Aflatoxin mild reduction process for food

Abstract

The application discloses a mild aflatoxin reduction process for food, and belongs to the technical field of food processing. The mild aflatoxin reduction process for food comprises the following steps: S1, treating food with plasma-activated water, and separating / removing the plasma-activated water; S2, treating the food with superheated steam again, and cooling, so as to complete the reduction of aflatoxin in the food. The application first utilizes active oxygen and active nitrogen substances to oxidize and destroy the molecular structure of aflatoxin and weaken the thermal stability of the aflatoxin, and then accelerates the decomposition and volatilization of degradation products through superheated steam, so as to finally realize the synergistic reduction. The process of the application not only realizes the efficient reduction of aflatoxin, but also effectively reduces the risks of quality changes such as oil rancidity, texture deterioration and nutrient loss. The process of the application is suitable for various food systems such as grains, nuts and oil materials, and has the advantages of high treatment efficiency, wide application range, good quality maintenance effect and no chemical residues.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a mild aflatoxin reduction process suitable for food. Background Technology

[0002] Aflatoxins are highly toxic secondary metabolites produced by fungi such as Aspergillus flavus and Aspergillus parasiticus. Aflatoxin B1 is the most potent, exhibiting strong carcinogenic, teratogenic, and mutagenic properties. It is extremely harmful to human organs such as the liver and kidneys and is a key fungal toxin to be controlled in food safety production. Grains, nuts, oilseeds, and related processed products are high-risk carriers of aflatoxin contamination. Aflatoxin contamination not only threatens food safety but also causes serious economic losses and hinders the healthy development of the food industry.

[0003] Currently, the main technologies for removing aflatoxin from food include chemical, biological, and physical methods. While chemical methods can remove aflatoxin to some extent, they easily introduce chemical residues, affecting food flavor and safety, making them difficult to apply to high-quality food processing. Biological methods are environmentally friendly, but suffer from long reaction cycles, low degradation efficiency, and stringent condition control, limiting their industrial application. Physical methods are currently the most widely used, with high-temperature heat treatment being commonly employed due to its simplicity and low cost. However, aflatoxin has extremely strong thermal stability; conventional heat treatment requires temperatures above 280°C for effective decomposition. Such high temperatures lead to rancidity of food oils, protein denaturation, and vitamin loss, severely impacting food quality. Meanwhile, single heat treatment at mild temperatures has limited removal efficiency and fails to meet food safety standards.

[0004] In recent years, plasma-activated water, as a novel green treatment technology, has shown great potential in the field of pollutant degradation due to its rich content of active substances such as hydroxyl radicals, hydrogen peroxide, and reactive nitrogen. However, when using plasma-activated water alone to treat aflatoxin, the following problems exist: the active substances have limited penetration ability in food matrices, resulting in poor removal of aflatoxins inside food or those that are firmly adsorbed; it can only destroy part of the molecular structure of aflatoxin, easily forming intermediate degradation products with unknown toxicity, and thus cannot achieve complete harmlessness.

[0005] In summary, aflatoxin exhibits strong stability, and existing removal technologies still have certain limitations in practical applications. For example, while some treatment methods can reduce aflatoxin content, their treatment efficiency, applicability, or stability still need improvement; under certain harsh treatment conditions, they may adversely affect the nutritional components, sensory quality, or processing performance of food. Especially in different food systems such as grains, nuts, oilseeds, and their products, due to differences in matrix composition and contamination status, existing methods often struggle to simultaneously achieve effective removal, mild treatment conditions, and preservation of food quality. Therefore, providing an aflatoxin removal method applicable to multiple food systems, with good removal efficiency, safe processing, and conducive to maintaining food quality remains a technical problem that needs to be solved in this field. Summary of the Invention

[0006] To address the aforementioned problems in existing technologies, this invention provides a mild aflatoxin removal process suitable for food. This invention achieves efficient and safe removal of aflatoxin from food by combining plasma-activated water treatment with superheated steam treatment, while effectively maintaining food quality.

[0007] The technical solution of the present invention is as follows: This invention protects a mild aflatoxin reduction process suitable for food, comprising the following steps: S1. After treating food with plasma-activated water, separate / remove the plasma-activated water; S2. Then, treat the food with superheated steam and cool it to remove aflatoxin from the food.

[0008] Preferably, in step S1, the processing time is 5 to 10 minutes.

[0009] Preferably, in step S1, the temperature of the plasma-activated water is 20~25℃.

[0010] Preferably, in step S1, the ratio of the food to the plasma-activated water is 1:(5~10).

[0011] Preferably, in step S1, the method for preparing plasma-activated water includes the following steps: placing a plasma device in deionized water, introducing a working gas for discharge treatment, and obtaining the plasma-activated water.

[0012] Preferably, in step S2, the temperature of the superheated steam is 120~160℃.

[0013] Preferably, in step S2, the time for the superheated steam treatment is 5 to 15 seconds.

[0014] Preferably, in step S2, after treating the food with superheated steam, it is dried at a low temperature and then cooled. The low temperature is 40~45℃; And / or, the cooling includes cooling to room temperature; And / or, the cooling method includes at least one of natural cooling and air cooling.

[0015] Preferably, the time interval between step S1 and step S2 does not exceed 5 minutes.

[0016] Preferably, the food includes grains, nuts, and oilseeds.

[0017] The beneficial technical effects of this invention are as follows: 1. This invention is applicable to a mild aflatoxin removal process in food. First, the molecular structure of aflatoxin is destroyed by pre-oxidation with plasma-activated water, and then its degradation is further promoted by superheated steam treatment. This synergistic removal process can achieve a more thorough and stable removal of aflatoxin in food, with an aflatoxin B1 removal rate of not less than 90%. It can also effectively decompose toxic intermediate degradation products without the risk of chemical residues, effectively solving the problems of insufficient removal and easy generation of unknown toxic intermediate products by single technology.

[0018] 2. The process of this invention not only improves the aflatoxin removal effect but also effectively reduces the adverse effects of the treatment process on food quality. Specifically, the process of this invention can significantly reduce problems such as oil rancidity, texture deterioration, moisture loss, abnormal color, and nutrient loss in food. For grains and nuts, the vitamin E retention rate after the removal treatment is ≥85%, and for oilseeds, the acid value meets the relevant national standards. This indicates that this invention can effectively balance the aflatoxin removal effect with the maintenance of food quality, thus improving the overall quality of the treated food.

[0019] 3. The process of this invention is applicable to various foods that are susceptible to aflatoxin contamination, such as grains, nuts, and oilseeds. It has good versatility and overcomes the shortcomings of existing reduction schemes, which are mostly developed for single food categories and have a narrow scope of application. It has strong promotion and application value.

[0020] 4. The process of this invention has a short processing time, high efficiency, and relatively mild implementation conditions. In particular, the plasma activation water treatment requires a short time, and the superheated steam treatment can be completed in just seconds. There is no need to use extreme treatment conditions, and it can be implemented under conventional food processing equipment conditions. It has the advantages of low energy consumption, simple operation, and high production efficiency, and is suitable for industrial application.

[0021] 5. The process of this invention adopts a physical treatment method without any additives. The plasma-activated water is obtained by activating deionized water, and the superheated steam is a purely physical heat treatment process. No chemical reagents are introduced into the entire process, which meets the requirements of green and safe food processing and improves the food safety of the product. Detailed Implementation

[0022] The present invention will now be described in detail with reference to the embodiments.

[0023] A mild aflatoxin reduction process suitable for food includes the following steps: S1. After treating food with plasma-activated water, separate / remove the plasma-activated water; S2. Then, treat the food with superheated steam and cool it to remove aflatoxin from the food.

[0024] The process of this invention first involves plasma-activated water treatment, followed by treatment with superheated steam. The plasma-activated water first oxidizes and destroys the key toxic structures of aflatoxin molecules, such as the lactone ring and conjugated double bonds, weakening their thermal stability. On this basis, the superheated steam uses gentle high temperature to further decompose and volatilize the pre-destructed aflatoxin degradation products, thereby significantly improving the overall removal efficiency and achieving complete harmlessness.

[0025] It is understood that the order of the two steps in the process of this invention cannot be changed. For example, the food is first treated with superheated steam and then placed in plasma-activated water for treatment. This method will cause the surface structure of the food to become dense due to high temperature, which will hinder the subsequent penetration of plasma-activated water. At the same time, aflatoxin has strong thermal stability, which will prevent the subsequent plasma-activated water from fully contacting aflatoxin, ultimately causing the synergistic removal effect to fail.

[0026] In some embodiments, in step S1, the ratio of the food to the plasma-activated water is 1:(5~10). It is understood that when the food is solid, the ratio of the food to the plasma-activated water (g / ml) is 1:(5~10). When the food is liquid, the ratio of the food to the plasma-activated water (ml / ml) is 1:(5~10).

[0027] Preferably, when the food is solid, the ratio of the food to the plasma-activated water (g / ml) is 1:5. When the food is liquid, the ratio of the food to the plasma-activated water (ml / ml) is 1:10.

[0028] Understandably, in step S1, gentle stirring is performed during the process to ensure that the food and plasma-activated water are in full contact.

[0029] In some embodiments, step S1, the method for preparing plasma-activated water includes the following steps: placing a plasma device in deionized water, introducing a working gas for discharge treatment, and obtaining the plasma-activated water.

[0030] In some embodiments, the working gas includes at least one of air, oxygen, and nitrogen.

[0031] In some embodiments, the discharge voltage is 15~35kV.

[0032] In some embodiments, the discharge frequency is 8~25kHz.

[0033] In some embodiments, the discharge treatment time is 20 to 40 minutes.

[0034] In some embodiments, when the food is solid, in step S2, after treating the food with superheated steam, it is dried at a low temperature and cooled. Subsequently, it is sealed and packaged using aseptic packaging equipment. After packaging, it is stored in a dry, cool environment to continuously maintain the product's quality stability and avoid subsequent secondary contamination and quality deterioration.

[0035] In some embodiments, in step S2, the sample is dried at a low temperature of 40–45°C until it recovers to a suitable storage moisture state, and then cooled to room temperature.

[0036] In some embodiments, when the food is a liquid, in step S2, the food is treated with superheated steam and then cooled. It is then sealed using aseptic packaging equipment and stored in a dry, cool environment to maintain product quality stability and prevent subsequent secondary contamination and quality deterioration.

[0037] In some embodiments, the food includes grains, nuts, and oilseeds, specifically including food ingredients and primary processed products that are susceptible to aflatoxin contamination, such as peanuts, corn, rice, wheat, walnuts, almonds, peanut oil, and corn oil.

[0038] This invention is applicable to a mild aflatoxin reduction process in food and can be used in food processing and safety control.

[0039] In the following specific embodiments of the present invention, the plasma-activated water used is prepared by the following method: deionized water is activated using a plasma device, with air as the working gas, the discharge voltage of the device is adjusted to 20kV and the discharge frequency to 15kHz, and the water is continuously activated for 30min to generate high concentrations of hydroxyl radicals, hydrogen peroxide, active nitrogen and other oxidizing active substances in the water, thus obtaining plasma-activated water, which is then cooled to 20~25℃ and sealed for later use.

[0040] In the following specific embodiments of the present invention, aflatoxin detection is carried out in accordance with the national standard GB5009.22-2016. The reduction effect is characterized by the aflatoxin B1 reduction rate, and the synergistic reduction effect is characterized by the synergistic value. The calculation formula is as follows: Reduction rate = (Initial content - Post-treatment content) / Initial content × 100% The initial content refers to the initial content of aflatoxin B1 in the sample, and the post-treatment content refers to the residual amount of aflatoxin B1 in the treated sample.

[0041] Synergistic value = Synergistic treatment reduction rate - Plasma-activated water removal rate alone - Superheated steam removal rate alone A synergy value greater than 0 indicates that there is a synergistic effect between the two treatment methods. The larger the synergy value, the more significant the synergistic effect. All data results are expressed as "mean ± standard deviation".

[0042] Example 1: Reduction of aflatoxin in peanuts Fresh peanuts were selected as raw material, impurities and broken particles were removed, and the peanuts were crushed to a particle size of 3-5 mm for use as samples. The initial content of aflatoxin B1 in the samples was tested to be 65.2±3.5 μg / kg. The samples were aseptically divided into 4 groups, and each group was subjected to aflatoxin reduction treatment according to the following different methods.

[0043] Untreated group: The samples were not treated.

[0044] Plasma-activated water group: The sample was completely immersed in plasma-activated water at 25℃ for 8 minutes at a material-to-liquid ratio of 1:5 g / mL, and gently stirred once every 2 minutes during the treatment. After treatment, the sample was aseptically drained and then dried at low temperature at 40-45℃ until the sample returned to a suitable storage moisture state, and then cooled to room temperature.

[0045] Superheated steam treatment: The sample was placed in a closed superheated steam treatment device for 10 seconds. The superheated steam temperature was 140℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0046] Co-processing group: The sample was completely immersed in plasma-activated water at 25℃ for 8 minutes at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 minutes during the process. After sterile draining, the sample was immediately placed in a closed superheated steam treatment device for 10 seconds (≤2 minutes). The superheated steam temperature was 140℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0047] The residual amount of aflatoxin B1 in peanut samples after different desorption methods was detected, along with the quality of the peanuts. The quality included hardness, vitamin E retention rate, moisture content, and oil acid value. The detection methods are as follows: Hardness was determined using a texture analyzer, vitamin E was determined using HPLC, moisture content was determined according to GB 5009.3-2016, and the acid value of fats and oils was determined according to GB 5009.229-2025.

[0048] Table 1: Effects of different treatments on the removal of aflatoxin B1 in peanuts

[0049] Table 2: Effects of different treatment methods on peanut quality indicators

[0050] As shown in Tables 1 and 2, both plasma-activated water and superheated steam treatment alone can achieve a certain reduction in aflatoxin B1, but the reduction rate is less than 50%, indicating limited effectiveness. After treating peanuts with the process of this invention (synergistic treatment group), the aflatoxin B1 reduction rate reached 91.1%, with a synergistic value greater than 20%. This indicates that plasma-activated water and superheated steam treatment have a significant synergistic effect in this process, significantly improving the aflatoxin B1 reduction effect compared to single plasma-activated water or superheated steam treatments.

[0051] Different treatment methods all have a certain impact on peanut quality. Activated water treatment alone has a relatively small impact on peanut quality, while superheated steam treatment alone has a significant impact on peanut hardness, vitamin E retention rate, and oil acid value. In contrast, the synergistic treatment group, compared to superheated steam treatment alone, showed a 12.9% increase in vitamin E retention rate, a 9.3% decrease in oil acid value, and hardness approaching that of the untreated group. This means that the synergistic treatment group effectively reduced aflatoxin B1 in peanuts without significantly negatively impacting peanut quality. This indicates that the process of this invention can better balance aflatoxin B1 reduction efficiency with quality maintenance.

[0052] Example 2: Reduction of aflatoxin in peanut oil Peanut oil was selected as the sample, and the initial aflatoxin B1 content was found to be 58.6 ± 3.2 μg / kg. The samples were aseptically divided into four groups, and each group underwent aflatoxin B1 removal treatment according to the methods described below.

[0053] Untreated group: The samples were not treated.

[0054] Plasma-activated water group: The sample was mixed with plasma-activated water at a ratio of 1:10 mL / mL and stirred at 300 r / min for 5 min. After treatment, the sample was centrifuged at 3000 r / min for 5 min to separate the excess activated water.

[0055] Superheated steam treatment: The sample was placed in a closed superheated steam treatment device for 5 seconds. The superheated steam temperature was 160℃. After treatment, the sample was removed and cooled to room temperature.

[0056] Co-processing group: The sample was mixed with plasma-activated water at a material-to-liquid ratio of 1:10 mL / mL, stirred at 300 r / min for 5 min, and centrifuged at 3000 r / min for 5 min to separate excess activated water. Immediately (≤2 min), the sample was placed in a closed superheated steam treatment device for 5 s. The superheated steam temperature was 160℃. After treatment, the sample was air-cooled to room temperature.

[0057] The residual amount of aflatoxin B1 in peanut oil samples after different removal methods was detected, as well as the quality of the peanut oil. The quality included acid value, peroxide value, and color. The detection methods are as follows: Among them, the acid value was determined according to GB 5009.229-2025, the peroxide value was determined according to GB 5009.227-2016, and the color was determined by measuring the yellow value using a colorimeter.

[0058] Table 3: Effects of different treatments on the removal of aflatoxin B1 in peanut oil

[0059] Table 4: Effects of different treatment methods on peanut oil quality indicators

[0060] As shown in Tables 3 and 4, the aflatoxin B1 removal rate of peanut oil treated with the process of this invention reached 91.0%, with a synergistic value > 8, indicating that the process of this invention has a significant effect on the removal of aflatoxin B1. The acid value and peroxide value of the peanut oil in the synergistic treatment group both met national standards, with a 26.3% reduction in acid value and a 22.2% reduction in peroxide value compared to the single superheated steam treatment. This demonstrates that the process of this invention can effectively remove aflatoxin from peanut oil while also effectively maintaining the quality of the oilseeds.

[0061] Example 3: Reduction of aflatoxin in corn Corn was selected as the raw material, and after removing impurities, it was crushed to a particle size of 2-4 mm for later use as a sample. The initial content of aflatoxin B1 was tested to be 72.5±3.8 μg / kg. The samples were aseptically divided into 4 groups, and each group was subjected to aflatoxin reduction treatment according to the following different methods.

[0062] Untreated group: The samples were not treated.

[0063] Plasma-activated water group: The sample was completely immersed in plasma-activated water at 25℃ for 10 minutes at a material-to-liquid ratio of 1:5 g / mL, and gently stirred once every 3 minutes during the treatment. After treatment, the sample was aseptically drained and then dried at a low temperature of 40-45℃ until the sample returned to a suitable storage moisture state, and then cooled to room temperature.

[0064] Superheated steam treatment: The sample was placed in a closed superheated steam treatment device for 15 seconds. The superheated steam temperature was 120℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0065] Co-processing group: The sample was completely immersed in plasma-activated water at 25℃ for 10 min at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 3 min during the process. After sterile draining, the sample was immediately placed in a closed superheated steam treatment device for 15 s (≤2 min) at a superheated steam temperature of 120℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0066] The residual amount of aflatoxin B1 in corn samples after different desorption methods was detected, along with the quality of the corn. The quality included hardness, vitamin E retention rate, moisture content, and oil acid value. The detection methods are as follows: Hardness was determined using a texture analyzer, vitamin E was determined using HPLC and the retention rate was calculated, moisture content was determined according to GB5009.3-2016, and the acid value of fats and oils was determined according to GB 5009.229-2025.

[0067] Table 5: Effects of different treatments on the removal of aflatoxin B1 in maize

[0068] Table 6: Effects of different treatments on maize quality indicators

[0069] As shown in Tables 5 and 6, the aflatoxin B1 removal rate of corn treated with the process of this invention reached 90.6%, with a synergistic value > 14, indicating that the process of this invention has a significant effect on the removal of aflatoxin B1. Compared with superheated steam treatment alone, the synergistic treatment group showed an 8.2% increase in vitamin E retention, a 13.2% decrease in oil acid value, and hardness and moisture content close to those of the untreated group. This demonstrates that the process of this invention can effectively remove aflatoxin from corn while effectively maintaining the structure and nutritional quality of the corn.

[0070] Comparative Example 1: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0071] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0072] Co-processing group: The sample was first placed in superheated steam at 140℃ for 10s, cooled to room temperature, and then immersed in plasma-activated water at 25℃ for 8min at a material-to-liquid ratio of 1:5g / mL. During this period, the sample was gently stirred once every 2min. After treatment, the sample was aseptically drained and dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state. The sample was then cooled to room temperature.

[0073] Table 7: Effect of reverse treatment sequence on the removal of aflatoxin B1 in peanuts

[0074] As can be seen from Table 7, the removal rate after superheated steam treatment followed by activated water treatment is only 56.1%, and its synergistic value is negative, with no actual synergistic effect. The removal effect is far worse than that of the process of this invention.

[0075] The possible reasons are as follows: Firstly, after short-term high-temperature steam treatment, the proteins on the surface of peanuts undergo slight denaturation, forming a dense microstructure barrier. This makes it difficult for the active substances in the plasma-activated water to penetrate into the food and thus prevent them from fully contacting aflatoxin to exert their oxidative destructive effect. Secondly, since aflatoxin has not undergone pre-oxidation, it has strong thermal stability, and subsequent activated water treatment is unlikely to effectively destroy its molecular structure. Ultimately, this results in no significant increase in the final removal rate, or even a negative synergistic effect, with no actual synergistic value.

[0076] Comparative Example 2: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0077] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0078] Co-processing group: The sample was completely immersed in plasma-activated water at 25℃ for 8 minutes at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 minutes during the process. After sterile draining, the sample was placed in a closed superheated steam treatment device for 10 seconds at a superheated steam temperature of 140℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0079] Comparative Example 3: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0080] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0081] Co-processing group: The sample was completely immersed in plasma-activated water at 25℃ for 8 minutes at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 minutes during the process. After sterile draining, the sample was placed in a closed superheated steam treatment device for 10 seconds at a superheated steam temperature of 140℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0082] Table 8: Reduction effect of Example 1, Comparative Examples 2 and 3 on aflatoxin B1 in peanuts

[0083] As shown in Table 8, compared to the synergistic treatment group in Example 1, the reduction rates of aflatoxin B1 in the synergistic treatment groups of Comparative Examples 2 and 3 were significantly lower, and the reduction rate of Comparative Example 3 was significantly lower than that of Comparative Example 2. This indicates that when the time interval between the plasma-activated water treatment and the superheated steam treatment steps is too long, the reduction effect is significantly reduced, and the synergistic value is greatly reduced. Specifically, the synergistic value at a 30-minute interval is -15.0, indicating no actual synergistic effect.

[0084] The speculated reason is that the aflatoxin molecular structure, which is destroyed by plasma-activated water pre-oxidation, tends to stabilize again during room temperature storage, while the active substances in the water rapidly decay, leading to a significant reduction in the degradation effect of subsequent superheated steam. Furthermore, in the process of this invention, it is necessary to control the time window between the plasma-activated water treatment and the superheated steam treatment steps within a suitable range. If the time interval between the two treatment steps is too long, it will negatively impact the final reduction effect.

[0085] Comparative Example 4: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0086] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0087] Co-processing group: The sample was completely immersed in plasma-activated water at 25℃ for 8 minutes at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 minutes during the process. After sterile draining, the sample was immediately placed in a closed superheated steam treatment device for 10 seconds (≤2 minutes). The superheated steam temperature was 100℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0088] Comparative Example 5: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0089] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0090] Co-processing group: The sample was completely immersed in plasma-activated water at 25℃ for 8 minutes at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 minutes during the process. After sterile draining, the sample was immediately placed in a closed superheated steam treatment device for 10 seconds (≤2 minutes). The superheated steam temperature was 180℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0091] Comparative Example 6: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0092] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0093] Co-processing group: The sample was completely immersed in plasma-activated water at 25℃ for 8 minutes at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 minutes during the process. After sterile draining, the sample was immediately placed in a closed superheated steam treatment device for 2 seconds (≤2 minutes). The superheated steam temperature was 140℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0094] Comparative Example 7: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0095] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0096] Co-processing group: The sample was completely immersed in plasma-activated water at 25℃ for 8 minutes at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 minutes during the process. After sterile draining, the sample was immediately placed in a closed superheated steam treatment device for 20 seconds (≤2 minutes). The superheated steam temperature was 140℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0097] Comparative Example 8: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0098] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0099] Co-processing group: The sample was completely immersed in plasma-activated water at 25℃ for 3 minutes at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 minutes during the process. After sterile draining, the sample was immediately placed in a closed superheated steam treatment device for 10 seconds (≤2 minutes). The superheated steam temperature was 140℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0100] Comparative Example 9: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0101] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0102] Co-processing group: The sample was completely immersed in plasma-activated water at 25℃ for 15 min at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 min during the process. After sterile draining, the sample was immediately placed in a closed superheated steam treatment device for 10 s (≤2 min) at a superheated steam temperature of 140℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0103] Table 9: Reduction effect of Example 1 and Comparative Examples 4-9 on aflatoxin B1 in peanuts

[0104] As shown in Table 9, in Comparative Example 4 (too low superheated steam temperature), Comparative Example 6 (too short superheated steam treatment time), and Comparative Example 8 (too short activated water treatment time), the aflatoxin B1 removal rate decreased significantly, failing to meet food safety requirements. In Comparative Example 5 (too high superheated steam temperature), Comparative Example 7 (too long superheated steam treatment time), and Comparative Example 9 (too long activated water treatment time), although the removal rate improved slightly, the food quality deteriorated severely, exhibiting problems such as surface scorching, significant moisture loss, and excessive acid value, thus losing its industrial application value.

[0105] Comparative Example 10: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0106] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0107] Co-processing group: The sample was completely immersed in plasma-activated water at 4℃ for 8 minutes at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 minutes during the process. After sterile draining, the sample was immediately placed in a closed superheated steam treatment device for 10 seconds (≤2 minutes). The superheated steam temperature was 140℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0108] Comparative Example 11: Reduction of Aflatoxin in Peanuts The sample preparation method was the same as in Example 1. The samples were aseptically divided into four groups, and each group underwent subtraction treatment according to the different methods described below.

[0109] The treatment methods for the untreated group, the plasma-activated water group, and the superheated steam group are the same as those in Example 1.

[0110] Co-processing group: The sample was completely immersed in plasma-activated water at 35℃ for 8 minutes at a material-to-liquid ratio of 1:5 g / mL, with gentle stirring every 2 minutes during the process. After sterile draining, the sample was immediately placed in a closed superheated steam treatment device for 10 seconds (≤2 minutes). The superheated steam temperature was 140℃. After treatment, the sample was dried at a low temperature of 40-45℃ until it returned to a suitable storage moisture state, and then cooled to room temperature.

[0111] Table 10: Reduction effect of Example 1, Comparative Examples 10 and 11 on aflatoxin B1 in peanuts

[0112] As can be seen from Table 10, the removal effect of plasma-activated water treatment is worse than that of Example 1 when the temperature is too low or too high.

[0113] The possible reasons are: when the temperature is too low (4℃), the movement rate of the active substances in the activated water decreases, and the oxidative destruction effect on aflatoxin molecules is greatly weakened; when the temperature is too high (35℃), active oxygen and active nitrogen substances will decompose and become ineffective quickly, and the concentration of active substances in the water will drop sharply, weakening its pre-oxidation effect.

[0114] In summary, the process of this invention is applicable to various foods susceptible to aflatoxin contamination, such as grains, nuts, and oilseeds, and has good versatility. This process not only achieves highly efficient removal of aflatoxin but also minimizes adverse effects such as rancidity of food oils, deterioration of texture, and loss of nutrients during treatment, thus achieving a good balance between removal efficiency and food quality maintenance. Furthermore, this process is simple to operate, environmentally friendly, and safe, possessing promising prospects and promotional value for industrial application.

[0115] The above description is merely a preferred embodiment of the present invention, and the present invention is not limited to the above embodiments. It is understood that other improvements and variations that are directly derived or conceived by those skilled in the art without departing from the spirit and concept of the present invention should be considered to be included within the protection scope of the present invention.

Claims

1. A mild aflatoxin reduction process suitable for food, characterized in that, Includes the following steps: S1. After treating food with plasma-activated water, separate / remove the plasma-activated water; S2. Then, treat the food with superheated steam and cool it to remove aflatoxin from the food.

2. The mild aflatoxin reduction process for food according to claim 1, characterized in that, In step S1, the processing time is 5 to 10 minutes.

3. The mild aflatoxin reduction process for food according to claim 1, characterized in that, In step S1, the temperature of the plasma-activated water is 20~25℃.

4. The mild aflatoxin reduction process for food according to claim 1, characterized in that, In step S1, the ratio of the food to the plasma-activated water is 1:(5~10).

5. The mild aflatoxin reduction process for food according to claim 1, characterized in that, In step S1, the method for preparing plasma-activated water includes the following steps: placing a plasma device in deionized water, introducing a working gas for discharge treatment, and obtaining the plasma-activated water.

6. The mild aflatoxin reduction process for food according to claim 1, characterized in that, In step S2, the temperature of the superheated steam is 120~160℃.

7. The mild aflatoxin reduction process for food according to claim 1, characterized in that, In step S2, the superheated steam treatment time is 5~15s.

8. The mild aflatoxin reduction process for food according to claim 1, characterized in that, In step S2, after treating the food with superheated steam, it is dried at a low temperature and then cooled. The low temperature is 40~45℃; And / or, the cooling includes cooling to room temperature; And / or, the cooling method includes at least one of natural cooling and air cooling.

9. The mild aflatoxin reduction process for food according to claim 1, characterized in that, The time interval between step S1 and step S2 shall not exceed 5 minutes.

10. The mild aflatoxin reduction process for food according to claim 1, characterized in that, The food products include grains, nuts, and oilseeds.

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