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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.)

Ozonation of agri-food products for reducing mycotoxin contamination: challenges in grains and particulates processing

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Author(s):
Romero, Alessandra de Cassia [1] ; de Almeida Morais, Joao Bruno [1] ; Duarte Augusto, Pedro Esteves [2, 1] ; Calori-Domingues, Maria Antonia [1]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Av Padua Dias 11, Cx Postal 9, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMIN; v. 56, n. 9 JUL 2021.
Web of Science Citations: 0
Abstract

This study evaluated differences in the efficiency of ozonation process to reduce the natural contamination of two mycotoxins, deoxynivalenol (DON) and zearalenone (ZEN), in wheat grains and particulate products. Three different products were used, each one representing a different structure and mycotoxin distribution: (1) wheat grains, with natural mycotoxin distribution inside and among the grains; (2) homemade pellets, with homogenous mycotoxin distribution; (3) ground homemade pellets, with homogeneous mycotoxin distribution, and smaller particles. The ozonation of naturally contaminated wheat grains did not reduce the concentrations of DON and ZEN. When the variability of contamination among replicates was reduced by the production of homemade pellets showed, the ozonation provides a reduction of 14% of ZEN concentration. Reducing the size of particles by grinding the homemade pellets, a reduction of DON (11%) and ZEN (31%) was observed, which was evidenced by the higher ozone consumption during the process. Therefore, some limitations of ozonation of grains and particulate products, such as particle dimensions and distribution of natural contamination of mycotoxins affect the degradation of DON and ZEN under real conditions. Because of this, further studies to evaluate the effectiveness of ozonation should also be performed in samples naturally contaminated to produce robustness results. (AU)

FAPESP's process: 19/05043-6 - NewDRYING: new strategies to enhance food drying
Grantee:Maria Antonia Calori
Support type: Regular Research Grants
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