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


Atakan O., CANER C.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası:
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/jfpp.15276
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION

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.