Ozonation of Brazil nuts : decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality

Oliveira, Juliana Martins de; Alencar, Ernandes Rodrigues de; Blum, Luiz Eduardo Bassay; Ferreira, Wallas Felippe de Souza; Botelho, Silvia de Carvalho Campos; Racanicci, Aline Mondini Calil; Leandro, Eliana dos Santos; Mendonça, Marcio Antônio; Moscon, Eder Stolben; Bizerra, Lincoln Vicente Araújo dos Santos; Silva, Caroline Rosa da

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Campo DC	Valor	Idioma
dc.contributor.author	Oliveira, Juliana Martins de	-
dc.contributor.author	Alencar, Ernandes Rodrigues de	-
dc.contributor.author	Blum, Luiz Eduardo Bassay	-
dc.contributor.author	Ferreira, Wallas Felippe de Souza	-
dc.contributor.author	Botelho, Silvia de Carvalho Campos	-
dc.contributor.author	Racanicci, Aline Mondini Calil	-
dc.contributor.author	Leandro, Eliana dos Santos	-
dc.contributor.author	Mendonça, Marcio Antônio	-
dc.contributor.author	Moscon, Eder Stolben	-
dc.contributor.author	Bizerra, Lincoln Vicente Araújo dos Santos	-
dc.contributor.author	Silva, Caroline Rosa da	-
dc.date.accessioned	2020-04-09T19:30:41Z	-
dc.date.available	2020-04-09T19:30:41Z	-
dc.date.issued	2020	-
dc.identifier.citation	OLIVEIRA, Juliana Martins de et al. Ozonation of Brazil nuts: decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. LWT-Food Science and Technology, v. 123, p. 109106, 2020. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643820300943?via%3Dihub.	pt_BR
dc.identifier.uri	https://repositorio.unb.br/handle/10482/37436	-
dc.language.iso	Inglês	pt_BR
dc.publisher	Elsevier	pt_BR
dc.rights	Acesso Restrito	pt_BR
dc.title	Ozonation of Brazil nuts : decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality	pt_BR
dc.type	Artigo	pt_BR
dc.subject.keyword	Ozonização	pt_BR
dc.subject.keyword	Castanha-do-Pará	pt_BR
dc.relation.publisherversion	https://www.sciencedirect.com/science/article/pii/S0023643820300943?via%3Dihub	pt_BR
dc.description.abstract1	The objective of this study was to evaluate the decomposition kinetics of ozone gas for preservation of Brazil nuts, the effect on Aspergillus flavus and possible effects on color and on raw oil quality. With regards to the saturation process, an exponential reduction of the saturation time was observed, while the saturation concentration increased linearly in the porous medium as the initial gas concentration was increased. Ozone half-life in the Brazil nuts at 25 °C was equivalent to 4.20 min. As for the effect of ozone on A. flavus, at the concentration of 8.88 mg L−1 , for 240 min, the gas was able to cause a reduction in the count of microorganisms greater than 3.10 log cycles. Changes in the structure of the microorganisms and color of the colonies were also evidenced. Ozonation did not alter the quality of Brazil nut oil or its lipid profile. From the obtained results, it was concluded that: the initial ozone concentration influences the time and saturation concentration; ozone efficiently inactivates A. flavus in Brazil nuts; and in the conditions adopted for the present study, ozone does not affect the quality of the raw oil, including the lipid profile.	pt_BR
dc.description.unidade	Faculdade de Agronomia e Medicina Veterinária (FAV)	-
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