Fate of ochratoxin A in dried red chilies during roasting process

Abstract

Abstract Dried red chilies are widely used globally and are susceptible to contamination by fungi and fungal toxins. Roasting is a common way of processing dried red chilies. This study explored the effects of Aspergillus niger and ochratoxin A (OTA) contamination on the quality of roasted chilies, and the fate of OTA during the roasting process. Three optimum roasting conditions (140 °C×8 min, 160 °C×6 min, and 180 °C×4 min) were screened out by a combination of instrumental and manual sensory evaluations. Under these roasting conditions, A. niger and OTA contamination diminished the quality and taste of roasted chilies. With increasing roasting temperature and time duration, OTA content and mold counts gradually decreased, together with the DNA degradation of OTA biosynthesis-related genes of A. niger in roasted chilies. The roasting condition at 180 °C×4 min showed the greatest decomposition effect on OTA, while also maintaining good sensory quality of roasted chilies. This study shed light on the fate of OTA during the chili roasting process.