US EPA

4256067 

Journal Article 

THE DETOXIFICATION EFFECT OF VARIOUS OZONE TREATMENTS ON AFLATOXIN B-1 IN BLACK PEPPER (PIPER NIGRUM L.) AND CHANGES IN THE SENSORY AND MICROBIOLOGICAL CHARACTERISTICS OF THE BLACK PEPPER 

Kamber, U; Gulbaz, G 

2017 

1 

Fresenius Environmental Bulletin
ISSN: 1018-4619
EISSN: 1610-2304 

26 

5 

3314-3324 

WOS:000403134800027 

This study was conducted to reduce aflatoxin in black pepper. To this end, 25 and 75 ppb AFB(1) was added to black pepper that was then administered three different doses of ozone treatment: 20 mg L-1/15 min., 20 mg L-1/30 min. and 40 mg L-1/30 min. After the two techniques of gaseous and aqueous ozone were used in the ozonation process, analysis conducted with ELISA revealed AFB(1) levels were reduced by 34.4% to 100.0% depending on the O-3 dose and the amount of AFB(1.) It was determined that gaseous ozone treatment was more effective than aqueous ozone treatment. Microbiological analysis revealed that aqueous ozone treatment reduced total aerobic bacteria by 96% and mold and yeast by 80%, while gaseous ozone treatment reduced total aerobic bacteria by 99.3% and mold and yeast by 94.7%. Black pepper samples were analyzed for sensory characteristics with a triangle test scored by a panel of 8 people. No changes in quality were identified in any of the three kinds (raw, boiled and fried) of food subjected to aqueous ozone application, but a 32.5% change in smell was identified in dose III of ozone gas. 

Aflatoxin B-1; Ozone; Black pepper; Detoxification; Microbiological and Sensory quality