Revising the Role of pH and Thermal Treatments in Aflatoxin Content Reduction During the Tortilla and Deep Frying Processes

Torres, Patricia; Guzman-Ortiz, Martin; Ramírez‐Wong, Benjamín

doi:10.1021/jf0007030

Cited by 59 publications

(40 citation statements)

References 10 publications

(15 reference statements)

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“…The decrease in aflatoxin content depends on the time and temperature combination. Moreover, alkaline cooking and steeping of corn for the production of tortillas reduces aflatoxin by 52% (Torres et al, 2001). Hameed (1993) reported reductions in aflatoxin content of 50–80% after extrusion alone.…”

Section: Effects Of Processing On Aflatoxinmentioning

confidence: 99%

Aflatoxins: A Global Concern for Food Safety, Human Health and Their Management

et al. 2017

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The aflatoxin producing fungi, Aspergillus spp., are widely spread in nature and have severely contaminated food supplies of humans and animals, resulting in health hazards and even death. Therefore, there is great demand for aflatoxins research to develop suitable methods for their quantification, precise detection and control to ensure the safety of consumers’ health. Here, the chemistry and biosynthesis process of the mycotoxins is discussed in brief along with their occurrence, and the health hazards to humans and livestock. This review focuses on resources, production, detection and control measures of aflatoxins to ensure food and feed safety. The review is informative for health-conscious consumers and research experts in the fields. Furthermore, providing knowledge on aflatoxins toxicity will help in ensure food safety and meet the future demands of the increasing population by decreasing the incidence of outbreaks due to aflatoxins.

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Section: Effects Of Processing On Aflatoxinmentioning

confidence: 99%

Aflatoxins: A Global Concern for Food Safety, Human Health and Their Management

et al. 2017

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“…13 In another report, this traditional nixtamalization process reduced levels of AFB 1 by 94% and AFB 1 -8,9-dihydrodiol by 93%. 14 Roasting is considered one of the most effective methods of reducing aflatoxin levels in certain commodities, such as peanuts and coffee in particular, with average reductions in the aflatoxin content of peanuts ranging from 45% to 83% following dry roasting being reported.…”

mentioning

confidence: 95%

The fate of mycotoxins during thermal food processing

2009

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Mycotoxins are considered to be heat-stable molecules. Because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed. Numerous reports in the literature over a number of years have described the fate of mycotoxin during thermal food processing, including cooking, boiling, baking, frying, roasting and pasteurization. This review focuses on the effects of various thermal treatments on mycotoxins, while the fate of mycotoxins during extrusion processing, which is one of the most important technologies employed in the food industry, will also be reviewed.

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“…Several studies reported that significant levels of aflatoxin were removed by hydrated sodium calcium aluminosilicates (Phillips et al 1990, Phillips et al 1995, Grant and Phillips 1998, Phillips 1999, Huwig et al 2001. Heat and pH were also used by Guzman et al (2001) to reduce aflatoxin in corn tortilla with at moderate success at alkaline pHs (>10), achieving a range of degradation of 51-84%, depending on the food product. Despite this multitude of aflatoxin detoxification methods, the need remains for more effective, environmentally friendly and less hazardous means of aflatoxin detoxification.…”

Section: Introductionmentioning

confidence: 99%

Degradation of aflatoxins in peanut kernels/flour by gaseous ozonation and mild heat treatment

Proctor¹,

Ahmedna²,

Kumar³

et al. 2004

Food Additives and Contaminants

124

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Aflatoxins occur naturally in many agricultural crops causing health hazards and economic losses. Despite improved handling, processing and storage, they remain a problem in the peanut industry. Therefore, new ways to detoxify contaminated products are needed to limit economic/health impacts and add value to the peanut industry. The study was conducted (1) to evaluate the effectiveness of ozonation and mild heat in breaking down aflatoxins in peanut kernels and flour, and (2) to quantify aflatoxin destruction compared with untreated samples. Peanut samples were inoculated with known concentrations of aflatoxins B1, B2, G1 and G2. Samples were subjected to gaseous ozonation and under various temperatures (25, 50, 75 degrees C) and exposure times (5, 10, 15 min). Ozonated and non-ozonated samples were extracted in acetonitrile/water, derivatized in a Kobra cell and quantified by high-performance liquid chromatography. Ozonation efficiency increased with higher temperatures and longer treatment times. Regardless of treatment combinations, aflatoxins B1 and G1 exhibited the highest degradation levels. Higher levels of toxin degradation were achieved in peanut kernels than in flour. The temperature effect lessened as the exposure time increased, suggesting that ozonation at room temperature for 10-15 min could yield degradation levels similar to those achieved at higher temperatures while being more economical.

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Revising the Role of pH and Thermal Treatments in Aflatoxin Content Reduction During the Tortilla and Deep Frying Processes

Cited by 59 publications

References 10 publications

Aflatoxins: A Global Concern for Food Safety, Human Health and Their Management

Aflatoxins: A Global Concern for Food Safety, Human Health and Their Management

The fate of mycotoxins during thermal food processing

Degradation of aflatoxins in peanut kernels/flour by gaseous ozonation and mild heat treatment

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