Effect of Ozone Application on the Fungal Count and Lipid Quality of Peanut Grains

Abstract

Peanut is susceptible to fungal contamination at all stages of its production chain, which can lead to aflatoxin production, which can cause serious health problems for consumers. In this sense, post-harvest ozonation of grains has the potential to reduce contaminant microorganisms, but it may cause oxidative damage, degrading organic constituents. Thus, factors influencing the reduction of fungal contamination by gaseous ozone in peanuts (grains and grains in pods) and changes in lipid and oil quality of grain were investigated. The analyzed variables were total fungi count, electrical conductivity, peroxide index, and 2-thiobarbituric acid test. Ozone concentration (10, 30, and 50 ppm) and ozonation time (30, 45, and 60 minutes) significantly affected fungal count (p < 0.05). The maximum fungal reductions were 75.79% for grains and 82.66% for grains in pods at a concentration of 50 ppm and exposure of 60 minutes. The electrical conductivity of exudates was affected by ozone concentration. There was degradation of lipids at a cellular level, but no differences were observed in the peroxide index of treated grains.

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

“…They reported that Aspergillus growth inhibition was dose dependent, and the ability of O 3 gas to reduce spore production was affected by the sugar content of the growth media. Laureth, Christ, Ganascini, and Coelho (2019) exposed peanut kernels to 50 mg/kg O 3 gas for 60 min and observed a significant fungal reduction (75.79% in peanut grains and 82.66% in peanut pods) due to the rupture of the fungal cell envelope. The peroxide value of the kernels remained unchanged; however, the electrical conductivity of the kernels was affected by ozonation.…”

Synthesis of Rice Husk-Based MCM-41 for Removal of Aflatoxin B1 from Peanut Oil

“…Freundlich isotherm, 1nq e = 1nK F + 1 n 1nC e (5) where q max is the saturation capacity of AFB 1 adsorbed on the adsorbent (ng/mg), n is the Freundlich exponent related to surface heterogeneity of the adsorbent, and K L and K F are the Langmuir and Freundlich constants, respectively.…”

“…To reduce the risk of AFB 1 contamination, several approaches for the detoxification of peanut oil have been proposed, including chemical (alkali [4] and ozone [5] treatments), biological (microbial adsorption and degradation [6]), and physical methods (UV irradiation [7,8], photocatalysis [9], and adsorption [10]). Although the detoxification rate of peanut oil could be around 99% when using UV irradiation, photocatalysis, or ozone treatment, new toxins with equal or high toxicity compared to AFB 1 may be generated during the detoxification of peanut oil.…”

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

“…The most famous effect of this phenomenon leads to the destruction of the metal parts of turbines, propellers and other mechanisms operating in water at variable pressure. But it is precisely this that has become a powerful factor in technological transformation in food production 31 , 32 .…”