Effect of thermal processing and traditional flavouring mixture on mycotoxin reduction in pistachio

2020 ◽  
Vol 13 (3) ◽  
pp. 381-389
Author(s):  
M. Jalili ◽  
J. Selamat ◽  
L. Rashidi
Keyword(s):  
Microwave Radiation ◽  
Thermal Processing ◽  
High Performance ◽  
Complete Elimination ◽  
Radiation Heating ◽  
Safe Method ◽  
Mycotoxin Degradation ◽  
Roasting Process ◽  
Aflatoxin B ◽  
Mycotoxin Reduction

The effect of heating (roasting and microwave radiation heating) along with a traditional pistachio flavouring mixture (containing verjuice, thyme extract, and sodium chloride) was investigated on reducing aflatoxins (AFs) and ochratoxin A (OTA) in pistachios. The naturally and artificially contaminated samples were soaked in the flavouring mixture (for 5, 10 and 24 h) and then subjected to roasting (at 120 and 150 °C for 50 min) and heating by microwave radiation (6 and 10 min). The residual mycotoxins were determined by high-performance liquid chromatography. The results showed that all treatments were able to reduce mycotoxin content (aflatoxin B1, B2, G1, G2 and OTA) significantly (P<0.05), up to 85.7±2.5% (during roasting) and up to 72.5±2.6% (during heating by microwave radiation). The highest reduction of AFs and OTA (ranging from 51.7±2.3 to 85.7±2.5%) was found when the contaminated (naturally and artificially) samples were soaked in the traditional mixture for 24 h and roasted at 150 °C. It could be concluded that the traditional flavouring method in combination with the roasting process or heating by microwave radiation could be applied as a useful and safe method for mycotoxin degradation in pistachio. Although, complete elimination of mycotoxins was not achieved, the method reduced mycotoxins more than 60% without adverse effect on the taste and appearance of pistachios.

Effectiveness of hermetic technologies in limiting aflatoxin B1 and fumonisin B1 contamination of stored maize grain under smallholder conditions in Zimbabwe

2018 ◽  
Vol 11 (3) ◽  
pp. 459-469 ◽  
Author(s):  
T.C. Murashiki ◽  
C. Chidewe ◽  
M.A. Benhura ◽  
L.R. Manema ◽  
B.M. Mvumi ◽  
...  
Keyword(s):  
High Performance ◽  
Fumonisin B1 ◽  
Competitive Elisa ◽  
Hermetic Storage ◽  
Rural Districts ◽  
Limit Of Quantitation ◽  
Significant Difference ◽  
Maize Grain ◽  
Storage Containers ◽  
Aflatoxin B

There is limited empirical evidence on the efficacy of hermetic storage containers in reducing mycotoxin occurrence in stored maize grain under smallholder field conditions. Levels of aflatoxin B1 (AFB1) and fumonisin B1 (FB1) in maize samples collected from hermetic metal silos (148), hermetic grain bags (121) and conventional stores (179) during 2015 and 2016 storage seasons in two rural districts of Zimbabwe were assessed. AFB1 was determined using high performance liquid chromatography with post-column derivatisation and fluorescence detection, whilst FB1 was determined using direct competitive ELISA. All maize samples collected at harvest in 2015 and 2016 seasons contained FB1 at levels ranging from 10 to 462 μg/kg and 13 to 537 μg/kg, respectively. Use of hermetic containers did not seem to have any effect on the development of FB1 in stored maize grain, as there was no significant difference (P>0.05) in the increase of FB1 contamination in hermetic and conventional stores. Prior to storage, the levels of AFB1 in the maize ranged from below the limit of quantitation (LOQ) to 25.0 μg/kg, whilst levels during storage ranged from <LOQ to 8.60 μg/kg in hermetic silos, <LOQ to 8.37 μg/kg in hermetic bags and <LOQ to 791 μg/kg in conventional stores over the two storage seasons. The occurrence of AFB1 in maize stored in hermetic containers, was significantly (P<0.05) lower than that in conventional stores. Hermetic containers were more effective than conventional stores in limiting contamination of maize with AFB1 and subsequent human exposure to these toxins. Therefore, hermetic storage containers are recommended to smallholder maize producers for safe and effective limitation of AFB1 contamination during storage and hence reduce exposure among consumers.

Control of Aspergillus flavus and aflatoxin production with spices in culture medium and rice

2013 ◽  
Vol 6 (1) ◽  
pp. 43-50 ◽  
Author(s):  
V. Aiko ◽  
A. Mehta
Keyword(s):  
Aspergillus Flavus ◽  
High Performance ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Culture Broth ◽  
Minimum Inhibitory Concentrations ◽  
Food Grains ◽  
Star Anise ◽  
Aflatoxin B ◽  
Layer Chromatography

Cinnamon, cardamom, star anise and clove were studied for their effect on growth of Aspergillus flavus and aflatoxin B1 (AFB1) synthesis. The experiments were carried out in yeast extract sucrose culture broth as well as in rice supplemented with spices. AFB1 produced was analysed qualitatively and quantitatively using thin layer chromatography and high performance liquid chromatography, respectively. At a concentration of 10 mg/ml, cardamom and star anise did not exhibit any antifungal or anti-aflatoxigenic activity in culture broth, whereas cinnamon and clove inhibited A. flavus growth completely. The minimum inhibitory concentrations of cinnamon and clove were 4 and 2 mg/ml, respectively. Concentrations of cinnamon and clove below their minimum inhibitory concentrations showed enhanced fungal growth, while AFB1 synthesis was reduced. Clove inhibited the synthesis of AFB1 significantly up to 99% at concentrations ≥1.0 mg/ml. The spices also inhibited AFB1 synthesis in rice at 5 mg/g, although fungal growth was not inhibited. Clove and cinnamon inhibited AFB1 synthesis significantly up to 99 and 92%, respectively, and star anise and cardamom by 41 and 23%, respectively. The results of this study suggest the use of whole spices rather than their essential oils for controlling fungal and mycotoxin contamination in food grains.

scholarly journals Microwave Radiation Influence on Dairy Waste Anaerobic Digestion in a Multi-Section Hybrid Anaerobic Reactor (M-SHAR)

Processes ◽  
2021 ◽  
Vol 9 (10) ◽  
pp. 1772
Author(s):  
Marcin Zieliński ◽  
Marcin Dębowski ◽  
Joanna Kazimierowicz
Keyword(s):  
Microwave Radiation ◽  
Food Industry ◽  
Biogas Production ◽  
Cod Removal ◽  
Organic Load ◽  
Radiation Heating ◽  
Methane Fermentation ◽  
Anaerobic Reactor ◽  
Dairy Waste ◽  
Acid Whey

Whey is a primary by-product of dairy plants, and one that is often difficult to manage. As whey processing units are costly and complicated, only 15–20% of whey is recycled for use in the food industry. The difficulties in managing waste whey are particularly pronounced for small, local dairy plants. One possible solution to this problem is to use advanced and efficient digesters. The aim of this study was to present an innovative multi-section hybrid anaerobic bioreactor (M-SHAR) design and to identify how microwave radiation heating (MRH) affects methane fermentation of liquid dairy waste (LDW) primarily composed of acid whey. The MRH reactor was found to perform better in terms of COD removal and biogas production compared with the convection-heated reactor. The heating method had a significant differentiating effect at higher organic load rates (OLRs). With OLRs ranging from 15 to 25 kgCOD∙m−3∙d−1, the M-SHAR with MRH ensured a 5% higher COD removal efficiency and 12–20% higher biogas yields.

scholarly journals Effect of Thermal Processing on Carotenoids and Folate Changes in Six Varieties of Sweet Potato (Ipomoes batata L.)

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 215 ◽  
Author(s):  
Zhijun Pan ◽  
Yiming Sun ◽  
Fangyuan Zhang ◽  
Xinbo Guo ◽  
Zhihua Liao
Keyword(s):  
Sweet Potato ◽  
Thermal Processing ◽  
Thermal Process ◽  
High Performance ◽  
Vitamin A Deficiency ◽  
Significant Loss ◽  
Thermal Impact ◽  
Total Carotenoids ◽  
Microbial Assay ◽  
Β Carotene

Carotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to investigate the thermal impact on the changes of carotenoids and folate in sweet potato roots (SPRs). Carotenoids were identified by high performance liquid chromatography (HPLC) while the folate was estimated using a microbial assay. An obvious decline was observed in total carotenoids after heating. Nevertheless, the content of provitamin compound β-carotene exhibited incredible stability during steaming and α-carotene multiplied in certain varieties, evidencing that SPRs could be an efficient way for addressing Vitamin A deficiency (VAD). As for the total folate contents, two varieties were found no significant loss after thermal process while the others showed a significant decrease. The results indicated that steaming process led to generally loss of both carotenoids and folate while the α-carotene and β-carotene were well preserved. The information provided by this study might help with enhancing the food quality in processing industry and the understanding in the nutrition changes during steaming.

scholarly journals Impact of Alternative Stabilization Strategies for the Production of PAN-Based Carbon Fibers with High Performance

Fibers ◽  
2020 ◽  
Vol 8 (6) ◽  
pp. 33 ◽  
Author(s):  
Spyridon Soulis ◽  
George Konstantopoulos ◽  
Elias P. Koumoulos ◽  
Costas A. Charitidis
Keyword(s):  
Mechanical Properties ◽  
Carbon Fibers ◽  
Thermal Processing ◽  
High Performance ◽  
Relevant Literature ◽  
Thermomechanical Properties ◽  
Composition Effect ◽  
Ladder Polymer ◽  
Fiber Manufacturing ◽  
Time And Energy

The aim of this work is to review a possible correlation of composition, thermal processing, and recent alternative stabilization technologies to the mechanical properties. The chemical microstructure of polyacrylonitrile (PAN) is discussed in detail to understand the influence in thermomechanical properties during stabilization by observing transformation from thermoplastic to ladder polymer. In addition, relevant literature data are used to understand the comonomer composition effect on mechanical properties. Technologies of direct fiber heating by irradiation have been recently involved and hold promise to enhance performance, reduce processing time and energy consumption. Carbon fiber manufacturing can provide benefits by using higher comonomer ratios, similar to textile grade or melt-spun PAN, in order to cut costs derived from an acrylonitrile precursor, without suffering in regard to mechanical properties. Energy intensive processes of stabilization and carbonization remain a challenging field of research in order to reduce both environmental impact and cost of the wide commercialization of carbon fibers (CFs) to enable their broad application.

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