Evaluation of different ozonation on aflatoxin degradation and physicochemical characteristics of hazelnuts

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dc.authorid-en_US
dc.authorid0000-0002-8293-7301en_US
dc.authorscopusid57221808799en_US
dc.authorscopusid6602236652en_US
dc.authorwosidDVX-7672-2022en_US
dc.authorwosidDUF-9312-2022en_US
dc.contributor.authorAtakan, Orhan
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2023-04-18T08:05:17Z
dc.date.available2023-04-18T08:05:17Z
dc.date.issued2021en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractHazelnut 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.en_US
dc.identifier.citationAtakan, 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.15276en_US
dc.identifier.doi10.1111/jfpp.15276
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85100269568
dc.identifier.urihttps://doi.org/10.1111/jfpp.15276
dc.identifier.urihttps://hdl.handle.net/20.500.12428/4024
dc.identifier.volume45en_US
dc.identifier.wosWOS:000613335200001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAtakan, Orhan
dc.institutionauthorCaner, Cengiz
dc.language.isoen
dc.publisherWiley Periodicals LLC.en_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlphaen_US
dc.subjectAlpha-Tocopherolen_US
dc.subjectOzone Treatmenten_US
dc.subjectBeta-Caroteneen_US
dc.subjectCold-Plasmaen_US
dc.subjectDetoxificationen_US
dc.subjectB-1en_US
dc.subjectOxidationen_US
dc.subjectStorageen_US
dc.subjectIdentificationen_US
dc.subjectInactivationen_US
dc.titleEvaluation of different ozonation on aflatoxin degradation and physicochemical characteristics of hazelnuts
dc.typeArticle

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