Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment
Само за регистроване кориснике
2022
Аутори
Udovički, BožidarStanković, Slavica
Tomić, Nikola
Đekić, Ilija
Šmigić, Nada
Špirović Trifunović, Bojana
Milićević, Dragan
Rajković, Andreja
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study investigated the effectiveness of the ultraviolet irradiation of the C region (UV–C) for the decontamination of Aspergillus flavus and aflatoxin B1 (AFB1) on artificially inoculated maize and peanut using innovative decontamination equipment that supports vibrations to achieve semi-fluidization of the grain/kernel material and getting equal irradiation of all surfaces of irradiated foods. UV irradiation is a non-thermal alternative to thermal processes commonly used in food processing with a well-known effect on AFB1 degradation. Samples of maize and peanut were exposed to UV-C irradiation with a total dose in the range of 1080–8370 mJ/cm2. Analysis by Tracker and ImageJ software confirmed the even distribution of irradiation on all surfaces during the entire duration of exposure. The highest reduction of A. flavus count was observed after ten days of incubation and irradiation treatment delivering a dose of 8370 mJ/cm2 achieving A. flavus count reduction of 4.4 log CFU/g in... maize and 3.1 log CFU/g in peanut. Depending on the treatment, AFB1 reduction level in maize ranged from 17 to 43% and in peanut ranged from 14 to 51%. Sensory and physical testing of the peanut samples showed only minimal changes in the evaluated characteristics caused by different levels of the UV-C treatment. Presented results demonstrate a potential for the use of the presented approach as an effective reduction strategy for both A. flavus and AFB1 in maize and peanut.
Кључне речи:
Irradiation effects / Mycotoxin reduction / Non-thermal technology / Post-harvest / Semi-fluidized grain layerИзвор:
Food Control, 2022, 134Издавач:
- Elsevier Ltd
Финансирање / пројекти:
- Integrated and innovative key actions for mycotoxin management in the food and feed chain (EU-678781)
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-31034)
DOI: 10.1016/j.foodcont.2021.108691
ISSN: 0956-7135
WoS: 000725723200001
Scopus: 2-s2.0-85120433324
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Udovički, Božidar AU - Stanković, Slavica AU - Tomić, Nikola AU - Đekić, Ilija AU - Šmigić, Nada AU - Špirović Trifunović, Bojana AU - Milićević, Dragan AU - Rajković, Andreja PY - 2022 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5975 AB - This study investigated the effectiveness of the ultraviolet irradiation of the C region (UV–C) for the decontamination of Aspergillus flavus and aflatoxin B1 (AFB1) on artificially inoculated maize and peanut using innovative decontamination equipment that supports vibrations to achieve semi-fluidization of the grain/kernel material and getting equal irradiation of all surfaces of irradiated foods. UV irradiation is a non-thermal alternative to thermal processes commonly used in food processing with a well-known effect on AFB1 degradation. Samples of maize and peanut were exposed to UV-C irradiation with a total dose in the range of 1080–8370 mJ/cm2. Analysis by Tracker and ImageJ software confirmed the even distribution of irradiation on all surfaces during the entire duration of exposure. The highest reduction of A. flavus count was observed after ten days of incubation and irradiation treatment delivering a dose of 8370 mJ/cm2 achieving A. flavus count reduction of 4.4 log CFU/g in maize and 3.1 log CFU/g in peanut. Depending on the treatment, AFB1 reduction level in maize ranged from 17 to 43% and in peanut ranged from 14 to 51%. Sensory and physical testing of the peanut samples showed only minimal changes in the evaluated characteristics caused by different levels of the UV-C treatment. Presented results demonstrate a potential for the use of the presented approach as an effective reduction strategy for both A. flavus and AFB1 in maize and peanut. PB - Elsevier Ltd T2 - Food Control T1 - Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment VL - 134 DO - 10.1016/j.foodcont.2021.108691 ER -
@article{ author = "Udovički, Božidar and Stanković, Slavica and Tomić, Nikola and Đekić, Ilija and Šmigić, Nada and Špirović Trifunović, Bojana and Milićević, Dragan and Rajković, Andreja", year = "2022", abstract = "This study investigated the effectiveness of the ultraviolet irradiation of the C region (UV–C) for the decontamination of Aspergillus flavus and aflatoxin B1 (AFB1) on artificially inoculated maize and peanut using innovative decontamination equipment that supports vibrations to achieve semi-fluidization of the grain/kernel material and getting equal irradiation of all surfaces of irradiated foods. UV irradiation is a non-thermal alternative to thermal processes commonly used in food processing with a well-known effect on AFB1 degradation. Samples of maize and peanut were exposed to UV-C irradiation with a total dose in the range of 1080–8370 mJ/cm2. Analysis by Tracker and ImageJ software confirmed the even distribution of irradiation on all surfaces during the entire duration of exposure. The highest reduction of A. flavus count was observed after ten days of incubation and irradiation treatment delivering a dose of 8370 mJ/cm2 achieving A. flavus count reduction of 4.4 log CFU/g in maize and 3.1 log CFU/g in peanut. Depending on the treatment, AFB1 reduction level in maize ranged from 17 to 43% and in peanut ranged from 14 to 51%. Sensory and physical testing of the peanut samples showed only minimal changes in the evaluated characteristics caused by different levels of the UV-C treatment. Presented results demonstrate a potential for the use of the presented approach as an effective reduction strategy for both A. flavus and AFB1 in maize and peanut.", publisher = "Elsevier Ltd", journal = "Food Control", title = "Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment", volume = "134", doi = "10.1016/j.foodcont.2021.108691" }
Udovički, B., Stanković, S., Tomić, N., Đekić, I., Šmigić, N., Špirović Trifunović, B., Milićević, D.,& Rajković, A.. (2022). Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment. in Food Control Elsevier Ltd., 134. https://doi.org/10.1016/j.foodcont.2021.108691
Udovički B, Stanković S, Tomić N, Đekić I, Šmigić N, Špirović Trifunović B, Milićević D, Rajković A. Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment. in Food Control. 2022;134. doi:10.1016/j.foodcont.2021.108691 .
Udovički, Božidar, Stanković, Slavica, Tomić, Nikola, Đekić, Ilija, Šmigić, Nada, Špirović Trifunović, Bojana, Milićević, Dragan, Rajković, Andreja, "Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment" in Food Control, 134 (2022), https://doi.org/10.1016/j.foodcont.2021.108691 . .