Effects of ozone treatment on the physicochemical and functional properties of whole grain flour

Obadi, Mohammed; Zhu, Ke‐Xue; Peng, Wei; Sulieman, Abdellatief A.; Mohammed, Khalid; Zhou, Hui‐Ming

doi:10.1016/j.jcs.2018.04.008

Cited by 74 publications

(43 citation statements)

References 24 publications

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“…Consequently, the swelling capacity of the ozonated samples was reduced, promoting a decrease in the apparent viscosity . Similar results were reported in the literature for wheat flour processed with ozone …”

Section: Resultsmentioning

confidence: 99%

“…25,58 Similar results were reported in the literature for wheat flour processed with ozone. 25,57,59 In fact, ozone has been shown to induce molecular changes in starch, such as hydrolysis of glycosidic bonds and oxidation of hydroxyl groups, having a relevant impact on molecular size and starch properties. 60,61 Since the pasting profile of the maize flour was changed, it is reasonable to state that ozonation can change the maize flour's functional and technological aspects.…”

Section: Impact Of Ozone Processing On Wmf Quality: Pasting Propertiementioning

confidence: 99%

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Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

et al. 2019

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BACKGROUND Maize is one of the most important cereals. It is used for different purposes and in different industries worldwide. This cereal is prone to contamination with mycotoxins, such as zearalenone (ZEN), which is produced mainly by Fusarium graminearum, F. culmorum and F. equiseti. Toxin production under highly moist conditions (aw > 0.95) is exacerbated if there are alternations between low temperatures (12–14 °C) and high temperatures (25–28 °C). Even if good production practices are adopted, mycotoxins can be found in several stages of the production chain. For this reason, an alternative to reducing this contamination is ozonation. This study evaluated the reduction of ZEN in naturally contaminated whole maize flour (WMF) treated with 51.5 mg L−1 of ozone for up to 60 min. Pasting properties, peroxide value, and fatty acid composition were also evaluated. RESULTS Zearalenone degradation in ozonated WMF was described by a fractional first‐order kinetic, with a maximum reduction of 62.3% and kinetic parameter of 0.201 min−1 in the conditions that were evaluated. The ozonation process in WMF showed a decrease in the apparent viscosity, a decrease in the proportion of linoleic, oleic, and α‐linolenic fatty acids, an increase in the proportion of palmitic acid, and an increase in the peroxide value. CONCLUSION Ozonation was effective in reducing ZEN contamination in WMF. However, it also modified the pasting properties, fatty acid profile, and peroxide value, affecting functional and technological aspects of WMF. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Impact Of Ozone Processing On Wmf Quality: Pasting Propertiementioning

confidence: 99%

Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

et al. 2019

View full text Add to dashboard Cite

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“…The FTIR spectra of both samples illustrate that the water, protein and the starch contents of the ozone‐treated protein were less than the area under the above‐mentioned peak and were found to be low as compared to the control . Low‐intensity peaks in ozone‐treated wheat grain samples might result from chemical oxidation of the constituents during the treatment . Decomposition of protein was observed from the band regions 1655–1660 and 1625–1630 cm −1 assigned to α‐ and β‐helices, respectively.…”

Section: Resultsmentioning

confidence: 92%

“…43 Low-intensity peaks in ozone-treated wheat grain samples might result from chemical oxidation of the constituents during the treatment. 44 Decomposition of protein was observed from the band regions 1655-1660 and 1625-1630 cm −1 assigned to -and -helices, respectively. The decrease in the primary and secondary structures of protein can be attributed to possible oxidation of amino acid chains as ozone is a strong oxidizing agent.…”

Section: Comparative Post-treatment Wheat End-use Quality Physicochemmentioning

confidence: 97%

Disinfestation of stored wheat grain infested with Rhyzopertha dominica by ozone treatment: process optimization and impact on grain properties

et al. 2019

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BACKGROUND Ozone is a highly oxidative gas that has a long history of safe use as a disinfectant and sanitizer from producers of pharmaceuticals and many other organic compounds. In the current work, disinfestation of stored wheat grain infested with a common insect, Rhyzopertha dominica, was attempted through ozone (O3) treatment as an alternative to chemical fumigants. RESULTS The optimized treatment conditions for ozone fumigation of stored wheat grain were 12% (w/w) grain moisture, 2.5 g m−3 ozone concentration and 8 h of treatment. The mortality of R. dominica adults, pupae, larvae and eggs was 97, 100, 99 and 100%, respectively. Moisture and protein content of the ozone‐treated wheat was found to be lower as compared to infested wheat. Microstructural changes in the treated samples were clearly visible on scanning electron microscopy images, whereas minimal changes at the molecular level and of rheological parameters were evident based on Fourier transform infrared spectroscopy peak and rheometry data. CONCLUSION Ozone was found to be an effective reagent for disinfestation, aimed at all life stages of R. dominica in stored wheat grain, that leaves no residue behind. Rotational strategies can be applied to obtain increased mortality while maintaining the usability of the grain for different purposes. © 2019 Society of Chemical Industry

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“…According to Savi et al (), there was a significant difference between the carboxyl contents of treated and control wheat starches after the 180 min exposure. The ozone as a functional agent on the treatment of whole grain flour brought changes in the intensities of vibrations of protein side chains and lipids with increasing ozonation time of 0–45 min using 5 g/L of ozone exposure (Obadi et al, ). In another paper, the ozone in aqueous solution affected potato starch and concluded that using ozone as an efficient oxidizing agent for starch modification (Castanha, Matta Junior, & Augusto, ).…”

Section: Resultsmentioning

confidence: 99%

Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

Granella

Bechlin

Christ

et al. 2019

J Food Process Preserv

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This study dealt about the thermal and kinetic characteristics of wheat during the drying‐ozonation process (DOP) needed for planning better drying methods that preserve desirable characteristics and minimize energy consumption. For this, ozone gas was applied with the drying air in different conditions, 15 and 45 min ozonation times and drying temperatures at 30, 40, and 50°C on wheat grains. During the drying, moisture ratio reduced, and the Midili model performed the best fit to experimental data. Activation energy to DOP was 30.40 kJ/mol (15 min O3) and 27.21 kJ/mol (45 min O3), being lesser that reference drying of 32.18 kJ/mol. DOP did not influence the ash, protein, lipid, and starch content of exposed wheat grains for 15 min to ozone. However, when the grains were exposed to 45 min of ozone, regardless of the drying temperature used, there was a significant reduction of the starch content. Thus, the results demonstrated an alternative to obtaining energy efficiency during the postharvest stages and preservation of grains quality. Practical applications Food ozonation is a process that ensures adequate sanitation without toxic waste accumulation. The use of ozone into the drying air is a modern method that can contribute to energy improvement and product quality maintenance in agro‐industries. Knowledge of drying‐ozonation process and its kinetic properties as functions of temperature, efficient diffusion of moisture and activation energy are essential for understanding the process, designing dryers and reduction of energy consumption.

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Effects of ozone treatment on the physicochemical and functional properties of whole grain flour

Cited by 74 publications

References 24 publications

Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality

Disinfestation of stored wheat grain infested with Rhyzopertha dominica by ozone treatment: process optimization and impact on grain properties

Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

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