THE DETOXIFICATION EFFECT OF VARIOUS OZONE TREATMENTS ON AFLATOXIN Bi IN BLACK PEPPER (PIPER NIGRUM L.) AND CHANGES IN THE SENSORY AND MICROBIOLOGICAL CHARACTERISTICS OF THE BLACK PEPPER

摘要

This study was conducted to reduce aflatoxin in black pepper. To this end, 25 and 75 ppb AFB1 was added to black pepper that was then administered three different doses of ozone treatment: 20 mg L-1/15 min., 20 mg L-1/30 min. and 40 mg L-1/30 min. After the two techniques of gaseous and aqueous ozone were used in the ozonation process, analysis conducted with ELISA revealed AFB1 levels were reduced by 34.4% to 100.0% depending on the O3 dose and the amount of AFB1. It was determined that gaseous ozone treatment was more effective than aqueous ozone treatment. Microbiological analysis revealed that aqueous ozone treatment reduced total aerobic bacteria by 96% and mold and yeast by 80%, while gaseous ozone treatment reduced total aerobic bacteria by 99.3% and mold and yeast by 94.7%. Black pepper samples were analyzed for sensory characteristics with a triangle test scored by a panel of 8 people. No changes in quality were identified in any of the three kinds (raw, boiled and fried) of food subjected to aqueous ozone application, but a 32.5% change in smell was identified in dose III of ozone gas.