Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment

Udovički, Božidar; Stankоvić, Slavica; Tomić, Nikola; Đjekić, Ilija; Šmigić, Nada; Špirović-Trifunović, Bojana; Milićević, Dragan; Rajković, Andreja

doi:10.1016/j.foodcont.2021.108691

Cited by 13 publications

(7 citation statements)

References 37 publications

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“…In this regard, AFB1 has been shown to be more sensitive to UV radiation at a wavelength of 362 nm due to chemical structural modifications in the terminal furan ring [ 28 ]. In peanuts, treatment with ultraviolet radiation (UV-C) at 1080–8370 mJ/cm 2 showed a reduction of 3.1 log CFU/g of A. flavous and a reduction of aflatoxin B1 from 14 to 51% [ 5 ]. In addition, intensities of 800 μW/cm 2 have proven to be effective in peanuts, where 100% of aflatoxin B1 (AFB1) was inactivated with an exposure of 80 min; lower intensities (200 μW/cm 2 ) with the same exposure time have presented positive results (approx.…”

Section: Non-thermal Treatmentsmentioning

confidence: 99%

“…These results are especially important because UV treatments not only offer an inactivation of pathogenic microorganisms but also do not cause significant changes in the physical and sensory quality of the fruits [ 5 , 39 ].…”

Section: Non-thermal Treatmentsmentioning

confidence: 99%

“…However, the consumption of nuts is not risk-free. One of the main risks of consuming nuts is the ingestion of mycotoxin-producing fungi ( Aspergillus flavus , Aspergillus parasiticus and Aspergillus nonius , mainly), especially aflatoxins [ 5 ]. Aflatoxins cause one of the main risks in agriculture and industry [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…One of the main risks of consuming nuts is the ingestion of mycotoxin-producing fungi ( Aspergillus flavus , Aspergillus parasiticus and Aspergillus nonius , mainly), especially aflatoxins [ 5 ]. Aflatoxins cause one of the main risks in agriculture and industry [ 5 , 6 ]. They are carcinogenic, mutagenic, teratogenic, and have immunotoxic properties [ 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Sánchez‐Bravo

Noguera-Artiaga

Gómez‐López

et al. 2022

Foods

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Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.

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Section: Non-thermal Treatmentsmentioning

confidence: 99%

Section: Non-thermal Treatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Sánchez‐Bravo

Noguera-Artiaga

Gómez‐López

et al. 2022

Foods

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show abstract

“…After incubation for 10 days, the samples irradiated with 8370 mJ cm −2 showed the lowest count of A. flavus in peanuts and maize. AFB 1 reduction rates reached 43% and 51% for maize and peanut, respectively [ 84 ].…”

Section: Single Detoxification Treatments Used In Solid Foods and Feedsmentioning

confidence: 99%

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Dib

Assaf

Khoury

et al. 2022

Foods

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Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact.

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Smartphone-integrated ratiometric sensing platform based on dual-emitting electrospun MOF@[Ru(byp)3]2+ nanofibers for effective detection and adsorption of aflatoxin B1

Sun,

Liu,

et al. 2024

Chemical Engineering Journal

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Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment

Cited by 13 publications

References 37 publications

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Smartphone-integrated ratiometric sensing platform based on dual-emitting electrospun MOF@[Ru(byp)3]2+ nanofibers for effective detection and adsorption of aflatoxin B1

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