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

Journal of the Science of Food and Agriculture
Allana P S AlexandreMaria A Calori-Domingues

Abstract

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 °C) and high temperatures (25-28 °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. 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 α-linolenic fatty acids, an increase in the proporti...Continue Reading

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Citations

Feb 5, 2021·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Alessandra de Cássia RomeroPedro Esteves Duarte Augusto
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Leili Afsah-HejriReza J Ehsani
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Yue LiuCaroline Orfila
May 6, 2021·Journal of Fungi·Kristina HabschiedGabriella Kanižai Šarić

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