Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values
Samo za registrovane korisnike
2021
Članak u časopisu (Objavljena verzija)
,
© 2021 Wiley Periodicals LLC
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Aflatoxins are natural mycotoxins that mainly occur in areas with humid climates. One of the methods for the successful elimination of aflatoxins is gamma radiation treatment. In this paper, gamma radiation's influence on the content of aflatoxins in hemp flour and microbiological properties (total number of microorganisms, molds, and potentially pathogenic bacteria) and nutritional values were investigated. The artificial radioactive isotope of cobalt Co-60, with a dose rate of 10 kGy/hr, was used as the radiation source. Using high-performance liquid chromatography, we determined that a dose of 4 kGy was sufficient to eliminate aflatoxins below the acceptable value. An irradiation dose of 8 kGy was sufficient to eliminate the total number of microorganisms and molds. Also, a treatment of 3 kGy is enough to remove all bacteria. Finally, it was shown that gamma irradiation does not affect the nutritional value of the product. Novelty Impact Statement: Hemp flour is rich in healthy fats..., magnesium, fiber, and protein. However, it may be contaminated with aflatoxins, microorganisms, molds, and potentially pathogenic bacteria. Gamma irradiation is an effective method of food preservation that guarantees food decontamination and protection of nutrients. In this paper, an adequate dose of gamma radiation to preserve hemp flour has been established. © 2021 Wiley Periodicals LLC.
Izvor:
Journal of Food Processing and Preservation, 2021, 45, 4Finansiranje / projekti:
- Materijali redukovane dimenzionalnosti za efikasnu apsorpciju svetlosti i konverziju energije (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-45020)
- International Atomic Energy Agency, Vienna [RER1021]
DOI: 10.1111/jfpp.15314
ISSN: 0145-8892
WoS: 000614505700001
Scopus: 2-s2.0-85100355585
Institucija/grupa
VinčaTY - JOUR AU - Vujčić, Ivica AU - Mašić, Slobodan PY - 2021 UR - https://vinar.vin.bg.ac.rs/handle/123456789/9559 AB - Aflatoxins are natural mycotoxins that mainly occur in areas with humid climates. One of the methods for the successful elimination of aflatoxins is gamma radiation treatment. In this paper, gamma radiation's influence on the content of aflatoxins in hemp flour and microbiological properties (total number of microorganisms, molds, and potentially pathogenic bacteria) and nutritional values were investigated. The artificial radioactive isotope of cobalt Co-60, with a dose rate of 10 kGy/hr, was used as the radiation source. Using high-performance liquid chromatography, we determined that a dose of 4 kGy was sufficient to eliminate aflatoxins below the acceptable value. An irradiation dose of 8 kGy was sufficient to eliminate the total number of microorganisms and molds. Also, a treatment of 3 kGy is enough to remove all bacteria. Finally, it was shown that gamma irradiation does not affect the nutritional value of the product. Novelty Impact Statement: Hemp flour is rich in healthy fats, magnesium, fiber, and protein. However, it may be contaminated with aflatoxins, microorganisms, molds, and potentially pathogenic bacteria. Gamma irradiation is an effective method of food preservation that guarantees food decontamination and protection of nutrients. In this paper, an adequate dose of gamma radiation to preserve hemp flour has been established. © 2021 Wiley Periodicals LLC. T2 - Journal of Food Processing and Preservation T1 - Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values VL - 45 IS - 4 DO - 10.1111/jfpp.15314 ER -
@article{ author = "Vujčić, Ivica and Mašić, Slobodan", year = "2021", abstract = "Aflatoxins are natural mycotoxins that mainly occur in areas with humid climates. One of the methods for the successful elimination of aflatoxins is gamma radiation treatment. In this paper, gamma radiation's influence on the content of aflatoxins in hemp flour and microbiological properties (total number of microorganisms, molds, and potentially pathogenic bacteria) and nutritional values were investigated. The artificial radioactive isotope of cobalt Co-60, with a dose rate of 10 kGy/hr, was used as the radiation source. Using high-performance liquid chromatography, we determined that a dose of 4 kGy was sufficient to eliminate aflatoxins below the acceptable value. An irradiation dose of 8 kGy was sufficient to eliminate the total number of microorganisms and molds. Also, a treatment of 3 kGy is enough to remove all bacteria. Finally, it was shown that gamma irradiation does not affect the nutritional value of the product. Novelty Impact Statement: Hemp flour is rich in healthy fats, magnesium, fiber, and protein. However, it may be contaminated with aflatoxins, microorganisms, molds, and potentially pathogenic bacteria. Gamma irradiation is an effective method of food preservation that guarantees food decontamination and protection of nutrients. In this paper, an adequate dose of gamma radiation to preserve hemp flour has been established. © 2021 Wiley Periodicals LLC.", journal = "Journal of Food Processing and Preservation", title = "Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values", volume = "45", number = "4", doi = "10.1111/jfpp.15314" }
Vujčić, I.,& Mašić, S.. (2021). Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values. in Journal of Food Processing and Preservation, 45(4). https://doi.org/10.1111/jfpp.15314
Vujčić I, Mašić S. Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values. in Journal of Food Processing and Preservation. 2021;45(4). doi:10.1111/jfpp.15314 .
Vujčić, Ivica, Mašić, Slobodan, "Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values" in Journal of Food Processing and Preservation, 45, no. 4 (2021), https://doi.org/10.1111/jfpp.15314 . .