Grain Processing Methods’ Effectiveness to Eliminate Mycotoxins: An Overview

Awuchi, Chinaza Godswill; Ondari, Erick Nyakundi; Ofoedu, Chigozie E.; Chacha, James S.; Rasaq, Waheed A.; Morya, Sonia; Okpala, Charles Odilichukwu R.

doi:10.14233/ajchem.2021.23374

Cited by 6 publications

(6 citation statements)

References 68 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Navale et al (2021) described the studies done on AFB 1 , which mostly focused on evaluating its teratogenic effects on chicks, rats, chickens, and eggs, and found teratogenic activities. Mohamed et al (2022) Due to the persistence of mycotoxins such as AFB 1 and AFG 1 , in foods and feeds, many other studies have been done recently with the aim of harnessing novel ways to control these biological toxins (Awuchi, Ondari, Ofoedu, et al, 2021;Chinaza et al, 2021). The effectiveness of the method developed in this study demonstrates comparative advantage, including cost-effectiveness, in removing mycotoxins compared with many methods that have been used in previous studies.…”

Section: Ta B L Ementioning

confidence: 99%

“…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%

See 2 more Smart Citations

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

Awuchi

Nwozo

Aja

et al. 2023

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Ta B L Ementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Awuchi

Nwozo

Aja

et al. 2023

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

“…The IARC classifies fumonisins as Group 2B, i.e., possibly carcinogenic to humans (refer to Table 3 ). In general, mycotoxin removal from foods and feeds has some challenges, which means that their presence is a serious health concern [ 206 ]. Trichothecenes have been shown to have multiple inhibitory activities on eukaryotes by inhibiting DNA synthesis, mitochondrial function, RNA synthesis, and protein synthesis, as well as by affecting cell membrane and cell division [ 207 , 208 ].…”

Section: Actions Of Mycotoxins On Human Cellular Genome: a Primermentioning

confidence: 99%

Mycotoxins’ Toxicological Mechanisms Involving Humans, Livestock and Their Associated Health Concerns: A Review

Awuchi

Ondari

Nwozo

et al. 2022

Toxins

Self Cite

View full text Add to dashboard Cite

Mycotoxins are well established toxic metabolic entities produced when fungi invade agricultural/farm produce, and this happens especially when the conditions are favourable. Exposure to mycotoxins can directly take place via the consumption of infected foods and feeds; humans can also be indirectly exposed from consuming animals fed with infected feeds. Among the hundreds of mycotoxins known to humans, around a handful have drawn the most concern because of their occurrence in food and severe effects on human health. The increasing public health importance of mycotoxins across human and livestock environments mandates the continued review of the relevant literature, especially with regard to understanding their toxicological mechanisms. In particular, our analysis of recently conducted reviews showed that the toxicological mechanisms of mycotoxins deserve additional attention to help provide enhanced understanding regarding this subject matter. For this reason, this current work reviewed the mycotoxins’ toxicological mechanisms involving humans, livestock, and their associated health concerns. In particular, we have deepened our understanding about how the mycotoxins’ toxicological mechanisms impact on the human cellular genome. Along with the significance of mycotoxin toxicities and their toxicological mechanisms, there are associated health concerns arising from exposures to these toxins, including DNA damage, kidney damage, DNA/RNA mutations, growth impairment in children, gene modifications, and immune impairment. More needs to be done to enhance the understanding regards the mechanisms underscoring the environmental implications of mycotoxins, which can be actualized via risk assessment studies into the conditions/factors facilitating mycotoxins’ toxicities.

show abstract

“…Mycotoxin reduction could result from food processing operations, such as extrusion, which can simultaneously improve product quality and increase food safety levels by reducing toxins [ 103 ]. Conventional cooking treatments (conducted at temperatures below 100 °C) cannot participate in the mitigation of mycotoxins in food products because most of these toxins are heat stable.…”

Section: Single Detoxification Treatments Used In Solid Foods and Feedsmentioning

confidence: 99%

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Dib

Assaf

Khoury

et al. 2022

Foods

View full text Add to dashboard Cite

Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact.

show abstract

Grain Processing Methods’ Effectiveness to Eliminate Mycotoxins: An Overview

Cited by 6 publications

References 68 publications

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

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

Mycotoxins’ Toxicological Mechanisms Involving Humans, Livestock and Their Associated Health Concerns: A Review

Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review

Contact Info

Product

Resources

About