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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.)

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

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Santos Alexandre, Allana Patricia [1] ; Castanha, Nanci [1] ; Costa, Naiara Silva [1] ; Santos, Amanda Silva [1] ; Badiale-Furlong, Eliana [2] ; Duarte Augusto, Pedro Esteves [1, 3] ; Calori-Domingues, Maria Antonia [1]
Total Authors: 7
[1] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr LAN, Luiz de Queiroz Coll Agr ESALQ, Piracicaba, SP - Brazil
[2] Fed Univ Rio Grande, Sch Chem & Food, Rio Grande - Brazil
[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Journal of the Science of Food and Agriculture; v. 99, n. 15, p. 6814-6821, DEC 2019.
Web of Science Citations: 0

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 degrees C) and high temperatures (25-28 degrees 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 alpha-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. (c) 2019 Society of Chemical Industry (AU)

FAPESP's process: 16/10732-7 - Use of ozone technology in the decontamination of mycotoxins in grains and grain-derived
Grantee:Maria Antonia Calori
Support type: Regular Research Grants