| Autor: |
Mahdavi-Yekta, Mina, Karimi-Dehkordi, Maryam, Hadian, Zahra, Salehi, Ali, Deylami, Saed, Rezaei, Mohammad, Mousavi Khaneghah, Amin |
| Předmět: |
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| Zdroj: |
International Journal of Environmental Analytical Chemistry; Dec2024, Vol. 104 Issue 17, p5240-5253, 14p |
| Abstrakt: |
Aflatoxins are secondary metabolites produced by certain filamentous fungi such as Aspergillus flavus and may pose severe risks to human health. The presence of aflatoxins in commercial food products such as pistachio can bring severe economic drawbacks during harvest, production, and exportation. This study aimed to reduce aflatoxin levels in raw pistachio by active food packaging film enriched with silver nanoparticles and quinoa peptides and extend the shelf-life. The pistachios contaminated with Aspergillus flavus were packaged in a nanocomposite film enriched with silver nanoparticles, quinoa peptide with antifungal properties, and low-density polyethylene at varying percentages. Then, all samples were stored at 25°C for 30 days. The amount of Aflatoxin B1 and total aflatoxin (B1, B2, G1, and G2) were measured with high-performance liquid chromatography. The results showed that the percentage of film composition and time significantly affected aflatoxin values during storage (P < 0.05). The control sample had the highest amount of aflatoxins, while the sample was packaged with a film containing 35% silver nanoparticles, and the quinoa peptide had the lowest amount of aflatoxin at the end of the storage period. Based on the results obtained, the combined use of silver nanoparticles and quinoa peptides in pistachio packaging reduced aflatoxins and increased the shelf life of raw pistachio. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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