Autor(es)

Rastegar, Hossein ; Shoeibi, Shahram ; Yazdanpanah, Hassan ; Amirahmadi, Maryam ; Khaneghah, Amin Mousavi ; Campagnollo, Fernanda Bovo ; Sant'Ana, Anderson S.

• Tipo de documento: Artigo Científico
• Fonte: FOOD CONTROL; v. 71, p. 279-284, JAN 2017.
• Citações Web of Science: 30

Resumo

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)

• Processo FAPESP: 14/14891-7 - Modelagem da inibição de Listeria monocytogenes por bactérias ácido láticas (BAL) em queijos Minas tradicionais
• Beneficiário: Fernanda Bovo Campagnollo
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado