1
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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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2
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Rathnakumar K, Balakrishnan G, Ramesh B, Sujayasree OJ, Pasupuleti SK, Pandiselvam R. Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review. J Texture Stud 2023; 54:599-612. [PMID: 36849713 DOI: 10.1111/jtxs.12747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 03/01/2023]
Abstract
In the past decade, the plant-based meat alternative industry has grown rapidly due to consumers' demand for environmental-friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption and health, they are also keen on the environmental sustainability. With such increased consumers' demand for meat alternatives, there is an urgent need for identification and modification of protein sources to imitate the functionality, textural, organoleptic and nutritional characteristics of traditional meat products. However, the plant proteins are not readily digestible and require more functionalization and modification are required. Proteins has to be modified to achieve high quality attributes such as solubility, gelling, emulsifying and foaming properties to make them more palatable and digestible. The protein source from the plant source in order to achieve the claims which needs more high protein digestibility and amino acid bioavailability. In order to achieve these newer emerging non-thermal technologies which can operate under mild temperature conditions can reach a balance between feasibility and reduced environmental impact maintaining the nutritional attributes and functional attributes of the proteins. This review article has discussed the mechanism of protein modification and advancements in the application of non-thermal technologies such as high pressure processing and pulsed electric field and emerging oxidation technologies (ultrasound, cold plasma, and ozone) on the structural modification of plant-based meat alternatives to improve, the techno-functional properties and palatability for successful food product development applications.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | | | | | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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3
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Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1584656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content. Dough of ozone-treated flour had higher water molecular mobility than that of native flour. Short duration of low-intensity treatment did not significantly change most pasting viscosity parameters of wheat flour, but other treatments increased the peak viscosity, breakdown viscosity, and setback viscosity. Steamed bread of ozone-treated flour had lower specific volume and pore uniformity than that of native flour. Long duration of high-intensity treatment of flour increased the hardness and chewiness of the steamed bread product, but other treatment showed opposite effect. Among the four ozone treatments, long duration of high-intensity treatment aroused the greatest change in pH, IPP, water molecular mobility of dough, and the quality of steamed bread, while short duration of low-intensity treatment had the minimum effect. Long duration of low-intensity treatment was close to the short duration of high-intensity treatment in quality attributes of wheat flour and the total ozone yield. These results suggested that the quality of wheat flour gradually changed with the increase of total ozone yield, and overozonization would greatly deteriorate the quality of wheat flour.
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4
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Moll S, Zettel V, Delgado A, Hitzmann B. Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sarah Moll
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Antonio Delgado
- Department of Chemical and Biological Engineering Chair of Fluid Mechanics Institute of Fluid Mechanics (LSTM) Friedrich‐Alexander University Erlangen‐Nürnberg Germany
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
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5
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Barros JHT, de Carvalho Oliveira L, Cristianini M, Steel CJ. Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review. Crit Rev Food Sci Nutr 2021; 63:1612-1628. [PMID: 34420435 DOI: 10.1080/10408398.2021.1966380] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of wheat flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of wheat flour, i.e., gluten and its fractions, which are responsible for the rheological properties of wheat flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten-starch interactions, (3) possible effects of NTETs on minor components of flours, and (4) the quality of wheat flour and the resulting final products.
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Affiliation(s)
- Jefferson Henrique Tiago Barros
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.,Federal Institute of Acre (IFAC), Xapuri, Brazil
| | - Ludmilla de Carvalho Oliveira
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Marcelo Cristianini
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
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6
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Shuai C, Li L, Yanhui H, Jin W, Zilong L, Xiaoxue S, Yuchong Z, Jinying C. Study on the degradation of deoxynivalenol in corn and wheat both in the lab and barn by low concentration ozone. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chen Shuai
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Li Li
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Hao Yanhui
- Sinograin Weinan Depot Co. Ltd. Weinan China
| | - Wang Jin
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Liao Zilong
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Shan Xiaoxue
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Zhang Yuchong
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Chen Jinying
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
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7
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Sirohi R, Tarafdar A, Kumar Gaur V, Singh S, Sindhu R, Rajasekharan R, Madhavan A, Binod P, Kumar S, Pandey A. Technologies for disinfection of food grains: Advances and way forward. Food Res Int 2021; 145:110396. [PMID: 34112399 DOI: 10.1016/j.foodres.2021.110396] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 04/30/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
Growing demand from the consumers for minimally processed and high-quality food products has raised the scientific quest for foods with improved natural flavours in conjunction with a restricted supplement of additives. In this context, achieving quality and safe food grains and the identification of suitable processing and disinfection technologies have also become the key issues. Microbial contamination is one of the major reasons responsible for the spoilage of food grains. Various sources of contamination such as air and water (both contaminated with dust and dirt), animals (insects, birds, rodents), environmental conditions (rainfall, drought, temperature), unhygienic handling, harvesting, processing equipment and improper storage conditions are responsible for the microbial spoilage of food grains. In order to maintain the food grains safe and un-contaminated, several food processing technologies have been explored and implemented, with the ultimate purpose of maintaining the safety, freshness and nutritional attributes of the food products. Among these technologies, microwave, radiofrequency, infrared, ohmic heating, novel drying methods along with non-thermal methods such as cold plasma, irradiation, ozonation and nanotechnology have attracted much attention because of considerable reduction in the overall processing time with minimum energy consumption. This review aims to discuss the advances involving the said technologies for controlling the microbial contamination of food grains in accordance with their inactivation. Current research status of the thermal and non-thermal emerging technologies for the preservation of food grains as well as perspectives for further research in this area are also elaborated in detail.
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Affiliation(s)
- Ranjna Sirohi
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Technology Development Centre, CSIR-National Environmental Engineering Research Institute, Nagpur 440 020, India; Department of Chemical and Biological Engineering, Korea University, Seoul, Republic of Korea
| | - Ayon Tarafdar
- Divison of Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, India
| | - Vivek Kumar Gaur
- Environment Toxicology Division, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India
| | - Shikhangi Singh
- Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar 263 145, India
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695 019, India
| | | | - Aravind Madhavan
- Rajiv Gandhi Centre for Biotechnology, Trivandrum, 695 014, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695 019, India
| | - Sunil Kumar
- Technology Development Centre, CSIR-National Environmental Engineering Research Institute, Nagpur 440 020, India
| | - Ashok Pandey
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Center for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India; Faculty of Applied Sciences, Durban University of Technology, Durban 4000 South Africa.
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8
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Hu J, Li X, Jing Y, Hu X, Ma Z, Liu R, Song G, Zhang D. Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103055] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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9
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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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10
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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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11
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Piemontese L, Messia MC, Marconi E, Falasca L, Zivoli R, Gambacorta L, Perrone G, Solfrizzo M. Effect of gaseous ozone treatments on DON, microbial contaminants and technological parameters of wheat and semolina. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:760-771. [PMID: 29279049 DOI: 10.1080/19440049.2017.1419285] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Deoxynivalenol (DON) is an important mycotoxin produced by several species of Fusarium. It occurs often in wheat grain and is frequently associated with significant levels of its modified form DON-3-glucoside (DON-3-Glc). Ozone (O3) is a powerful disinfectant and oxidant, classified as GRAS (Generally Recognised As Safe), that reacts easily with specific compounds including the mycotoxins aflatoxins, ochratoxin A, trichothecenes and zearalenone. It degrades DON in aqueous solution and can be effective for decontamination of grain. This study reports the efficacy of gaseous ozone treatments in reducing DON, DON-3-Glc, bacteria, fungi and yeasts in naturally contaminated durum wheat. A prototype was used to dispense ozone continuously and homogeneously at different concentrations and exposure time, in 2 kg aliquots of durum wheat. The optimal conditions, which do not affect chemical and rheological parameters of durum wheat, semolina and pasta, were identified (55 g O3 h-1 for 6 h). The measured mean reductions of DON and DON-3-Glc in ozonated wheat were 29% and 44%, respectively. Ozonation also produced a significant (p < 0.05) reduction of total count (CFU/g) of bacteria, fungi and yeasts in wheat grains.
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Affiliation(s)
- Luca Piemontese
- a National Research Council (CNR), Institute of Sciences of Food Production (ISPA) , Bari , Italy.,c Department of Pharmacy-Pharmaceutical Science , University of Bari "Aldo Moro" , Bari , Italy
| | - Maria Cristina Messia
- b Department of Agricultural, Environmental and Food Sciences , University of Molise , Campobasso , Italy
| | - Emanuele Marconi
- b Department of Agricultural, Environmental and Food Sciences , University of Molise , Campobasso , Italy
| | - Luisa Falasca
- b Department of Agricultural, Environmental and Food Sciences , University of Molise , Campobasso , Italy
| | - Rosanna Zivoli
- a National Research Council (CNR), Institute of Sciences of Food Production (ISPA) , Bari , Italy
| | - Lucia Gambacorta
- a National Research Council (CNR), Institute of Sciences of Food Production (ISPA) , Bari , Italy
| | - Giancarlo Perrone
- a National Research Council (CNR), Institute of Sciences of Food Production (ISPA) , Bari , Italy
| | - Michele Solfrizzo
- a National Research Council (CNR), Institute of Sciences of Food Production (ISPA) , Bari , Italy
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12
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Obadi M, Zhu KX, Peng W, Noman A, Mohammed K, Zhou HM. Characterization of oil extracted from whole grain flour treated with ozone gas. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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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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14
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Gozé P, Rhazi L, Lakhal L, Jacolot P, Pauss A, Aussenac T. Effects of ozone treatment on the molecular properties of wheat grain proteins. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.04.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Wang L, Wang Y, Shao H, Luo X, Wang R, Li Y, Li Y, Luo Y, Zhang D, Chen Z. In vivo toxicity assessment of deoxynivalenol-contaminated wheat after ozone degradation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:103-112. [PMID: 27796167 DOI: 10.1080/19440049.2016.1253112] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
The effect of ozone on deoxynivalenol (DON) detoxification was investigated. Ozone treatment could significantly reduce the levels of DON in wheat; 53% of DON in wheat was decomposed with 90 mg l-1 of ozone at a flow rate of 15 l min-1 for 4 h. The safety of DON-contaminated wheats (DCWs) untreated/treated by ozone was also evaluated. Institute of Cancer Research (ICR) mice were divided into a standard diet group and five experimental diet groups for a 51-day orally administration experiment. In the experiment, no remarkable changes in the general appearance of the mice were observed, and all the mice survived until the scheduled necropsy. The results of sub-chronic toxicity indicated that mice fed on DCWs alone had significantly decreased in body weight gain, thymus and spleen weights, ratios of liver, thymus and spleen to body weight, blood indices (red blood cell, haemoglobin, white blood cell), and pro-inflammatory cytokines (interleukin-6 (IL-6), tumour necrosis factor alpha (TNF-α)), while showing a significant increase in alanine aminotransferase, aspartate aminotransferase, blood creatinine and blood urea nitrogen levels. Histopathological examination indicate that DON elicited some degree of toxicity on the liver, kidney and thymus tissue. Mice fed on DCWs treated by ozone mitigated the adverse effects compared with mice fed on DCWs. All the results suggested that the deleterious effects of DON could be highly reduced by ozone, and ozone itself shows minor toxic effects on animals in this process.
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Affiliation(s)
- Li Wang
- a Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology , Jiangnan University , Wuxi , China
| | - Ying Wang
- b College of Food Science, National Coarse Cereals Engineering Research Center , Heilongjiang Bayi Agricultural University , Daqing , China
| | - Huili Shao
- a Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology , Jiangnan University , Wuxi , China
| | - Xiaohu Luo
- a Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology , Jiangnan University , Wuxi , China
| | - Ren Wang
- a Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology , Jiangnan University , Wuxi , China
| | - Yongfu Li
- a Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology , Jiangnan University , Wuxi , China
| | - Yanan Li
- a Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology , Jiangnan University , Wuxi , China
| | - Yingpeng Luo
- a Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology , Jiangnan University , Wuxi , China
| | - Dongjie Zhang
- b College of Food Science, National Coarse Cereals Engineering Research Center , Heilongjiang Bayi Agricultural University , Daqing , China
| | - Zhengxing Chen
- a Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology , Jiangnan University , Wuxi , China
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16
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Trombete F, Minguita A, Porto Y, Freitas-Silva O, Freitas-Sá D, Freitas S, Carvalho C, Saldanha T, Fraga M. Chemical, Technological, and Sensory Properties of Wheat Grains (Triticum aestivum L) as Affected by Gaseous Ozonation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1144067] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Felipe Trombete
- Postgraduate Program in Food Science and Technology, Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, Brazil
| | - Adriana Minguita
- Brazilian Agricultural Research Corporation, Embrapa Food Technology, Rio de Janeiro, Brazil
| | - Yuri Porto
- Postgraduate Program in Food Science and Technology, Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, Brazil
| | - Otniel Freitas-Silva
- Brazilian Agricultural Research Corporation, Embrapa Food Technology, Rio de Janeiro, Brazil
| | - Daniela Freitas-Sá
- Brazilian Agricultural Research Corporation, Embrapa Food Technology, Rio de Janeiro, Brazil
| | - Sidinéa Freitas
- Brazilian Agricultural Research Corporation, Embrapa Food Technology, Rio de Janeiro, Brazil
| | - Carlos Carvalho
- Brazilian Agricultural Research Corporation, Embrapa Food Technology, Rio de Janeiro, Brazil
| | - Tatiana Saldanha
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, Brazil
| | - Marcelo Fraga
- Department of Microbiology and Immunology Veterinary, Institute of Veterinary, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, Brazil
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17
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Wang L, Shao H, Luo X, Wang R, Li Y, Li Y, Luo Y, Chen Z. Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality. PLoS One 2016; 11:e0147613. [PMID: 26812055 PMCID: PMC4727889 DOI: 10.1371/journal.pone.0147613] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Accepted: 01/06/2016] [Indexed: 11/24/2022] Open
Abstract
Deoxynivalenol (DON) is a secondary metabolite produced by Fusarium fungi, which is found in a wide range of agricultural products, especially in wheat, barley, oat and corn. In this study, the distribution of DON in the wheat kernel and the effect of exposure time to ozone on DON detoxification were investigated. A high concentration of toxin was found in the outer part of the kernel, and DON was injected from the outside to the inside. The degradation rates of DON were 26.40%, 39.16%, and 53.48% after the samples were exposed to 75 mg/L ozone for 30, 60, and 90 min, respectively. The effect of ozonation on wheat flour quality and nutrition was also evaluated. No significant differences (P > 0.05) were found in protein content, fatty acid value, amino acid content, starch content, carbonyl and carboxyl content, and swelling power of ozone-treated samples. Moreover, the ozone-treated samples exhibited higher tenacity and whiteness, as well as lower extensibility and yellowness. This finding indicated that ozone treatment can simultaneously reduce DON levels and improve flour quality.
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Affiliation(s)
- Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Huili Shao
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Xiaohu Luo
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yongfu Li
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yanan Li
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yingpeng Luo
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
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Decamps K, Joye IJ, De Vos DE, Courtin CM, Delcour JA. Molecular Oxygen and Reactive Oxygen Species in Bread-making Processes: Scarce, but Nevertheless Important. Crit Rev Food Sci Nutr 2015; 56:722-36. [DOI: 10.1080/10408398.2013.795929] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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