Abstract
The advanced oxidation processes (AOP) employ free radicals generated from the photolysis of H2O2 by UV radiation to decompose the contamination in foods. This study aims at applying AOP to reduce the aflatoxins in peanuts. Radiations in UV-C or UV-A range combined with H2O2 solution efficiently degraded aflatoxins in the model solution. The degradation compound, aflatoxin B2a, was also degraded by AOP. Whole peanut kernels artificially spiked with aflatoxins subjected to 1 h AOP (2.76 mW/cm2 UV-C, 1 g/hg H2O2) reduced 33% of aflatoxins. In fungus inoculated whole kernels treated with AOP, the reduction of aflatoxins was not significant, whereas in fungus inoculated milled kernels, AOP treatment significantly reduced 60% of aflatoxins. The residual H2O2 in peanuts was completely removed by drying the peanuts at 35 °C for 12 h to meet US FDA’s requirement. The oil quality was slightly affected by the AOP treatment in whole kernels, but more severe influence on oil quality was observed in the milled kernels. The color of whole kernels slightly darkened but not considerably affected its appearance.
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Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
We thank the fungus species provided by the USDA Agricultural Research Service Culture Collection in Peoria, IL, and the construction of the UV equipment as well as the assistance of other technical issues by Carl F. Ruiz.
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Shen, MH., Singh, R.K. Decomposing Aflatoxins in Peanuts Using Advanced Oxidation Processes by UV and H2O2. Food Bioprocess Technol 15, 1647–1657 (2022). https://doi.org/10.1007/s11947-022-02844-x
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DOI: https://doi.org/10.1007/s11947-022-02844-x