Combined effects of citric acid and pulsed light treatments to degrade B-aflatoxins in peanut

Abuagela, Manal O.; Iqdiam, Basheer M.; Mostafa, Hussein; Marshall, Sara M.; Yağız, Yavuz; Marshall, Maurice R.; Gu, Liwei; Sarnoski, Paul J.

doi:10.1016/j.fbp.2019.08.011

Cited by 25 publications

(13 citation statements)

References 35 publications

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“…For instance, absorption of UV fraction of PL by tryptophan, phenylalanine, tyrosine, and cysteine can decrease their activity (Pellicer et al., 2019). It has been also reported that PL can cause the photochemical breakdown of some mycotoxins (Abuagela et al., 2019). Wiktor et al.…”

Section: Characteristics Of Nonthermal Treatmentsmentioning

confidence: 96%

“…For instance, absorption of UV fraction of PL by tryptophan, phenylalanine, tyrosine, and cysteine can decrease their activity (Pellicer et al, 2019). It has been also reported that PL can cause the photochemical breakdown of some mycotoxins (Abuagela et al, 2019). have reported browning of phenolic (gallic acid) solutions on exposure to PL, although the effect can be minimized by processing at fluence less than 3.82 J/cm 2 .…”

Section: 4mentioning

confidence: 99%

“…It may be confusing that PL treatment may raise the temperature and it is still called a nonthermal method. Such a situation is possible, first, because optical energy may be absorbed instantly and directly by microorganisms without any temperature ascending of the product, or second, heating occurs superficially and it is dissipated in the whole bulk (Abuagela et al., 2019). The photothermal effect enhances the inactivation of microorganisms or enzymes (Alhendi et al., 2018; Mandal et al., 2020) but it may have an adverse effect on the concentration of some thermosensitive molecules.…”

Section: Characteristics Of Nonthermal Treatmentsmentioning

confidence: 99%

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Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Nowacka

Dadan

Janowicz

et al. 2021

Comp Rev Food Sci Food Safe

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In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented.Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

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Section: Characteristics Of Nonthermal Treatmentsmentioning

confidence: 96%

Section: 4mentioning

confidence: 99%

Section: Characteristics Of Nonthermal Treatmentsmentioning

confidence: 99%

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Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Nowacka

Dadan

Janowicz

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…For instance, acidulation coupled with pulsed light technique led to aflatoxin degradation in peanuts up to 98.3%. On the other hand, pulsed light and citric acid treatment separately decreased aflatoxins by 78.1 and 20.2%, respectively [64]. Organic acid treatment results in leaching of nutrients such as water-soluble proteins, starch, minerals.…”

Section: Organic Acidsmentioning

confidence: 96%

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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“…It is worth knowing that PL can be used alongside other novel technologies as a hurdle in the inactivation of microbes on the surfaces of foods. For instance, in a study to assess the combination effect of PL and citric acid treatment against aflatoxins in peanuts, an outstanding reduction of 98.2% was achieved, a reduction that could not be obtained were the processes used singly [ 79 ].…”

Section: Action Mechanisms/principles Associated With the Selected Non-thermal Food Processing Technologiesmentioning

confidence: 99%

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Chacha

Zhang

Ofoedu

et al. 2021

Foods

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The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

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Combined effects of citric acid and pulsed light treatments to degrade B-aflatoxins in peanut

Cited by 25 publications

References 35 publications

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Promising Detoxification Approaches to Mitigate Aflatoxins in Foods and Feeds

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

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