Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation

Sanchez, Beatriz Alejandra Ortega; Alencar, Ernandes Rodrigues de; Pineli, Lívia de Lacerda de Oliveira; Ferreira, Wallas Felippe de Souza; Roberto, Matheus de Almeida

doi:10.1016/j.lwt.2015.08.051

Cited by 12 publications

(4 citation statements)

References 34 publications

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“…The mean value of color difference in the nuts exposed to a concentration of 8.88 mg L −1 differed from those obtained when utilizing concentrations of 2.42 and 4.38 mg L −1 . These changes over the ozonation period can be attributed to the oxidation of pigments of the dark brown skin that surrounds the nuts, in a manner similar to that observed in peanut grains by Alencar et al (2011) and by Sanchez et al (2016).…”

Section: Quality Of the Ozonated Brazil Nutsmentioning

confidence: 70%

“…The antimicrobial action of ozone is due to its high oxidative potential, which makes it capable of oxidizing glycolipids, glycoproteins and amino acids of the cell wall and membrane, as well as other constituents of the cellular content (Kim et al, 1999). In plant-based products, ozone has been shown to be effective in inhibiting fungal species of Aspergillus, Fusarium, Geotrichum, Myrothecium, Mucor and others (Alencar et al, 2012;Raila et al, 2006;Sanchez, Alencar, Pinelli, Ferreira, & Roberto, 2016;Wu, Doan, & Cuenca, 2006), as well as viruses and bacteria (Khadre, Yousef, & Kim, 2001;Kim et al, 1999;Whangchai, Saengnil, & Uthaibutra, 2006;Öztekin, Zorlugenc, & Zorlugenc, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality

Oliveira

Alencar

Blum

et al. 2020

LWT

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Section: Quality Of the Ozonated Brazil Nutsmentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality

Oliveira

Alencar

Blum

et al. 2020

LWT

Self Cite

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“…In addition, throwing away peanuts contaminated with AFs can cause economic losses. Thereby, AFs contamination of peanut is an important public concern (Ortega Sanchez, de Alencar, de Oliveira Pineli, de Souza Ferreira, & de Almeida Roberto, ).…”

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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“…These alterations may be related to the oxidation of compounds in the dark brown skin that characteristically surrounds the nut. Alencar et al (2011) and Sanchez et al (2016) also described these alterations in peanut seeds. It should be noted, however, that these color changes possibly do not compromise the acceptance or consumption of the product.…”

Section: Discussionmentioning

confidence: 91%

Ozonização de castanha-do-Brasil (Bertholletia excelsa H.B.K.): efeito da altura da coluna no processo de saturação e alterações na qualidade

2023

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O objetivo do presente trabalho é estudar o processo de saturação em coluna contendo castanhado-Brasil e possíveis alterações na qualidade do produto. Inicialmente as amostras de castanha-doBrasil foram acondicionadas em coluna cilíndrica de PVC de 15 cm de diâmetro e 110 cm de altura. Foram adotadas as concentrações do gás ozônio de 2,5, 4,5, 9,0 e 14,0 mg L-1 e vazão de 3,0 L min-1, na temperatura de 25 ºC. O gás ozônio foi injetado na base da coluna cilíndrica e os valores adotados de altura da coluna de grãos foram de 0,25, 0,50, e 0,75 m. Determinaram-se o tempo e a concentração de saturação. Na avaliação de possíveis alterações na qualidade de castanhas-do-Brasil ozonizadas foram determinados a umidade, coloração e variáveis qualitativas do óleo bruto, com tempos de exposição de 0, 3, 6, 9 e 12 h. Para avaliação da qualidade do óleo bruto extraído de castanhas ozonizadas foram analisadas o teor de ácidos graxos livres, o índice de peróxido e o índice de iodo. A elevação do período de ozonização promoveu aumento da concentração do ozônio para todas as concentrações de entrada do gás. No que se refere aos valores de tempo de saturação, à medida que se elevou a concentração de entrada do gás, houve redução do tempo de saturação, nas diferentes alturas de coluna do produto. Não houve variação da umidade do produto em decorrência da ozonização. A ozonização não provocou alterações significativas na cor e no óleo bruto, em decorrência da interação tripla entre altura da coluna do produto, concentração do ozônio e tempo de exposição. É possível concluir que a altura da coluna do produto influencia o tempo e a concentração de saturação, durante o processo de ozonização. O uso do ozônio nas condições adotadas no presente estudo não afeta a qualidade da castanhadoBrasil, considerando-se a cor do produto e características do óleo bruto, de tal forma a inviabilizar a comercialização.

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Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation

Cited by 12 publications

References 34 publications

Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality

Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality

Effect of ozonation and UV irradiation on aflatoxin degradation of peanuts

Ozonização de castanha-do-Brasil (Bertholletia excelsa H.B.K.): efeito da altura da coluna no processo de saturação e alterações na qualidade

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