Effect of citric acid on aflatoxin degradation and on functional and textural properties of extruded sorghum

Animal Feed Science and Technology

Volumn 150, Issue 3-4, 2009, Pages 316-329

  Mendez Albores A ^a   Veles Medina, J ^b   Urbina Alvarez E ^b   Martinez Bustos F ^b   Moreno Martinez E ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Aflatoxins; Citric acid; Detoxification; Extrusion; Sorghum

Indexed keywords

EID: 63549084534     PISSN: 03778401     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.anifeedsci.2008.10.007     Document Type: Article

References (57)

1. Aguilar-Palazuelos E., Martínez-Bustos F., and Zazueta-Morales J.J. Preparation of high quality protein-based extruded pellets expanded by microwave oven. Cereal Chem. 83 (2006) 363-369
2. American Association of Cereal Chemists (AACC). Approved Methods of the AACC. 10th ed. (2000), AACC International, St. Paul, MN
3. Association of Official Analytical Chemists (AOAC). Official Methods of Analysis of AOAC International. 5th Rev., 16th ed. (1995), AOAC International, Gaithersburg, MD
4. Atapattu N.S.B.M., and Nelligaswatta C.J. Effects of citric acid on the performance and the utilization of phosphorous and crude protein in broiler chickens fed on rice by-products based diets. Int. J. Poultry Sci. 4 (2005) 990-993
5. Bailey R.H., Kubena L.F., Harvey R.B., Buckley S.A., and Rottinghaus G.E. Efficacy of various inorganic sorbents to reduce the toxicity of aflatoxin and T-2 toxin in broiler chickens. Poult. Sci. 77 (1998) 1630-1632
6. Buser M.D., and Abbas H.K. Effects of extrusion temperature and dwell time on aflatoxin levels in cottonseed. J. Agric. Food Chem. 50 (2002) 2556-2559
7. Candlish A.A., Harran G., and Smith J.E. Immunoaffinity column chromatography for detection of total aflatoxins in experimental situations. Biotech. Tech. 5 (1991) 317-322
8. 2 in laboratory wastes. IARC Monograph 37 (1981) 1-59
9. Castells M., Marin S., Sanchis V., and Ramos A.J. Fate of mycotoxins in cereals during extrusion cooking: a review. Food Addit. Contam. 22 (2005) 150-157
10. Cazzaniga D., Basílico J.C., González R.J., Torres R.L., and de Greef D.M. Mycotoxins inactivation by extrusion cooking of corn flour. Lett. Appl. Microbiol. 33 (2001) 144-147
11. Cheftel J.C. Nutritional effects of extrusion cooking. Food Chem. 20 (1986) 263-283
12. Cheftel J.C. Extrusion cooking and food safety. In: Mercier C., Linko P., and Harper J.M. (Eds). Extrusion Cooking (1989), American Association of Cereal Chemists, St Paul, MN 435-462
13. Chinnaswamy R., Hanna M.A., and Zobel H.F. Microstructural, physicochemical, and macromolecular changes in extrusion-cooked and retrograded corn starch. Cereal Foods World. 34 (1989) 415-422
14. Chiruvella R.V., Jaluria Y., and Karwe M.V. Numerical simulation of the extrusion process for food materials in a single-screw extruder. J. Food Eng. 30 (1996) 449-467
15. Colonna P., Tayeb J., and Mercier C. Extrusion cooking of starch and starchy products. In: Mercier C., Linko P., and Harper J.M. (Eds). Extrusion Cooking (1989), American Association of Cereal Chemists, St Paul, MN 247-319
16. De Arriola M., de Porres E., de Cabrera S., de Zepeda M., and Rolz C. Aflatoxin fate during alkaline cooking of corn for tortilla preparation. J. Agric. Food Chem. 36 (1988) 530-553
17. Ding A., Ainsworth P., Plukett A., Tucker G., and Marson H. The effect of the extrusion conditions on the functional and physical properties of wheat-based expanded snacks. J. Food Eng. 73 (2006) 142-148
18. Elias-Orozco R., Castellanos-Nava A., Gaytán-Martínez M., Figueroa-Cárdenas J.D., and Loarca-Piña G. Comparison of nixtamalization and extrusion process for a reduction in aflatoxin content. Food Addit. Contam. 19 (2002) 878-885
19. Feibelman T.P., Cotty P.J., Doster M.A., and Michailides T.J. A morphologically distinct strain of Aspergillus nomius. Mycologia 90 (1998) 618-623
20. Fernández-Gutiérrez J.A., San Martín-Martínez E., Martínez-Bustos F., and Cruz-Orea A. Physicochemical properties of casein-starch interaction obtained by extrusion process. Starch/Stärke 56 (2004) 190-198
21. Grehaigne B., Chouvel H., Pina M., Graille J., and Cheftel J.C. Extrusion cooking of aflatoxin-containing peanut meal with and without addition of ammonium hydroxide. Lebensm. Wiss. Technol. 16 (1983) 317-322
22. Guan J.J., Fang Q., and Hanna M.A. Selected functional properties of extruded starch acetate and natural fibers foams. Cereal Chem. 81 (2004) 199-206
23. Gujska E., and Khan K. Effect of temperature on properties of extrudates from high starch fractions of navy, pinto bean meal (Phaseolus vulgaris L.). J. Food Sci. 55 (1991) 466-469
24. Hamilton R.M.G., and Proudfoot F.G. Ingredient particle size and feed texture: effects on the performance of broiler chicken. Anim. Feed Sci. Technol. 51 (1995) 203-210
25. 1 in raw milk. J. Food Prot. 53 (1990) 75-77
26. Haros M., Pérez O.E., and Rosell C.M. Effect of steeping corn with lactic acid on starch properties. Cereal Chem. 81 (2004) 10-14
27. Hsieh F., Peng I.C., and Huff H.E. Effects of salt, sugar and screw speed on processing and product variables of corn meal extruded with a twin-screw extruder. J. Food Sci. 55 (1990) 224-227
28. International Agency for Research on Cancer (IARC). IARC Monograph on the Evaluation of Carcinogenic Risk to Humans, Suppl. 1 (1987), IARC, Lyon, France pp. 82-87
29. Kubena L.F., Harvey R.B., Bailey R.H., Buckley S.A., and Rottinghaus G.E. Effects of hydrated sodium calcium aluminosilicate (T-Bin™) in mycotoxicosis in young broiler chickens. Poult. Sci. 77 (1998) 1502-1509
30. Lai L.S., and Kokini J.L. The effect of extrusion operating conditions on the on-line apparent viscosity of 98% amylopectin (Amioca) and 70% amylose (Hylon 7) corn starches during extrusion. J. Rheol. 34 (1990) 1245-1266
31. Launay B., and Lisch J.M. Twin-screw extrusion cooking of starches: flow behaviour of starch pastes, expansion and mechanical properties of extrudates. J. Food Eng. 2 (1983) 259-280
32. Martínez-Serna M.D., and Villota R. Reactivity, functionality, and extrusion performance of native and chemically modified whey proteins. In: Kokini J.L., Ho C.T., and Karwe M.V. (Eds). Food Extrusion Science and Technology (1992), Marcel Dekker, New York 387-414
33. McPherson A.E., Bailey T.B., and Jane J. Extrusion of cross-linked hydroxypropylated corn starches I. Pasting properties. Cereal Chem. 77 (2000) 320-325
34. Méndez-Albores J.A., Arámbula-Villa G., Loarca-Piña M.G., González-Hernández J., Castaño-Tostado E., and Moreno-Martínez E. Aflatoxins' fate during the nixtamalization of contaminated maize by two tortilla making processes. J. Stored Prod. Res. 40 (2004) 87-94
35. Méndez-Albores A., Arámbula-Villa G., Loarca-Piña M.G.F., Castaño-Tostado E., and Moreno-Martínez E. Safety and efficacy evaluation of aqueous citric acid to degrade B-aflatoxins in maize. Food Chem. Toxicol. 43 (2005) 233-238
36. Méndez-Albores A., Del Río-García J.C., and Moreno-Martínez E. Decontamination of aflatoxin duckling feed with aqueous citric acid treatment. Anim. Feed Sci. Technol. 135 (2007) 249-262
37. Méndez-Albores A., Nicolás Vázquez I., Miranda-Ruvalcaba R., and Moreno-Martínez E. Mass spectrometry/mass spectrometry study on the degradation of B-aflatoxins in maize with aqueous citric acid. Am. J. Agric. Biol. Sci. 3 (2008) 482-489
38. Miller R.C. Unit operations and equipment IV. Extrusion and extruders. In: Fast R.B., and Galdwell E.F. (Eds). Breakfast Cereals and How They Are Made (1990), American Association of Cereal Chemists, St Paul, MN 135-193
39. Moore G. Snack food extrusion. In: Frame N.D. (Ed). The Technology of Extrusion Cooking (1994), American Association of Cereal Chemists, St Paul, MN 111-143
40. Moraru C.I., and Kokini J.L. Nucleation and expansion during extrusion and microwave heating of cereal foods. Comp. Rev. Food Sci. Food Saf. 2 (2003) 120-138
41. Numfor F.A., Walter W.M., and Schwartz S.J. Physico-chemical changes in cassava starch and flour associated with fermentation: effect on textural properties. Starch 47 (1995) 86-91
42. Onwulata C.I., Konstance R.P., Smith P.W., and Holsinger V.H. Physical properties of extruded products as affected by cheese whey. J. Food Sci. 63 (1998) 814-818
43. Partanen K.H., and Mroz Z. Organic acids for performance enhancement in pig diets. Nutr. Res. Rev. 12 (1999) 1-30
44. Presser K.A., Ratkowsky D.A., and Ross T. Modeling the growth rate of Escherichia coli as a function of pH and lactic acid concentration. Appl. Environ. Microbiol. 63 (1997) 2335-2360
45. Rahman S. Food Properties Handbook (1995), CRC Press, New York
46. Rapid Visco Analyzer (RVA), 1998. Software Thermocline & Thermoview for Windows Manual. Version 4.0. Sydney, Australia.
47. Rokey G.J. Petfood and fishfood extrusion. In: Frame N.D. (Ed). The Technology of Extrusion Cooking (1994), American Association of Cereal Chemists, St Paul, MN 144-189
48. Rooney L.W., and Serna-Saldívar S.O. Foods uses of whole corn and dry-milled fraction. In: Watson S.A., and Ramstad P.E. (Eds). Corn: Chemistry and Technology (1987), American Association of Cereal Chemists, St. Paul, MN 399-429
49. Samarajeewa U., Sen A.C., Cohen M.D., and Wei C. Detoxification of aflatoxin in food and feeds by physical and chemical methods. J. Food Prot. 56 (1990) 489-501
50. Stanley D.W., and Tung M.A. Microstructure of food and its relationship to texture. In: DeMan J.M., Voisey P.W., Rasper V.F., and Stanley D.W. (Eds). Rheology and Texture in Food Quality (1976), AVI Publishing Co., Inc., Westport, CT
51. Thiesen J. Detoxification of aflatoxins in groundnut meal. Anim. Feed Sci. Technol. 2 (1977) 67-75
52. Urdaneta-Rincon M., and Leeson S. Quantitative and qualitative feed restriction on growth characteristics of male broiler chickens. Poultry Sci. 81 (2002) 679-688
53. Van Immerseel F., Russell J.B., Flythe M.D., Gantois I., Timbermont L., Pasmans F., Haesebrouck F., and Ducatelle R. The use of organic acids to combat Salmonella in poultry: a mechanistic explanation of the efficacy. Avian Pathol. 35 (2006) 182-188
54. VICAM, 2000. AflaTest Instruction Manual. Procedure 5.3. Watertown, MA, USA, pp. 69-70.
55. Waldroup A., Kaniawati S., and Mauromoustakos A. Performance characteristics and microbiological aspects of broilers fed diets supplemented with organic acids. J. Food Prot. 58 (1995) 482-489
56. Weidenbörner M. Mycotoxins in Feedstuffs (2007), Springer-Verlag, New York Inc.
57. Wen L.F., Rodis P., and Wassermant B.P. Starch fragmentation and protein insolubilization during twin-screw extrusion of corn meal. Cereal Chem. 67 (1990) 268-275