Monitoring the fate of aflatoxins during processing of apricot kernels and almonds (Comunicazione a convegno)

Type
Label
  • Monitoring the fate of aflatoxins during processing of apricot kernels and almonds (Comunicazione a convegno) (literal)
Anno
  • 2013-01-01T00:00:00+01:00 (literal)
Alternative label
  • Solfrizzo M., Zivoli R., Perrone G., Epifani F., Visconti A. (2013)
    Monitoring the fate of aflatoxins during processing of apricot kernels and almonds
    in EUROFOODCHEM XVI (May 07-10, 2013) Istanbul, Turkey., Istanbul, May 07-10, 2013
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Solfrizzo M., Zivoli R., Perrone G., Epifani F., Visconti A. (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
  • Book of Abstracts p. 52. (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Ispa-cnr (literal)
Titolo
  • Monitoring the fate of aflatoxins during processing of apricot kernels and almonds (literal)
Abstract
  • Maximum permitted levels for aflatoxins in dried fruits such as almonds and apricot kernels are higher in kernels intended for further processing as compared to ready-to-eat derived products. The effect of electronic sorting, peeling and manual colour sorting on apricot kernels was tested to check levels and distribution of aflatoxins. The fate of aflatoxins during transformation processes of almonds into nougat, pastries and almond syrup (blanching, roasting, water infusion and cooking) was also evaluated. The mass balance approach was used to determine levels and distribution of aflatoxins in each fraction collected during processing steps. Experiments were conducted on naturally contaminated apricot kernels and almonds inoculated with a toxigenic strain of Aspergillus flavus. An improved HPLC-FLD method was used for aflatoxin determination in all the matrices considered in this study. Highly variable results were obtained with electronic sorting experiments because rejected fractions contained 13-59% of total aflatoxins. The manual colour sorting of peeled apricot kernels gave excellent results because the removal of discoloured kernels removed 97.3-99.5% of total aflatoxins. Blanching processes (by steaming or boiling in water) did not reduce aflatoxin levels in blanched almonds and apricot kernels whereas the removal of skins removed only 7-10% of total aflatoxins. Negligible amounts of aflatoxins (<1%) were found in boiling water analysed after blanching contaminated almonds or apricot kernels. Almond pastries were prepared by mixing almond paste, eggs and sugar that were cooked at 140°C for 30 min, 160°C for 20 min or 180°C for 15 min. Aflatoxins were substantially stable during preparation and cooking of pastries and a slight reduction of aflatoxins (10%) was observed only at 180°C. For the preparation of nougat the peeled almonds were roasted at 150°C for 30 min then mixed with caramel or caramel+honey at 105°C until cooked, then shaped into small heaps. Roasting produced about 50% reduction of aflatoxins. Higher aflatoxin reduction (82%) was observed by roasting at 150°C for 120 min, but almonds lost their organoleptic characteristics. The preparation and cooking of nougat produced a further consistent reduction of 54-70% of aflatoxins. Almond syrup was prepared from peeled almond paste that was infused in water for 5 hours. After infusion the exhausted almonds were discarded and the infuse was sugared and boiled until reaching the consistency of syrup. The whole process of almond syrup preparation produced a marked increase of total aflatoxins probably due to the involvement of enzymes during the infusion step that released free aflatoxins from masked aflatoxins. About 15-22% of total aflatoxins passed in the final syrup during the whole process of almond syrup preparation. These new information could be useful for food producers to keep aflatoxin contamination under control and improve the safety of almond and apricot kernels derived products. (literal)
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