Assessing pulsed light treatment on the reduction of aflatoxins in peanuts with and without skin

Abuagela, Manal O.; Iqdiam, Basheer M.; Mostafa, Hussein; Gu, Liwei; Smith, Matthew E.; Sarnoski, Paul J.

doi:10.1111/ijfs.13851

Cited by 30 publications

(11 citation statements)

References 47 publications

(64 reference statements)

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“…PUV is an emerging technology providing a great alternative to thermal and chemical processing methods to hinder the microbial growth, inactivate enzymes, and modify the structural properties of food. PUV has potential for different food processing applications (Abuagela et al, 2018;Cao, Fang, Liu, Min, & Liu, 2018;Pellicer & Gómez-López, 2017;Zhang, Wang, Zeng, Han, & Brennan, 2018). PUV is a nonthermal technology that consists of a broad spectrum of white light of wavelengths ranging from 200 nm (UV) to 1,000 nm (near-infrared; Rowan et al, 1999).…”

Section: Novel Processing Techniquesmentioning

confidence: 99%

Peanut Allergy: Characteristics and Approaches for Mitigation

Shah

Shi

Ashley

et al. 2019

Comp Rev Food Sci Food Safe

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Peanut allergy has garnered significant attention because of the high sensitization rate, increase in allergy, and severity of the reaction. Sufficiently reliable therapies and efficient mitigating techniques to combat peanut allergy are still lacking. Current management relies on avoiding peanuts and nuts and seeds with homologous proteins, although adverse events mostly occur with accidental ingestion. There is a need for hypoallergenic peanut products to protect sensitized individuals and perhaps serve as immunotherapeutic products. Alongside traditional practices of thermal and chemical treatment, novel processing approaches such as high‐pressure processing, pulsed ultraviolet light, high‐intensity ultrasound, irradiation, and pulsed electric field have been performed toward reducing the immunoreactivity of peanut. Covalent and noncovalent chemical modifications to proteins also have the tendency to alter peanut allergenicity. Enzymatic hydrolysis seems to be the most advantageous technique in diminishing the allergenic potential of peanut. Furthermore, the combined processing approach (hurdle technologies) such as enzymatic hydrolysis followed by, or in conjunction with, roasting, high pressure and heat, ultrasound with enzymatic treatment, or germination have shown a significant reduction of peanut immunoreactivity and may emerge as useful techniques in reducing the allergenicity of peanut and other foods. This study represents our current knowledge about the alterations in allergenic properties of peanut via different processing mechanisms as well as evaluating its future potential, geographical based data on increasing sensitization, clinical relevance, eliciting dose, and current management of peanut allergy. Furthermore, the molecular characteristics and clinical relevance of peanut allergens have been discussed.

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Section: Novel Processing Techniquesmentioning

confidence: 99%

Peanut Allergy: Characteristics and Approaches for Mitigation

Shah

Shi

Ashley

et al. 2019

Comp Rev Food Sci Food Safe

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“…Chemical methods, such as ammoniation (Allameh et al, ), formaldehyde and calcium hydroxide treatment (Codifer, Mann, & Dollear, ), and so on, can result in nutritional losses. Although these detoxification methods have been widely used for a long time, they are not practical owing to time consumption, nutrition loss, and low detoxification efficiency (Abuagela et al, ; Chen et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of ozonation and UV irradiation on aflatoxin degradation of peanuts

Xiong

Gui

et al. 2019

J Food Process Preserv

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Aflatoxins (AFs) are secondary toxic metabolites. In this study, peanuts were contaminated with 500 µg/L B1, 250 µg/L B2, 250 µg/L G1, and 250 µg/L G2, then exposed to ultraviolet–ozone (UV/O3) with ozone concentrations of 3, 5, and 7 mg/L and exposure times of 10, 20, 30, and 60 min. With increasing exposure time and ozone concentration, the detoxification rates of AFB1, AFB2, AFG1, and AFG2 became more obvious, AFB1 showed the highest degradation rate. After peanuts were treated with 5 mg/L ozone under UV irradiation for 30 min, the degradation rates of AFB1 and AFs (AFs = AFB1 + AFB2 + AFG1 + AFG2) were 79.01% and 67.24%, respectively. Moisture content in peanuts decreased significantly (p < 0.05) with rising ozone concentration. No significances (p > 0.05) were found on the polyphenols, acid value, and peroxide value between UV/O3‐treated and non‐AF‐inoculated peanuts. UV/O3 was a promising method for AFs detoxification in peanuts without affecting nutritional quality. Practical applications The main characteristic of peanut is its high nutritional value, such as vitamins, minerals, and fatty acids. Peanuts are contaminated by AFs easily. The effect of UV/O3 on the AFs, produced by Aspergillus flavus and Aspergillus parasiticus on peanuts, was determined. The results showed that UV/O3 was a promising method in degrading AFs, which was good for long‐term storage of peanuts.

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“…PL treatment also inactivated the mutagenicity and cytotoxicity of these aflatoxins. Abuagela et al [45] treated dehulled peanuts with PL at 0.4 J cm-1 per pulse. No significant variation in the chemical properties including acidity value, fatty acid content and peroxide value of oil obtained from PL treated peanuts.…”

Section: Irradiationmentioning

confidence: 99%

Promising Detoxification Approaches to Mitigate Aflatoxins in Foods and Feeds

Pandey¹

2022

Aflatoxins - Occurrence, Detoxification, Determination and Health Risks

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Aflatoxins are a group of naturally occurring carcinogenic mycotoxins produced by certain Aspergillus species in nuts, grains, oilseeds and vegetables. Ingestion of aflatoxin contaminated food and feed has extremely negative health implications in humans and livestocks. Additionally, exporting countries face the trade barrier due to strict regulations in international market to maintain food quality. This led to huge economic losses to global exporters. Therefore, there is an urgent need for development of effective methods for detoxification of aflatoxins from food and feed to ensure food security. Till date, numerous methods for detoxification of aflatoxins from foods have been employed. Physical, chemical and biological treatment are the novel promising approaches for partial/complete detoxification of aflatoxins from the foodstuffs. In this chapter, we will address the efficacy and shortcomings of each methods in with respect to economic importance, human health and food security.

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Assessing pulsed light treatment on the reduction of aflatoxins in peanuts with and without skin

Cited by 30 publications

References 47 publications

Peanut Allergy: Characteristics and Approaches for Mitigation

Peanut Allergy: Characteristics and Approaches for Mitigation

Effect of ozonation and UV irradiation on aflatoxin degradation of peanuts

Promising Detoxification Approaches to Mitigate Aflatoxins in Foods and Feeds

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