ITTO20080805A1 - PROCEDURE FOR DETOXIFICATION OF FOOD AND RAW FOOD MATERIALS CONTAMINATED BY AFLATOSSINE - Google Patents

PROCEDURE FOR DETOXIFICATION OF FOOD AND RAW FOOD MATERIALS CONTAMINATED BY AFLATOSSINE Download PDF

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Publication number
ITTO20080805A1
ITTO20080805A1 IT000805A ITTO20080805A ITTO20080805A1 IT TO20080805 A1 ITTO20080805 A1 IT TO20080805A1 IT 000805 A IT000805 A IT 000805A IT TO20080805 A ITTO20080805 A IT TO20080805A IT TO20080805 A1 ITTO20080805 A1 IT TO20080805A1
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Italy
Prior art keywords
food
detoxification
process according
hydrogen peroxide
aflatoxins
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IT000805A
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Italian (it)
Inventor
Giorgio Gilli
Daniele Tartaro
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Giorgio Gilli
Valida S R L
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Publication date
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Priority to ITTO2008A000805A priority Critical patent/IT1395243B1/en
Priority to PCT/IB2009/054767 priority patent/WO2010049893A1/en
Priority to EP09775282A priority patent/EP2361020A1/en
Publication of ITTO20080805A1 publication Critical patent/ITTO20080805A1/en
Priority to IL212443A priority patent/IL212443A0/en
Priority to TN2011000184A priority patent/TN2011000184A1/en
Priority to MA33884A priority patent/MA32824B1/en
Application granted granted Critical
Publication of IT1395243B1 publication Critical patent/IT1395243B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • A23C7/043—Removing unwanted substances other than lactose or milk proteins from milk using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Inorganic Chemistry (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Cereal-Derived Products (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Description

DESCRIZIONE dell'invenzione industriale dal titolo: "Procedimento di detossificazione di alimenti e materie prime alimentari contaminati da aflatossine" DESCRIPTION of the industrial invention entitled: "Detoxification process of foods and food raw materials contaminated by aflatoxins"

DESCRIZIONE DESCRIPTION

La presente invenzione si riferisce ad un procedimento per la detossificazione di alimenti e materie prime alimentari contaminati da aflatossine. The present invention relates to a process for the detoxification of foods and food raw materials contaminated by aflatoxins.

Le aflatossine sono micotoss?ne prodotte da alcune specie di Ascomiceti, genere Aspergillus, in particolare Aspergillus flavus e Aspergillus parasiticus, e da alcune muffe. Aflatoxins are mycotoxins produced by some species of Ascomycetes, genus Aspergillus, in particular Aspergillus flavus and Aspergillus parasiticus, and by some molds.

Le aflatossine sono estremamente dannose per la salute umana, essendo caratterizzate da una notevole epato-cancerogenicit? risultante dal fatto che queste sostanze vengono metabolizzate dal fegato, dal quale vengono trasformate in un intermedio reattivo, la aflatossina MI, ed un epossido. Aflatoxins are extremely harmful to human health, being characterized by a remarkable hepato-carcinogenicity? resulting from the fact that these substances are metabolized by the liver, from which they are transformed into a reactive intermediate, aflatoxin MI, and an epoxide.

I membri del genere Aspergillus atti a produrre aflatossine sono ampiamente diffusi in natura. Questi microrganismi possono colonizzare e contaminare le colture, in particolare di cereali, sia durante la raccolta sia nel corso della conservazione. Le colture particolarmente suscettibili all'infezione da Aspergillus e quindi alla contaminazione da aflatossine sono i cereali (quali mais, sorgo, miglio, riso, frumento), i semi oleosi (quali arachide, soia, girasole, cotone), le spezie e la frutta secca (mandorla, pistacchio, noce, noce di cocco, noce del Brasile). Le aflatossine possono svilupparsi anche nel latte di animali nutriti con mangimi contaminati. Members of the genus Aspergillus capable of producing aflatoxins are widespread in nature. These microorganisms can colonize and contaminate crops, particularly cereals, both during harvesting and during storage. The crops particularly susceptible to Aspergillus infection and therefore to aflatoxin contamination are cereals (such as corn, sorghum, millet, rice, wheat), oil seeds (such as peanut, soy, sunflower, cotton), spices and fruit dried (almond, pistachio, walnut, coconut, Brazil nut). Aflatoxins can also develop in the milk of animals fed contaminated feed.

Le condizioni ambientali atte a favorire lo sviluppo di Aspergillus sono legate in particolare ad un elevato contenuto di umidit? (almeno il 7%) e a condizioni di stress ambientale, quali ad esempio periodi di siccit? ed elevate temperature. The environmental conditions suitable to favor the development of Aspergillus are linked in particular to a high humidity content? (at least 7%) and under conditions of environmental stress, such as periods of drought? and high temperatures.

Il principale problema della contaminazione di alimenti con aflatossine deriva dal fatto che queste sostanze sono estremamente difficili da eliminare e resistono ai trattamenti comunemente utilizzati per la sterilizzazione degli alimenti. Va inoltre sottolineato che i tenori massimi di aflatossine nei prodotti alimentari consentiti dalla legge sono estremamente ridotti, nell'ordine delle parti per miliardo (ppb). The main problem of the contamination of food with aflatoxins arises from the fact that these substances are extremely difficult to eliminate and resist the treatments commonly used for the sterilization of food. It should also be emphasized that the maximum levels of aflatoxins in food products permitted by law are extremely low, in the order of parts per billion (ppb).

Ad ora non ? noto alcun procedimento di trattamento di alimenti e materie prime alimentari, in particolare cereali e frutta secca, idoneo alla el?m?nazione o riduzione del tenore di aflatossine sotto i limiti consentiti dalla legge, e che al contempo non presenti lo svantaggio di modificare le caratteristiche organolettiche, nutrizionali ed estetiche dell'alimento o materia alimentare, in particolare il suo colore naturale. Not at the moment? I notice any process for the treatment of foods and food raw materials, in particular cereals and dried fruit, suitable for the elimination or reduction of the aflatoxin content below the limits permitted by law, and which at the same time does not present the disadvantage of changing the organoleptic, nutritional and aesthetic characteristics of the food or food material, in particular its natural color.

Uno scopo della presente invenzione ? quindi quello di mettere a disposizione un procedimento di trattamento di alimenti e materie prime alimentari, che presenti caratteristiche di flessibilit? di applicazione, economicit?, elevato standard di efficacia nell'eliminazione delle contaminazioni da aflatossine e/o di altri contaminanti specifici, senza tuttavia determinare una modificazione delle caratteristiche estetiche, organolettiche e nutrizionali dell'alimento trattato o della materia prima alimentare trattata. A purpose of the present invention? therefore that of making available a process for the treatment of food and food raw materials, which presents characteristics of flexibility? of application, cost-effectiveness, high standard of effectiveness in eliminating contamination by aflatoxins and / or other specific contaminants, without however causing a modification of the aesthetic, organoleptic and nutritional characteristics of the treated food or of the treated raw material.

Un altro scopo della presente invenzione ? quello di mettere a disposizione un procedimento di trattamento di alimenti e materie prime alimentari che non implichi l'impiego di sostanze o condizioni di trattamento pericolose per gli operatori e che garantisca inoltre agli stessi operatori un elevato livello di sicurezza nel maneggiamento degli alimenti o materie prime trattate. Another object of the present invention? to make available a process for the treatment of food and food raw materials that does not involve the use of substances or treatment conditions that are dangerous for operators and that also guarantees the same operators a high level of safety in the handling of food or raw materials treated.

Questi ed altri scopi sono raggiunti tramite la presente invenzione, che mette a disposizione un procedimento di detossificazione di alimenti e materie prime alimentari contaminati da aflatossine, in particolare cereali e frutta secca, comprendente l'operazione di atomizzare o nebulizzare perossido di idrogeno sugli alimenti e sulle materie prime alimentari da detossificare. These and other purposes are achieved through the present invention, which provides a detoxification process for foods and raw food materials contaminated by aflatoxins, in particular cereals and dried fruit, comprising the operation of atomising or nebulising hydrogen peroxide on food and on food raw materials to be detoxified.

Le condizioni di trattamento preferite sono le seguenti: tempo di contatto fra perossido di idrogeno e alimento o materia prima alimentare da detossificare di almeno 2 minuti, acor pi? preferibilmente compreso fra 2 e 20 minuti; concentrazione del perossido di idrogeno uguale o inferiore al 6%; temperatura e pressione ambiente. The preferred treatment conditions are the following: contact time between hydrogen peroxide and food or food raw material to be detoxified of at least 2 minutes, or more? preferably comprised between 2 and 20 minutes; concentration of hydrogen peroxide equal to or less than 6%; ambient temperature and pressure.

I dati sperimentali ottenuti in laboratorio applicando le condizioni di trattamento sopra menzionate, hanno sottolineato l'elevata capacit? di distruzione di aflatossine. Partendo da un campione (pistacchi) con contaminazione pari a 350 ppb ed esponendolo per circa 2 minuti alle condizioni di trattamento sopra indicate, sono stati misurati livelli di aflatossina <2 ppb sui campioni testati. Il perossido di idrogeno pu? essere erogato con l'ausilio di qualsivoglia dispositivo di atomizzazione o di nebulizzazione preferibilmente dotato di sistema di controllo e di dosaggio pre-definito. The experimental data obtained in the laboratory by applying the treatment conditions mentioned above, have underlined the high capacity? of destruction of aflatoxins. Starting from a sample (pistachios) with a contamination equal to 350 ppb and exposing it for about 2 minutes under the treatment conditions indicated above, aflatoxin levels <2 ppb were measured on the tested samples. Hydrogen peroxide can? be dispensed with the aid of any atomization or nebulization device preferably equipped with a pre-defined control and dosing system.

Il procedimento dell'invenzione determina la distruzione (denaturazione) delle aflatossine presenti sia sulla superficie degli alimenti sia in profondit?, senza lasciare alcun residuo chimico e senza modificare n? l'aspetto n? le caratteristiche nutrizionali dell'alimento o materiale alimentare trattato, garantendone al contempo disinfezione. The process of the invention determines the destruction (denaturation) of the aflatoxins present both on the surface of the food and in depth, without leaving any chemical residue and without modifying n? the aspect n? the nutritional characteristics of the food or food material treated, while ensuring its disinfection.

Il procedimento dell'invenzione pu? essere applicato a macchine automatiche di packaging o utilizzato in situazioni di "stand-alone" come fase operativa da realizzarsi prima di altri trattamenti produttivi, quali ad esempio la tostatura od altri. The process of the invention can? be applied to automatic packaging machines or used in "stand-alone" situations as an operational phase to be carried out before other production treatments, such as for example roasting or others.

Il procedimento dell'invenzione pu? essere utilizzato sia direttamente dal produttore in un momento immediatamente successivo alla raccolta (prima dello stoccaggio) o prima della spedizione oltremare, sia da parte del soggetto importatore nel momento in cui si evincano contaminazioni del carico in arrivo. The process of the invention can? be used either directly by the producer immediately after harvesting (before storage) or before shipment overseas, and by the importing entity when contamination of the incoming cargo is detected.

L'applicazione di tale procedimento che, come dimostrato sperimentalmente, ? in grado di eliminare o comunque ridurre a valori accettabili la contaminazione di aflatossine, consente vantaggiosamente di ridurre il rischio per gli operatori addetti al processo produttivo, ridurre il rischio di contaminazione di altri prodotti alimentari, ridurre i danni per la salute dei consumatori finali e ridurre gli sprechi di materiale e i costi legati alla smaltimento forzato d? partite di prodotti contaminati . The application of this procedure which, as experimentally demonstrated,? able to eliminate or in any case reduce the contamination of aflatoxins to acceptable values, it advantageously reduces the risk for the operators involved in the production process, reduces the risk of contamination of other food products, reduces the damage to the health of end consumers and reduces waste of material and costs related to forced disposal d? batches of contaminated products.

Claims (7)

RIVENDICAZIONI 1. Procedimento di detossificazione di alimenti e/o materie prime alimentari contaminati da aflatossine, comprendente l?operazione di atomizzare o nebulizzare perossido di idrogeno sugli alimenti e/o materie prime alimentari da detossificare. CLAIMS 1. Detoxification process of food and / or food raw materials contaminated by aflatoxins, including the operation of atomising or nebulising hydrogen peroxide on the food and / or food raw materials to be detoxified. 2. Procedimento secondo la rivendicazione 1, in cui l?alimento e/o materia prima da detossificare sono mantenuti a contatto con il perossido di idrogeno per un tempo non inferiore a 2 minuti. 2. Process according to claim 1, in which the food and / or raw material to be detoxified are kept in contact with the hydrogen peroxide for a time of not less than 2 minutes. 3. Procedimento secondo la rivendicazione 2, in cui l?alimento e/o materia prima da detossificare sono mantenuti a contatto con il perossido di idrogeno per un tempo compreso fra 2 e 20 minuti. 3. Process according to claim 2, in which the food and / or raw material to be detoxified are kept in contact with the hydrogen peroxide for a time comprised between 2 and 20 minutes. 4. Procedimento secondo una qualsiasi delle rivendicazioni 1 a 3, in cui ? impiegato perossido di idrogeno ad una concentrazione del 6% o inferiore. Process according to any one of claims 1 to 3, wherein? used hydrogen peroxide at a concentration of 6% or less. 5. Procedimento secondo una qualsiasi delle rivendicazioni 1 a 4, che ? condotto a temperatura ambiente e a pressione ambiente. 5. Process according to any one of claims 1 to 4, which? conducted at ambient temperature and ambient pressure. 6. Procedimento secondo una qualsiasi delle rivendicazioni 1 a 5, per la detossificazione di cereali, frutta secca, spezie e semi oleosi. 6. Process according to any one of claims 1 to 5, for the detoxification of cereals, dried fruit, spices and oil seeds. 7. Procedimento secondo la rivendicazione 6, per la detossificazione di pistacchio o arachide. 7. Process according to claim 6, for the detoxification of pistachio or peanut.
ITTO2008A000805A 2008-10-30 2008-10-30 PROCEDURE FOR DETOXIFICATION OF FOOD AND RAW FOOD MATERIALS CONTAMINATED BY AFLATOSSINE IT1395243B1 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
ITTO2008A000805A IT1395243B1 (en) 2008-10-30 2008-10-30 PROCEDURE FOR DETOXIFICATION OF FOOD AND RAW FOOD MATERIALS CONTAMINATED BY AFLATOSSINE
PCT/IB2009/054767 WO2010049893A1 (en) 2008-10-30 2009-10-28 A method for the detoxification of food products and food raw materials contaminated with aflatoxins
EP09775282A EP2361020A1 (en) 2008-10-30 2009-10-28 A method for the detoxification of food products and food raw materials contaminated with aflatoxins
IL212443A IL212443A0 (en) 2008-10-30 2011-04-17 A method for the detoxification of food products and food raw materiasl contaminated with aflatoxins
TN2011000184A TN2011000184A1 (en) 2008-10-30 2011-04-19 A method for the detoxification of food products and food raw materials contaminated with aflatoxins
MA33884A MA32824B1 (en) 2008-10-30 2011-05-24 PROCESS FOR THE DETOXICATION OF FOOD PRODUCTS AND FOOD MATERIAL CONTAMINATED BY AFLATOXINS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITTO2008A000805A IT1395243B1 (en) 2008-10-30 2008-10-30 PROCEDURE FOR DETOXIFICATION OF FOOD AND RAW FOOD MATERIALS CONTAMINATED BY AFLATOSSINE

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ITTO20080805A1 true ITTO20080805A1 (en) 2010-04-30
IT1395243B1 IT1395243B1 (en) 2012-09-05

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EP (1) EP2361020A1 (en)
IL (1) IL212443A0 (en)
IT (1) IT1395243B1 (en)
MA (1) MA32824B1 (en)
TN (1) TN2011000184A1 (en)
WO (1) WO2010049893A1 (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019162362A1 (en) 2018-02-22 2019-08-29 Universidade De Santiago De Compostela Method for detoxification of food, feed and water contaminated with natural toxins
CN115109650B (en) * 2021-03-19 2024-01-23 丰益(上海)生物技术研发中心有限公司 Method for preparing flavor grease

Citations (2)

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Publication number Priority date Publication date Assignee Title
GB1117573A (en) * 1966-06-07 1968-06-19 Council Scient Ind Res Improvements in or relating to the detoxification of foodstuffs containing aflatoxin
WO2006031957A1 (en) * 2004-09-14 2006-03-23 Steris Inc. High capacity flash vapor generation systems

Family Cites Families (1)

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Publication number Priority date Publication date Assignee Title
WO1994004036A1 (en) * 1992-08-14 1994-03-03 American Sterilizer Company A method of decontamination of food

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1117573A (en) * 1966-06-07 1968-06-19 Council Scient Ind Res Improvements in or relating to the detoxification of foodstuffs containing aflatoxin
WO2006031957A1 (en) * 2004-09-14 2006-03-23 Steris Inc. High capacity flash vapor generation systems

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CONZANE R S ET AL: "Reducing the aflatoxin content in peanuts.", DEUTSCHE LEBENSMITTEL-RUNDSCHAU 98 (9) 321-325 2002 INST. FUER LEBENSMITTELHYGIENE, FACHBEREICH VETERINAERMED., FREIE UNIV. BERLIN, D-14163 BERLIN, GERMANY, vol. 98, no. 9, 2002, pages 321 - 325, XP009120921 *
PAULSEN M R ET AL: "Aflatoxin content and skin removal of Spanish peanuts as affected by treatments with chemicals, water spray, heated air, and liquid nitrogen.", JOURNAL OF FOOD SCIENCE, vol. 41, no. 3, 1976, pages 667 - 671, XP002539606 *

Also Published As

Publication number Publication date
IL212443A0 (en) 2011-06-30
IT1395243B1 (en) 2012-09-05
WO2010049893A1 (en) 2010-05-06
TN2011000184A1 (en) 2012-12-17
EP2361020A1 (en) 2011-08-31
MA32824B1 (en) 2011-11-01

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