Use of Cold Atmospheric Plasma to Detoxify Hazelnuts from Aflatoxins.

Ambra Prelle,Maria Cavallero,Davide Spadaro,Ilenia Siciliano,Angelo Garibaldi,Maria Gullino,Dario Vallauri

doi:10.3390/toxins8050125

Abstract

Aflatoxins, produced by Aspergillus flavus and A. parasiticus, can contaminate different foodstuffs, such as nuts. Cold atmospheric pressure plasma has the potential to be used for mycotoxin detoxification. In this study, the operating parameters of cold atmospheric pressure plasma were optimized to reduce the presence of aflatoxins on dehulled hazelnuts. First, the effect of different gases was tested (N2, 0.1% O2 and 1% O2, 21% O2), then power (400, 700, 1000, 1150 W) and exposure time (1, 2, 4, and 12 min) were optimized. In preliminary tests on aflatoxin standard solutions, this method allowed to obtain a complete detoxification using a high power for a few minutes. On hazelnuts, in similar conditions (1000 W, 12 min), a reduction in the concentration of total aflatoxins and AFB1 of over 70% was obtained. Aflatoxins B1 and G1 were more sensitive to plasma treatments compared to aflatoxins B2 and G2, respectively. Under plasma treatment, aflatoxin B1 was more sensitive compared to aflatoxin G1. At the highest power, and for the longest time, the maximum temperature increment was 28.9 °C. Cold atmospheric plasma has the potential to be a promising method for aflatoxin detoxification on food, because it is effective and it could help to maintain the organoleptic characteristics.

Highlights

Is the second country, after Turkey, for production of hazelnuts with about 85,000 tons in2012, representing around 9% of global supply (914,000 tons) [1]
In-shell hazelnuts are generally used as a snack for fresh consumption, while shelled ones are employed as a raw material for food or cosmetic companies [2]
The purpose of this study was to understand the efficacy of low temperature atmospheric pressure plasma treatment on the degradation of AFs in vitro and on hazelnuts

Summary

Introduction

Is the second country, after Turkey, for production of hazelnuts with about 85,000 tons in. 2012, representing around 9% of global supply (914,000 tons) [1]. Tonda Gentile Trilobata is widely cultivated in Piedmont, Northern Italy (15,000 tons in 2014), where it is well adapted to continental climate and it reaches an excellent quality. Confectionery companies process approximately 90% of Italian hazelnut production, while fresh consumption represents the remaining 10%. Hazelnuts are consumed both in-shell and shelled. In-shell hazelnuts are generally used as a snack for fresh consumption, while shelled ones are employed as a raw material for food or cosmetic companies [2].

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