The Impact of Sun Drying on the Occurrence of Aflatoxin in Red Chilies

A major challenge in post-harvest protection of chilies is its rapid drying to prevent quality deterioration as a result of fungal contamination. The speed and efficiency of drying is crucial as the improper and prolonged drying may eventually initiate the buildup of mycotoxins. This research demonstrated levels of aflatoxin in samples at different stages of drying with the objective to assess the efficiency of the common practice of on-farm sun drying in Pakistan. The results indicated that there was no significant pre-harvest contamination of aflatoxins in chilies grown at different locations under study. Sun drying of the harvested chilies over a post drying stage reduced average moisture content from 69.70% to 9.87%, but also led to a gradual increase in the level of aflatoxins. The correlation between the observed increase in aflatoxin levels and the length of the drying period was found to be statistically significant (P<0.05) at all the locations investigated. The implications of the findings are discussed in relation to optimizing the post-harvest drying process to minimize the levels of aflatoxin in chilies

The Impact of Sun Drying on the Occurrence of Aflatoxin in Red Chilies

A major challenge in post-harvest protection of chilies is its rapid drying to prevent quality deterioration as a result of fungal contamination. The speed and efficiency of drying is crucial as the improper and prolonged drying may eventually initiate the buildup of mycotoxins. This research demonstrated levels of aflatoxin in samples at different stages of drying with the objective to assess the efficiency of the common practice of on-farm sun drying in Pakistan. The results indicated that there was no significant pre-harvest contamination of aflatoxins in chilies grown at different locations under study. Sun drying of the harvested chilies over a post drying stage reduced average moisture content from 69.70% to 9.87%, but also led to a gradual increase in the level of aflatoxins. The correlation between the observed increase in aflatoxin levels and the length of the drying period was found to be statistically significant (P<0.05) at all the locations investigated. The implications of the findings are discussed in relation to optimizing the post-harvest drying process to minimize the levels of aflatoxin in chilies

Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review

Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS‐producing Lactobacillus spp. in different food industries are discussed. Various chemical and physical properties of Lactobacillus EPS, such as the structural, rheological, and shelf‐life enhancement of different food products, are mentioned. Moreover, EPSs play a characteristic role in starter culture techniques, yogurt production, immunomodulation, and potential prebiotics. It has been seen that the wastes of fermented and non‐fermented products are used as biological food for EPS extraction. The main capabilities of probiotics are the use of EPS for technological properties such as texture and flavor enhancement, juiciness, and water holding capacities of specific food products. For these reasons, EPSs are used in functional and fermented food products to enhance the healthy activity of the human digestive system as well as for the benefit of the food industry to lower product damage and increase consumer demand. Additionally, some pseudocereals such as amaranth and quinoa that produce EPS also play an important role in improving the organoleptic properties of food‐grade products. In conclusion, more attention should be given to sustainable extraction techniques of LAB EPS to enhance structural and functional use in the developmental process of food products to meet consumer preferences