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Area of Science:

  • Food Science
  • Mycotoxicology
  • Agricultural Chemistry

Background:

  • Grape pomace (GP) is a rich source of beneficial polyphenols and fiber.
  • High concentrations of ochratoxin A (OTA), a harmful mycotoxin, are frequently found in GP.
  • OTA contamination poses a significant safety risk, limiting the value-added utilization of GP.

Purpose of the Study:

  • To investigate the efficacy of various physical and chemical methods for reducing OTA levels in GP.
  • To assess the impact of thermal pressure, baking, acid, and enzymatic treatments on OTA degradation in GP.

Main Methods:

  • Thermal pressure treatment: GP was autoclaved at 121°C for 10-30 minutes.
  • Acid treatment: GP was treated with hydrochloric, acetic, citric, or lactic acid at 50°C for 24 hours.
  • Enzymatic treatment: Purified OTA and GP were treated with specific enzymes (carboxypeptidase A, alcalase, flavourzyme, pepsin, lipase).
  • Baking: GP was incorporated into a cookie model to evaluate OTA stability during baking.

Main Results:

  • Autoclaving reduced OTA by 19-80%, depending on treatment duration and GP variety.
  • Acid treatments showed comparable effectiveness to autoclaving, with efficacy varying by acid type and GP variety.
  • Baking treatments resulted in an increase in detectable OTA levels.
  • Among tested enzymes, carboxypeptidase A demonstrated the highest OTA reduction, followed by lipase and flavourzyme, though their efficacy was lower in actual GP samples compared to purified OTA solutions.

Conclusions:

  • Thermal pressure (autoclaving) and acid treatments are effective strategies for mitigating OTA contamination in grape pomace.
  • Baking is not a suitable method for reducing OTA and may even increase its detectability.
  • Enzymatic treatments show potential but require further optimization for effective OTA reduction in complex GP matrices.