Deoxynivalenol removal and quality evaluation of foxtail millet under electron beam irradiation

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-02-21 DOI:10.1016/j.foodcont.2025.111245

Min Li , Shanshan He , Sifan Yang , Naiwei Peng , Huishan Shen , Xingli Liu , Yanyan Zhang , Hua Zhang

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引用次数: 0

Abstract

The removal of mycotoxins from cereals is highly important for public health safety. In this study, we first used electron beam irradiation (EBI) to treat deoxynivalenol (DON) standard solutions and DON-contaminated foxtail millet to investigate the effect of substrates on the detoxification process. Additionally, the impact of irradiation on the quality of one waxy and two nonwaxy foxtail millet varieties were evaluated. Results indicated that the removal rate of DON in aqueous solution was 89.13% at 20 kGy, which was significantly greater than the removal rates achieved in organic solvents. The initial concentration significantly affected the removal rate. The DON removal rates from foxtail millet grains and flour at 20 kGy increased from 21.86% to 38.34% and from 26.71% to 51.17%, respectively, as the moisture content increased from 11.71% to 20.03%. With increasing irradiation dose, the moisture, protein, fat and amylose contents of the three foxtail millet varieties remained unchanged. EBI treatment significantly increased the soluble solid content of cooked foxtail millets of all three varieties. Besides, changes in other quality parameters were observed. In conclusion, EBI could effectively remove DON from both standard solutions and foxtail millet, but the removal rate in foxtail millet was significantly lower, likely due to the inhibiting effect of food components. Furthermore, EBI also improved the cooking quality of foxtail millet, with minimal impact on other quality attributes.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.