Detoxification of Aflatoxin B1 in Red Pepper (Capsicum annuum L.) by Ozone Treatment and Its Effect on Microbiological and Sensory Quality

In this study, red pepper samples spiked with AFB(1) were treated with ozone at three different doses to reduce their AFB(1) level. Samples were spiked with 25, 75 and 150 ppb AFB(1) doses and then treated with ozone at 40 mg/L for 20/40 min and 80 mg/L for 40 min. Decrease in AFB(1) contents of samples was dependent on ozone dose, and percent reduction in the AFB(1) content of spiked samples ranged from 6.1 to 74.1% within the groups. After all ozone applications, mesophilic bacteria and mold/yeast count decreased by 7-22.1% and 27.2-33.7%, respectively, in red pepper. In sensory analysis, the effect of different doses of ozone on color, smell and taste of red peppers was determined by using a scored triple test of three different meals in the second stage. Results for dose 40 mg/L for 20/40 min indicated that boiled and fried meal groups were 80-90% similar to the control. Practical ApplicationsThe effect of ozone detoxification on the carcinogenic aflatoxin B-1, which was produced by mold grow on red peppers used as spice, was determined. An attempt was also made to determine the optimal dose of detoxification using different amounts of ozone, which was generated by new types working with air of generator, on the different amounts of aflatoxin B-1 mixed with red peppers. In addition, the effects of ozone application on the sensory properties of red peppers were also investigated by applying different amounts of ozone and using different types of meals preparations.