Ji Junmin, Li Jinghan, Wang Yan, Li Changjiang
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Food Chem X. 2025 May 26;28:102588. doi: 10.1016/j.fochx.2025.102588. eCollection 2025 May.
Pulsed light (PL) technology, a photonic innovation characterized by high-intensity, short-duration light pulses, enhances photochemical reactions through instantaneous energy delivery and has emerged as a promising novel non-thermal technology for inactivating pathogenic bacteria and degrading associated toxins in food. In this study, the efficacy of PL exposure in degrading aflatoxins was investigated and the nutritional quality of cold- and hot- pressed groundnut oilcake was also assessed. Under optimal process conditions (500 J pulse energy, 9 cm lamp-to-sample distance, and 480 s exposure duration), 81 % degradation of aflatoxin B (AFB) and 75 % total aflatoxins degradation from initial levels of 160 μg/kg (80 μg/kg AFB). Crude protein and amino acid composition exhibited no significant alterations, indicating preservation of nutritional value. PL irradiation effectively integrates mycotoxin control with functional constituent preservation, highlighting its potential for scalable implementation in oilseed processing operations and providing a promising non-thermal treatment technology for industrial food safety applications.
脉冲光（PL）技术是一种以高强度、短持续时间光脉冲为特征的光子学创新技术，通过瞬时能量传递增强光化学反应，已成为一种有前景的新型非热技术，用于灭活食品中的致病细菌和降解相关毒素。在本研究中，研究了脉冲光照射降解黄曲霉毒素的效果，并评估了冷榨和热榨花生饼的营养品质。在最佳工艺条件下（脉冲能量500焦耳、灯与样品距离9厘米、照射持续时间480秒），黄曲霉毒素B（AFB）降解了81%，总黄曲霉毒素从初始水平160微克/千克（80微克/千克AFB）降解了75%。粗蛋白和氨基酸组成没有显著变化，表明营养价值得以保留。脉冲光辐照有效地将霉菌毒素控制与功能成分保留相结合，突出了其在油籽加工操作中可扩展应用的潜力，并为工业食品安全应用提供了一种有前景的非热处理技术。
