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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Removal of aflatoxin B-1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts

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Rastegar, Hossein ; Shoeibi, Shahram ; Yazdanpanah, Hassan ; Amirahmadi, Maryam ; Khaneghah, Amin Mousavi ; Campagnollo, Fernanda Bovo ; Sant'Ana, Anderson S.
Total Authors: 7
Document type: Journal article
Source: FOOD CONTROL; v. 71, p. 279-284, JAN 2017.
Web of Science Citations: 30

Nowadays, afiatoxin B-1 (AFB(1)) could be considered as one of the most hazardous mycotoxins for humans, and nuts comprise one of the major responsible food categories for human exposure to this mycotoxin. Thus, complete elimination of AFB(1) or reduction of its content in nut foods, such as pistachio attracted lots of attentions. In the current study, the efficacy of roasting process by incorporation of lemon juice and/or citric acid on the reduction of AFB(1) in contaminated pistachio nuts (AFB(1) at two levels of 268 and 383 ng/g) was investigated. Significant degradation of AFB(1) (up 93.1% for AFB(1)) was recorded by applied treatment protocols. Although roasting of 50 g pistachio nuts with 30 ml water, 30 ml lemon juice and 6 g of citric acid at 120 degrees C for 1 h resulted to a significant degradation (93.1 +/- 8.2%) of AFB(1), this treatment altered the desired physical properties. Roasting with 30 ml water, 15 ml lemon juice and 2.25 g of citric acid at 120 degrees C for 1 h reduced the level of AFB(1) in 49.2 +/- 3.5% of the initial level without a noticeable change in desired appearance of pistachios. Hence, a synergistic effect between heating and lemon juice/citric acid in order to AFB(1) degradation was observed. It could be concluded that roasting process with lemon juice and citric acid could be applied as a useful and safe degradation method of AFB(1) in naturally contaminated pistachio nuts. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 14/14891-7 - Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses
Grantee:Fernanda Bovo Campagnollo
Support type: Scholarships in Brazil - Post-Doctorate