Reduction of aflatoxins in peanut meal by extrusion cooking in the presence of nucleophiles

Saalia, Firibu Kwesi; Phillips, R. Dixon

doi:10.1016/j.lwt.2011.02.012

Cited by 17 publications

(11 citation statements)

References 16 publications

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“…The highest aflatoxin reduction was found to be 59% with a moisture content of 35% in peanut meal, and the extrusion variables non-significantly affected its nutritional composition (Saalia and Phillips, 2011a). Saalia and Phillips (2011b) reported an 84% reduction in aflatoxin of peanut meal when cooked in the presence of calcium chloride.…”

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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“…Extrusion cooking of contaminated peanut meal in the presence of calcium chloride, lysine, and methylamine reduced AFB1 from an initial value of 417.7 µg/kg to 66.9 µg/kg [31]. …”

Section: Aflatoxin B1 (Afb1)mentioning

confidence: 99%

Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds

Friedman

Rasooly

2013

Toxins

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There is a need to develop food-compatible conditions to alter the structures of fungal, bacterial, and plant toxins, thus transforming toxins to nontoxic molecules. The term ‘chemical genetics’ has been used to describe this approach. This overview attempts to survey and consolidate the widely scattered literature on the inhibition by natural compounds and plant extracts of the biological (toxicological) activity of the following food-related toxins: aflatoxin B1, fumonisins, and ochratoxin A produced by fungi; cholera toxin produced by Vibrio cholerae bacteria; Shiga toxins produced by E. coli bacteria; staphylococcal enterotoxins produced by Staphylococcus aureus bacteria; ricin produced by seeds of the castor plant Ricinus communis; and the glycoalkaloid α-chaconine synthesized in potato tubers and leaves. The reduction of biological activity has been achieved by one or more of the following approaches: inhibition of the release of the toxin into the environment, especially food; an alteration of the structural integrity of the toxin molecules; changes in the optimum microenvironment, especially pH, for toxin activity; and protection against adverse effects of the toxins in cells, animals, and humans (chemoprevention). The results show that food-compatible and safe compounds with anti-toxin properties can be used to reduce the toxic potential of these toxins. Practical applications and research needs are suggested that may further facilitate reducing the toxic burden of the diet. Researchers are challenged to (a) apply the available methods without adversely affecting the nutritional quality, safety, and sensory attributes of animal feed and human food and (b) educate food producers and processors and the public about available approaches to mitigating the undesirable effects of natural toxins that may present in the diet.

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“…Peanut meal is an excellent source of protein and often contains aflatoxin because during oil extraction, almost all aflatoxin is concentrated in the meal. Several methods to detoxify aflatoxin‐contaminated peanut meal have been described including ammoniation (Mann et al ., ) and extrusion cooking in the presence of nucleophiles (Saalia & Phillips, ,b). Recently, our laboratory has demonstrated a novel process that utilises bentonite clays to sequester aflatoxin from contaminated peanut meal, while simultaneously generating peanut protein hydrolysates with negligible aflatoxin levels (Seifert et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Process development for spray drying a value‐added extract from aflatoxin‐contaminated peanut meal

Oakes

White

Lamb

et al. 2012

Int J of Food Sci Tech

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Summary Peanut meal, the primary by‐product of commercial oil crushing operations, is an excellent source of protein although aflatoxin contamination often limits applications for this material. Naturally aflatoxin‐contaminated (59 ppb) peanut meal dispersions were adjusted to pH 2.1 or pH 9.1, with or without additional protease and/or a clay absorbent, and the resulting soluble extracts derived from these dispersions were spray dried. Clay addition during processing minimally affected spray‐drying yields, protein powder solubility or antioxidant capacities, whereas these properties were significantly altered by pH and protease treatments. Spray‐dried hydrolysates produced from peanut meal treated with clay contained significantly less aflatoxin than hydrolysates produced without clay; the effects of pH or enzyme on aflatoxin content were minimal. Peanut meal treated with Alcalase, and clay yielded spray‐dried hydrolysates with enhanced antioxidant capacity and increased solubility compared to unhydrolysed controls and had aflatoxin levels below 1 ppb.

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Reduction of aflatoxins in peanut meal by extrusion cooking in the presence of nucleophiles

Cited by 17 publications

References 16 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

Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds

Process development for spray drying a value‐added extract from aflatoxin‐contaminated peanut meal

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