of products to end consumers. Apart from that, consumer demands high quality and safe products with competitive price. In the global intense competition, China introduced One Belt One Road (OBOR) advanced feature supply chain management system to cut the cost of production for these product firms as well as functionally deliver high quality and green products to end consumer without affecting from high environment temperature. Respectively, the graphical research model and the multi-objective method were developed to examine the estimated perishable product trading figures with consideration to quality, which is achieved by accumulating the advanced transportation features offered by OBOR supply chain management as compared to ancient rail route supply chain. To prove this, "simulation optimization function was applied to measure the probability of time-saving for perishable product quality from environmental effects and its influences over product demand." Some perishable products were selected, and their trading figures and demand value were measured by comparing both rail route environmental effects over demand, weights of products, and trade. The results declare perishable food quality and trading volume increased due to fast delivery of products to numerous countries, having cold supply chain feature under OBOR supply chain management and estimated 25 days of time-saving. Comparative analysis discloses the coherent picture of both trading routes used for delivering the products. "The findings show large amount of time-saving maximizes perishable product quality from environmental influence" estimated 3 times higher with fast train supply chain. Conceptually, perceived from the idea, when and if maglev train 600 km over an hour will be used for perishable product supply chain purpose in the near future, the estimated quality of perishable products and trading is considered to be more than 5 times higher as compared to ancient supply chain route. The study suggests future research direction on topics, food quality along with supply chain management system, and environmental impact measurement policy under different supply chain routes.