Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties

Autor(es)

Alexandre, Allana P. S. ; Castanha, Nanci ; Calori-Domingues, Maria A. ; Augusto, Pedro E. D.

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMIN; v. 52, n. 7, p. 516-524, 2017.
• Citações Web of Science: 4

Resumo

The objective of this study was to evaluate the reduction on the levels of the mycotoxin deoxynivalenol (DON) in whole wheat flour (WWF) with different moisture levels, on the wet milling effluent through ozone (O-3) processing, as well as the impact of ozonation on the rheological properties of flour. The results have shown that the reduction of DON was improved with increasing moisture and exposure time of WWF and wet milling effluent to ozone. The maximum reduction was about 80%, proving that ozonation is an effective and promising technology in reducing mycotoxins in different products. However, the process altered the rheological profile of WWF. Therefore, further studies are needed to better understand the process. (AU)

• Processo FAPESP: 16/10732-7 - Uso da tecnologia de ozônio na descontaminação de micotoxinas em grãos e derivados
• Beneficiário: Maria Antonia Calori
• Modalidade de apoio: Auxílio à Pesquisa - Regular