Effect of microwave, ultraviolet and pulsed electric field treatments on ochratoxin A level and physicochemical quality attributes of paprika powder

Abstract

Ochratoxin A (OTA) is a highly toxic and thermally stable food toxin, which commonly contaminate paprika spices and OTA detoxification from paprika is highly significant. This study investigated the impacts of microwave (MW), ultraviolet (UV–C), and pulsed electric field (PEF) treatments on the OTA level in paprika powder. OTA level of 51.36 μg/kg were found in paprika powder. PEF, UV, and MW treatments exhibited 42.31%, 39.19%, and 37.05% detoxification of OTA, respectively. These treatments affected the physicochemical quality attributes of paprika powder in different manners (p ≤ 0.05). MW treatment enhanced minerals, ash, total phenolic content (TPC), L*, b*, ΔE, and chroma, and PEF treatment improved the detoxification percentage, a*, and DPPH antiradical activity of paprika powder (p ≤ 0.05). UV-C treatment increased the protein content, DPPH, phosphorous, copper, zinc, L*, b*, and hue angle compared to control (p ≤ 0.05). Untreated paprika powder has the highest OTA, browning index (BI) and moisture content (p ≤ 0.05). In conclusion, PEF treatment exhibited the highest (p ≤ 0.05) detoxification level of OTA with less effect on the physicochemical quality attributes of paprika powder.