Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality.
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123634 https://doi.org/10.1016/j.lwt.2020.109106 |
Resumo: | The objective of this study was to evaluate the decomposition kinetics of ozone gas for preservation of Brazil nuts, the effect on Aspergillus flavus and possible effects on color and on raw oil quality. With regards to the saturation process, an exponential reduction of the saturation time was observed, while the saturation concentration increased linearly in the porous medium as the initial gas concentration was increased. Ozone half-life in the Brazil nuts at 25 °C was equivalent to 4.20 min. As for the effect of ozone on A. flavus, at the concentration of 8.88 mg L−1, for 240 min, the gas was able to cause a reduction in the count of microorganisms greater than 3.10 log cycles. Changes in the structure of the microorganisms and color of the colonies were also evidenced. Ozonation did not alter the quality of Brazil nut oil or its lipid profile. From the obtained results, it was concluded that: the initial ozone concentration influences the time and saturation concentration; ozone efficiently inactivates A. flavus in Brazil nuts; and in the conditions adopted for the present study, ozone does not affect the quality of the raw oil, including the lipid profile. |
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Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality.Saturation timeHalf-life timeQualitative alterationsLipid profileMato GrossoOzonationBiological half-lifeThe objective of this study was to evaluate the decomposition kinetics of ozone gas for preservation of Brazil nuts, the effect on Aspergillus flavus and possible effects on color and on raw oil quality. With regards to the saturation process, an exponential reduction of the saturation time was observed, while the saturation concentration increased linearly in the porous medium as the initial gas concentration was increased. Ozone half-life in the Brazil nuts at 25 °C was equivalent to 4.20 min. As for the effect of ozone on A. flavus, at the concentration of 8.88 mg L−1, for 240 min, the gas was able to cause a reduction in the count of microorganisms greater than 3.10 log cycles. Changes in the structure of the microorganisms and color of the colonies were also evidenced. Ozonation did not alter the quality of Brazil nut oil or its lipid profile. From the obtained results, it was concluded that: the initial ozone concentration influences the time and saturation concentration; ozone efficiently inactivates A. flavus in Brazil nuts; and in the conditions adopted for the present study, ozone does not affect the quality of the raw oil, including the lipid profile.JULIANA MARTINS DE OLIVEIRA, UnB, Brasília-DF; ERNANDES RODRIGUES DE ALENCAR, UnB, Brasília-DF; LUIZ EDUARDO BASSAY BLUM, UnB, Brasília-DF; WALLAS FELIPPE DE SOUZA FERREIRA, UnB, Brasília-DF; SILVIA DE CARVALHO CAMPOS BOTELHO, CPAMT; ALINE MONDINI CALIL RACANICCI, UnB, Brasília-DF; ELIANA DOS SANTOS LEANDRO, UnB, Brasília-DF; MARCIO ANTÔNIO MENDONÇA, UnB, Brasília-DF; EDER STOLBEN MOSCON, UnB, Brasília-DF; LINCOLN VICENTE ARAÚJO DOS SANTOS BIZERRA, UnB, Brasília-DF; CAROLINE ROSA DA SILVA, UnB, Brasília-DF.OLIVEIRA, J. M. deALENCAR, E. R. deBLUM, L. E. B.FERREIRA, W. F. de S.BOTELHO, S. de C. C.RACANICCI, A. M. C.LEANDRO, E. dos S.MENDONÇA, M. A.MOSCON, E. S.BIZERRA, L. V. A. dos S.SILVA, C. R. da2022-05-25T17:48:40Z2022-05-25T17:48:40Z2020-07-062020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleLWT - Food science and technology, v. 123, 109106, 2020.0023-6438http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123634https://doi.org/10.1016/j.lwt.2020.109106enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-05-25T17:48:49Zoai:www.alice.cnptia.embrapa.br:doc/1123634Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-05-25T17:48:49falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-05-25T17:48:49Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. |
title |
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. |
spellingShingle |
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. OLIVEIRA, J. M. de Saturation time Half-life time Qualitative alterations Lipid profile Mato Grosso Ozonation Biological half-life |
title_short |
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. |
title_full |
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. |
title_fullStr |
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. |
title_full_unstemmed |
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. |
title_sort |
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. |
author |
OLIVEIRA, J. M. de |
author_facet |
OLIVEIRA, J. M. de ALENCAR, E. R. de BLUM, L. E. B. FERREIRA, W. F. de S. BOTELHO, S. de C. C. RACANICCI, A. M. C. LEANDRO, E. dos S. MENDONÇA, M. A. MOSCON, E. S. BIZERRA, L. V. A. dos S. SILVA, C. R. da |
author_role |
author |
author2 |
ALENCAR, E. R. de BLUM, L. E. B. FERREIRA, W. F. de S. BOTELHO, S. de C. C. RACANICCI, A. M. C. LEANDRO, E. dos S. MENDONÇA, M. A. MOSCON, E. S. BIZERRA, L. V. A. dos S. SILVA, C. R. da |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
JULIANA MARTINS DE OLIVEIRA, UnB, Brasília-DF; ERNANDES RODRIGUES DE ALENCAR, UnB, Brasília-DF; LUIZ EDUARDO BASSAY BLUM, UnB, Brasília-DF; WALLAS FELIPPE DE SOUZA FERREIRA, UnB, Brasília-DF; SILVIA DE CARVALHO CAMPOS BOTELHO, CPAMT; ALINE MONDINI CALIL RACANICCI, UnB, Brasília-DF; ELIANA DOS SANTOS LEANDRO, UnB, Brasília-DF; MARCIO ANTÔNIO MENDONÇA, UnB, Brasília-DF; EDER STOLBEN MOSCON, UnB, Brasília-DF; LINCOLN VICENTE ARAÚJO DOS SANTOS BIZERRA, UnB, Brasília-DF; CAROLINE ROSA DA SILVA, UnB, Brasília-DF. |
dc.contributor.author.fl_str_mv |
OLIVEIRA, J. M. de ALENCAR, E. R. de BLUM, L. E. B. FERREIRA, W. F. de S. BOTELHO, S. de C. C. RACANICCI, A. M. C. LEANDRO, E. dos S. MENDONÇA, M. A. MOSCON, E. S. BIZERRA, L. V. A. dos S. SILVA, C. R. da |
dc.subject.por.fl_str_mv |
Saturation time Half-life time Qualitative alterations Lipid profile Mato Grosso Ozonation Biological half-life |
topic |
Saturation time Half-life time Qualitative alterations Lipid profile Mato Grosso Ozonation Biological half-life |
description |
The objective of this study was to evaluate the decomposition kinetics of ozone gas for preservation of Brazil nuts, the effect on Aspergillus flavus and possible effects on color and on raw oil quality. With regards to the saturation process, an exponential reduction of the saturation time was observed, while the saturation concentration increased linearly in the porous medium as the initial gas concentration was increased. Ozone half-life in the Brazil nuts at 25 °C was equivalent to 4.20 min. As for the effect of ozone on A. flavus, at the concentration of 8.88 mg L−1, for 240 min, the gas was able to cause a reduction in the count of microorganisms greater than 3.10 log cycles. Changes in the structure of the microorganisms and color of the colonies were also evidenced. Ozonation did not alter the quality of Brazil nut oil or its lipid profile. From the obtained results, it was concluded that: the initial ozone concentration influences the time and saturation concentration; ozone efficiently inactivates A. flavus in Brazil nuts; and in the conditions adopted for the present study, ozone does not affect the quality of the raw oil, including the lipid profile. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-06 2020 2022-05-25T17:48:40Z 2022-05-25T17:48:40Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
LWT - Food science and technology, v. 123, 109106, 2020. 0023-6438 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123634 https://doi.org/10.1016/j.lwt.2020.109106 |
identifier_str_mv |
LWT - Food science and technology, v. 123, 109106, 2020. 0023-6438 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123634 https://doi.org/10.1016/j.lwt.2020.109106 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503523360047104 |