Detoxification of unshelled hazelnut artificially contaminated with aflatoxins by gaseous ozone

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dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorSivri, Göksel Tırpancı
dc.contributor.authorTunç, Müzeyyen
dc.contributor.authorMutlu, Şebnem
dc.date.accessioned2023-05-06T17:23:39Z
dc.date.available2023-05-06T17:23:39Z
dc.date.issued2023
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThis study set out to investigate the usefulness of gaseous ozone application on the detoxification process of aflatoxins in hazelnuts by regarding the quality parameters of hazelnuts. The General Multilevel Factorial Design (GMFD) method was employed to test the effect of ozone concentration and application time on the aflatoxin degradation process. For this purpose, 3.33 and 10 mg/L gaseous ozone applied to unshelled nuts for 30, 60 and 120 min. AflatoxinB1 (AFB1) and AflatoxinG1 (AFG1) were more sensitive to ozonation than AflatoxinB2 (AFB2) and AflatoxinG2 (AFG2). The results indicated that AFB1 and total aflatoxins could be achieved below the tolerable limit when hazelnut samples were ozonated both at 10.0 mg/L for 60 min and 3.33 mg/L for 120 min. From a main effects point of view, the results confirm that both variables have main effects on the aflatoxin degradation as well as the parameter of time being more effective on all the aflatoxins. Furthermore, there were no significant change in the quality parameters of the hazelnut between treated and untreated samples. The results of this investigation show that ozone is applicable in hazelnut production to hurdle aflatoxin contaminations.
dc.description.sponsorshipNamik Kemal University Scientific Research Projects Fund [NKUBAP.03.GA.17.116]
dc.description.sponsorshipThe authors would like to thank Namik Kemal University Scientific Research Projects Fund for the support of the study with the project coded NKUBAP.03.GA.17.116. Special thanks should be given to Mehmet Efe who is the owner of the PCS Electronics, for his professional guidance and valuable support for ozone applications.
dc.identifier.doi10.1007/s11694-023-01886-9
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.scopus2-s2.0-85150220176
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s11694-023-01886-9
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12227
dc.identifier.wosWOS:000952224600002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorSivri, Göksel Tırpancı
dc.institutionauthorTunç, Müzeyyen
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal Of Food Measurement And Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectOzone
dc.subjectAflatoxin detoxification
dc.subjectHazelnut
dc.subjectTexture
dc.subjectColor
dc.subjectChallenges
dc.titleDetoxification of unshelled hazelnut artificially contaminated with aflatoxins by gaseous ozone
dc.typeArticle

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