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

Abstract

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.

Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

“…By employing high-pressure fluid dynamics, these methods ensure a more comprehensive removal of contaminants, thereby mitigating the risk of the presence of OTA in food products. This not only bolsters the safety of the food supply but also contributes to the overall quality and purity of the end products [197]. The optimization of existing processes through advanced cleaning techniques underscores the dedication of recent research to advancing food safety standards.…”

Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle–fig fruit bar

“…Due to intense competition in the consumer market, industries are constantly in search of new ingredients that can enhance nutritional quality and add value to the final product (Awuchi et al, 2023; Ruiz‐Ojeda et al, 2019). Owing to the health benefits of roselle calyx and figs, it would be nice to produce fruit bars with more health benefits and minimal processing.…”