Efficacy of Aflatoxin decontamination in red chilli powder using Low or Vacuum -Pressure Cold Plasma Technology

Udeshika S.D; De Silva A.B.G.C.J; Amarasena S.C; Disanayake D.A.T.W.K; P. Abeysundara; Amunugoda P.N.R.J

doi:10.34256/famr2411

Udeshika S.D Department of Food Science & Technology, University of Sri Jayewardenepura, Sri Lanka
De Silva A.B.G.C.J Food Technology Section, Industrial Technology Institute, Sri Lanka
Amarasena S.C MAS Innovations Pvt Ltd, Export Processing Zone, Biyagama, Sri Lanka
Disanayake D.A.T.W.K Residual Analysis Laboratory, Industrial Technology Institute, Sri Lanka
P. Abeysundara Department of Food Science & Technology, University of Sri Jayewardenepura, Sri Lanka
Amunugoda P.N.R.J Department of Food Science & Technology, University of Sri Jayewardenepura, Sri Lanka

Keywords: Red chilli powder, Vacuum Cold Plasma, Aflatoxin, Toxin degradation

Abstract

Addressing aflatoxin contamination in red chilli powder requires a multi-faceted approach, including prevention, regular monitoring, and stringent regulatory measures to protect consumer health. This study seeks a technological approach to destroy the aflatoxin generated in red chilli powder. The main objective of this study was to evaluate the efficacy of low or vacuum pressure (VCP) plasma on detoxifying aflatoxins in red chilli (Capsicum anuum L.). Vacuum (0.5 mbar pressure) Cold Plasma treatment was applied for aflatoxins contaminated red chilli powder sample at different exposure times: 3, 6, and 9 min at 37 ˚C. All the types of aflatoxins in red chilli powder samples were significantly reduced, and AFB2, AFG1, and AFG2 were not detected in any treated chilli powder samples. The lowest AFB1 level (1.6µg/kg) was recorded in a 3 min treated sample. Water activity, moisture percentage, and colour of chilli powder significantly decreased with increasing treatment time, highlighting negative effects of VCP treatment. The study reveals the potential for the removal of aflatoxin using VCP.

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