The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Biology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842024000100343 |
Resumo: | Abstract Ozone gas is considered as a safe antimicrobial agent in food industries. Here, we evaluated the antifungal and antiaflatoxigenic activities of ozone against fungal contamination in nuts. The most predominant fungal genera in nuts were Aspergillus, Penicillium, Fusarium, and Rhizopus. Ozone (4 ppm) significantly reduced the fungal sporulation of A. flavus and their aflatoxin production. Interestingly, ozone treatment of nuts reduced the total fungal count and increased aflatoxins degradation by approximately 95% and 85%, respectively. Ozone displayed high efficiency to increase the permeability of cell membrane and injury of cell wall of fungi. Increasing the exposure time of ozone in nuts up to 180 minutes showed to reduce the total lipid, carbohydrates, and protein by around 41.2%, 42.7% and 38.4% respectively, in pistachio, almond and peanuts. In conclusion, ozonation is a suitable decontaminating approach for reducing the microbial load in nuts, when used with suitable exposure time. |
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The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional qualityAspergillusaflatoxinsantifungalantiaflatoxigenicozonenutsnutritional qualityAbstract Ozone gas is considered as a safe antimicrobial agent in food industries. Here, we evaluated the antifungal and antiaflatoxigenic activities of ozone against fungal contamination in nuts. The most predominant fungal genera in nuts were Aspergillus, Penicillium, Fusarium, and Rhizopus. Ozone (4 ppm) significantly reduced the fungal sporulation of A. flavus and their aflatoxin production. Interestingly, ozone treatment of nuts reduced the total fungal count and increased aflatoxins degradation by approximately 95% and 85%, respectively. Ozone displayed high efficiency to increase the permeability of cell membrane and injury of cell wall of fungi. Increasing the exposure time of ozone in nuts up to 180 minutes showed to reduce the total lipid, carbohydrates, and protein by around 41.2%, 42.7% and 38.4% respectively, in pistachio, almond and peanuts. In conclusion, ozonation is a suitable decontaminating approach for reducing the microbial load in nuts, when used with suitable exposure time.Instituto Internacional de Ecologia2024-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842024000100343Brazilian Journal of Biology v.84 2024reponame:Brazilian Journal of Biologyinstname:Instituto Internacional de Ecologia (IIE)instacron:IIE10.1590/1519-6984.263814info:eu-repo/semantics/openAccessAli,E. M.Abdallah,B. M.eng2022-06-20T00:00:00Zoai:scielo:S1519-69842024000100343Revistahttps://www.scielo.br/j/bjb/https://old.scielo.br/oai/scielo-oai.phpbjb@bjb.com.br||bjb@bjb.com.br1678-43751519-6984opendoar:2022-06-20T00:00Brazilian Journal of Biology - Instituto Internacional de Ecologia (IIE)false |
dc.title.none.fl_str_mv |
The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality |
title |
The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality |
spellingShingle |
The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality Ali,E. M. Aspergillus aflatoxins antifungal antiaflatoxigenic ozone nuts nutritional quality |
title_short |
The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality |
title_full |
The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality |
title_fullStr |
The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality |
title_full_unstemmed |
The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality |
title_sort |
The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality |
author |
Ali,E. M. |
author_facet |
Ali,E. M. Abdallah,B. M. |
author_role |
author |
author2 |
Abdallah,B. M. |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Ali,E. M. Abdallah,B. M. |
dc.subject.por.fl_str_mv |
Aspergillus aflatoxins antifungal antiaflatoxigenic ozone nuts nutritional quality |
topic |
Aspergillus aflatoxins antifungal antiaflatoxigenic ozone nuts nutritional quality |
description |
Abstract Ozone gas is considered as a safe antimicrobial agent in food industries. Here, we evaluated the antifungal and antiaflatoxigenic activities of ozone against fungal contamination in nuts. The most predominant fungal genera in nuts were Aspergillus, Penicillium, Fusarium, and Rhizopus. Ozone (4 ppm) significantly reduced the fungal sporulation of A. flavus and their aflatoxin production. Interestingly, ozone treatment of nuts reduced the total fungal count and increased aflatoxins degradation by approximately 95% and 85%, respectively. Ozone displayed high efficiency to increase the permeability of cell membrane and injury of cell wall of fungi. Increasing the exposure time of ozone in nuts up to 180 minutes showed to reduce the total lipid, carbohydrates, and protein by around 41.2%, 42.7% and 38.4% respectively, in pistachio, almond and peanuts. In conclusion, ozonation is a suitable decontaminating approach for reducing the microbial load in nuts, when used with suitable exposure time. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842024000100343 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842024000100343 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1519-6984.263814 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto Internacional de Ecologia |
publisher.none.fl_str_mv |
Instituto Internacional de Ecologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Biology v.84 2024 reponame:Brazilian Journal of Biology instname:Instituto Internacional de Ecologia (IIE) instacron:IIE |
instname_str |
Instituto Internacional de Ecologia (IIE) |
instacron_str |
IIE |
institution |
IIE |
reponame_str |
Brazilian Journal of Biology |
collection |
Brazilian Journal of Biology |
repository.name.fl_str_mv |
Brazilian Journal of Biology - Instituto Internacional de Ecologia (IIE) |
repository.mail.fl_str_mv |
bjb@bjb.com.br||bjb@bjb.com.br |
_version_ |
1752129891637133312 |