Evaluation of Ozone, UV-C and Citric Acid Efficiency in Aflatoxin Removal from Contaminated Pistachios

Aflatoxin contamination is one of the major challenges of pistachio production and export in Iran. In the present study, the effects and effects of ozone (O3), UV-C and citric acid treatments on reducing aflatoxins in pistachio were evaluated in three experiments. In 3 different experiments the effects of different levels of ozone gas, UV-C radiation and citric acid (CA) on pistachios that infected with aflatoxin were investigated. In the first experiment, pistachios infected with aflatoxin were treated with different levels of ozone gas (0, 10, 15, 20 and 30 min) and UV-C radiation (0 and 36 h). In the second experiment, the contaminated samples were first immersed in CA 1N. Then they were exposed to 30 min O3 and 36 h UV-C or Treatment combined with UV-C and O3. In the third experiment, the contaminated samples were first immersed in CA3N and 1N separately . They were then exposed to 30 min O3, 36 h UV-C and combined O3 and UV-C treatments. At first experiment the highest percentage reduction of AFB1, AFG1, AFB2, AFG2 and AFT was obtained in combination of 30 min O3 and 36 h UV-C irradiation, with 76.89, 82.21, 57.06, 72.48 and 72.25%, respectively of aflatoxins were mentioned. In the second experiment, the highest percentage of reduction of AFB1, AFG1, AFB2, AFG2 and AFT in the combination of CA, 1N, 30 minutes ozone gas and 36 hours UV-C irradiation were 75.57, 72.68, 66.59, 87.37 and 75.48%, respectively. At third experiment, reduction of AFB1, AFG1, AFB2, AFG2 and AFT in the combination of CA 3N and 30 min O3 and 36 h UV-C were 86.16, 100, 66.59, 100 and 88.19, respectively. In the second experiment, the combination of treatments increased the acidic and peroxide value indices, and decreased phenolic compounds and soluble carbohydrates. It also improved protein content and overall utility. Other traits in this treatment composition did not change significantly from control. In the third experiment, this treatment increased acidic value indices, and decreased soluble carbohydrates and phenolic compounds. It also improved the color index. Other qualitative and sensory characteristics remained unchanged in this treatment group in comparison with control.