Assessing pulsed light treatment on the reduction of aflatoxins in peanuts with and without skin

被引：33

作者：

Abuagela, Manal O. ^{[1
]}

Iqdiam, Basheer M. ^{[1
]}

Mostafa, Hussein ^{[1
]}

Gu, Liwei ^{[1
]}

Smith, Matthew E. ^{[2
]}

Sarnoski, Paul J. ^{[1
]}

机构：

[1] Univ Florida, Inst Food & Agr Sci, Dept Food Sci & Human Nutr, Gainesville, FL 32611 USA

[2] Univ Florida, Inst Food & Agr Sci, Dept Plant Pathol, Gainesville, FL 32611 USA

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2018年 / 53卷 / 11期

关键词：

Aflatoxins; peanuts; pulsed light; quality parameters; reduction; ASPERGILLUS-PARASITICUS; FUNCTIONAL-PROPERTIES; WHITE SHRIMP; INACTIVATION; B-1; DETOXIFICATION; DEGRADATION; QUALITY; FOOD; OIL;

D O I：

10.1111/ijfs.13851

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aflatoxin(s) (AFTs) are secondary metabolites of some Aspergillus molds commonly found in peanuts. This study aimed to reduce AFTs (B-1 and B-2) on contaminated peanuts (with and without skin) using Pulsed Light (PL) treatment for 1, 2, 3, 4 and 5 min at 5 cm distance from the light strobe. After PL treatment, AFT levels were determined using ELISA and LC-MS-MS. Quality parameters of treated peanuts and oil were evaluated by comparing to control samples. Results of with-skin and without-skin peanuts showed 82% and 91% AFTs reduction, respectively. No significant differences (P > 0.05) were observed for all peanut oil quality parameters while the differences in peanut kernel colour under these conditions were significant (P < 0.05) in comparison with control samples. At the industrial level, PL may offer an effective AFTs reduction in peanuts. However, PL treatment parameters should be optimised to achieve better appearance.

引用

页码：2567 / 2575

页数：9

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