Aflatoxin Inactivation in Gamma-Ray-Irradiated Almonds
Source abstract
Abstract
Aflatoxins are foodborne toxins that occur naturally in various crops because of fungal contamination, particularly from two strains, namely Aspergillus flavus and Aspergillus parasiticus. Given their adverse properties, which are teratogenic, mutagenic, and carcinogenic, aflatoxins present a significant public health concern. Consequently, efforts are underway to inactivate aflatoxins and inhibit the growth of these fungi to prevent toxin formation. Since chemical treatments for food products are undesirable or even restricted in some countries, alternative approaches are also implemented. This study investigated gamma-ray (γ-ray) irradiation as a potential method for reducing aflatoxin levels. Specifically, solutions of aflatoxins B1, B2, G1, and G2 were irradiated with doses of 1, 2, 4, and 8 kGy using a cobalt-60 irradiation source. Following γ-irradiation, a notable reduction in aflatoxin levels was observed, particularly for types B1 and G1, which process higher toxicity. This finding suggests γ-irradiation as a feasible method for aflatoxin deactivation. Additionally, as a proof of concept, almond samples spiked with aflatoxins and A. flavus were irradiated. The results showed a decrease in both aflatoxin levels and microbial load in these samples. Overall, these findings indicate that γ-irradiation is a promising approach to aflatoxin reduction, microbial decontamination, and the potential extension of almonds’ shelf life.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Mycotoxins in Agriculture and Food · Nuts composition and effects · Plant Genetic and Mutation Studies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
Laboratory of Safety and Quality of Dairy Foods, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 224 Trikalon Str., 43131 Karditsa, Greece
Department of Food Science and Technology, School of Food Science, University of West Attica, 12243 Egaleo, Greece
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