Decontamination of ochratoxin A from raisins by different processes: evaluation of efficiency and quality attributes-Reference-Cited by-同舟云学术

Decontamination of ochratoxin A from raisins by different processes: evaluation of efficiency and quality attributes

Published:2024-09-09 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ertek Gülce¹²,Kutlu Bengünur¹²,Taştan Özge³^ORCID,Şahyar Buket¹,Çil Hande¹,Baysal Taner²

Affiliation:

1. Işık Tarım Ürünleri San.ve Tic. A.S., R&D Center Ören 75.Yıl Cumhuriyet Mah., Ova Sok No:9, Kemalpasa 35733 İzmir Turkey

2. Department of Food Engineering, Faculty of Engineering Ege University 35100 Bornova İzmir Turkey

3. Department of Food Engineering, Faculty of Engineering Yeditepe University Ataşehir 34755 İstanbul Turkey

Abstract

SummaryIn 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.

Publisher

Wiley

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