Effect of high pressure processing on growth and mycotoxin production of Fusarium graminearum in maize

Publication date: Available online 7 December 2017 Source:Food Bioscience Author(s): Naveen Kumar Kalagatur, Jalarama Reddy Kamasani, Venkataramana Mudili, Kadirvelu Krishna, Om Prakash Chauhan, Murali Harishchandra Sreepathi In recent times, high pressure processing (HPP) has emerged as one of the promising decontamination techniques in agriculture and food industry. It has minimal impact on taste, nutrients, flavor, and freshness of food. Therefore, HPP is highly acceptable technique to inhibit the growth and toxins of foodborne pathogens in food matrices. In the present study, HPP technology with thermal variation was applied to control the growth, and level of deoxynivalenol (DON) and zearalenone (ZEA) in maize grains adopting response surface methodology (RSM). The spore inactivation activity by means of HPP was studied by spore germination inhibition in peptone water and complete inactivation was observed at 380MPa and 60°C for 30min. Propidium iodide staining revealed that HPP inactivates the spores by damaging the membrane integrity. RSM experiment was executed using central composite design (CCD) with the association of independent factors of pressure (MPa), temperature (°C), and pressure-holding time (min) and results were assessed by second order polynomial equation. Conversely, the regression analysis of all the responses (reduction in CFU%, DON%, and ZEA%) was conducted by fitting the suitable model. The responses were significant (p < 0.05) and ...
Source: Food Bioscience - Category: Food Science Source Type: research