Ozone processing of peanut "milk": Degradation of aflatoxins, impact on quality attributes and the potential effect on peanut allergens

Autor(es)

Romero, Alessandra C. ; Sartori, Alan G. O. ; Caetano-Silva, Maria E. ; de Alencar, Severino M. ; Calori, Maria A. ; Augusto, Pedro E. D.

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF CLEANER PRODUCTION; v. 405, p. 9-pg., 2023-04-05.

Resumo

Demand for plant-based products has been expanding over the last few years leading to the development of vegetable products analogous to conventional animal-products, such as plant-based "milks". Although peanuts can be used to produce these plant-based "milks", it is important to develop alternatives to reduce their allergens and the risk of mycotoxin contamination. This work studied the peanut "milk" ozonation process as an alter-native to achieve these goals. We evaluated the kinetics of degradation of aflatoxins AFB1, AFB2, AFG1, and AFG2, and the effect on lipid oxidation and peanut allergens. Ozonation was efficient to degrade >98% of AFB1 and AFG1 within 30 min, which are the most toxic evaluated aflatoxins, while AFB2 and AFG2 were more resistant even after 210 min. In addition, the ozonation of peanut "milk" showed the potential to reduce the assessed peanut allergens by roughly 80%. However, ozonation also degraded fatty acids and produced off-flavours. Therefore, further studies using ozonation combined with other strategies are encouraged to obtain safer vegetable "milk" with desirable sensory attributes. (AU)

• Processo FAPESP: 19/05043-6 - NewDRYING: novas estratégias para melhoria da secagem de alimentos
• Beneficiário: Maria Antonia Calori
• Modalidade de apoio: Auxílio à Pesquisa - Regular