Discrimination of sensorial characteristics, fungal, and aflatoxin B1 contamination of pistachio kernels after E-beam irradiation

Aims: This study was aimed to discriminate ion aflatoxin B1(AFB1) contamination of pistachio kernels after/E-beam irradiation. Materials and Methods: Pistachios were inoculated with known concentrations of Aspergillus flavus. Then pistachio samples were exposed to E-beam at five different doses (0,...

Full description

Saved in:
Bibliographic Details
Published in:International journal of environmental health engineering 2020-01, Vol.9 (1), p.19-19
Main Authors: Hashemi, Sima, Ehrampoush, Mohammad, Jalili, Mahrokh, Limaki, Sepideh, Hajimohammadi, Bahador
Format: Article
Language:English
Subjects:
Aflatoxin B1
Aflatoxins
Ambient temperature
aspergillus flavus
Contamination
e-beam
Electron beams
Fungi
Irradiation
Kernels
Organoleptic properties
Palatability
pistachio
Pistachio nuts
Radiation
Radiation dosage
Samples
Sensory properties
Statistical analysis
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Aims: This study was aimed to discriminate ion aflatoxin B1(AFB1) contamination of pistachio kernels after/E-beam irradiation. Materials and Methods: Pistachios were inoculated with known concentrations of Aspergillus flavus. Then pistachio samples were exposed to E-beam at five different doses (0, 1, 3, 5, and 7 kGy) and in various storage times (0, 30, 60, 90, and 180 days) at ambient temperature. Then, sensorial characteristics, fungal, and AFB1 contamination of pistachio kernels were investigated. Statistical analysis was performed using the SPSS software version 22. by using descriptive statistics, Kolmogorov-Smirnov, and Kruskal-Wallis tests. Results: The mean percentage reduction of aflatoxin in the treated samples at doses of 1, 3, 5, and 7 kGy on different days of storage with two replicates was 38.84%, 48.79%, 53.50%, and 77.17%, respectively. The dose of 1 kGy was found to be appropriate in reducing the number of mold in pistachios without having any change in their organoleptic properties. The organoleptic properties, including color, texture, and overall palatability of pistachios, significantly changed after a dose of 5 kGy. Conclusion: Electron-beam (E-beam) efficiency against A. flavus and aflatoxin degradation increased with increasing radiation dose. Due to the sensitivity of A. flavus to radiation, this method can be used to improve the quality of pistachio products.
ISSN:2277-9183
2277-9183
DOI:10.4103/ijehe.ijehe_21_20