Application of high pressure processing in ensuring food safety

Özkan, Gülay; Subaşı, Büşra Gültekin; Çapanoğlu, Esra; Esatbeyoglu, Tuba

doi:10.1016/b978-0-12-818717-3.00008-1

Cited by 2 publications

(3 citation statements)

References 101 publications

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“…Research into the impact of highpressure processing on natural food allergens to reduce their negative health impacts is a promising area of research aimed at producing fresh and allergen-free food products. Highpressure technology is an important non-thermal processing tool used to obtain slightly processed but healthier food products compared to other processing technologies [61]. Hurtado et al (2017) confirmed that non-thermal pasteurisation with HPP (350 MPa) may be an effective alternative to traditional thermal treatment to preserve the freshness and nutritional value of fruit products.…”

Section: High Pressure Methods In Food Technologymentioning

confidence: 85%

Advanced Technologies in Food Processing—Development Perspective

Gazda,

Glibowski

2024

Applied Sciences

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Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies.

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Section: High Pressure Methods In Food Technologymentioning

confidence: 85%

Advanced Technologies in Food Processing—Development Perspective

Gazda,

Glibowski

2024

Applied Sciences

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“…Many industrial and domestic processes, including heat treatment (roasting, boiling, and frying), fermentation, and irradiation, among others, have been studied for the removal of mycotoxins in foods (Awuchi, Ondari, Ofoedu, et al, 2021;Ozkan et al, 2023). However, most of these studies reported incomplete or insufficient elimination of these mycotoxins.…”

Section: Introductionmentioning

confidence: 99%

“…Mycotoxins are chemically stable, with most of them posing concerns to humans and livestock, including the potent toxic mycotoxins such as aflatoxins, ochratoxins, zearalenone, nivalenol, deoxynivalenol, citrinin, fumonisins, and patulin (Gab‐Allah et al, 2023 ; Qing et al, 2022 ; Vylkova, 2017 ). Many industrial and domestic processes, including heat treatment (roasting, boiling, and frying), fermentation, and irradiation, among others, have been studied for the removal of mycotoxins in foods (Awuchi, Ondari, Ofoedu, et al, 2021 ; Ozkan et al, 2023 ). However, most of these studies reported incomplete or insufficient elimination of these mycotoxins.…”

Section: Introductionmentioning

confidence: 99%

High‐pressure acidified steaming with varied citric acid dosing can successfully detoxify mycotoxins

Awuchi

Nwozo

Aja

et al. 2023

Food Science & Nutrition

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Mycotoxins are toxic fungal metabolites that exert various toxicities, including leading to death in lethal doses. This study developed a novel high‐pressure acidified steaming (HPAS) for detoxification of mycotoxins in foods and feed. The raw materials, maize and peanut/groundnut, were used for the study. The samples were separated into raw and processed categories. Processed samples were treated using HPAS at different citric acid concentrations (CCC) adjusted to pH 4.0, 4.5, and 5.0. The enzyme‐linked immunosorbent assay (ELISA) kit method for mycotoxins analysis was used to determine the levels of mycotoxins in the grains, with specific focus on total aflatoxins (AT), aflatoxins B1 (AFB1), aflatoxin G1 (AFG1), ochratoxin A (OTA), and citrinin. The mean values of the AT, AFB1, AFG1, OTA, and citrinin in the raw samples were 10.06 ± 0.02, 8.21 ± 0.01, 6.79 ± 0.00, 8.11 ± 0.02, and 7.39 ± 0.01 μg/kg for maize, respectively (p ≤ .05); and for groundnut (peanut), they were 8.11 ± 0.01, 4.88 ± 0.01, 7.04 ± 0.02, 6.75 ± 0.01, and 4.71 ± 0.00 μg/kg, respectively. At CCC adjusted to pH 5.0, the AT, AFB1, AFG1, OTA, and citrinin in the samples significantly reduced by 30%–51% and 17%–38% for maize and groundnut, respectively, and were reduced to 28%–100% when CCC was adjusted to pH 4.5 and 4.0 (p ≤ .05). The HPAS process either completely detoxified the mycotoxins or at least reduced them to levels below the maximum limits of 4.00–6.00, 2.00, 2.00, 5.00, and 100 μg/kg for AT, AFB1, AFG1, OTA, and citrinin, respectively, set by the European Union, WHO/FAO, and USDA. The study clearly demonstrates that mycotoxins can be completely detoxified using HPAS at CCC adjusted to pH 4.0 or below. This can be widely applied or integrated into many agricultural and production processes in the food, pharmaceutical, medical, chemical, and nutraceutical industries where pressurized steaming can be applied for the successful detoxification of mycotoxins.

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Application of high pressure processing in ensuring food safety

Cited by 2 publications

References 101 publications

Advanced Technologies in Food Processing—Development Perspective

Advanced Technologies in Food Processing—Development Perspective

High‐pressure acidified steaming with varied citric acid dosing can successfully detoxify mycotoxins

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