Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality

Wang, Li; Shao, Huili; Luo, Xiaohu; Ren, Wang; Li, Yongfu; Li, Yanan; Luo, Yingpeng; Chen, Zhengxing

doi:10.1371/journal.pone.0147613

Cited by 74 publications

(49 citation statements)

References 59 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ozone as a gas or in aqueous form can react with double bonds in carotenoid pigments including β‐carotene, xanthophyll, and flavones, to reduce the yellow color and increase flour whiteness (Sandhu et al, ). Previous authors showed that ozone gas affected the color of wheat flour, suggesting that ozone could be used as an oxidizing agent reducing yellow pigments in wheat flour (Chittrakorn, ; Li et al, ; Wang et al, ).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Shelf life characteristics of bread produced from ozonated wheat flour

Obadi

Zhu

Peng

et al. 2017

Journal of Texture Studies

View full text Add to dashboard Cite

Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X-ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Bakery owners must pay special attention to color to attract consumer. Table 2 Previous authors showed that ozone gas affected the color of wheat flour, suggesting that ozone could be used as an oxidizing agent reducing yellow pigments in wheat flour (Chittrakorn, 2008;Li et al, 2013;Wang et al, 2016).…”

Section: Image Acquisitionmentioning

confidence: 99%

Shelf life characteristics of bread produced from ozonated wheat flour

Obadi

Zhu

Peng

et al. 2017

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…Besides typical wheat processing procedures, some measures directly aim at mycotoxin decontamination of cereals. These include, for example, the application of superheated steam (Pronyk, Cenkowski, & Abramson, ), ozone (Li, Guan, & Bian, ; Wang et al., ; Alexandre, Castanha, Calori‐Domingues, & Augusto, ; Trombete et al., ), or ammonia (Chelkowski et al., , ), and the washing, soaking, or cooking of grain at elevated pH level (Trenholm, Charmley, Prelusky, & Warner, ; Ragab, Drusch, Schnieder, & Beyer, ). However, some reductions may be reversed during further processing as shown for wheat treated with sodium bisulfite (Young et al., ).…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Schaarschmidt

Fauhl-Hassek

2018

Comp Rev Food Sci Food Safe

102

View full text Add to dashboard Cite

Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat-based products, the EU maximum levels apply to deoxynivalenol (DON), zearalenone, aflatoxins, and ochratoxin A. This review provides a comprehensive overview on the different mycotoxins and their legal limits and on how processing of wheat can affect such contaminants, from raw material to highly processed final products, based on relevant scientific studies published in the literature. The potential compliance with EU maximum levels is discussed. Of the four mycotoxins regulated in wheat-based foods in the EU, most data are available for DON, whereas aflatoxins were rarely studied in the processing of wheat. Furthermore, available data on the effect of processing are outlined for mycotoxins not regulated by EU law-including modified and emerging mycotoxins-and which cover DON derivatives (DON-3-glucoside, monoacetyl-DONs, norDONs, deepoxy-DON), nivalenol, T-2 and HT-2 toxins, enniatins, beauvericin, moniliformin, and fumonisins. The processing steps addressed in this review cover primary processing (premilling and milling operations) and secondary processing procedures (such as fermentation and thermal treatments). A special focus is on the production of baked goods, and processing factors for DON in wheat bread production were estimated. For wheat milling products derived from the endosperm and for white bread, compliance with legal requirements seems to be mostly achievable when applying good practices. In the case of wholemeal products, bran-enriched products, or high-cereal low-moisture bakery products, this appears to be challenging and improved technology and/or selection of high-quality raw materials would be required.

show abstract

“…The protein content of wheat is an index important related to bread‐making and is reflected by gluten quality. According to Wang et al (), by applying an ozone dose of 75 mg/L, no effect on the wheat protein was observed even after 90 min of ozonation. The results are in agreement with Li, Guan, and Bian () and Mendez, Maier, Mason, and Woloshuk (), who reported that ozone‐treated wheat showed no differences in protein contents compared with control wheat.…”

Section: Resultsmentioning

confidence: 97%

Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

Granella

Bechlin

Christ

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

This study dealt about the thermal and kinetic characteristics of wheat during the drying‐ozonation process (DOP) needed for planning better drying methods that preserve desirable characteristics and minimize energy consumption. For this, ozone gas was applied with the drying air in different conditions, 15 and 45 min ozonation times and drying temperatures at 30, 40, and 50°C on wheat grains. During the drying, moisture ratio reduced, and the Midili model performed the best fit to experimental data. Activation energy to DOP was 30.40 kJ/mol (15 min O3) and 27.21 kJ/mol (45 min O3), being lesser that reference drying of 32.18 kJ/mol. DOP did not influence the ash, protein, lipid, and starch content of exposed wheat grains for 15 min to ozone. However, when the grains were exposed to 45 min of ozone, regardless of the drying temperature used, there was a significant reduction of the starch content. Thus, the results demonstrated an alternative to obtaining energy efficiency during the postharvest stages and preservation of grains quality. Practical applications Food ozonation is a process that ensures adequate sanitation without toxic waste accumulation. The use of ozone into the drying air is a modern method that can contribute to energy improvement and product quality maintenance in agro‐industries. Knowledge of drying‐ozonation process and its kinetic properties as functions of temperature, efficient diffusion of moisture and activation energy are essential for understanding the process, designing dryers and reduction of energy consumption.

show abstract

Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality

Cited by 74 publications

References 59 publications

Shelf life characteristics of bread produced from ozonated wheat flour

Shelf life characteristics of bread produced from ozonated wheat flour

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

Contact Info

Product

Resources

About