Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties

• Published in: Food chemistry 2022-03, Vol.372, p.131174-131174, Article 131174
• Main Authors: da Luz, Suzane Rickes, Almeida Villanova, Franciene, Tuchtenhagen Rockembach, Caroline, Dietrich Ferreira, Cristiano, José Dallagnol, Leandro, Luis Fernandes Monks, Jander, de Oliveira, Maurício
• Format: Article
• Language: English
• Subjects: Aflatoxin; Cooking properties; Detoxification; Head rice yield; Ozonation; Parboiling
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.131174

•The ozone technology was applied in the maceration stage of parboiled rice.•Ozone application reduces mycotoxin content.•Increase in head rice yield was observed in all ozone treatments.•Lighter rice was observed in ozone treatments. Contamination of foods by mycotoxins is a reality. However, emerging technologies such as ozonization can be used to reduce the levels of these contaminants. Thus, the aim of this study was to evaluate the effects of using ozone at different period and application times during the soaking step of parboiling process. Samples were analyzed for qualitative and quantitative analysis of mycotoxins, swelling power and solubility, head rice yield, protein solubility, cooking time, texturometric profile, colorimetric profile and defective grains. The results showed tha parboiled rice grains treated with ozone present significant reduction of mycotoxins contamination, regardless of the time and period of application and the mycotoxin evaluated. Regardig to technological properties, the samples treated with ozone in the final 3 h and for 5 h of soaking presented higher head rice yield, luminosity and hardness, with decreases in cooking time, percentage of defective grains and soluble protein.