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Wang Y, Chu L, Qu J, Ding B, Kang X. A novel sample pretreatment of nanofiber-packed solid-phase extraction of aflatoxin B1, B2, G1 and G2 in foods and simultaneous determination with HPLC. Food Chem 2024; 436:137699. [PMID: 37866097 DOI: 10.1016/j.foodchem.2023.137699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 10/03/2023] [Accepted: 10/07/2023] [Indexed: 10/24/2023]
Abstract
A novel analytical method based on nanofiber-packed solid-phase extraction (PFSPE) combined with HPLC-FLD has been successfully developed and applied to determine aflatoxin B1, B2, G1, G2 in foods. In order to effectively adsorb analytes from complex food matrices, four types of nanofibers based on skeleton of polystyrene-polyvinyl pyrrolidone were prepared by electrospinning and applied as adsorbent to home-made solid-phase extraction device. The effects of type of nanofibers, pH of sample, type and concentration of salt ion, type of activation solvent, type and volume of eluent, amount of nanofibers, and extraction time on the adsorption/desorption were investigated and optimized. Under optimal conditions, the method showed satisfactory linear relationship, with limits of detection (LODs) of 0.07-0.17 ng g-1, intra-day and inter-day RSDs for spiked samples of 1.3-8.0 % and 1.9-5.8 %, and absolute recoveries in the range of 60.1-98.4 %. The results presented the great potential to be utilized to determine AFs in foodstuffs.
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Affiliation(s)
- Yunzheng Wang
- School of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Lanling Chu
- School of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
| | - Jiansong Qu
- Shandong Institute for Food and Drug Control, Jinan 250101, China
| | - Bo Ding
- Shandong Institute for Food and Drug Control, Jinan 250101, China
| | - Xuejun Kang
- School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
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Sebastià A, Calleja-Gómez M, Pallarés N, Barba FJ, Berrada H, Ferrer E. Impact of Combined Processes Involving Ultrasound and Pulsed Electric Fields on ENNs, and OTA Mitigation of an Orange Juice-Milk Based Beverage. Foods 2023; 12:foods12081582. [PMID: 37107377 PMCID: PMC10138029 DOI: 10.3390/foods12081582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/31/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, several innovative food processing technologies such as ultrasound (USN) and pulsed electric fields (PEF) have emerged in the market, showing a great potential both alone and in combination for the preservation of fresh and processed products. Recently, these technologies have also shown promising applications to reduce mycotoxin levels in food products. Therefore, the objective of this study is to investigate the potential of the combined treatments USN + PEF and PEF + USN on the reduction of Ochratoxin A (OTA) and Enniatins (ENNs) of an orange juice mixed with milk beverage. For this purpose, the beverages were elaborated in the laboratory and individually spiked with mycotoxins at a concentration of 100 µg/L. They were then treated by PEF (30 kV, 500 kJ/Kg) and USN (20 kHz, 100 W, at a maximum power for 30 min). Finally, mycotoxins were extracted using dispersive liquid-liquid microextraction (DLLME), and liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS-IT) was employed to determine them. The results showed promising applications, with reductions up to 50% for OTA and up to 47% for Enniatin B (ENNB) after the PEF + USN treatment combination. Lower reduction rates, up to 37%, were obtained with the USN + PEF combination. In conclusion, the combination of USN and PEF technologies could be a useful tool to reduce mycotoxins in fruit juices mixed with milk.
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Affiliation(s)
- Albert Sebastià
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, Spain
| | - Mara Calleja-Gómez
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, Spain
| | - Noelia Pallarés
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, Spain
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, Spain
| | - Houda Berrada
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, Spain
| | - Emilia Ferrer
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, Spain
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Stranska M, Prusova N, Behner A, Dzuman Z, Lazarek M, Tobolkova A, Chrpova J, Hajslova J. Influence of pulsed electric field treatment on the fate of Fusarium and Alternaria mycotoxins present in malting barley. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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4
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Urugo MM, Teka TA, Berihune RA, Teferi SL, Garbaba CA, Adebo JA, Woldemariam HW, Astatkie T. Novel non-thermal food processing techniques and their mechanism of action in mycotoxins decontamination of foods. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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Akdemir Evrendilek G, Bulut N, Atmaca B, Uzuner S. Prediction of Aspergillus parasiticus inhibition and aflatoxin mitigation in red pepper flakes treated by pulsed electric field treatment using machine learning and neural networks. Food Res Int 2022; 162:111954. [DOI: 10.1016/j.foodres.2022.111954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 08/26/2022] [Accepted: 09/16/2022] [Indexed: 11/04/2022]
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Shinde GP, Kumar R, Reddy KR, Nadanasabhapathi S, Dutt Semwal A. Effect of pulsed electric field processing on reduction of sulfamethazine residue content in milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1931-1938. [PMID: 35531413 PMCID: PMC9046518 DOI: 10.1007/s13197-021-05207-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2021] [Accepted: 07/05/2021] [Indexed: 05/03/2023]
Abstract
The whole milk spiked with sulfamethazine was treated under thermal and pulsed electric field processing for maximum reduction. The low-temperature long-time (LTLT, 62.5 °C for 30 min), high-temperature short time (HTST, 72 °C for 15 s) pasteurization and ultra-high temperature processing (UHT, 138 °C for 2 s) resulted in the reduction of sulfamethazine 7.3, 5.2 and 4.6% respectively. PEF and combination treatment (thermal + PEF) were found to reduce sulfamethazine content in milk by 67-72% and 73-76% respectively. Combined treatment of milk resulted in a higher percentage of reduction. Similar predicted and actual values proved that they fit the linear regression model and successful application of pulsed electric field technology in reducing antibiotic residues. PEF and mild thermal treatment can be a promising technology to reduce the antibiotic residues with ensuring minimal negative impact on the nutritional quality of food.
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Affiliation(s)
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Gokul Pandharinath Shinde
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Siddhartha Nagar, Mysore, Karnataka 570011 India
| | - Ranganathan Kumar
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Siddhartha Nagar, Mysore, Karnataka 570011 India
| | - K. Rajeswara Reddy
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Siddhartha Nagar, Mysore, Karnataka 570011 India
| | - Shanmugam Nadanasabhapathi
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Siddhartha Nagar, Mysore, Karnataka 570011 India
| | - Anil Dutt Semwal
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Siddhartha Nagar, Mysore, Karnataka 570011 India
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Drishya C, Yoha K, Perumal AB, Moses JA, Anandharamakrishnan C, Balasubramaniam VM. Impact of nonthermal food processing techniques on mycotoxins and their producing fungi. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15444] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- C. Drishya
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - K.S. Yoha
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - Anand Babu Perumal
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - Jeyan A Moses
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - C. Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - V. M. Balasubramaniam
- Department of Food Science and Technology & Department of Food Agricultural and Biological Engineering The Ohio State University Columbus Ohio USA
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8
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Li Z, Yang Q, Du H, Wu W. Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhaojie Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Han Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Wei Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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Gavahian M, Sheu S, Magnani M, Mousavi Khaneghah A. Emerging technologies for mycotoxins removal from foods: Recent advances, roles in sustainable food consumption, and strategies for industrial applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15922] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science & Technology Pingtung Taiwan, ROC
| | - Shyang‐Chwen Sheu
- Department of Food Science National Pingtung University of Science & Technology Pingtung Taiwan, ROC
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center Federal University of Paraíba João Pessoa Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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Awuchi CG, Ondari EN, Ogbonna CU, Upadhyay AK, Baran K, Okpala COR, Korzeniowska M, Guiné RPF. Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies-A Revisit. Foods 2021; 10:1279. [PMID: 34205122 PMCID: PMC8228748 DOI: 10.3390/foods10061279] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 01/05/2023] Open
Abstract
Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts.
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Affiliation(s)
- Chinaza Godswill Awuchi
- Department of Biochemistry, Kampala International University, Bushenyi P.O. Box 20000, Uganda;
- School of Natural and Applied Sciences, Kampala International University, Kampala P.O. Box 20000, Uganda
| | - Erick Nyakundi Ondari
- Department of Biochemistry, Kampala International University, Bushenyi P.O. Box 20000, Uganda;
| | - Chukwuka U. Ogbonna
- Department of Biochemistry, Federal University of Agriculture Abeokuta, Abeokuta P.M.B. 2240, Ogun State, Nigeria;
| | - Anjani K. Upadhyay
- School of Biotechnology, KIIT University, Bhubaneswar 751019, Odisha, India;
| | - Katarzyna Baran
- Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.B.); (M.K.)
| | - Charles Odilichukwu R. Okpala
- Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.B.); (M.K.)
| | - Małgorzata Korzeniowska
- Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.B.); (M.K.)
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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Pickova D, Ostry V, Toman J, Malir F. Aflatoxins: History, Significant Milestones, Recent Data on Their Toxicity and Ways to Mitigation. Toxins (Basel) 2021; 13:399. [PMID: 34205163 PMCID: PMC8227755 DOI: 10.3390/toxins13060399] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/04/2021] [Accepted: 06/02/2021] [Indexed: 02/07/2023] Open
Abstract
In the early 1960s the discovery of aflatoxins began when a total of 100,000 turkey poults died by hitherto unknown turkey "X" disease in England. The disease was associated with Brazilian groundnut meal affected by Aspergillus flavus. The toxin was named Aspergillus flavus toxin-aflatoxin. From the point of view of agriculture, aflatoxins show the utmost importance. Until now, a total of 20 aflatoxins have been described, with B1, B2, G1, and G2 aflatoxins being the most significant. Contamination by aflatoxins is a global health problem. Aflatoxins pose acutely toxic, teratogenic, immunosuppressive, carcinogenic, and teratogenic effects. Besides food insecurity and human health, aflatoxins affect humanity at different levels, such as social, economical, and political. Great emphasis is placed on aflatoxin mitigation using biocontrol methods. Thus, this review is focused on aflatoxins in terms of historical development, the principal milestones of aflatoxin research, and recent data on their toxicity and different ways of mitigation.
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Affiliation(s)
- Darina Pickova
- Department of Biology, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, CZ-50003 Hradec Kralove, Czech Republic; (V.O.); (J.T.); (F.M.)
| | - Vladimir Ostry
- Department of Biology, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, CZ-50003 Hradec Kralove, Czech Republic; (V.O.); (J.T.); (F.M.)
- Center for Health, Nutrition and Food in Brno, National Institute of Public Health in Prague, Palackeho 3a, CZ-61242 Brno, Czech Republic
| | - Jakub Toman
- Department of Biology, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, CZ-50003 Hradec Kralove, Czech Republic; (V.O.); (J.T.); (F.M.)
| | - Frantisek Malir
- Department of Biology, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, CZ-50003 Hradec Kralove, Czech Republic; (V.O.); (J.T.); (F.M.)
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12
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New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.12.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Shinde GP, Kumar R, Reddy KR, Nadanasabhapathi S, Semwal AD. Impact of pulsed electric field processing on reduction of benzylpenicillin residue in milk. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2021; 19:1143-1151. [PMID: 34150301 PMCID: PMC8172718 DOI: 10.1007/s40201-021-00680-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Accepted: 05/20/2021] [Indexed: 06/12/2023]
Abstract
PURPOSE The presence of residues of veterinary drugs in animal-derived food is one of the major problems for food safety. The consumption of milk containing antibiotic residues can evoke allergic reactions in hypersensitive individuals, disorders of intestinal flora and produces the risk of emerging antibiotic resistance microorganism. METHODS In this study, the effect of the thermal treatments and pulsed electric field (PEF) on the reduction of benzylpenicillin (PNG) spiked artificially in milk was evaluated quantitatively by calculating the loss of the concentration using HPLC. Fresh raw milk was subjected to a high-temperature short-time (72 °C for 15 s, HTST), low-temperature long- time (62.5 °C for 30 min, LTLT) and ultrahigh-temperature processing (138 °C for 2 s, UHT). The PEF process factors output voltage (20-65%) and pulse width (10-26 μs) were optimized for maximum reduction of PNG by employing the statistical tool response surface methodology (RSM). RESULTS HTST, LTLT, and UHT have resulted in the reduction of PNG 13.5%, 6.1%, 1.2% respectively. The optimized parameters of the PEF treatment had reduction efficiency in the range of 79-86%. The saddle response surface obtained from RSM showed that the center was neither at maximum point nor at the minimum point. The predicted and experimental values of the response were nearly similar which proved the suitability of the fitted quadratic model. Combined thermal and PEF treatment has a significant synergistic effect in reducing the PNG. CONCLUSIONS PEF induced reduction efficiency achieved was 79-86%. The reduction percentages were observed higher in the combined pasteurization and PEF treatment of milk. The pulsed electric field can be adopted as a unique processing tool for degradation of antibiotic residues whilst retaining nutritional quality parameters.
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Affiliation(s)
- Gokul Pandharinath Shinde
- Food Engineering and Packaging Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organization (DRDO), Siddarthanagar, Mysuru, Karnataka 570011 India
| | - Ranganathan Kumar
- Food Engineering and Packaging Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organization (DRDO), Siddarthanagar, Mysuru, Karnataka 570011 India
| | - K Rajeswara Reddy
- Food Engineering and Packaging Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organization (DRDO), Siddarthanagar, Mysuru, Karnataka 570011 India
| | - Shanmugam Nadanasabhapathi
- Food Engineering and Packaging Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organization (DRDO), Siddarthanagar, Mysuru, Karnataka 570011 India
| | - Anil Dutt Semwal
- Food Engineering and Packaging Technology Division, Defence Food Research Laboratory (DFRL), Defence Research and Development Organization (DRDO), Siddarthanagar, Mysuru, Karnataka 570011 India
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Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111000] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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15
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Critical Assessment of Mycotoxins in Beverages and Their Control Measures. Toxins (Basel) 2021; 13:toxins13050323. [PMID: 33946240 PMCID: PMC8145492 DOI: 10.3390/toxins13050323] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 04/01/2021] [Accepted: 04/29/2021] [Indexed: 12/12/2022] Open
Abstract
Mycotoxins are secondary metabolites of filamentous fungi that contaminate food products such as fruits, vegetables, cereals, beverages, and other agricultural commodities. Their occurrence in the food chain, especially in beverages, can pose a serious risk to human health, due to their toxicity, even at low concentrations. Mycotoxins, such as aflatoxins (AFs), ochratoxin A (OTA), patulin (PAT), fumonisins (FBs), trichothecenes (TCs), zearalenone (ZEN), and the alternaria toxins including alternariol, altenuene, and alternariol methyl ether have largely been identified in fruits and their derived products, such as beverages and drinks. The presence of mycotoxins in beverages is of high concern in some cases due to their levels being higher than the limits set by regulations. This review aims to summarize the toxicity of the major mycotoxins that occur in beverages, the methods available for their detection and quantification, and the strategies for their control. In addition, some novel techniques for controlling mycotoxins in the postharvest stage are highlighted.
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17
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Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food. Toxins (Basel) 2021; 13:toxins13030204. [PMID: 33808964 PMCID: PMC7999035 DOI: 10.3390/toxins13030204] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/08/2021] [Accepted: 03/09/2021] [Indexed: 12/25/2022] Open
Abstract
Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious health risks on both household animals and humans. The more frequent occurrence of aflatoxins in the feed and food chain is clearly foreseeable as a consequence of the extreme weather conditions recorded most recently worldwide. Furthermore, production parameters, such as unadjusted variety use and improper cultural practices, can also increase the incidence of contamination. In current aflatoxin control measures, emphasis is put on prevention including a plethora of pre-harvest methods, introduced to control Aspergillus infestations and to avoid the deleterious effects of aflatoxins on public health. Nevertheless, the continuous evaluation and improvement of post-harvest methods to combat these hazardous secondary metabolites are also required. Already in-use and emerging physical methods, such as pulsed electric fields and other nonthermal treatments as well as interventions with chemical agents such as acids, enzymes, gases, and absorbents in animal husbandry have been demonstrated as effective in reducing mycotoxins in feed and food. Although most of them have no disadvantageous effect either on nutritional properties or food safety, further research is needed to ensure the expected efficacy. Nevertheless, we can envisage the rapid spread of these easy-to-use, cost-effective, and safe post-harvest tools during storage and food processing.
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Gavahian M, Pallares N, Al Khawli F, Ferrer E, Barba FJ. Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Pulsed Electric Fields (PEF) to Mitigate Emerging Mycotoxins in Juices and Smoothies. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196989] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The development of innovative food processing technologies has increased to answer the growing demand to supply of fresh-like products. The aim of the present study is to investigate the effect of pulsed electric fields (PEF) technology on reducing the emerging mycotoxins (enniatins (ENs) and beauvericin (BEA)) contents in juice and smoothie samples. The products of degradation obtained after PEF treatment were identified and their toxicological endpoint toxicities predicted by Pro Tox-II web. Mycotoxin reduction ranged from 43 to 70% in juices and smoothies, but in water the expected effect was lower. The acidified pH increased BEA reduction in water. The degradation products that were produced were the result of the loss of aminoacidic fragments of the original molecules, such as HyLv, Val, Ile, or Phe. Pro Tox-II server assigned a toxicity class I for enniatin B (ENB) degradation products with a predicted LD50 of 3 mg/Kgbw. The other degradation products were classified in toxicity class III and IV.
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20
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Bulut N, Atmaca B, Akdemir Evrendilek G, Uzuner S. Potential of pulsed electric field to control
Aspergillus parasiticus
, aflatoxin and mutagenicity levels: Sesame seed quality. J Food Saf 2020. [DOI: 10.1111/jfs.12855] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Nurullah Bulut
- Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
| | - Bahar Atmaca
- Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
| | - Gülsün Akdemir Evrendilek
- Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
- Department of Food Engineering, Faculty of Engineering Ardahan University Ardahan Turkey
| | - Sibel Uzuner
- Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
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21
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Adebo OA, Molelekoa T, Makhuvele R, Adebiyi JA, Oyedeji AB, Gbashi S, Adefisoye MA, Ogundele OM, Njobeh PB. A review on novel non‐thermal food processing techniques for mycotoxin reduction. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14734] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Tumisi Molelekoa
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Rhulani Makhuvele
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Janet Adeyinka Adebiyi
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Ajibola Bamikole Oyedeji
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Sefater Gbashi
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Martins Ajibade Adefisoye
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Opeoluwa Mayowa Ogundele
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Patrick Berka Njobeh
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
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22
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Roohi R, Hashemi SMB, Mousavi Khaneghah A. Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14689] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Reza Roohi
- Faculty of Engineering, Department of Mechanical Engineering Fasa University Fasa Iran
| | | | - Amin Mousavi Khaneghah
- Faculty of Food Engineering, Department of Food Science University of Campinas (UNICAMP) Campinas Sao Paulo Brazil
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23
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Khoori E, Hakimzadeh V, Mohammadi Sani A, Rashidi H. Effect of ozonation, UV light radiation, and pulsed electric field processes on the reduction of total aflatoxin and aflatoxin M1 in
acidophilus
milk. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14729] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Esmat Khoori
- Department of Food Science and Technology Quchan Branch Islamic Azad University Quchan Iran
| | - Vahid Hakimzadeh
- Department of Food Science and Technology Quchan Branch Islamic Azad University Quchan Iran
| | - Ali Mohammadi Sani
- Department of Food Science and Technology Quchan Branch Islamic Azad University Quchan Iran
| | - Hasan Rashidi
- Food Department Khorasan Razavi Agricultural and Natural Resources Research and Education Center AREEO Mashhad Iran
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24
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A comparative adsorption study of aflatoxin B1 and aflatoxin G1 in almond butter fermented by Lactobacillus fermentum and Lactobacillus delbrueckii subsp. lactis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109500] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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