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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
02/03/2022 |
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Data da última atualização: |
10/10/2022 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FREITAS-SILVA, O.; COELHO, C. C. DE S.; TROMBETE, F. M.; CONCEIÇÃO, R. R. P. DA; RIBEIRO-SANTOS, R. |
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Afiliação: |
OTNIEL FREITAS SILVA, CTAA; CAROLINE CORRÊA DE SOUZA COELHO, UNIRIO; FELIPE MACHADO TROMBETE, UFSJ; RENATA REGINA PEREIRA DA CONCEIÇÃO, UFMG; REGIANE RIBEIRO-SANTOS, IFPE. |
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Título: |
Chemical Degradation of Afatoxins. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
In: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
The removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at their application on an industrial scale, MenosThe removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at ... Mostrar Tudo |
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Palavras-Chave: |
Ammonization; Chemical detoxification; Organic acids. |
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Thesaurus Nal: |
Aflatoxins; Food technology; Ozone; Plant extracts. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02332naa a2200253 a 4500
001 2140471
005 2022-10-10
008 2021 bl uuuu u00u1 u #d
100 1 $aFREITAS-SILVA, O.
245 $aChemical Degradation of Afatoxins.$h[electronic resource]
260 $c2021
520 $aThe removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at their application on an industrial scale,
650 $aAflatoxins
650 $aFood technology
650 $aOzone
650 $aPlant extracts
653 $aAmmonization
653 $aChemical detoxification
653 $aOrganic acids
700 1 $aCOELHO, C. C. DE S.
700 1 $aTROMBETE, F. M.
700 1 $aCONCEIÇÃO, R. R. P. DA
700 1 $aRIBEIRO-SANTOS, R.
773 $tIn: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 17 | |
| 1. |  | TROMBETE, F. M.; CASTRO, I. M. de; TEIXEIRA, A. da S.; SALDANHA, T.; FRAGA, M. E. Aflatoxin M1 contamination in grated parmesan cheese marketed in Rio de Janeiro - Brazil Brazilian Archives of Biology and Technology, Curitiba, v. 57, n. 2, p. 269-273, mar./abr. 2014.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 7. | | FREITAS-SILVA, O.; COELHO, C. C. DE S.; TROMBETE, F. M.; CONCEIÇÃO, R. R. P. DA; RIBEIRO-SANTOS, R. Chemical Degradation of Afatoxins. In: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 10. | | TROMBETE, F. M.; PORTO, Y. D.; FREITAS-SILVA, O.; PEREIRA, R. V.; DIREITO, G. M.; SALDANHA, T.; FRAGA, M. E. Reduction of aflatoxins and deoxynivalenol on wheat grains (Triticum Aestivum) by gaseous ozone. In: SIMPÓSIO NACIONAL, 2., 2015, Lisboa. Promoção de uma alimentação saudável e segura. Qualidade Nutricional e Processamento Alimentar: livro de resumos. Lisboa: Instituto Nacional de Saúde Doutor Ricardo Jorge. 1 p. P 46, p. 88. SPASS 2015.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | SOUZA, E. de A.; SIMEONE, M. L. F.; MATOS, M. V. R.; MAMEDES, A. de S.; SOUZA, E. G. de; TROMBETE, F. M.; PIMENTEL, M. A. G. Espectroscopia no infravermelho próximo como método alternativo para detecção de Sitophilus zeamais em milho. In: CONFERÊNCIA BRASILEIRA DE PÓS-COLHEITA, 8., 2023, Rio Verde, GO. Anais... Londrina: Associação Brasileira e Pós-Colheita, 2023. p. 115-121.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 14. | | CARVALHO, M. V. M.; SILVA, L. S.; VILELA JUNIOR, E. T.; CONCEIÇÃO, R. R. P. DA; FREITAS-SILVA, O.; TROMBETE, F. M. Identification of filamentous fungi, assessment of extraneous matter and physicochemical analysis of artisanal and industrialized açaí cream. Brazilian Journal of Development, Curitiba, v. 8, n. 10, p. 68781-68793, oct., 2022. Identificação de fungos filamentosos, avaliação de matérias estranhas e análises físico-químicas em creme de açaí artesanal e industrializado,| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 15. | | MAGALHÃES, L. M. M.; FERREIRA, M. F. L.; RIBEIRO, J. A.; SILVA, W. A. da; PAES, M. C. D.; TROMBETE, F. M. Substituição parcial de farinha de trigo por farinha de milho biofortificado germinado na produção de pães de forma: efeitos na cor, volume e perfil de textura. In: SIMPÓSIO DE ENGENHARIA DE ALIMENTOS, 3., 2019, Montes Claros. Interdisciplinaridade e inovação na engenharia de alimentos: [anais]. Montes Claros: UFMG, 2019. p. 960-967.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 16. | | COSTA, I. M.; SILVA, N. H. A. DA; SANTOS, A. N. DOS; CORREIA, V. T. DA V.; MARTINS, A. M. D.; CARVALHO, C. W. P. de; TROMBETE, F. M.; FANTE, C. A. Desenvolvimento de bolos integrais contendo farinha de milheto. In: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022, Tecnologia e inovação em pauta: desafios na indústria de cereais e panificação. Anais... Sete Lagoas: Universidade Federal de São João del-Rei, 2022. 4 p. Evento on-line; CBCP. 15 a 19 de agosto.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 17. | | PORTO, Y. D.; TROMBETE, F. M.; SILVA, B. R. DA; SÁ, D. de G. C. F. de; CASTRO, I. M. de; DIREITO, G. M.; ASCHERI, J. L. R.; FREITAS-SILVA, O. Ozonização de grits de milho (Zea mays L.) em altas concentrações promove alteração na cor e aroma do produto. Research, Society and Development, v. 11, n. 5, e46311528462, 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 17 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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