Physical aging of semicrystalline polyethylene terephthalate was studied using differential scanning calorimetry (DSC). PET samples with crystallinity content of 0.28 were aged at two different temperatures, 25 and 45°C. The samples were stored for several days and periodically tested using DSC method. The glass transition temperature for the samples aged at 25°C was about 73-74°C, and the position and intensity of endothermic peaks were approximately constant. Higher glass transition of the samples aged at 45°C, 73-86°C, was attributed to the enthalpy relaxation process of amorphous regions of semicrystalline PET. For the samples aged at 45°C, the endothermic peaks shifted to higher temperatures with increasing aging time. The position of the endothermic peaks determined by the temperature of the maximum, Tmax, tended to increase with aging time for samples aged at 45°C, and the intensity of the peaks continuously increased with time; however, the results showed that the aging of PET samples at 45°C even after 120 days continued the enthalpic relaxation of semicrystalline PET and that the process could be studied by DSC method. The results also showed that the aging process could affect the final degree of crystallinity of c-PET samples and the samples stored at 45°C showed higher degree of crystallinity than the samples aged at 25°C.

In this study, we investigated the binding ability of Saccharomayces cerevisiae to aflatoxin in pistachio nuts. The obtained results indicate that S. cerevisiae has an aflatoxin surface binding ability of 40% and 70% (with initial aflatoxin concentrations of 10 and 20 ppb) in the exponential phase. Acid treatments increase this ability to approximately 60% and 73% for the two concentrations of aflatoxin, respectively. Heat treatments also enhance surface binding to 55% and 75%, respectively. Binding appears to be a physical phenomenon that saturates within the first 2-3 hours of the process. The obtained results indicate that yeast immobilization for toxin reduction on aflatoxin-contaminated pistachios had no effect on qualitative characteristics, such as color, texture, and peroxide value. Yeast cells, viable or nonviable, are effective for aflatoxin binding, and this property could lead to a promising solution to aflatoxin contamination in high-risk foods.