Detoxification of Aflatoxin B۱ on Dried White Mulberry (Morus alba L.) Using Dielectric Barrier Discharge Plasma

سال انتشار: 1404
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 81

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شناسه ملی سند علمی:

JR_JFQHC-12-3_009

تاریخ نمایه سازی: 3 آبان 1404

چکیده مقاله:

Background: Aflatoxin B۱ (AFB۱) is an extremely toxic mycotoxin usually found in dried fruits, including mulberries, posing significant health risks. This study investigated the potential of cold plasma treatment to decrease AFB۱ contamination in dried white mulberries (Morus alba L.) and its effects on product quality. Methods: A total of ۵ kg of fresh white mulberries were harvested at full ripeness from Urmia, Iran, during June–July ۲۰۲۳. The fruits were sun-dried using traditional methods and artificially contaminated with AFB۱ (۲۰۰۰ µg/kg). Samples (۵ g per replicate, total n = ۵۱) were treated using a cold plasma jet system positioned ۱ cm above water-containing glass beakers with mulberries immersed in water. Treatments were applied at voltages of ۵, ۹, and ۱۳ kV for ۶, ۱۲, and ۱۸ min according to a Central Composite Design. AFB۱ levels were quantified by High-Performance Liquid Chromatography coupled with immunoaffinity column cleanup. Quality parameters including pH, Total Phenolic Content (TPC), and color (L*) were measured. Statistical analysis was performed using Design-Expert software version ۱۳ (Stat-Ease, Inc., Minneapolis, USA), employing analysis of Variance (ANOVA) and regression modeling. Results: Cold plasma treatment decreased AFB۱ content by up to ۶۲.۶% at ۱۳ kV and ۱۸ min. pH decreased due to the combined effects of treatment time and voltage, whereas TPC decreased significantly with each factor individually, whereas color (L*) showed no significant change (p>۰.۰۵). Conclusion: Cold plasma effectively reduced AFB۱ contamination in dried mulberries with minimal impact on color but caused decreases in pH (from ۵.۱۸ to ۴.۱۲) and TPC (by approximately ۳۲%), indicating some quality degradation. Further studies should evaluate sensory attributes, microbial safety, and storage stability to confirm industrial applicability. DOI: ۱۰.۱۸۵۰۲/jfqhc.۱۲.۳.۱۹۷۸۸

نویسندگان

M. Yousefi

Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran

H. Andishmand

Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran, Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

R. Abedi-Firoozjah

Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

S. Khorram

Research Institute for Applied Physics and Astronomy, University of Tabriz, Tabriz, Iran

A. Ostadrahimi

Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

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