Maryam Shirmohammadi

Background: Pistacia atlantica (P. atlantica) has been associated with beneficial medical effects on gastrointestinal complications. Objective: It was intended to assess the effects of P. atlantica in elimination of Helicobacter pylori (H. pylori) infection and amelioration of gastric reflux and chronic cough. Methods: In this clinical trial study, 100 subjects with H. pylori infection who had the symptoms of gastric reflux and chronic cough were recruited and classified into two intervention and placebo groups, continuing 50 subjects each. The intervention group was administered two 500 mg doses of P. atlantica extract each day. The H. pylori antigen load in stool samples was evaluated using ELISA. The severity of cough and gastric re flux was also determined. Results: The subjects in two groups were age and sex matched and the baseline measurements were similar on the day 0. Nonetheless, it was observed that on the day 14, there was a significant reduction of H. pylori antigen load in the intervention group compared with the placebo group (P = 0.00021). Furthermore, the intensity of chronic cough was reduced significantly in the intervention group (P = 0.0014). The gastric reflux was improved in the intervention group at the end of the study. Conclusion: P. atlantica extract was beneficial in controlling H. pylori infection. It also improved the complications of the infection, like gastric reflux and chronic cough. Hence, it is highly recommended to value natural products, along with traditional antibiotics, in ameliorating H. pylori infection.

Almond fruits are subjected to various mechanical stresses throughout production, from harvest to processing, storage and packaging. Kernel properties play an important role in reducing mechanical damage such as scratches and penetration of shell pieces. Knowledge of kernel properties under various conditions of the fruit can assist in optimising post-harvest and processing lines to minimise kernel damage and thus maximise final kernel quality. Kernel moisture content is one of the main attributes affecting the kernel’s response to mechanical processing. Increasing the kernel moisture content to an optimum level through wetting fruit prior to processing can lead to a reduced percentage of damaged kernel. Water added to the structure of kernels acted as a plasticiser and helped the kernels to absorb the mechanical load instead of fracturing and breaking into pieces. In this study, tests were conducted on almond kernels with different moisture content levels from 5.52 to 14.09g/100g wet basis. Kernels from a Nonpareil variety were tested in dried and wetted conditions. Test results showed that kernels with higher moisture content were able to undergo a larger deformation at a given force value in comparison with dry kernels. Average deformation for dry samples was from 0.12 mm, which increased to an average of 0.25 mm in wetted samples. The effect of skin on the mechanical properties of the kernels (with and without skin) was studied using a mechanical tester. The test results showed a peak force value in samples tested with skin in comparison with the kernels tested without skin.

Drug‐resistant strains of Helicobacter pylori and poor treatment response are the main reasons for the failure in eradicating it in patients. Polyunsaturated fatty acids (PUFA) have an inhibitory effect on bacterial growth. The aim of this study was to investigate the effect of PUFA in combination with standard triple therapy on apoptosis in H. pylori infected subjects with dyspeptic symptoms. This study was a double‐blind clinical trial in which 34 H. pylori infected subjects with dyspeptic symptoms were randomly divided into two groups of 17 patients. The control group received standard triple therapy (amoxicillin, clarithromycin and omeprazole) and the experimental group received the standard therapy and PUFA for two weeks. Gene expression levels of caspase‐3, BCL‐2 and Bad proteins were studied with real‐time PCR, while protein levels were quantified in frozen sections and using immunohistochemistry. Compared with the control group, a significant increase (p < 0.01) was observed in the expression of caspase‐3 and Bad genes and a significant reduction (p < 0.05) in the expression of Bcl‐2 gene. The protein level of active caspase‐3 and Bad protein was significantly increased and the level of Bcl‐2 protein was significantly decreased (p < 0.05). The results of this study show that oral administration of PUFA in combination with the standard triple therapy increased apoptosis in H. pylori‐infected patients with dyspeptic symptoms. This increase in apoptosis may partly reduce drug resistance in these patients. Our results suggest inclusion of a dietary PUFA containing fatty acid supplement may improve treatment of patients that are refractory to the standard triple therapy.

Finite element (FE) models of uniaxial loading of pumpkin peel and flesh tissues were developed and validated using experimental results. The tensile model was developed for both linear elastic and plastic material models, the compression model was developed only with the plastic material model. The outcomes of force versus time curves obtained from FE models followed similar pattern to the experimental curves; however the curve resulted with linear elastic material properties had a higher difference with the experimental curves. The values of predicted forces were determined and compared with the experimental curve. An error indicator was introduced and computed for each case and compared. Additionally, Root Mean Square Error (RMSE) values were also calculated for each model and compared. The results of modeling were used to develop material model for peel and flesh tissues in FE modeling of mechanical peeling of tough skin vegetables. The results presented in this paper are a part of a study on mechanical properties of agricultural tissues focusing on mechanical peeling methods using mathematical, experimental and computational modeling.

Almonds can be classified based on their shell characteristics from soft to hard shell varieties. The majority of Australian and Californian varieties have soft shell properties. Most Spanish almond varieties have hard shells. Although having a hard sealed shell protects the kernel from insect damage it affects their processability. Common commercial almond processing equipment simultaneously compresses and shears the almonds and this creates a high percentage of damaged kernels from the broken shell being forced into the kernel, particularly for hard shell varieties. This paper shows that for the soft shell variety ‘Nonpareil’ and the three hard shell varieties of ‘Marcona’, ‘Tarraco’ and ‘Vyro’ that conditioning by soaking in water and resting before processing improves the recovery of undamaged kernel when shelling using impact. The impacts were applied by feeding the almonds into a rotating impellor and throwing them onto a stationary outer wall. An effective conditioning process resulted in the kernel moisture content increasing from 6% to 14% for hard shell and to 11% for ‘Nonpareil’ varieties. The conditioning process was measured to reduce the amount of scratched, chipped and broken kernel, and hence increased the recovery of undamaged kernel. After shelling, the conditioned kernel needed to be dried back to a 6% moisture content to be suitable for storage. Hence, the industry would be able to increase its recovery of undamaged kernel by changing to an impact shelling process using suitably conditioned almonds.

Enhancing quality of food products and reducing volume of waste during mechanical operations of food industry requires a comprehensive knowledge of material response under loadings. While research has focused on mechanical response of food material, the volume of waste after harvesting and during processing stages is still considerably high in both developing and developed countries. This research aims to develop and evaluate a constitutive model of mechanical response of tough skinned vegetables under postharvest and processing operations. The model focuses on both tensile and compressive properties of pumpkin flesh and peel tissues where the behaviours of these tissues vary depending on various factors such as rheological response and cellular structure. Both elastic and plastic response of tissue were considered in the modelling process and finite elasticity combined with pseudo elasticity theory was applied to generate the model. The outcomes were then validated using the published results of experimental work on pumpkin flesh and peel under uniaxial tensile and compression. The constitutive coefficients for peel under tensile test was α = 25.66 and β = −18.48 Mpa and for flesh α = −5.29 and β = 5.27 Mpa. under compression the constitutive coefficients were α = 4.74 and β = −1.71 Mpa for peel and α = 0.76 and β = −1.86 Mpa for flesh samples. Constitutive curves predicted the values of force precisely and close to the experimental values. The curves were fit for whole stress versus strain curve as well as a section of curve up to bio yield point. The modelling outputs had presented good agreement with the empirical values and the constructive curves exhibited a very similar pattern to the experimental curves. The presented constitutive model can be applied next to other agricultural materials under loading in future.