Document Type : Original Article

Authors

• Sima Hashemi ¹
• Mohammad Hassan Ehrampoush ²
• Mahrokh Jalili ²
• Sepideh Khalatbari Limaki ³
• Bahador Hajimohammad ⁴

¹ Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

² Department of Environmental Health Engineering, Environmental Science and Technology Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

³ Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

⁴ Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

Abstract

Aims: This study was aimed to discriminate ion aflatoxin B₁(AFB₁) contamination of pistachio kernels after/E-beam irradiation. Materials and Methods: Pistachios were inoculated with known concentrations of Aspergillus flavus. Then pistachio samples were exposed to E-beam at five different doses (0, 1, 3, 5, and 7 kGy) and in various storage times (0, 30, 60, 90, and 180 days) at ambient temperature. Then, sensorial characteristics, fungal, and AFB₁ contamination of pistachio kernels were investigated. Statistical analysis was performed using the SPSS software version 22. by using descriptive statistics, Kolmogorov-Smirnov, and Kruskal–Wallis tests. Results: The mean percentage reduction of aflatoxin in the treated samples at doses of 1, 3, 5, and 7 kGy on different days of storage with two replicates was 38.84%, 48.79%, 53.50%, and 77.17%, respectively. The dose of 1 kGy was found to be appropriate in reducing the number of mold in pistachios without having any change in their organoleptic properties. The organoleptic properties, including color, texture, and overall palatability of pistachios, significantly changed after a dose of 5 kGy. Conclusion: Electron-beam (E-beam) efficiency against A. flavus and aflatoxin degradation increased with increasing radiation dose. Due to the sensitivity of A. flavus to radiation, this method can be used to improve the quality of pistachio products.

Keywords

• Aspergillus flavus
• aflatoxin B1
• E‑beam
• pistachio