Modelling of aflatoxin G1 reduction by kefir grain using response surface methodology

Journal of Environmental Health Science Engineering

Anosheh Rahmani¹  Karamatollah Rezaei³  Faramarz Khodaiyan²  Farzaneh Ansari² 

[1] Department of Food Science and Technology, Standard Research Institute, Karaj, 1745-139, Iran;Bioprocess and Biodetection Laboratory (BBL), Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran;Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran

关键词: Optimization;    Kefir-grain;    Predictive modelling;    Pistachio nut;    Aflatoxin G1;   

Others  :  1216379
DOI  :  10.1186/s40201-015-0190-2

 received in 2014-12-30, accepted in 2015-04-14,  发布年份 2015

【 摘 要 】

Aflatoxin G1 (AFG1) is one of the main toxic contaminants in pistachio nuts and causes potential health hazards. Hence, AFG1 reduction is one of the main concerns in food safety. Kefir-grains contain symbiotic association of microorganisms well known for their aflatoxin decontamination effects. In this study, a central composite design (CCD) using response surface methodology (RSM) was applied to develop a model in order to predict AFG1 reduction in pistachio nuts by kefir-grain (already heated at 70 and 110°C). The independent variables were: toxin concentration (X₁: 5, 10, 15, 20 and 25 ng/g), kefir-grain level (X₂: 5, 10, 20, 10 and 25%), contact time (X₃: 0, 2, 4, 6 and 8 h), and incubation temperature (X₄: 20, 30, 40, 50 and 60°C). There was a significant reduction in AFG1 (p < 0.05) when pre-heat-treated kefir-grain used. The variables including X₁, X₃ and the interactions between X₂-X₄ as well as X₃-X₄ have significant effects on AFG1 reduction. The model provided a good prediction of AFG1 reduction under the assay conditions. Optimization was used to enhance the efficiency of kefir-grain on AFG1 reduction. The optimum conditions for the highest AFG1 reduction (96.8%) were predicted by the model as follows: toxin concentration = 20 ng/g, kefir-grain level = 10%, contact time = 6 h, and incubation temperature = 30°C which validated practically in six replications.

【 授权许可】

   
2015 Ansari et al.; licensee BioMed Central.

【 图 表 】

Figure 2.

Figure 3.

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