Chemical and toxicological alterations of zearalenone under ozone treatment

Xu, Yun; Wang, Yifan; Ji, Jian; Wu, Hao; Pi, Fuwei; Zhang, Yinzhi; Sun, Xiulan

doi:10.1080/19440049.2018.1547425

Cited by 21 publications

(12 citation statements)

References 37 publications

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“…It was observed that ozonized corn oil did not increase uterine weights in mice, indicating that ZEN was rapidly degraded in non‐estrogenic‐like products. Four ZEN byproducts were recently identified, which occurred after aqueous ozone treatment of ZEN solution and demonstrated less toxic effects than the original ZEN …”

Section: Resultssupporting

confidence: 86%

“…observed a reduction of 86% of ZEN in naturally contaminated maize when submitted to 100 mg L −1 of ozone for 100 min with a moisture content of 196 g kg −1 . Xu et al . observed that the ozone effectively degraded ZEN in maize flour (95.1%; 90 min) but the samples were processed in water saturated with ozone.…”

Section: Resultsmentioning

confidence: 99%

“…Interestingly, both studies also evaluated the toxic effect of the processed solutions, proving the biological evidence of detoxification. More recently, Xu et al 45 also observed that ozone saturated water quickly decomposed ZEN to undetectable levels.…”

Section: Effect Of Ozonation On Zen Concentration In Whole Maize Flourmentioning

confidence: 97%

“…Four ZEN byproducts were recently identified, which occurred after aqueous ozone treatment of ZEN solution and demonstrated less toxic effects than the original ZEN. 45 Besides the evaluation of the ZEN destruction, the impact of ozone processing on the WMF properties was also evaluated, as further described. Finally, adopting the ozonation process to reduce ZEN should not neglect good production practices.…”

Section: Effect Of Ozonation On Zen Concentration In Whole Maize Flourmentioning

confidence: 99%

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Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

et al. 2019

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BACKGROUND Maize is one of the most important cereals. It is used for different purposes and in different industries worldwide. This cereal is prone to contamination with mycotoxins, such as zearalenone (ZEN), which is produced mainly by Fusarium graminearum, F. culmorum and F. equiseti. Toxin production under highly moist conditions (aw > 0.95) is exacerbated if there are alternations between low temperatures (12–14 °C) and high temperatures (25–28 °C). Even if good production practices are adopted, mycotoxins can be found in several stages of the production chain. For this reason, an alternative to reducing this contamination is ozonation. This study evaluated the reduction of ZEN in naturally contaminated whole maize flour (WMF) treated with 51.5 mg L−1 of ozone for up to 60 min. Pasting properties, peroxide value, and fatty acid composition were also evaluated. RESULTS Zearalenone degradation in ozonated WMF was described by a fractional first‐order kinetic, with a maximum reduction of 62.3% and kinetic parameter of 0.201 min−1 in the conditions that were evaluated. The ozonation process in WMF showed a decrease in the apparent viscosity, a decrease in the proportion of linoleic, oleic, and α‐linolenic fatty acids, an increase in the proportion of palmitic acid, and an increase in the peroxide value. CONCLUSION Ozonation was effective in reducing ZEN contamination in WMF. However, it also modified the pasting properties, fatty acid profile, and peroxide value, affecting functional and technological aspects of WMF. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Ozonation On Zen Concentration In Whole Maize Flourmentioning

confidence: 97%

Section: Effect Of Ozonation On Zen Concentration In Whole Maize Flourmentioning

confidence: 99%

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Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

et al. 2019

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“…This method is a more useful type of application and it has been successfully used in reducing mycotoxin accumulation in many kinds of food/feed products (e.g., cereals [ 121 , 122 , 123 ], dried fruits [ 124 ], and poultry [ 125 ]). The residual 21% were experimental studies focused on demonstrating the suitability of ozonated water for the mycotoxin inactivation in raw materials that require an aqueous disinfection step and that must be washed [ 90 , 126 , 127 , 128 , 129 , 130 ].…”

Section: Mycotoxin Detoxification In Food and Feed By Ozonementioning

confidence: 99%

Mycotoxins in Feed and Food and the Role of Ozone in Their Detoxification and Degradation: An Update

Conte

Fontanelli

Galli

et al. 2020

Toxins

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Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxicity in animal species, including humans. Because of their high toxicological impacts, mycotoxins have received significant consideration, leading to the definition of strict legislative thresholds and limits in many areas of the world. Mycotoxins can reduce farm profits not only through reduced crop quality and product refusal, but also through a reduction in animal productivity and health. This paper briefly addresses the impacts of mycotoxin contamination of feed and food on animal and human health, and describes the main pre- and post-harvest systems to control their levels, including genetic, agronomic, biological, chemical, and physical methods. It so highlights (i) the lack of effective and straightforward solutions to control mycotoxin contamination in the field, at pre-harvest, as well as later post-harvest; and (ii) the increasing demand for novel methods to control mycotoxin infections, intoxications, and diseases, without leaving toxic chemical residues in the food and feed chain. Thus, the broad objective of the present study was to review the literature on the use of ozone for mycotoxin decontamination, proposing this gaseous air pollutant as a powerful tool to detoxify mycotoxins from feed and food.

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2023

Destruction of Hazardous Chemicals in the Laboratory

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Chemical and toxicological alterations of zearalenone under ozone treatment

Cited by 21 publications

References 37 publications

Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

Mycotoxins in Feed and Food and the Role of Ozone in Their Detoxification and Degradation: An Update

Procedures Classified by Method

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