Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts. Issue 1 (12th November 2019)

• Record Type: Journal Article
• Authors: Iqdiam, Basheer M.; Abuagela, Manal O.; Boz, Ziynet; Marshall, Sara M.; Goodrich‐Schneider, Renee; Sims, Charles A.; Marshall, Maurice R.; MacIntosh, Andrew J.; Welt, Bruce A.
• Is Part Of: Journal of food processing and preservation. Volume 44:Issue 1(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-11-12
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.14305
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Atmospheric pressure plasma jet (APPJ) was investigated as an alternative to chemical and thermal treatments for reducing aflatoxin (AFT) levels on peanuts. Kernels were inoculated with Aspergillus flavus to produce AFTs. They were then treated using two APPJ treatment regimens; constant exposure (for 1 and 2 min), and pneumatically agitated exposure in a conveyored channel for up to 5 min. Quality was assessed via, peroxide value, free fatty acid content, acidity value, oxidative stability index, and through sensory panel evaluation. After 2 min of constant APPJ treatment, AFTs were reduced from 62.3 to 48.2 ppb (23% reduction), with a corresponding change in temperature (ΔT −24 to 92°C) of treated sample. After 5 min of agitated treatment, AFT concentration was reduced from 64.14 to 39.6 ppb (38% reduction) with a ΔT (24–78°C) of treated sample. APPJ compares favorably to other AFTs reduction techniques in time and product quality. Few changes were observed in all quality indices, this suggests APPJ is a viable approach for peanut aflatoxin treatment. Practical applications: This work demonstrates reduction of aflatoxin on peanuts using APPJ technology. Sensory evaluation scored plasma‐treated peanuts well, relative to untreated controls. Atmospheric pressure plasma treatment represents a promising method for reducing aflatoxin levels in peanuts.