Influence of temperature, relative humidity, and storage time conditions on ochratoxin a production by Aspergillus niger fungi in dry parchment coffee.

Isabel Cristina Restrepo Salazar, Gustavo Antonio Peñuela Mesa
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Abstract

The influence of temperature, relative humidity, and storage time on the production of Ochratoxin A by the fungus Aspergillus niger in dry parchment coffee was determined under controlled laboratory conditions. Additionally, the roasting curve that would achieve maximum reduction of OTA concentration in roasted coffee was evaluated. The objective was to establish strategies to reduce the risk of product contamination by this mycotoxin in coffee farms and its presence in coffee ready for consumption. For the analysis of the influence of temperature, relative humidity, and storage times on OTA production, sterilized coffee samples incubated with the A. niger strain were used. To obtain the roasting curves, coffee samples stored for 15 days at a temperature of 23 °C and relative humidity of 60% were employed. The OTA concentration of each study samples was quantified by ultra-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS). The results obtained enabled: (1) The understanding of the conditions of temperature, relative humidity, and storage time that favor the production of the toxin by A. niger, thus allowing the development of coffee storage protocols that reduce grain contamination by this toxin, as it was found that increases in storage time and decreases in temperature and relative humidity to certain values are associated with increases in OTA concentration in the DPC. (2) Identifying the roasting curve whereby the coffee was subjected to temperatures from 180 °C to 208.8 °C for 11.23 min, achieving an OTA degradation of 76.4%. This curve serves as a guide for the adjustment of the temperatures and roasting times around the variables present in the process, achieving different roasting profiles, a significant reduction of OTA without affecting the quality of the coffee, and facilitating different chemical, physical, and organoleptic characteristics that can accommodate consumers' tastes and ensure a safe beverage.

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来源期刊
CiteScore
7.40
自引率
6.90%
发文量
136
审稿时长
3 months
期刊介绍: Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.
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