جستجوی مقالات مرتبط با کلیدواژه « storage » در نشریات گروه « پزشکی »

Potatoes (Solanum tuberosum), as starchy plants, have been highly esteemed for their rich supply of nutrients. Numerous studies have investigated the potential health benefits of potatoes and explored potential solutions. Among these considerations, the discussion regarding microbial contaminants has remained an important topic.

The present study used cold atmospheric plasma (CAP) to evaluate the microbial quality (includ- ing mesophilic and psychrotrophic bacteria and mold and yeasts) of raw potato slices during a 14-day storage period. To achieve this goal, the duration of CAP exposure was set at 5, 10, and 15 min, utilizing an electric voltage of 60 kV and a specific frequency of 20 kHz.

The findings revealed the effectiveness of CAP pre-treatment in inhibiting microbial growth over the 14 days when compared to the control sample (untreated sample), with a statistically significant difference (P < 0.05). Moreover, with an extension of the CAP exposure duration to 15 min, there was a significant reduction in the logarithmic count of mesophilic, psychrotrophic microorganisms, molds, and yeasts (4.95, 2.85, and 2.22CFU/g, respectively) in comparison to the control groups (7.5, 5.62, and 5.5CFU/g) on days 0, 7, and 14 of the storage periods (P < 0.05).

The results of this study highlight the potential of CAP pre-treatment on reducing the microbial load in raw potato slices prior to frying, which could potentially influence the overall quality of potato-based products.

Butter is popularly known in dairy products and consists of large amounts of milk fat (at least 80%). The risk of oxidation increases by a higher content of unsaturated fatty acids in milk fat and adversely affects the quality and safety of the product. Primary oxidation products are hydroperoxides, which can decompose to form lower molecular weight compounds such as alcohols, aldehydes, free fatty acids (FFA), and ketones. This process may give rise to butter rancidity. In this study, 20 samples of traditional butter, including 10 samples of cow butter and 10 samples of sheep butter, were purchased from different traditional dairy product supermarkets in southern Tehran and were analyzed to evaluate the amount of fat oxidation. The peroxide levels in all samples of traditional butter were within the permissible limit established by Iran's national standard. According to the results, it was found that the amount of peroxide in cow butter (1.08 ± 0.12 mEq/kg) is higher than in sheep butter (p=0.037). It may be related to the temperature and time of storage. Therefore, strategies such as diminishing temperatures, maintaining products in a dark environment, removing oxygen by creating a vacuum in the packaging, and using antioxidant compounds can prevent butter oxidation.

Peach is one of the most important horticultural crops and its storage and postharvest issues are increasingly taken into consideration. This experiment was conducted to the assessment of salicylic acid spray at 0, 1, 2, and 4 mmol concentrations, and salicylic acid submergence in 2 mmol concentration on the post-harvest quality of peach cultivar Robin, and the measurement in the four storage times in 2014-2015. In this experiment, the weight loss, volume decrease, length decrease, diameter decrease, pH, total acidity, total soluble solids, vitamin c, antioxidant capacity, total phenol, total flavonoid, and fruit Peach is one of the most important horticultural crops and its storage and postharvest issues are increasingly taken into consideration. This experiment was conducted to the assessment of salicylic acid spray at 0, 1, 2, and 4 mmol concentrations, and salicylic acid submergence in 2 mmol concentration on the post-harvest quality of peach cultivar Robin, and the measurement in the four storage times in 2014-2015. In this experiment, the weight loss, volume decrease, length decrease, diameter decrease, pH, total acidity, total soluble solids, vitamin c, antioxidant capacity, total phenol, total flavonoid, and fruit firmness were measured. The results suggested that the salicylic acid treatment caused the inhibition of the weight losses, volume decrease, length decrease, and diameter decrease over the storage period and maintained the fruit firmness. The best result obtained from 2 mmol spray of salicylic acid before harvest. The lowest total soluble solids and pH were observed in 2 mmol salicylic acid spray in all the storage times, while in the other treatments such as control, their contents increased. The results also demonstrated that the highest vitamin C content was in 2 and 4 mmol salicylic acid spray and 2 mmol salicylic acid submergence treatment, and the highest total phenol content resulted from 15 days after storing in all the salicylic acid treatments. The treatment of salicylic acid did not have much effect on the total flavonoid content and antioxidant capacity. Among all the treatments, the spray of 2 mmol salicylic acid, two weeks before the fruit harvest, revealed the best result and can be considered in the enhancement of peach postharvest shelf life.

Leukoreduction of blood components has reduced the incidence of transfusion-associated adverse events. Leucofiltration is the most effective method of leukoreduction. We encountered haemolysis in a series of leucofiltered units. This stressed our precious inventory, added to financial loss, increased our turn-around time to issue leucofiltered blood units, and placed doubts on the safety of our leucofiltered products. A systematic root cause analysis was done to identify the reason for haemolysis.

A total of 69 units were leucofiltered during the study period, of which 13 units showed lysis following filtration.

This study warranted a review of our existing leucofiltration standard operating procedures to keep strict adherence to manufacturer instructions to ensure quality in the end product.

Among the leucofiltered units showing hemolysis, 62% were due to higher temperature, 23% due to increased time for filtration, and 15% due to increased holding time of red cell units.

Medication errors (MEs) are a common explanation for iatrogenic adverse events. This study appraised the incidence of MEs and identified the error types in the hospitals affiliated to Azad University of Medical Sciences, located in Tehran, Iran. This cross-sectional descriptive study was conducted on all patients admitted to the hospitals affiliated to Azad University of Medical Sciences. The data were collected by means of a drug safety checklist and then extracted and analyzed in SPSS software (version 22.0). Moreover, drug interaction was assessed based on the World Health Organization guidelines and Medscape application. The mean MEs incidence was obtained as 43.38±5.25. Moreover, the mean numbers of errors in prescribing drugs and antibiotics were 4.71±2.93 and 1.02±0.95, respectively. According to the results, drug interactions occurred in 12.3% of the medicines. In addition, ME showed a significant correlation with education status, ward type, admission type, hepatic failure, hepatic enzymes, patient weight (when on antibiotics), antibiotic effect, and patient age (65> years). The results were indicative of a high prevalence of prescription errors. Moreover, it was found that most of MEs were made by doctors, mainly due to the lack of an electronic drug registration system. Therefore, physicians need to be educated on how to increase patient safety through drug safety.

walnut production and consumption has shown a steady rise in both amount and value in recent years. According to the seasonal production of walnuts, the storage condition plays a great role in its quality.

In this cross-sectional study, effects of storage temperature and removing hard peels of walnut were studied on the shelf life of walnut over 6 months. The aflatoxin levels, lipid oxidation, antioxidant activity, and sensory evaluation were measured every 16 days (d).

The aflatoxin reduction was statistically signifcant in all stored walnut samples kept in the fridge, freezer, and their hard shell at room temperature after 151 days. The highest lipid oxidation and the lowest antioxidant activity were observed at the 6th month in walnuts preservedat room temperature. Through the sensory evaluation and chemical tests, walnuts preserved at fridge had the highest acceptance among panelist and least chemical changes after 6 months.

the best storage condition for a long time is keeping peeled walnuts in the fridge.

It is increasingly common to collect and store specimens for future unspecified research. However, the effects of prolonged storage on the stability and quality of analytes in serum have not been well investigated. We aimed to determine whether the stability of liver enzymes extracted from frozen bio-samples stored at the baseline is affected by storage conditions.

A total of four liver enzymes in the sera of 400 patients were examined following storage. After deter-mining the baseline measurements, the serum of each patient was aliquoted and stored at −70°C for three and six months, as well as one, two, and five years after collecting the original sample. The percent change from baseline measurements was calculated both statistically and clinically. Linear models were also used to correct the results of the samples based on the time they were frozen.

In almost all samples, liver enzymes were detectable until two years after the baseline, while in a signifi-cant proportion of samples, enzymes were not ultimately detectable five years after the baseline. Linear regression analysis on log-transformed levels of enzymes shows that the performance is acceptable until one year after the baseline. The performance of the prediction model declines substantially two and five years after the baseline, except for GGT.

Long-term storage of serum samples significantly decreases the concentration of the liver enzymes from the baseline, except for GGT. It is not recommended to store samples for more than two years, as liver en-zymes are not detectable afterwards

Pistachio nuts are considered a functional foodstuff containing various antioxidants consumed mostly in a roasted form. Mild to severe roasting conditions can cause oil oxidation. Therefore, different methods, such as coating, are used to increase the shelf life of nuts.

Tragacanth-based edible coatings were prepared using propylene glycol as a plasticizer both individually and in combination with free α tocopherol (FT), or its Nanocapsules (NC) and Nanoesphers (NS). Chemical and sensory properties of coated pistachio nuts were measured during 6-month storage at 40, 50, and 60ᵒC.

At storage temperatures of 40, 50, and 60°C, PV and Pa.V were evaluated 3.92, 3.85, 7.1 and 6.89, 13.3, 21.1 meq/kg, respectively. Unlike acidic value, coating with tragacanth caused a significant reduction in PV and Pa.V indices as they did not exceed 4 and 6, respectively. Sensory evaluation showed the overall acceptance of uncoated roasted pistachios to be lower than average after 120 and 60 days of storage at 50 and 60°C, respectively. Thus, the anisidine value was measured in the range of 2.9-5.6. No significant difference was observed in oxidation indices and sensory properties of coated samples with different forms of α-tocopherol.

Using nanoparticle forms of α-tocopherol in coating reduced the oxidation rate and improved overall acceptance during storage. There was a correlation between the chemical markers of oxidation and sensory properties of roasted pistachio nuts, and p-anisidine value was appropriate to monitor pistachio nuts' oxidative during shelf-life.

Drying is one of the most important stages of pistachio processing. The aim of this study was to investigate two common types of dryers available in Rafsanjan with emphasis on health related aspects. Fresh pistachio cultivars of Fandoghi were harvested from Rafsanjan gardens and the pistachio samples were dried after peeling and washing using Silage and Wagon dryers.

After drying, pistachio cultivars of Fandoghi were tested for 0, 1.5 and 3 months at room temperature (20 ± 2 ºC). Moisture content, peroxide value, conjugated dienes and conjugated triene, mold and yeast count were measured with three replicates. The experiment was conducted as a factorial experiment in a completely randomized design with three replications.

Peroxide value of dried pistachio samples in two drying machines were in the permissible range (less than 1 millequivalent /kilogram). Silage dryer samples showed less peroxide value, conjugated dienes and conjugated trienes than wagon dryer samples. At the end of the three-month period, the growth rate of mold and yeast in pistachio samples dried using wagon dryer decreased and their growth rate was less than the permissible limit (less than 1000 cell forming unit/gram).

Mold and yeast growth were not observed in dried pistachio samples using silage dryer. It is recommended to use more silage dryer in pistachio processing units.

Roasting process improve the taste, colour, texture, and overall acceptability of the tree nuts.

In this study, raw pistachio were placed in a solution containing 10, 15, 20 and 25% salt for 15 min to select suitable conditions of salting and roasting. Then pistachio roasted in oven and fluidized bed roaster for 10-25 min (130-190˚C). Sensory evaluation was carried out in terms of frangibility, salt percent, oil rancidity, flavor, color of shell, splitting of shell and overall acceptability. Salted and roasted pistachio samples stored at 25˚C for one year. Peroxide value, acid value, amount of salt and moisture content was measured each two months during storage period.

The pistachio salted in 10% salt solution and roasted in fluidized bed roaster at 130˚C (30 min), 190˚C (10 min) and 190˚C (30 min) obtained highest score respectively. Quality test results showed that salted and roasted pistachios maintain its quality up to 10 months.

The best condition for salting and roasting of pistachio was salting in 10% salt solution and roasting at 130˚C for 30 min in fluidized bed roaster.

The effect of sunlight on the quality of groundnut oil in comparison with the same oil samples stored in the dark at room temperature was aimed to study. The oil samples were exposed to sunlight (34-40°C) and ambient storage (~24°C in the dark) for 90 days. The samples were collected every 30 days for the analysis of their physicochemical properties including peroxide value (PV), p-anisidine (p-AnV), total oxidation (TOTOX), thiobarbituric acid (TBA), free fatty acid (FFA), color, induction period on Rancimat and fatty acid composition. At the beginning of the experiment, the PV, p-AnV, TOTOX, TBA and FFA values of groundnut oil were 10.31 meq O2/kg, 4.39, 25.01, 0.99 and 1.49% respectively; color 1.40R, 22.00Y and induction time (IT) 5.33 h. After 90 days storage at room temperature, the PV, p-An-V, TOTOX, TBA and FFA values were respectively ranged between 10.31-21.32 meq O2/kg, 4.39-7.36, 25.01-50.12, 0.99-2.42 ppm and 1.49-2.64%; the color in the red and yellow unit 1.40-1.20R and 22.00-19.00Y respectively; and the induction time 5.33-3.77 h. However, the same parameters at the end of exposure to sunlight were ranged in the same order, between 10.31-43.47 meq O2/kg, 4.39-22.24, 25.01-109.18, 0.99-3.25 ppm and 1.49-5.83% respectively; the color in the red and yellow units 1.40-0.50R and 22.00-1.30Y respectively; and the induction time 5.33-0.03 h. Results also showed that the amount of linoleic and gadoleic acids significantly dropped under sunlight compared to dark at room temperature. Sunlight significantly reduced the quality of groundnut oil. This oil should be stored in the dark at room temperature.

Pancreatic β-cells dysfunction and impairment of insulin action usually leads to hyperglycemia. Punica granatum L. is a well-known traditional herbal remedy in Iran due to its positive effects on ameliorating blood glucose homeostasis. In this study, we aimed to investigate and compare the pomegranate fruits aqueous extract (PE) on glucose and lipid metabolisms in normal and Alloxan-induced diabetic male Wistar rats. Therefore, normal (N) and diabetic (D) rats were each divided into four groups (control, a, b and c) which were treated orally with PE at doses of 0, 100, 200 and 350 mg/kg (bw), respectively. Oral glucose tolerance test (OGTT) followed by short-term and long-term glycemic controls were performed on the experimental groups. Also, plasma insulin, free fatty acids and triglyceride levels and tissues contents of glycogen and triglyceride were evaluated. By using Real-time PCR, the possibility of modulations of the Insulin receptor substrate 1 (IRS-1), Protein kinase B (Akt), Glucose transporter 2 and 4 (Glut-2, 4) mRNAs expression levels in treated rats were investigated. The obtained data showed noticeable reduction in fasting blood glucose (FBG) by 28.1% and 67.9% in short-term and long-term treatment models, respectively, in the PE+Dc group. Also, there were marked increase in the mRNAs expression levels of IRS-1, Akt, Glut-2 and Glut-4, which results in improvement of glucose uptake and storage. Taking together, it is suggested that PE administration contributed to the modulation of both hyperglycemia and hyperlipidemia in Alloxan-diabetic Wistar rats.

Transportation of clinical samples and long-term recoverability of fungal strains are critical to epidemiological studies. In addition, the study of fungi often requires the use of living pure cultures. The aim of this study was to evaluate the methods used to preserve culture collections of dermatophytes, consisted of storage in sterile distilled water, cryopreservation with glycerol, preserving in tryptic soy broth (TSB), and freezing mycobiotic agar. in this experimental study, ninety-two dermatophyte isolates belonged to 10 species were tested. The freezing protocol was done in 4 forms of sterile distilled water, cryopreservation with glycerol, freezing mycobiotic agar, and preserving in TSB. The viability of the dermatophytes species was assessed after 3 years at morphological (macro and microscopic features), physiological (Using Dermatophyte Test Medium; DTM, urease test media, and the hair perforation test), and genetic levels by restriction fragment length polymorphism (RFLP). The survival rate was 84 out of 92 water stored fungal strains (91.3%) and 81 out of 92 mycobiotic agar stored strains (88.0%) and 75 out of 92 glycerol 40% stored strains (81.5%) and 43 out of 92 TSB stored fungal strains (46.7%). Overall, more than 88% of the strains survived in the distilled water storage and freezing mycobiotic agar, methods, while storage in TSB had the least success in the maintenance of dermatophytes. The procedure to preserve cultures in sterile distilled water is reliable, simple, and inexpensive.