{"id":242883,"date":"2026-10-27T10:48:45","date_gmt":"2026-10-27T09:48:45","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/semi-di-pistacchi-effetto-della-luce-pulsata-su-shelf-life-e-qualita\/"},"modified":"2026-10-27T10:58:54","modified_gmt":"2026-10-27T09:58:54","slug":"pistachio-kernels-effect-of-pulsed-light-on-shelf-life-and-quality","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/macchine-alimentari-en\/pistachio-kernels-effect-of-pulsed-light-on-shelf-life-and-quality\/","title":{"rendered":"Pistachio kernels: effect of pulsed light on shelf life and quality"},"content":{"rendered":"\n<p>Interest in non-thermal sanitization systems is steadily growing, as they ensure effective microbiological safety without significantly altering the chemical composition of food products. Among these techniques, pulsed light utilizes high-intensity <strong>light pulses<\/strong> to achieve surface decontamination.<\/p>\n\n\n\n<p>The purpose of this <strong>study <\/strong>was to analyze the effect of this technology on the quality and shelf-life parameters of &#8220;<strong>Verde di Bronte<\/strong>&#8221; (Green Pistachio of Bronte) <strong>PDO kernels<\/strong>\u2014a variety renowned for its intense green color, attributed to a high chlorophyll content, and its richness in unsaturated fats.<\/p>\n\n\n\n<p>The <strong>experiment <\/strong>was conducted using a pilot-scale system equipped with a xenon lamp positioned over a conveyor belt. <strong>Samples <\/strong>were placed in heat-sealed trays, with varying quantities of product used to simulate different layer thicknesses, and subjected to treatments lasting 10, 30, and 60 seconds. The efficacy of the pulsed light was evaluated by measuring the <strong>residual microbial load and various quality parameters<\/strong>\u2014including moisture content, total polyphenol concentration, chlorophyll content, colorimetric characteristics, as well as the acidity and peroxide value of the extracted oil\u2014both immediately after treatment and following one year of storage.<\/p>\n\n\n\n<p>The <strong>results <\/strong>show a significant reduction in microbial load, particularly regarding the mesophilic count and <em>Enterobacteriaceae<\/em>, while moisture, chlorophyll levels, and colorimetric parameters remained unchanged. During storage, the polyphenol content increased, suggesting a positive effect of the pulsed light on these bioactive compounds. Finally, after one year, the treated samples exhibited a lower peroxide value compared to the control group, indicating a protective effect against lipid oxidation.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Bibliographic references<\/strong>: S.M. Caldarella et al., National Conference on Food Science and Technology, Bologna, June 9\u201310, 2025, 103<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Article taken from the November issue of the magazine \u201cMacchine Alimentari\u201d. Click here to subscribe<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The results of a study highlight a significant reduction in microbial load\u2014specifically mesophilic counts and Enterobacteriaceae\u2014while moisture, chlorophyll content, and colorimetric parameters remained unchanged. Furthermore, the polyphenol content increased during storage.<\/p>\n","protected":false},"author":3836,"featured_media":242878,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20568,21116,20657,20580],"tags":[23167,23168],"tipologia":[],"coauthors":[20682],"class_list":["post-242883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-additives-ingredients","category-featured","category-macchine-alimentari-en","category-scientific-studies","tag-pistachio","tag-pulsed-light"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pistachio kernels: effect of pulsed light on shelf life and quality - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"The results of a study highlight a significant reduction in the mesophilic count and 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