GB1117573A - Improvements in or relating to the detoxification of foodstuffs containing aflatoxin - Google Patents
Improvements in or relating to the detoxification of foodstuffs containing aflatoxinInfo
- Publication number
- GB1117573A GB1117573A GB3777/67A GB377767A GB1117573A GB 1117573 A GB1117573 A GB 1117573A GB 3777/67 A GB3777/67 A GB 3777/67A GB 377767 A GB377767 A GB 377767A GB 1117573 A GB1117573 A GB 1117573A
- Authority
- GB
- United Kingdom
- Prior art keywords
- hydrogen peroxide
- treatment
- volume
- food material
- groundnuts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
Food materials containing aflatoxin, such as groundnuts, pulse flours, parboiled rice and other foodstuffs which are infected with Aspergillus flavus including infant and weaning foods and protein isolated from groundnuts, are detoxified by treating an aqueous suspension of the food material with hydrogen peroxide at a pH value of at least 9.5 and a temperature of not less than 70 DEG C. for a period of not less than 15 minutes. The resulting mixture after the heating is gradually cooled for a period of at least 30 minutes, its pH value is adjusted to 7.0 and it is then mixed with catalase (crude extract of a Rhizopus culture) to destroy residual hydrogen peroxide. The temperature and pH should not exceed 80 DEG C. and 10.0, respectively, during the treatment with hydrogen peroxide. The treatment can take place in two stages interspersed by a readjustment of pH. The relative proportions of the hydrogen peroxide and the food material are suitably equivalent to 0.03-0.05 part by volume of a hydrogen peroxide solution of 20 volume strength per 1 part by volume of an aqueous suspension of the food material having a concentration of 15%. The treated suspension may be dried in a spray drier or roller drier. Examples are directed to the treatment of milky emulsions of groundnut cake flour. Acknowledgment is made of the detoxification of groundnut cake flour by treating it with chlorine.ALSO:Food materials containing aflatoxin, such as groundnuts, pulse flours, parboiled rice and other foodstuffs which are infected with Aspergillus flavus including infant and weaning foods and protein isolated from groundnuts, are detoxified by treating an aqueous suspension of the food material with hydrogen peroxide at a pH value of at least 9.5 and a temperature of not less than 70 DEG C. for a period of not less than 15 minutes. The resulting mixture after the heating is gradually cooled for a period of at least 30 minutes, its pH value is adjusted to 7.0 and it is then mixed with catalase (crude extract of a Rhizopus culture) to destroy residual hydrogen peroxide. The temperature and pH should not exceed 80 DEG C. and 10.0, respectively, during the treatment with hydrogen peroxide. The treatment can take place in two stages interspersed by a readjustment of pH. The relative proportions of the hydrogen peroxide and the food material are suitably equivalent to 0.03-0.05 part by volume of a hydrogen peroxide solution of 20 volume strength per 1 part by volume of an aqueous suspension of the food material having a concentration of 15 per cent. The treated suspension may be dried in a spray drier or roller drier. Examples are directed to the treatment of milky emulsions of groundnut cake flour. Acknowledgment is made of the detoxification of groundnut cake flour by treating it with chlorine.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IN105607 | 1966-06-07 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1117573A true GB1117573A (en) | 1968-06-19 |
Family
ID=11076086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3777/67A Expired GB1117573A (en) | 1966-06-07 | 1967-06-07 | Improvements in or relating to the detoxification of foodstuffs containing aflatoxin |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1117573A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2382866A1 (en) * | 1977-03-08 | 1978-10-06 | Bayer Ag | PROCESS FOR IMPROVING THE COLORING OF BEET COSSETTES |
| WO1979000121A1 (en) * | 1977-09-01 | 1979-03-22 | Agronomique Inst Nat Rech | Process for obtaining food proteins of vegetable origin,with elimination of the toxic and non proteinaceous substances |
| EP1533003A1 (en) * | 2003-11-21 | 2005-05-25 | National Food Research Institute | Composition for degrading aflatoxins and other toxic substances |
| ITTO20080805A1 (en) * | 2008-10-30 | 2010-04-30 | Giorgio Gilli | PROCEDURE FOR DETOXIFICATION OF FOOD AND RAW FOOD MATERIALS CONTAMINATED BY AFLATOSSINE |
| ES2559902A1 (en) * | 2015-11-11 | 2016-02-16 | Pevesa Biotech, S.A. | Procedure to reduce contaminants in plant protein (Machine-translation by Google Translate, not legally binding) |
| CN115109650A (en) * | 2021-03-19 | 2022-09-27 | 丰益(上海)生物技术研发中心有限公司 | Preparation method of flavor oil |
-
1967
- 1967-06-07 GB GB3777/67A patent/GB1117573A/en not_active Expired
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2382866A1 (en) * | 1977-03-08 | 1978-10-06 | Bayer Ag | PROCESS FOR IMPROVING THE COLORING OF BEET COSSETTES |
| WO1979000121A1 (en) * | 1977-09-01 | 1979-03-22 | Agronomique Inst Nat Rech | Process for obtaining food proteins of vegetable origin,with elimination of the toxic and non proteinaceous substances |
| EP1533003A1 (en) * | 2003-11-21 | 2005-05-25 | National Food Research Institute | Composition for degrading aflatoxins and other toxic substances |
| ITTO20080805A1 (en) * | 2008-10-30 | 2010-04-30 | Giorgio Gilli | PROCEDURE FOR DETOXIFICATION OF FOOD AND RAW FOOD MATERIALS CONTAMINATED BY AFLATOSSINE |
| WO2010049893A1 (en) | 2008-10-30 | 2010-05-06 | Valida S.R.L. | A method for the detoxification of food products and food raw materials contaminated with aflatoxins |
| ES2559902A1 (en) * | 2015-11-11 | 2016-02-16 | Pevesa Biotech, S.A. | Procedure to reduce contaminants in plant protein (Machine-translation by Google Translate, not legally binding) |
| CN115109650A (en) * | 2021-03-19 | 2022-09-27 | 丰益(上海)生物技术研发中心有限公司 | Preparation method of flavor oil |
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