Evaluation of different ozonation on aflatoxin degradation and physicochemical characteristics of hazelnuts

Abstract

Hazelnuts are consumed as fresh, raw, roasted fruit or ingredient in foods especially chocolates and cookie formulations (DiNunzio, 2019). The hazelnut is also very susceptible to infection, contamination, and growth of aflatoxigenic fungi contamination with aflatoxins (AFs), created by molds named Aspergillus flavus and Aspergillus parasiticus, before and during harvest and/or more specifically during storage. Aflatoxins are more important than other fungal toxins because of carcinogenic effects and acute poisoning and also cause serious economic loses, destroying around 20% of crops (Probst et al., 2007). In nature, four closely related components of aflatoxin (aflatoxin B 1 , aflatoxin B 2 (AFB 2), aflatoxin G 1 (AFG 1), and aflatoxin G 2 (AFG 2) and metabolic products such as M 1 and M 2 can pollute flowers

Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels

“…Chen et al (2014) studied ozonation and Li et al (2019) studied the combined effect of ozonation and irradiation treatments on aflatoxin content along with polyphenols, peroxide value, and an acid value of groundnut kernels. Other similar studies on pistachio nuts for effect of ozone on physicochemical properties and aflatoxins (Akbas & Ozdemir, 2006), antibacterial activity of ozonized sunflower oil (Moureu, Violleau, Ali Haimoud‐Lekhal, & Calmon, 2015), phenolic and antioxidant activity of ozonated adzuki beans (Alexandre et al, 2018), and physicochemical properties and aflatoxins of ozonated hazelnuts (Atakan & Caner, 2021) have been documented by researchers in previous years. To our best knowledge, there is no data available on the compositional, structural, textural parameters of groundnut kernels affected by ozonation, roasting, and their combined effect, that is, ozonation‐roasting.…”

Radiofrequency heating: A novel thermal treatment on the quality of peanut during disinfestation of Caryedon serratus and its potential in reducing aflatoxin

“…4) paper. The filtrate (5 ml) was diluted in 15 ml phosphate‐buffered saline and passed through the immunoaffinity column at a rate of 1–2 drops per second (Atakan & Caner, 2021).…”

Quality attributes of oil extracted from hazelnuts treated with gaseous ozone

“…Previous researches have established that the application of gaseous ozon is a very effective method to provide food safety to nuts (Atakan et al, 2021, Davies et al, 2021. Since ozone can inactivate microorganisms, it prevents the growth of molds which cause aflatoxin problems (Babaee et al, 2022).…”