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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: |
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 2. |  | MACHADO, S. do A.; BARTOSZECK, A. C. de P. e S.; FIGUEIREDO FILHO, A.; OLIVEIRA, E. B. de. Dinâmica da distribuição diamétrica de bracatingais na Região Metropolitana de Curitiba. Revista Árvore, Viçosa, MG, v. 30, n. 5, p. 759-768, set./out. 2006.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - B |
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