Pulsed electric field treatment applied to barley before malting reduces Fusarium pathogens without compromising the quality of the final malt

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F24%3A10177173" target="_blank" >RIV/00027006:_____/24:10177173 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22330/24:43930558

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0023643824008545/pdfft?md5=3da649f60a441b9b7a82cd18ff35d992&pid=1-s2.0-S0023643824008545-main.pdf" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643824008545/pdfft?md5=3da649f60a441b9b7a82cd18ff35d992&pid=1-s2.0-S0023643824008545-main.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2024.116575" target="_blank" >10.1016/j.lwt.2024.116575</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Pulsed electric field treatment applied to barley before malting reduces Fusarium pathogens without compromising the quality of the final malt

Popis výsledku v původním jazyce

The growth of micromycetes and the associated production of mycotoxins during malting represents a potential safety issue and an economic challenge regarding the quality of beer as a product manufactured from malt. The treatment of malted cereals with a pulsed electric field (PEF) may be one method to overcome this issue. In this work were tested PEF conditions that would lead to a reduction in fungal growth without suppressing germination and thus causing deterioration in the technological parameters of the malt. Pre-soaking the grain for more than 3.5 h prior to PEF treatment was found to significantly reduce the germination energy and, compared to the untreated sample, enzymatic activity of the resulting malt. Therefore, a modification consisting of a short presoaking (10 min) and PEF treatment (field intensity 3.8 kV/cm, 100 pulses with peak width 20 mu s) in a high conductivity environment (0.05 mol/L phosphate buffer) was implemented. This treatment led to a reduction (up to 80%) in growth of some Fusarium species (F. sporotrichoides and F. poae) and the production of corresponding mycotoxins, mainly trichothecenes A and ennianthins. Moreover, the treated malt did not differ significantly from the control malt in terms of enzymatic activity.

Název v anglickém jazyce

Pulsed electric field treatment applied to barley before malting reduces Fusarium pathogens without compromising the quality of the final malt

Popis výsledku anglicky

The growth of micromycetes and the associated production of mycotoxins during malting represents a potential safety issue and an economic challenge regarding the quality of beer as a product manufactured from malt. The treatment of malted cereals with a pulsed electric field (PEF) may be one method to overcome this issue. In this work were tested PEF conditions that would lead to a reduction in fungal growth without suppressing germination and thus causing deterioration in the technological parameters of the malt. Pre-soaking the grain for more than 3.5 h prior to PEF treatment was found to significantly reduce the germination energy and, compared to the untreated sample, enzymatic activity of the resulting malt. Therefore, a modification consisting of a short presoaking (10 min) and PEF treatment (field intensity 3.8 kV/cm, 100 pulses with peak width 20 mu s) in a high conductivity environment (0.05 mol/L phosphate buffer) was implemented. This treatment led to a reduction (up to 80%) in growth of some Fusarium species (F. sporotrichoides and F. poae) and the production of corresponding mycotoxins, mainly trichothecenes A and ennianthins. Moreover, the treated malt did not differ significantly from the control malt in terms of enzymatic activity.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT-FOOD SCIENCE AND TECHNOLOGY

ISSN

0023-6438

e-ISSN

—

Svazek periodika

206

Číslo periodika v rámci svazku

AUG 15 2024

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

10

Strana od-do

116575

Kód UT WoS článku

001288000600001

EID výsledku v databázi Scopus

2-s2.0-85200131084