Investigating the Effect of Glucoamylase Enzyme Treatment and Continuous Ultrasound Application on Quality Characteristics and Aflatoxins Degradation of Hazelnut Paste by Box-Behnken Response Surface Design

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-03-26 DOI:10.1007/s11483-024-09837-7

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Abstract

Aflatoxins (AFs) are toxic secondary metabolites of filamentous fungi which can reduce the quality of several food commodities like hazelnut and hazelnut products. For the AFs, the data were fitted to polynomial response models using multiple regression analysis, resulting in high coefficients of determination (R² values ranging from 0.8917 to 0.9674) for each type of aflatoxins. The optimal conditions for achieving maximum degradation percentages for total aflatoxins (AFT) and AFB1 were determined to be US power of 80W, enzyme treatment of 2.5 U g sample, and 20 min of US application for 12.5 µg kg AFT conditions after graphical and numerical optimizations. The optimum conditions resulted in 44.33% and 45.58% degradation for AFT% and AFB1 respectively, with predicted values of 43.93% and 44.17% for AFT% and AFB1. The data exhibited that, enzyme treatments were not significant for degradation for AFB1% and AFT%, whereas significant for AFB2 and AFG2. Depending on the initial AFT concentration, more than 50% degradation rate was achieved by current design parameters. Study results indicated that US treatment can alter certain quality parameters of hazelnut paste, including changes in aroma, a decrease in browning index, and a slight increase in peroxide value.

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用盒-贝肯响应面设计研究葡萄糖淀粉酶酶处理和连续超声应用对榛子酱质量特性和黄曲霉毒素降解的影响

摘要黄曲霉毒素（AFs）是丝状真菌的有毒次级代谢产物，会降低多种食品（如榛子和榛子制品）的质量。对于 AFs，采用多元回归分析法将数据拟合到多项式响应模型中，结果发现每种黄曲霉毒素的决定系数都很高（R2 值从 0.8917 到 0.9674 不等）。经过图形和数值优化后，确定总黄曲霉毒素（AFT）和 AFB1 降解率最高的最佳条件是 US 功率为 80W，酶处理量为 2.5 U g 样品，以及在 12.5 µg kg AFT 条件下使用 US 20 分钟。最佳条件下，AFT% 和 AFB1 的降解率分别为 44.33% 和 45.58%，预测值分别为 43.93% 和 44.17%。数据显示，酶处理对 AFB1% 和 AFT% 的降解作用不明显，而对 AFB2 和 AFG2 的降解作用明显。根据初始 AFT 浓度的不同，目前的设计参数可实现 50% 以上的降解率。研究结果表明，US 处理可改变榛子酱的某些质量参数，包括香味的变化、褐变指数的降低和过氧化值的轻微升高。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.