Antifungal Effects of Ozonated Water on <scp><i>A</i></scp><i>spergillus parasiticus</i>: A New Approach to Prevent Wheat Contamination

kouchesfahani, Matin Mohammadi; Alimohammadi, Mahmood; Khaniki, Gholamreza Jahed; Nabizadeh, Ramin; Aghamohseni, Zeinab; Moazeni, Maryam; Rezaie, Sassan

doi:10.1111/jfs.12159

Cited by 10 publications

(6 citation statements)

References 34 publications

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“…The same effects of O 3 have been studied by other authors using different ozonation conditions in wheat samples, which demonstrate that O 3 is also effective for the control of Fusarium graminearum and Penicillium citrinum (Savi and Scussel ), Aspergillus parasiti cus (Mohammadi Kouchesfahani et al . ), A. flavus and P. citr iunum (Savi et al . ) and also for reduction on total fungal count (Zhao et al .…”

Section: Discussionmentioning

confidence: 99%

Efficacy of Ozone Treatment on Mycotoxins and Fungal Reduction in Artificially Contaminated Soft Wheat Grains

Trombete

Porto

Freitas-Silva

et al. 2016

Journal of Food Processing and Preservation

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The effects of O 3 concentration, exposure time and grain mass were evaluated on the levels of deoxynivalenol, aflatoxins and total fungal count (TFC) in wheat grains, using a full 2 3 factorial design. Grain samples were contaminated with fungal conidia and spiked with mycotoxins standards and then submitted to ozonation treatments. The most significant reductions obtained for deoxynivalenol and total aflatoxins corresponded to 64.3 and 48.0%, respectively. TFC reduced approximately 3.0 cycles log cfu/g of wheat grain. O 3 concentration and exposure time influenced (P < 0.05) positively the reductions of both mycotoxins and TFC, while the grain mass had a negative effect on both responses. The most significant reduction in TFC and mycotoxin levels was achieved by using 60 mg/L of O 3 for 300 min, with 2 kg samples. Gaseous O 3 can be considered an excellent method for remediation of these contaminants. PRACTICAL APPLICATIONSGaseous ozonation is an interesting nonthermal technology that can be applied to reduce fungal and mycotoxin contamination in wheat grains (Triticum aestivum L.). The O 3 concentration and exposure time positively influence reductions in mycotoxins and fungi count, while grain mass has a negative effect on both variables. Using 60 mg/L of O 3 at 300 min of exposure and 2 kg grain samples (11.3% moisture content) is possible to obtain reductions of 3.0 cycles log cfu/g in total fungal count, 64.3% in DON levels and 48.0% in total aflatoxin levels. Data found in this research should contribute in greater interest of ozonation by the food industry and consequently a wider popularization of ozonized products by consumers.

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Section: Discussionmentioning

confidence: 99%

Efficacy of Ozone Treatment on Mycotoxins and Fungal Reduction in Artificially Contaminated Soft Wheat Grains

Trombete

Porto

Freitas-Silva

et al. 2016

Journal of Food Processing and Preservation

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“…The efficiency of an ozone decontamination method depends on the type of treatment, type of food, temperature, pH, and contact time. Ozone treatment has been used on different types of food (Akbas & Ozdemir, 2008;Asokapandian et al, 2018;Concha-Meyer, Eifert, Williams, Marcy, & Welbaum, 2015;Doane & Johnson, 2018;Gonçalves, 2009;Mohammadi Kouchesfahani et al, 2015;Niemira, 2012;Trombete, Freitas-Silva, Saldanha, Venâncio, & Fraga, 2016Xu, 1999). Studies showed that ozonization, exposing food to O 3 gas, can reduce the viability of bacterial and fungal contaminants and reduce microbial metabolite accumulation (Freitas-Silva & Venâncio, 2010).…”

Section: Chemical Detoxification Methodsmentioning

confidence: 99%

Application of ozone for degradation of mycotoxins in food: A review

Afsah‐Hejri

Hajeb

Ehsani

2020

Comp Rev Food Sci Food Safe

149

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Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O 3 ) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall. Fusarium is the most sensitive mycotoxigenic fungi to ozonation followed by Aspergillus and Penicillium. Studies have shown complete inactivation of Fusarium and Aspergillus by O 3 gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O 3 gas exposure.O 3 gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.

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“…[15] The ozonized water also can be used in cereals, like wheat grains, that need to go through a moisture step before milling. [16] The main reasons for applying O 3 in wheat grain are for pest and insect control, [17] elimination of fungi, [18] degradation of mycotoxin, [19,20] and degradation of pesticide residues. [21,22] As O 3 does not leave any residues in the treated food, there is no need for an aeration step after treatment, and also due to the excellent results of ozonation, it has been considered a "green alternative" to improve wheat quality.…”

Section: Introductionmentioning

confidence: 99%

Chemical, Technological, and Sensory Properties of Wheat Grains (Triticum aestivum L) as Affected by Gaseous Ozonation

Trombete

Minguita

Porto

et al. 2016

International Journal of Food Properties

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Gaseous ozonation, an emerging technology, is applied to microbiological decontamination and to the degradation of residues and contaminants in wheat grains. However, due to its high oxidizing capacity, ozone may cause undesirable effects on the quality of grains or in their derivatives. This study aimed to evaluate the influence of ozone gas on wheat grain quality when exposed to different levels of ozone concentration, exposure time, and grain mass, using a full 2 3 factorial design. After the milling of ozonized grains, two fractions were evaluated: flour (A) and bran plus germ (B). In fraction A, the quality of the wheat flour was analyzed by both alveography and farinography. The flour extraction rate, falling number and gluten contents were also measured. The chemical and mineral profiles were determined in both fractions. A sensory evaluation, using the difference-from-control test, was applied to investigate the possible differences in aroma or in overall appearance of the flour obtained from the ozonized grains. The results showed that ozone concentration (60 mg/L) positively affected (p < 0.05) the toughness and the falling number of the flour. The other parameters of alveography, as well as farinography, gluten content, chemical composition, mineral, and sensory profiles were not affected (p > 0.05) by ozonation. This study demonstrated that gaseous ozonation, when applied under the conditions of 10 to 60 mg/L, from 2 to 5 h of exposure, grain mass from 2 to 5 kg, does not cause any negative impact on the wheat quality.

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Antifungal Effects of Ozonated Water on Aspergillus parasiticus: A New Approach to Prevent Wheat Contamination

Cited by 10 publications

References 34 publications

Efficacy of Ozone Treatment on Mycotoxins and Fungal Reduction in Artificially Contaminated Soft Wheat Grains

Efficacy of Ozone Treatment on Mycotoxins and Fungal Reduction in Artificially Contaminated Soft Wheat Grains

Application of ozone for degradation of mycotoxins in food: A review

Chemical, Technological, and Sensory Properties of Wheat Grains (Triticum aestivum L) as Affected by Gaseous Ozonation

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