Decomposing Aflatoxins in Peanuts Using Advanced Oxidation Processes by UV and H2O2
Tóm tắt
The advanced oxidation processes (AOP) employ free radicals generated from the photolysis of H2O2 by UV radiation to decompose the contamination in foods. This study aims at applying AOP to reduce the aflatoxins in peanuts. Radiations in UV-C or UV-A range combined with H2O2 solution efficiently degraded aflatoxins in the model solution. The degradation compound, aflatoxin B2a, was also degraded by AOP. Whole peanut kernels artificially spiked with aflatoxins subjected to 1 h AOP (2.76 mW/cm2 UV-C, 1 g/hg H2O2) reduced 33% of aflatoxins. In fungus inoculated whole kernels treated with AOP, the reduction of aflatoxins was not significant, whereas in fungus inoculated milled kernels, AOP treatment significantly reduced 60% of aflatoxins. The residual H2O2 in peanuts was completely removed by drying the peanuts at 35 °C for 12 h to meet US FDA’s requirement. The oil quality was slightly affected by the AOP treatment in whole kernels, but more severe influence on oil quality was observed in the milled kernels. The color of whole kernels slightly darkened but not considerably affected its appearance.
Tài liệu tham khảo
AOAC. (2000). AOAC official method 971.22 - Standards for aflatoxins. In Official methods of analysis (17th ed.). AOAC International.
AOAC. (2002). AOAC official method 991.31 - Aflatoxins in corn, raw peanuts, and peanut butter. In Official methods of analysis (16th ed.). AOAC International.
Bulman, D. M., Mezyk, S. P., & Remucal, C. K. (2019). The impact of pH and irradiation wavelength on the production of reactive oxidants during chlorine photolysis. Environmental Science and Technology, 53(8), 4450–4459. https://doi.org/10.1021/acs.est.8b07225
Clavero, M. R. S., Hung, Y. -C., Beuchat, L. R., & Nakayama, T. (1993). Separation of aflatoxin-contaminated kernels from sound kernels by hydrogen peroxide treatment. Journal of Food Protection, 56(2), 130–133. https://doi.org/10.4315/0362-028X-56.2.130
Elias-Orozco, R., Castellanos-Nava, A., Gaytán-Martínez, M., Figueroa-Cárdenas, J. D., & Loarca-Piña, G. (2002). Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content. Food Additives and Contaminants, 19(9), 878–885. https://doi.org/10.1080/02652030210145054
Glaze, W. H., Kang, J. W., & Chapin, D. H. (1987). The chemistry of water treatment processes involving ozone, hydrogen peroxide and ultraviolet radiation. Ozone: Science & Engineering, 9(4), 335–352. https://doi.org/10.1080/01919518708552148
Hadjok, C., Mittal, G. S., & Warriner, K. (2008). Inactivation of human pathogens and spoilage bacteria on the surface and internalized within fresh produce by using a combination of ultraviolet light and hydrogen peroxide. Journal of Applied Microbiology, 104(4), 1014–1024. https://doi.org/10.1111/j.1365-2672.2007.03624.x
Imlay, J. A. (2003). Pathways of oxidative damage. Annual Review of Microbiology, 57, 395–418. https://doi.org/10.1146/annurev.micro.57.030502.090938
Khaneghah, A., Ismail, E., Raeisi, S., & Fakhri, Y. (2018). Aflatoxins in cereals: State of the art. Journal of Food Safety, 38(6), 1–7. https://doi.org/10.1111/jfs.12532
Kumar, P., Mahato, D. K., Kamle, M., Mohanta, T. K., & Kang, S. G. (2017). Aflatoxins: A global concern for food safety, human health and their management. Frontiers in Microbiology, 07, 1–10. https://doi.org/10.3389/fmicb.2016.02170
Li, H., Xiong, Z., Gui, D., Pan, Y., Xu, M., Guo, Y., Leng, J., & Li, X. (2019). Effect of ozonation and UV irradiation on aflatoxin degradation of peanuts. Journal of Food Processing and Preservation, 43(4), 1–9. https://doi.org/10.1111/jfpp.13914
Lin, C. L., Rohatgi, N. K., & DeMore, W. B. (1978). Ultraviolet absorption cross sections of hydrogen peroxide. Geophysical Research Letters, 5(2), 113–115. https://doi.org/10.1029/GL005i002p00113
Martins, L. M., & Sant’Ana, A. S., Iamanaka, B. T., Berto, M. I., Pitt, J. I., & Taniwaki, M. H. (2017). Kinetics of aflatoxin degradation during peanut roasting. Food Research International, 97, 178–183. https://doi.org/10.1016/j.foodres.2017.03.052
Shen, M., & Singh, R. K. (2021a). Detoxification of aflatoxins in foods by ultraviolet irradiation, hydrogen peroxide, and their combination - a review. LWT- Food Science Nd Technology, 142, 110986. https://doi.org/10.1016/j.lwt.2021.110986
Shen, M., & Singh, R. K. (2021b). Effect of rotating peanuts on aflatoxin detoxification by ultraviolet C light and irradiation uniformity evaluated by AgCl-based dosimeter. Food Control, 120, 107533. https://doi.org/10.1016/j.foodcont.2020.107533
Shen, M., & Singh, R. K. (2022a). Effective UV wavelength range for increasing aflatoxins reduction and decreasing oil deterioration in contaminated peanuts. Food Research International, 154, 111016. https://doi.org/10.1016/j.foodres.2022.111016
Shen, M., & Singh, R. K. (2022b). Determining aflatoxins in raw peanuts using immunoaffinity column as sample clean-up method followed by normal-phase HPLC-FLD analysis. Food Control, 139, 109065. https://doi.org/10.1016/j.foodcont.2022.109065
Stanley, J., Patras, A., Pendyala, B., Vergne, M. J., & Bansode, R. R. (2020). Performance of a UV-A LED system for degradation of aflatoxins B1 and M1 in pure water: Kinetics and cytotoxicity study. Scientific Reports, 10(1), 13473. https://doi.org/10.1038/s41598-020-70370-x
Tabata, S., Kamimura, H., Ibe, A., Hashimoto, H., & Tamura, Y. (1994). Degradation of aflatoxins by food additives. Journal of Food Protection, 57(1), 42–47. https://doi.org/10.4315/0362-028X-57.1.42
Udomkun, P., Wiredu, A. N., Nagle, M., Müller, J., Vanlauwe, B., & Bandyopadhyay, R. (2017). Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – a review. Food Control, 76, 127–138. https://doi.org/10.1016/j.foodcont.2017.01.008
US FDA. (2020). CFR - Code of Federal Regulations Title 21. Data accessed on Oct. 25, 2021. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1366&SearchTerm=hydrogenperoxide
Van Egmond, H. P., & Jonker, M. A. (2004). Worldwide regulations on aflatoxins - the situation in 2002. Journal of Toxicology - Toxin Reviews, 23(2–3), 273–293. https://doi.org/10.1081/TXR-200027844
Walsh, R. J., White, B., Hunker, L., Leishman, O., Hilgren, J., & Klein, D. (2018). Peracetic acid and hydrogen peroxide post-dip decay kinetics on red meat and poultry. Food Protection Trends, 38(2), 96–103.
Yousef, A. E., & Marth, E. H. (1986). Use of ultraviolet energy to degrade aflatoxin M1 in raw or heated milk with and without added peroxide. Journal of Dairy Science, 69(9), 2243–2247. https://doi.org/10.3168/jds.S0022-0302(86)80663-4
Zeng, F., Cao, S., Jin, W., Zhou, X., Ding, W., Tu, R., Han, S. F., Wang, C., Jiang, Q., Huang, H., & Ding, F. (2020). Inactivation of chlorine-resistant bacterial spores in drinking water using UV irradiation, UV/hydrogen peroxide and UV/peroxymonosulfate: Efficiency and mechanism. Journal of Cleaner Production, 243, 118666. https://doi.org/10.1016/j.jclepro.2019.118666
Zhang, S., Willett, S. A., Hyatt, J. R., Martini, S., & Akoh, C. C. (2021). Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog. Food Chemistry, 334, 127584. https://doi.org/10.1016/j.foodchem.2020.127584