Decontamination of ochratoxin A from raisins by different processes: evaluation of efficiency and quality attributes
Makaleler > Tam Makale · 2024
Yazarlar: Gülce Ertek, Bengünur Kutlu, Özge Taştan, Buket Şahyar, Hande Çil, Taner BAYSAL
International Journal of Food Science and Technology, Uluslararası, Wos, 2024, cilt 59, ss 9170-9179
DOI: 10.1111/ijfs.17506
Özet
Abstract In this research, the effects of washing treatments (potassium carbonate (PC), potassium hydroxide (PH), peracetic acid (PA), alkaline hydrogen peroxide (AHP)), ultrasound (US) and high-intensity pulsed light (HIPL) technologies on the removal of ochratoxin A (OTA) residues in raisins were investigated. PC at 5 min (66.60%), PH at 10 min (65.25%), alkaline hydrogen peroxide at 5 min (63.30%) and HIPL at 12 J cm−2 (62.50%) were found to be the most successful applications in OTA degradation, respectively. Although the OTA degradation rate was high after chemical washing for 10 min, the raisins had a chemical odour. The results show that HIPL effectively reduces OTA levels in raisins without causing any quality loss.