J Food Sci Technol (March 2018) 55(3):868–878 https://doi.org/10.1007/s13197-017-2939-3 ORIGINAL ARTICLE Effect of pH and pulsed electric ﬁeld process parameters on the aﬂatoxin reduction in model system using response surface methodology Effect of pH and PEF on Aﬂatoxin Reduction 1 1 • • Subramanian Vijayalakshmi Shanmugam Nadanasabhapathi 1 1 Ranganathan Kumar S. Sunny Kumar Revised: 28 April 2017 / Accepted: 18 October 2017 / Published online: 6 February 2018 Association of Food Scientists & Technologists (India) 2018 Abstract The presence of aﬂatoxin, a carcinogenic and Keywords Potato dextrose agar (PDA) Aﬂatoxin toxigenic secondary metabolite produced by Aspergillus (AFB1) Pulsed electric ﬁeld (PEF) Response surface species, in food matrix has been a major worldwide prob- methodology (RSM) HPLC lem for years now. Food processing methods such as roasting, extrusion, etc. have been employed for effective destruction of aﬂatoxins, which are known for their Introduction thermo-stable nature. The high temperature treatment, adversely affects the nutritive and other quality attributes Aﬂatoxins (AFs) are the most toxic class of mycotoxins of the food, leading to the necessity of application of non- naturally produced by Aspergillus species (i.e. Aspergillus thermal processing techniques such as ultrasonication, ﬂavus and Aspergillus parasiticus, rarely by
Journal of Food Science and Technology – Springer Journals
Published: Feb 6, 2018
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