Influence of Indigenous Processing Methods on Aflatoxin Occurrence in Africa

Hudu, Abdul Rashid; Komla, Mahunu Gustav; Opoku, Nelson

doi:10.5772/intechopen.96893

Cited by 2 publications

(2 citation statements)

References 47 publications

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“…Consequently, developing effective technologies for decontamination of wheat containing aflatoxins has gained considerable interest in scientific and economic communities. Previous works investigating the effect of fermentation on the levels of aflatoxins in fermented wheat doughs indicated that this process could reduce levels of aflatoxin in final products (Noroozi et al, 2020(Noroozi et al, , 2022Rashid Hudu et al, 2022).…”

Section: Preparation Of Wheat Doughmentioning

confidence: 99%

Individual and combined decontamination effect of fermentation and ultrasound on aflatoxin B1 in wheat-based doughs: a preliminary study

Gonçalves Basso,

Ali,

Corassin

et al. 2023

Qual. Assur. Saf. Crops Foods

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In this work, a preliminary investigation was conducted to examine the effect of ultrasound (US), alone or in combination with fermentation, on the reduction of aflatoxin B1 (AFB1) at 50 ng/g in wheat flour-based doughs. The US treatment was performed by soaking flasks containing triplicate samples of non-fermented and fermented (18 h at 28°C; 85% relative humidity) doughs in US bath (40 kHz; 100 W/cm2) at 35°C for 10, 30 and 60 min. Percentage reduction of AFB1 levels as determined by high-performance liquid chromatography varied between 3.6% and 46.0% in non-fermented doughs, and from 6.7% to 61.7% in fermented doughs. The US treatments used in the experiment did not interfere with the titratable acidity of fermented doughs, hence confirming US as a promising technique to reduce aflatoxin levels in fermented wheat-based products. The future studies are required to determine other parameters, such as temperature and pH of the product, to optimize the decontamination process of AFB1 as well as to evaluate possible effects of US on the sensory attributes of wheat-based products.

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Section: Preparation Of Wheat Doughmentioning

confidence: 99%

Individual and combined decontamination effect of fermentation and ultrasound on aflatoxin B1 in wheat-based doughs: a preliminary study

Gonçalves Basso,

Ali,

Corassin

et al. 2023

Qual. Assur. Saf. Crops Foods

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show abstract

“…More than 300 types of toxic fungal metabolites have been identified, although the most relevant and known mycotoxins include the aflatoxins (AFs) (AFB 1 , AFB 2 , AFG 1 , AFG 2 ), deoxynivalenol (DON), zearalenone (ZEN), ochratoxin (OTA), and fumonisins (FBs) (FB 1 , FB 2 , FB 3 , among others), which are highly stable metabolites that can resist food processing [2] and therefore remain in the final products. Consequently, various strategic pre-processing methods are adopted to reduce mycotoxins in the food chain [3]. Due to their remarkable toxicity and associated health risks, the threshold levels for mycotoxins have been regulated worldwide [2,4,5].…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Mycotoxins in Foods: Unraveling the Knowledge Gaps on Their Persistence in Food Production Systems

Ali,

Freire,

Rezende

et al. 2023

Foods

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In this review, the intricate issue about the occurrence levels of mycotoxins in foods is discussed aiming to underline the main knowledge gaps on the persistence of these toxicants in the food production system. Mycotoxins have been a key challenge to the food industry, economic growth, and consumers’ health. Despite a breadth of studies over the past decades, the persistence of mycotoxins in foods remain an overlooked concern that urges exploration. Therefore, we aimed to concisely underline the matter and provide possible biochemical and metabolic details that can be relevant to the food sector and overall public health. We also stress the application of computational modeling, high-throughput omics, and high-resolution imaging approaches, which can provide insights into the structural and physicochemical characteristics and the metabolic activities which occur in a stored cereal grain’s embryo and endosperm and their relationship with storage fungi and mycotoxins on a cellular level. In addition, there is a need for extensive collaborative network and funding, which will play a key role in finding effective solutions against the persistence of mycotoxins at the genetic and molecular to metabolic levels in the food system.

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Influence of Indigenous Processing Methods on Aflatoxin Occurrence in Africa

Cited by 2 publications

References 47 publications

Individual and combined decontamination effect of fermentation and ultrasound on aflatoxin B1 in wheat-based doughs: a preliminary study

Individual and combined decontamination effect of fermentation and ultrasound on aflatoxin B1 in wheat-based doughs: a preliminary study

Occurrence of Mycotoxins in Foods: Unraveling the Knowledge Gaps on Their Persistence in Food Production Systems

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