Detoxification of hazelnuts by different cold plasmas and gamma irradiation treatments

Incidence and exposure assessment of aflatoxins and ochratoxin A in Egyptian wheat

“…In a similar study by Ghanem et al [ 54 ], the authors reported that AFB 1 was reduced by 85 and 69 % in unpeeled and peeled pistachio respectively. Recently, gamma irradiation (10KGy-10 min) treatments on AFB 1 in spiked hazelnut were investigated, whereas AFB 1 was reduced by 47 % [ 55 ]. These results indicate that there are several factors that influence the success of gamma irradiation; these include the type of mycotoxins, the concentration of mycotoxins, the radiation dose, and the presence of other compounds or matrix components [ 56 ].…”

Adverse Effects, Transformation and Channeling of Aflatoxins Into Food Raw Materials in Livestock

“…Atmospheric and low pressure cold plasma reduced the AFB 1 content of hazelnut by 72-73% Sen et al, 2019 Application of ozone during cereal storage is a relatively new method to improve storage conditions, based on the combined antifungal and insecticide effects of this reactive gas (Isikber and Athanassiou, 2015). Importantly, ozone treatments reduce mycotoxin contaminants without any negative effect on the quality of the grains (Tiwari et al, 2010;Zhu, 2018), and eliminate aflatoxins with high efficiency (66-95% of the original toxin concentration) in cereal grains and flours, as well as in soybean and peanut (Torlak et al, 2016;Ismail et al, 2018).…”

“…Cold plasma treatment is another possible physical treatment against pathogens and fungal toxins. Cold plasma is generally a result of atmospheric dielectric discharge, and the effects of pressure (atmospheric or vacuum), air composition, humidity and flow rate, discharging power and treatment time are under continuous evaluation nowadays in different cereals and nuts (Basaran et al, 2008;Siciliano et al, 2016;Shi et al, 2017;Misra et al, 2019;Sen et al, 2019). Cold plasma treatments are cost effective, ecologically neutral and have only a negligible effect on the quality of the grains when compared to classical detoxification methods (Hojnik et al, 2017).…”

A review on novel non‐thermal food processing techniques for mycotoxin reduction

“…Lastly, the firmness and yellowness (b*) of CP-treated samples were 12.56% higher and 26.26% lower, respectively, than that of pasteurised samples after storage which is suggestive that CP could substantially reduce the softening and browning of poacai. A supporting study by Sen et al (2019) on the detoxification of hazelnuts using different CP and gamma irradiation treatments also demonstrated the preservation of organoleptic properties. A panel comprising of 10 trained people evaluated the texture, overall colour and odour of low-pressure plasma and atmospheric pressure plasmatreated hazelnuts.…”

“…A supporting study by Sen et al . (2019) on the detoxification of hazelnuts using different CP and gamma irradiation treatments also demonstrated the preservation of organoleptic properties. A panel comprising of 10 trained people evaluated the texture, overall colour and odour of low‐pressure plasma and atmospheric pressure plasma‐treated hazelnuts.…”