Effect of Co-60 gamma irradiation on Aspergillus flavus, Aflatoxin B1 and qualitative characteristics of pistachio nuts (Pistacia vera L.)

Hojjati, Mohammad; Shahbazi, Samira; Askari, Hamed

doi:10.1007/s11694-021-01060-z

Cited by 8 publications

(24 citation statements)

References 29 publications

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“…The results reported by Makari et al. (2021a) illustrated that the antioxidant activity, chlorophyll, carotenoids, and color of pistachio nuts were significantly and negatively affected at the irradiation ( 60 Co resource) dose of 6 kGy. Matrix properties also affect the irradiation efficacy.…”

Section: Degradation Of Aflatoxins By Physical Methodsmentioning

confidence: 95%

“…The maximum allowable dose for commercial food irradiation is regulated at 10 kGy in many countries, but its application in foods with high vitamin and lipid content should be avoided as much as possible, because these components are easily oxidized by free radicals, resulting in decline of food quality (Calado et al, 2014). The results reported by Makari et al (2021a) illustrated that the antioxidant activity, chlorophyll, carotenoids, and color of pistachio nuts were significantly and negatively affected at the irradiation ( 60 Co resource) dose of 6 kGy. Matrix properties also affect the irradiation efficacy.…”

Section: Principle and Applicationsmentioning

confidence: 99%

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Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Peng

Zhang

et al. 2023

Comp Rev Food Sci Food Safe

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Aflatoxins are the most toxic natural mycotoxins discovered so far, posing a serious menace to the food safety and trading economy of the world, especially developing countries. How to effectively detoxify has persistently occupied a place on the list of “global hot‐point” concerns. Among the developed detoxification methods, physical methods, as the authoritative techniques for aflatoxins degradation, could rapidly induce irreversible denaturation of aflatoxins. This review presents a brief overview of aflatoxins detection and degradation product structure identification methods. Four main safety evaluation methods for aflatoxins and degradation product toxicity assessment are highlighted combined with an update on research of aflatoxins decontamination in the last decade. Furthermore, the latest applications, degradation mechanisms and products of physical aflatoxin decontamination techniques including microwave heating, irradiation, pulsed light, cold plasma and ultrasound are discussed in detail. Regulatory issues related to “detoxification” are also explained. Finally, we put forward the challenges and future work in studying aflatoxin degradation based on the existing research. The purpose of supplying this information is to help researchers have a deeper understanding on the degradation of aflatoxins, break through the existing bottleneck, and further improve and innovate the detoxification methods of aflatoxins.

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Section: Degradation Of Aflatoxins By Physical Methodsmentioning

confidence: 95%

Section: Principle and Applicationsmentioning

confidence: 99%

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Peng

Zhang

et al. 2023

Comp Rev Food Sci Food Safe

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“…showed gamma irradiation at doses of 4 and 6 kGy led to 73.26 and 83.36 AFB1 degradation in pistachios, respectively [37]. Mehdizadeh and Amini found that pistachio AFB1 in natural uranium boilers decreased from 134.85 to 72.28 ng/g [38].…”

Section: Discussionmentioning

confidence: 99%

Probiotic-Based Optimization of Pistachio Paste Production and Detoxification of Aflatoxin B1 Using Bifidobacterium lactis

Pakizeh

Nouri

Azizi

2022

Journal of Food Quality

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Pistachio paste is very popular for breakfast or supper thanks to its desirable taste, flavor, and texture. One of the hazards that are directly related to agricultural practices, processing, storage, and transportation of pistachios and the byproducts is aflatoxin, which can cause irreversible effects on the consumer. Probiotics are one of the most effective and safe methods to reduce aflatoxins. The variables under study were temperature and time, aflatoxin concentration, and probiotic content. In total, 30 treatments were determined through the rotatable central composite design. This is the first and most comprehensive study to optimize the production of probiotic pistachio paste and investigate the detoxification effects of aflatoxin B1 using Bifidobacterium lactis with six treatments and three replications in the pistachio paste matrix. In simple terms, it is possible to remove a higher percentage of toxins by increasing the number of microorganisms and decreasing the toxin level. The highest aflatoxin B1 reduction was observed in pistachio paste with aflatoxin B1 contamination of (19.7039 ng/g), which was spiked with Bifidobacterium lactis (109 CFU/g) and then stored at 25°C for 26.1853 days (aflatoxin B1: 8.00007 ng/g = 59.4% reduction), which is consistent with the permissible limits of the Iran National Standards Organization and the European Commission Regulation. The results showed a significant reduction in the aflatoxin B1 level in pistachio paste. The probiotics reduced aflatoxin B1 contamination to a permissible level. This is an important, safe, and effective solution, and unlike other methods, it increases the nutritional value of the product.

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“…Additionally, the chemical detoxification of products intended for human consumption is not permitted in the European Union (EU) [ 3 ]. Over the past decades, electromagnetic radiation has been studied as an alternative disinfection method to eliminate A. flavus and reduce or remove AFB1 contamination from foodstuffs [ 2 , 3 , 5 , 6 , 7 , 8 , 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…Γ-treatment of maize at doses of 2, 5, and 10 kGy decreased the number of A. flavus spores under the detection limit and degraded AFB1 levels by 46% and 68.9%, and AFB2 levels by 97.6% and 94% at doses of 2 and 5 kGy, respectively [ 11 ]. The number of A. flavus spores was reduced under the investigation limit, and AFB1 levels were diminished to 73.26% and 83.36% at γ-treatment doses of 4 and 6 kGy in pistachios [ 6 ]. Jalili et al (2012) [ 8 ] reported that γ-treatment at a dose of 6 kGy of contaminated red chilies showed an 86% to 98% decrease in the AFB1 concentration and a reduction in the colony count of A. falvus .…”

Section: Introductionmentioning

confidence: 99%

Use of X-Irradiations in Reducing the Waste of Aflatoxin-Contaminated Pistachios and Evaluation of the Physicochemical Properties of the Irradiated Product

Hojjati¹,

Shahbazi

Askari

2023

Foods

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This study investigates the effects of electron beam irradiation (0, 1, 2, 4, and 6 kGy) on Aspergillus flavus, aflatoxin B1 (AFB1), and the physicochemical properties of pistachios. The findings suggested that e-beam significantly reduced the spore population of A. flavus and the concentration of AFB1 at doses of 4 and 6 kGy. Three AFB1 degradation products were detected via LC-MS analysis and their structures were presented. Total phenolic content was improved at a dose of 2 kGy, while antioxidant activity was decreased in all treatments in both DPPH and ABTS assays. The chlorophyll and carotenoid content declined and the color indices changed, leading to a darker color. E-beam at a dose of 2 kGy raised the soluble protein levels and changed the intensity and pattern of protein bands. Irradiation doses of up to 6 kGy enhanced the content of malondialdehyde and total saturated fatty acids while leading to a decline in unsaturated fatty acids. The quality features were adversely affected at doses > 4 kGy. The findings suggest that as an alternative method, e-beam at doses ≥ 2 kGy can effectively decrease fungal load and aflatoxin B1 contamination, and e-beam application at doses ≤ 2 kGy can maintain the physicochemical attributes of pistachios to an acceptable extent.

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Effect of Co-60 gamma irradiation on Aspergillus flavus, Aflatoxin B1 and qualitative characteristics of pistachio nuts (Pistacia vera L.)

Cited by 8 publications

References 29 publications

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Probiotic-Based Optimization of Pistachio Paste Production and Detoxification of Aflatoxin B1 Using Bifidobacterium lactis

Use of X-Irradiations in Reducing the Waste of Aflatoxin-Contaminated Pistachios and Evaluation of the Physicochemical Properties of the Irradiated Product

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