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臭氧技术用于真菌毒理学去污染的应用及其对玉米粉技术特性的影响

Celina José Júlio Mardade^1,2, Silvia Leticia Rivero Meza¹, Lázaro da Costa Corrêa Cañizares¹

¹Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas, Brazil.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

|March 4, 2026

概括

臭氧气有效地去污染了玉米粉中的zearalenone菌毒素. 虽然它在较高剂量下改变了粉形态和凝化,但它仍然是食品安全应用的安全和可行的技术.

科学领域:

食品科学食品科学食品科学
农业化学农业化学
生物技术是生物技术.

背景情况:

玉米中的真菌毒素污染对食品安全构成重大风险.
臭氧气为降解污染物提供了强大的氧化溶液.
玉米粉是易受真菌毒素问题影响的重要成分.

研究的目的:

评估臭氧在从玉米粉中去污染zearalenone菌毒素的有效性.
评估臭氧处理对玉米粉技术性质的影响.

主要方法:

白玉米颗粒被处理到不同的臭氧度 (2和10毫克/升) 和暴露时间 (45,90,135分钟).
处理后提取了粉,并分析了zearalenone水平,颜色,水分,形态和凝化温度.

主要成果:

在90分钟和135分钟的臭氧暴露后,泽拉伦菌毒素被完全消除.
在180分钟的臭氧处理改变了粉颜色 (减少L*值).
在135分钟和10毫克/升臭氧下,粉形态变得粗和纤维化;凝化温度增加.

结论:

臭氧气是一种高效和安全的技术,用于在玉米粉中消毒zearalenone菌毒素.
虽然长时间或高度臭氧暴露会影响一些技术性质,但减少真菌毒素的好处是巨大的.
臭氧处理为提高玉米农业工业过程中的食品安全提供了一个有希望的解决方案.

关键词:

玉米粉是一种玉米粉.形态学形态学形态学臭氧化是一种臭氧化.热特性热特性热特性泽拉伦除污染的方法

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