Affiliation:
1. Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahvaz 63417-73637, Iran
2. Nuclear Agriculture School, Nuclear Science and Technology Research Institute (NSTRI), Atomic Energy Organization of Iran (AEOI), Karaj P.O. Box 31485-498, Iran
Abstract
This study investigates the effects of electron beam irradiation (0, 1, 2, 4, and 6 kGy) on Aspergillus flavus, aflatoxin B1 (AFB1), and the physicochemical properties of pistachios. The findings suggested that e-beam significantly reduced the spore population of A. flavus and the concentration of AFB1 at doses of 4 and 6 kGy. Three AFB1 degradation products were detected via LC-MS analysis and their structures were presented. Total phenolic content was improved at a dose of 2 kGy, while antioxidant activity was decreased in all treatments in both DPPH and ABTS assays. The chlorophyll and carotenoid content declined and the color indices changed, leading to a darker color. E-beam at a dose of 2 kGy raised the soluble protein levels and changed the intensity and pattern of protein bands. Irradiation doses of up to 6 kGy enhanced the content of malondialdehyde and total saturated fatty acids while leading to a decline in unsaturated fatty acids. The quality features were adversely affected at doses > 4 kGy. The findings suggest that as an alternative method, e-beam at doses ≥ 2 kGy can effectively decrease fungal load and aflatoxin B1 contamination, and e-beam application at doses ≤ 2 kGy can maintain the physicochemical attributes of pistachios to an acceptable extent.
Funder
Iran National Science Foundation
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Cited by
1 articles.
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