Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts

摘要

Atmospheric pressure plasma jet (APPJ) was investigated as an alternative to chemicaland thermal treatments for reducing aflatoxin (AFT) levels on peanuts. Kernels wereinoculated with Aspergillus flavus to produce AFTs. They were then treated using twoAPPJ treatment regimens; constant exposure (for 1 and 2 min), and pneumaticallyagitated exposure in a conveyored channel for up to 5 min. Quality was assessedvia, peroxide value, free fatty acid content, acidity value, oxidative stability index,and through sensory panel evaluation. After 2 min of constant APPJ treatment, AFTswere reduced from 62.3 to 48.2 ppb (23% reduction), with a corresponding change intemperature (ΔT −24 to 92℃) of treated sample. After 5 min of agitated treatment,AFT concentration was reduced from 64.14 to 39.6 ppb (38% reduction) with a ΔT(24–78℃) of treated sample. APPJ compares favorably to other AFTs reduction techniquesin time and product quality. Few changes were observed in all quality indices,this suggests APPJ is a viable approach for peanut aflatoxin treatment.Practical applicationsThis work demonstrates reduction of aflatoxin on peanuts using APPJ technology.Sensory evaluation scored plasma‐treated peanuts well, relative to untreated controls.Atmospheric pressure plasma treatment represents a promising method forreducing aflatoxin levels in peanuts.