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Paulikienė S, Žvirdauskienė R. Evaluation of Hydrothermal Treatment of Winter Wheat Grain with Ozonated Water. PLANTS (BASEL, SWITZERLAND) 2023; 12:3267. [PMID: 37765431 PMCID: PMC10534647 DOI: 10.3390/plants12183267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023]
Abstract
Products must be cleaned or otherwise treated to keep them clean when they are prepared for further production or when they are supplied fresh to the consumer. Cereals have significantly lower settling losses than succulent agricultural products, but the risks that can arise from their hydrothermal treatment before milling-where the cereals are moistened and left to rest for 14 h (temperature 30 °C)-are often underestimated. This operation creates a favourable environment for the development of micro-organisms, which, if not destroyed, can continue throughout the processing stages and be passed on to the consumer. This study investigated the qualitative characteristics of winter wheat hydrothermally treated with ozonated water at a concentration of 1.51 ± 0.1 mg L-1, such as the amount of mould in the grains and flour, as well as the grain protein, moisture, gluten, sedimentation, starch and weight per hectolitre. For the assessment of these parameters, the account was taken of the State standard, which provides the grain class and the type of grain. The reduction in mould fungi after the treatment of the winter wheat grain with ozonated water ranged between 440 and 950 CFU g-1. The results of the microbiological analysis showed that the ozone treatment improved the mycological safety of the flour samples made from the grain from an average of 390 ± 110 CFU g-1 to 29 ± 12 CFU g-1. On the other hand, the treatment of kernels with ozonated water did not significantly affect the basic composition of the winter wheat grains.
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Affiliation(s)
- Simona Paulikienė
- Faculty of Engineering, Agriculture Academy, Vytautas Magnus University, Studentų Str. 15, 53362 Akademija, Lithuania
| | - Renata Žvirdauskienė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Str. 19, 50254 Kaunas, Lithuania
- Microbiology Laboratory, Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto al. 1, 58344 Akademija, Lithuania
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Kaur K, Kaur P, Kumar S, Zalpouri R, Singh M. Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2092129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Kulwinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Preetinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Satish Kumar
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Ruchika Zalpouri
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Manpreet Singh
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
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3
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Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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4
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Celik O, Tirpanci Sivri G, Agma Okur A. Gaseous ozone application on microbial properties of broiler feeds. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1945960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Orcun Celik
- Department of Animal Science, Agricultural Faculty, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Goksel Tirpanci Sivri
- Department of Food Engineering, Agricultural Faculty, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Aylin Agma Okur
- Department of Animal Science, Agricultural Faculty, Tekirdag Namik Kemal University, Tekirdag, Turkey
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5
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Zhuang K, Zhang C, Zhang W, Xu W, Tao Q, Wang G, Wang Y, Ding W. Effect of different ozone treatments on the degradation of deoxynivalenol and flour quality in Fusarium-contaminated wheat. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1849406] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Kun Zhuang
- Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Chen Zhang
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wei Zhang
- Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wei Xu
- Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Qian Tao
- Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Guozheng Wang
- Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yuehui Wang
- Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wenping Ding
- Key Laboratory of Bulk Grain and Oil Deep Processing Ministry of Education, Wuhan Polytechnic University, Wuhan, China
- Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
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Abedi E, Pourmohammadi K. The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review. Food Sci Nutr 2020; 8:6301-6319. [PMID: 33312518 PMCID: PMC7723219 DOI: 10.1002/fsn3.1937] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/22/2020] [Accepted: 09/24/2020] [Indexed: 11/09/2022] Open
Abstract
Gluten protein as one of the plant resources is affected by redox agent. Chemical modifications by redox agent have myriad advantages mainly short reaction times, no requirement for specialized equipment, low cost, and highly clear modification impacts. The gluten network properties could be influenced through redox agents (oxidative and reducing agents) which are able to alter the strength of dough via different mechanisms for various purposes. The present review examined the impact of different redox compounds on gluten and its subunits based on their effects on their bonds and conformations and thus with their impacts on the physico-chemical, morphological, and rheological properties of gluten and their subunits. This allows for the use of gluten for different of purposes in the food and nonfood industry.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and TechnologyCollege of AgricultureFasa UniversityFasaIran
| | - Kiana Pourmohammadi
- Department of Food Science and TechnologyCollege of AgricultureFasa UniversityFasaIran
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Sert D, Mercan E. Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104838] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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8
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Sert D, Mercan E, Kara Ü. Butter production from ozone-treated cream: Effects on characteristics of physicochemical, microbiological, thermal and oxidative stability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109722] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Guo X, Jiang Y, Xing J, Zhu K. Effect of ozonated water on physicochemical, microbiological, and textural properties of semi‐dried noodles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14404] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiao‐Na Guo
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
| | - Yun Jiang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
| | - Jun‐Jie Xing
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
| | - Ke‐Xue Zhu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China
- School of Food Science and Technology Jiangnan University Wuxi P.R. China
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Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale-Furlong E, Augusto PED, Calori-Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6814-6821. [PMID: 31368532 DOI: 10.1002/jsfa.9966] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 07/21/2019] [Accepted: 07/25/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND 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. RESULTS 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 proportion of palmitic acid, and an increase in the peroxide value. CONCLUSION Ozonation was effective in reducing ZEN contamination in WMF. However, it also modified the pasting properties, fatty acid profile, and peroxide value, affecting functional and technological aspects of WMF. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Allana Patrícia Santos Alexandre
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Nanci Castanha
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Naiara Silva Costa
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Amanda Silva Santos
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | | | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), São Paulo, Brazil
| | - Maria Antonia Calori-Domingues
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
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11
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Xu Y, Wang Y, Ji J, Wu H, Pi F, Zhang Y, Sun X. Chemical and toxicological alterations of zearalenone under ozone treatment. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 36:163-174. [DOI: 10.1080/19440049.2018.1547425] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Yun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Yifan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Jian Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Hao Wu
- Research and development department, Guangzhou GRG Metrology &Test Co., Ltd, Guangzhou, Guangdong, P.R. China
| | - Fuwei Pi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Yinzhi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
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12
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Effect of ozone treatment on the quality of grain products. Food Chem 2018; 264:358-366. [DOI: 10.1016/j.foodchem.2018.05.047] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 05/01/2018] [Accepted: 05/08/2018] [Indexed: 11/19/2022]
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13
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Obadi M, Zhu KX, Peng W, Sulieman AA, Mohammed K, Zhou HM. Effects of ozone treatment on the physicochemical and functional properties of whole grain flour. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.04.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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14
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Obadi M, Zhu KX, Peng W, Sulieman AA, Mahdi AA, Mohammed K, Zhou HM. Shelf life characteristics of bread produced from ozonated wheat flour. J Texture Stud 2017; 49:492-502. [DOI: 10.1111/jtxs.12309] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 09/20/2017] [Accepted: 10/02/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Mohammed Obadi
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Ke-Xue Zhu
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Wei Peng
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Abdellatif A. Sulieman
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Amer Ali Mahdi
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- Department of Food Science and Technology, Faculty of Agriculture; Sana'a University; Sana'a, Yemen
| | - Khalid Mohammed
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Hui-Ming Zhou
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
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Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging. Food Chem 2017; 237:553-560. [DOI: 10.1016/j.foodchem.2017.05.156] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 05/29/2017] [Accepted: 05/29/2017] [Indexed: 01/20/2023]
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Garcia Loredo AB, Guerrero SN, Alzamora SM. Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.02.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Marston K, Khouryieh H, Aramouni F. Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment. FOOD SCI TECHNOL INT 2014; 21:631-40. [DOI: 10.1177/1082013214559311] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2014] [Accepted: 10/17/2014] [Indexed: 11/15/2022]
Abstract
Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for 15, 30, and 45 min. The pH of ozone-treated flour decreased as exposure time increased. The L* (lightness) values of sorghum flour significantly increased ( p < 0.05), while the b* (yellowness) values significantly decreased as ozone exposure time increased. Peak viscosity significantly increased as time of ozonation increased from 0 to 45 min. Results showed that gluten-free cake volume significantly increased as ozonation time increased. Additionally, longer ozonation exposure times increased cells per slice area, lightness, and slice brightness values in gluten-free cakes while reducing crumb firmness. Despite improving lightness and slice brightness values, ozonation did not significantly increase the specific volume of gluten-free batter-based bread. While ozonation improved the volume and texture in cakes, it did not have the same positive effects on gluten-free bread. Bread made from ozonated sorghum flour had an open ragged structure with equivalent volume to the control flour. In both applications, the increased brightness and lightness values due to ozone exposure is recommended to increase the acceptability of sorghum products.
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Affiliation(s)
| | - Hanna Khouryieh
- Food Processing and Technology Program, Western Kentucky University, Bowling Green, KY, USA
| | - Fadi Aramouni
- Food Science Institute, Kansas State University, Manhattan, KS, USA
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Li MM, Guan EQ, Bian K. Effect of ozone treatment on deoxynivalenol and quality evaluation of ozonised wheat. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 32:544-53. [PMID: 25325346 DOI: 10.1080/19440049.2014.976596] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Deoxynivalenol (DON) is the secondary metabolite of Fusarium graminearum, which is always found in Fusarium head blight of wheat. In this study, gaseous ozone was used to treat both DON solution and scabbed wheat to investigate the effectiveness of ozone treatment on DON degradation and the effect of ozone on the quality parameters of wheat. It was found that gaseous ozone had a significant effect on DON reduction in solution, when 10 mg l(-1) gaseous ozone was used to treat a 1 μg ml(-1) of DON solution, the degradation rate of DON was 93.6% within 30 s. Lower initial concentrations of DON solution treated with higher concentrations of ozone, and longer times showed higher DON degradation rates. Gaseous ozone was effective against DON in scabbed wheat. The degradation rate of DON increased with ozone concentration and processing time. The correlation between the time and degradation rate was y = -1.1926x(2) + 11.427x - 8.7787. In the process of ozone oxidation, a higher moisture content of wheat was more sensitive than that of lower moisture content to ozone under the same conditions. All samples were treated with different concentrations of ozone for 4 h to investigate the effect of ozone on wheat quality. No significant detrimental changes in the starch pasting properties of wheat were observed after all the samples were treated with ozone within 4 h. On the other hand, there was a slight rise in the dough development time and stability time, which meant the quality of flour improved after ozone treatment.
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Affiliation(s)
- M M Li
- a College of Food Science and Technology; Henan Food Crop Collaborative Innovation Center, Henan University of Technology , Zhengzhou , Henan , China
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Changes in common wheat grain milling behavior and tissue mechanical properties following ozone treatment. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.04.004] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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