The Effect of Sorting on Aflatoxin Reduction of Pistachio Nuts

Shakerardekani, Ahmad; Karim, Roselina; Mirdamadiha, Fatemeh

doi:10.2139/ssrn.1998462

Cited by 12 publications

(14 citation statements)

References 19 publications

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“…(1999) reported that AF-contaminated groundnuts were eliminated by colour sorting processes, while fluorescence sorting was effective to reduce levels of AF contamination in pecan ( Tyson & Clark, 1974 ) and pistachio ( McClure & Farsaie, 1980 ) nuts. These observations were validated through a recent study, which showed that AFs contamination in pistachio nuts is more than 95% reduced by colour sorting ( Shakerardekani, Karim, & Mirdamadiha, 2012 ).…”

Section: Innovative Management Strategies Of Af Reductionsupporting

confidence: 52%

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

Udomkun¹,

et al. 2017

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Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public health issues since the occurrence of these toxins can be considerably common and even extreme. Aflatoxins can negatively affect health of livestock and poultry due to contaminated feeds. Additionally, they significantly limit the development of international trade as a result of strict regulation in high-value markets. Due to their high stability, aflatoxins are not only a problem during cropping, but also during storage, transport, processing, and handling steps. Consequently, innovative evidence-based technologies are urgently required to minimize aflatoxin exposure. Thus far, biological control has been developed as the most innovative potential technology of controlling aflatoxin contamination in crops, which uses competitive exclusion of toxigenic strains by non-toxigenic ones. This technology is commercially applied in groundnuts maize, cottonseed, and pistachios during pre-harvest stages. Some other effective technologies such as irradiation, ozone fumigation, chemical and biological control agents, and improved packaging materials can also minimize post-harvest aflatoxins contamination in agricultural products. However, integrated adoption of these pre- and post-harvest technologies is still required for sustainable solutions to reduce aflatoxins contamination, which enhances food security, alleviates malnutrition, and strengthens economic sustainability.

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Section: Innovative Management Strategies Of Af Reductionsupporting

confidence: 52%

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

Udomkun¹,

et al. 2017

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“…If the total mycotoxins (especially aflatoxin B 1 ) level of nuts increased to more than the maximum allowance level, the nuts cannot used by the consumers. There are some reports of rejection of exported nuts due to aflatoxin levels [13,14]. Development of new products (such as nut spread) from nuts and using suitable packaging materials can reduce the risk of losses of product due to contamination to mycotoxins.…”

Section: Introductionmentioning

confidence: 99%

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

Shakerardekani¹,

Karim

Ghazali

et al. 2013

IJMS

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Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction) are two important stages for the production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil and protein sources) is also required to ensure a stable nut spread product is produced. Most of the nut spreads behaved like a non-Newtonian pseudo-plastic fluid under yield stress which help the producers how to start pumping and stirring of the nut spreads. Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses.

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“…The e-sorting technology was tested, with variable results, for peanuts, Brazil nuts, pistachios, almonds, and walnuts, but they were not tested for apricot kernels [ 19 , 22 ]. For pistachios, it was reported that the highest AFB 1 content was measured in discolored pistachios and their segregation from batches produced a total reduction of AFB 1 that ranged from 94.6% to 98.8% [ 26 ]. The electronic and laser color sorters effectively reduced aflatoxins in contaminated lots of almonds [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

Reduction of Aflatoxins in Apricot Kernels by Electronic and Manual Color Sorting

Zivoli

Gambacorta

Piemontese

et al. 2016

Toxins

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The efficacy of color sorting on reducing aflatoxin levels in shelled apricot kernels was assessed. Naturally-contaminated kernels were submitted to an electronic optical sorter or blanched, peeled, and manually sorted to visually identify and sort discolored kernels (dark and spotted) from healthy ones. The samples obtained from the two sorting approaches were ground, homogenized, and analysed by HPLC-FLD for their aflatoxin content. A mass balance approach was used to measure the distribution of aflatoxins in the collected fractions. Aflatoxin B1 and B2 were identified and quantitated in all collected fractions at levels ranging from 1.7 to 22,451.5 µg/kg of AFB1 + AFB2, whereas AFG1 and AFG2 were not detected. Excellent results were obtained by manual sorting of peeled kernels since the removal of discolored kernels (2.6%–19.9% of total peeled kernels) removed 97.3%–99.5% of total aflatoxins. The combination of peeling and visual/manual separation of discolored kernels is a feasible strategy to remove 97%–99% of aflatoxins accumulated in naturally-contaminated samples. Electronic optical sorter gave highly variable results since the amount of AFB1 + AFB2 measured in rejected fractions (15%–18% of total kernels) ranged from 13% to 59% of total aflatoxins. An improved immunoaffinity-based HPLC-FLD method having low limits of detection for the four aflatoxins (0.01–0.05 µg/kg) was developed and used to monitor the occurrence of aflatoxins in 47 commercial products containing apricot kernels and/or almonds commercialized in Italy. Low aflatoxin levels were found in 38% of the tested samples and ranged from 0.06 to 1.50 μg/kg for AFB1 and from 0.06 to 1.79 μg/kg for total aflatoxins.

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The Effect of Sorting on Aflatoxin Reduction of Pistachio Nuts

Cited by 12 publications

References 19 publications

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

Reduction of Aflatoxins in Apricot Kernels by Electronic and Manual Color Sorting

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