Evaluation of different ozonation on aflatoxin degradation and physicochemical characteristics of hazelnuts
Yükleniyor...
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley Periodicals LLC.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Hazelnut contaminated with aflatoxin (5, 10, 25, and 50 ppb) were treated ozone at three different doses and two exposure times (5, 10, and 20 ppm for 10 and 20 min) on aflatoxin degradation. The highest peroxide value was reached (12.89 meqO(2)/kg) 20 ppm/20 min, and the lowest was 5 ppm/20 min (3.20 meqO(2)/kg). The reductions of alpha-tocopherol were 15.38%-28.87%, when control 19.14%, and the highest reduction were ozone concentration had adverse effect on alpha-tocopherol (24.96% 20 ppm/10 min), 28.87% (20 ppm/20 min). Ozonation was not lead to significant changes in color (L*, a*, and b*) and textures. Decrease in aflatoxin B1(AFB(1)) contents was dependent on increasing ozone concentration, the highest degradation for AFB(1)(38.96%) and total aflatoxins(31.35%) were obtained with use of 20 ppm/20 min ozonation. At 5 mu g/kg contaminated group, the AFB(1) reduction rate was 19.88% for 5.min and 32.23% for 20 min. Ozonation, especially 5 ppm is innovative for reducing aflatoxin, while maintaining the quality.
Practical applications
The effect of different ozone treatments on the degradation of the aflatoxin (AFB(1)), which was produced by mold growth on hazelnuts' physicochemical characteristics, was determined. It is essential that ozonation with low concentration and short application time is needed to minimize the destruction to tocopherols and specific nutrition. The current research aimed to determine the lowest optimal dose of detoxification using different amounts of ozone and exposure time on the different amounts of AFB(1.)In addition, the effects of ozone applications on the physicochemical characteristics of nuts were also determined.
Açıklama
Anahtar Kelimeler
Alpha, Alpha-Tocopherol, Ozone Treatment, Beta-Carotene, Cold-Plasma, Detoxification, B-1, Oxidation, Storage, Identification, Inactivation
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Cilt
45
Sayı
3
Künye
Atakan, O., & Caner, C. (2021). Evaluation of different ozonation on aflatoxin degradation and physicochemical characteristics of hazelnuts. Journal of Food Processing and Preservation, 45(3). https://doi.org/10.1111/jfpp.15276
