干红辣椒在烘烤过程中赭曲霉毒素A的归宿

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-11-11 DOI:10.1093/fqsafe/fyad054

Xiao Xiao, Jiang Chen, Qiujin Zhu, Jing Wan

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引用次数: 0

摘要

摘要干辣椒是世界上广泛使用的香料，它容易受到真菌和真菌毒素的污染。烤是处理干红辣椒的一种常用方法。本研究探讨了黑曲霉和赭曲霉毒素A (OTA)污染对烤辣椒品质的影响，以及OTA在烤辣椒过程中的命运。通过仪器和人工感官综合评价筛选出3种最佳焙烧条件(140°C × 8 min、160°C × 6 min和180°C × 4 min)。在这些烘烤条件下，黑曲霉和OTA污染降低了烤辣椒的质量和味道。随着烘烤温度和烘烤时间的增加，烤辣椒中OTA含量和霉菌数量逐渐减少，同时黑黑霉OTA生物合成相关基因DNA降解。180℃× 4 min的焙烧条件对OTA有较大的分解作用，同时保持了焙烧辣椒的良好感官品质。这项研究揭示了OTA的命运和辣椒的烘烤过程。

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Fate of ochratoxin A in dried red chilies during roasting process

Abstract Dried red chilies are widely used spices in the world and it is susceptible to contamination by fungi and fungal toxins. Roasting is a common way of processing dried red chilies. This study explored the effects of Aspergillus niger and ochratoxin A (OTA) contamination on the quality of roasted chilies, and the fate of OTA during the roasting process. Three optimum roasting conditions (140°C × 8 min, 160°C × 6 min and 180°C × 4 min) were screened out by a combination of instrumental and manual sensory evaluations. Under these roasting conditions A. niger and OTA contamination diminished the quality and tastes of roasted chilies. With the increase of roasting temperature and time duration, OTA contents and mold counts gradually decreased, together with the DNA degradation of OTA biosynthesis related genes of A. niger in roasted chilies. The roasting condition at 180°C × 4 min showed the great decomposition effect on OTA, while also maintaining the good sensory quality of roasted chilies. This study shed light on the fate of OTA and during chili roasting process.

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.