Ozonation of Brazil Nuts in Aqueous Media at Different pH Levels: Ozone Decomposition, Aspergillus flavus Inactivation, and Effects on Nut Color and Crude Oil Lipid Profile

Wallas Felippe de Souza Ferreira,Ernandes Rodrigues de Alencar,Luiz Eduardo Bassay Blum,Márcia de Aguiar Ferreira,Márcio Antônio Mendonça,Aline Mondini Calil Racanicci,Wilfredo Milquiades Irrazabal Urruchi

Ozonation of Brazil Nuts in Aqueous Media at Different pH Levels: Ozone Decomposition, Aspergillus flavus Inactivation, and Effects on Nut Color and Crude Oil Lipid Profile

2020

Wallas Felippe de Souza Ferreira
Ernandes Rodrigues de Alencar
Luiz Eduardo Bassay Blum
Márcia de Aguiar Ferreira
Márcio Antônio Mendonça
Aline Mondini Calil Racanicci
Wilfredo Milquiades Irrazabal Urruchi

The present work aimed to evaluate the decomposition kinetics of ozone in aqueous media with Brazil nuts. It also intended to investigate the potential of ozonation for inactivating Aspergillus fla...

Keywords:

crude oil
Decomposition
Nut
Chemistry
aqueous medium
Aspergillus flavus
Ozone
Lipid profile
Food science
Brazil nut

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