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Abdelshafy AM, Neetoo H, Al-Asmari F. Antimicrobial Activity of Hydrogen Peroxide for Application in Food Safety and COVID-19 Mitigation: An Updated Review. J Food Prot 2024; 87:100306. [PMID: 38796115 DOI: 10.1016/j.jfp.2024.100306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 05/17/2024] [Accepted: 05/20/2024] [Indexed: 05/28/2024]
Abstract
Hydrogen peroxide (H2O2) is a well-known agent with a broad-spectrum antimicrobial activity against pathogenic bacteria, fungi, and viruses. It is a colorless liquid and commercially available in aqueous solution over a wide concentration range. It has been extensively used in the food industry by virtue of its strong oxidizing property and its ability to cause cellular oxidative damage in microbial cells. This review comprehensively documents recent research on the antimicrobial activity of H2O2 against organisms of concern for the food industry, as well as its effect against SARS-CoV-2 responsible for the COVID-19 pandemic. In addition, factors affecting the antimicrobial effectiveness of H2O2, different applications of H2O2 as a sanitizer or disinfectant in the food industry as well as safety concerns associated with H2O2 are discussed. Finally, recent efforts in enhancing the antimicrobial efficacy of H2O2 are also outlined.
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Affiliation(s)
- Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut 71524, Egypt.
| | - Hudaa Neetoo
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius.
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
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2
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Gao X, Zhao X, Hu F, Fu J, Zhang Z, Liu Z, Wang B, He R, Ma H, Ho CT. The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. Food Res Int 2023; 173:113407. [PMID: 37803742 DOI: 10.1016/j.foodres.2023.113407] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming popular in the whole world. In the past decade, researchers began to pay great importance to the scientific research of soy sauce, which remarkably promoted the advances on fermentation strains, quality, safety, function and other aspects of soy sauce. Of them, the screening and reconstruction of Aspergillus oryzae with high-yield of salt and acid-tolerant proteases, mechanism of soy sauce flavor formation, improvement of soy sauce quality through the combination of novel physical processing technique and microbial/enzyme, separation and identification of soy sauce functional components are attracting more attention of researchers, and related achievements have been reported continually. Meanwhile, we pointed out the drawbacks of the above research and the future research directions based on published literature and our knowledge. We believe that this review can provide an insightful reference for international related researchers to understand the advances on soy sauce research.
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Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xue Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Feng Hu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Zhankai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Zhan Liu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
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3
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Zhang D, Kukkar D, Kaur H, Kim KH. Recent advances in the synthesis and applications of single-atom nanozymes in food safety monitoring. Adv Colloid Interface Sci 2023; 319:102968. [PMID: 37582302 DOI: 10.1016/j.cis.2023.102968] [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: 05/17/2023] [Revised: 07/18/2023] [Accepted: 07/21/2023] [Indexed: 08/17/2023]
Abstract
Nanozymes are synthetic compounds with enzyme-like tunable catalytic properties. The success of nanozymes for catalytic applications can be attributed to their small dimensions, cost-effective synthesis, appreciable stability, and scalability to molecular dimensions. The emergence of single atom nanozymes (SANzymes) has opened up new possibilities in bioanalytical applications. In this regard, this review outlines enzyme-mimicking features of SANzymes for food safety applications in relation to the key variables controlling their catalytic performance. The discussion is extended further to cover the applications of SANzymes for the monitoring of various compounds/biomaterials of significance with respect to food safety (e.g., pesticides, veterinary drug residues, foodborne pathogenic bacteria, mycotoxins/bacterial endotoxin, antioxidant residues, hydrogen peroxide residues, and heavy metal ions). Furthermore, the performance of SANzymes is evaluated in terms of various performance metrics such as limit of detection (LOD), linear dynamic range, and figure of merit (FoM). The challenges and future road map for the applications of SANzymes are also addressed along with their upscaling in the area of food safety.
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Affiliation(s)
- Daohong Zhang
- College of Food Engineering, Ludong University, Yantai, 264025, Shandong, China; Bio-Nanotechnology Research Institute, Ludong University, Yantai, 264025, Shandong, China
| | - Deepak Kukkar
- Department of Biotechnology, Chandigarh University, Gharuan, Mohali 140413, India; University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, India
| | - Harsimran Kaur
- Department of Biotechnology, Chandigarh University, Gharuan, Mohali 140413, India
| | - Ki-Hyun Kim
- Department of Civil and Environmental Engineering, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea.
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4
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Wang SY, Herrera-Balandrano DD, Shi XC, Chen X, Liu FQ, Laborda P. Occurrence of aflatoxins in water and decontamination strategies: A review. WATER RESEARCH 2023; 232:119703. [PMID: 36758357 DOI: 10.1016/j.watres.2023.119703] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 01/06/2023] [Accepted: 02/02/2023] [Indexed: 06/18/2023]
Abstract
Aflatoxins are highly carcinogenic metabolites produced by some Aspergillus species and are the most prevalent mycotoxins. Although aflatoxins are commonly synthesized during fungal colonization in preharvest maize, cereals, and nuts, they can be transported by rainfall to surface water and are a common toxin found in wastewater from some food industries. Here, the occurrence of aflatoxins in bodies of water is reviewed for the first time, along with the decontamination methods. Aflatoxins have been detected in surface, wastewater and drinking water, including tap and bottled water. The specific sources of water contamination remain unclear, which is an important gap that must be addressed in future research. Two main kinds of decontamination methods have been reported, including degradation and adsorption. The best degradation rates were observed using gamma and UV irradiations, oxidoreductases and ozone, while the best adsorption abilities were observed with minerals, polyvinyl alcohol, durian peel and activated carbon. Synthetic polymers could be used as membranes in pipes to remove aflatoxins in water flows. Although most decontamination methods were screened using AFB1, the other commonly found aflatoxins were not used in the screenings. Overall, the occurrence of aflatoxins in water could be a significant emerging public health concern largely ignored by local and international legislation. Numerous advances have been reported for the decontamination of aflatoxins in water; however, there is still a long way to go to put them into practice.
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Affiliation(s)
- Su-Yan Wang
- School of Life Sciences, Nantong University, Nantong 226019, China
| | | | - Xin-Chi Shi
- School of Life Sciences, Nantong University, Nantong 226019, China
| | - Xin Chen
- School of Life Sciences, Nantong University, Nantong 226019, China
| | - Feng-Quan Liu
- Institute of Plant Protection, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, Nanjing 210014, China.
| | - Pedro Laborda
- School of Life Sciences, Nantong University, Nantong 226019, China.
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5
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Microencapsulation enhances the antifungal activity of cinnamaldehyde during the period of peanut storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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6
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Zhang HL, Yang CE, Du J, Huang JQ, He JB, Zhang WN. Efficient and safe detoxification of aflatoxin B1 in peanut oil by synergistic modification of montmorillonite with histidine and acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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7
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Multi-Shaded Edible Films Based on Gelatin and Starch for the Packaging Applications. Polymers (Basel) 2022; 14:polym14225020. [PMID: 36433147 PMCID: PMC9693176 DOI: 10.3390/polym14225020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/09/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
Starch and gelatin are natural biopolymers that offer a variety of benefits and are available at relatively low costs. In addition to this, they are an appealing substitute for synthetic polymers for the manufacturing of packaging films. Such packaging films are not only biodegradable but are also edible. Moreover, they are environmentally friendly and remain extremely cost-effective. In lieu of this, films made from fish gelatin and cornstarch have been the subject of several experiments. The pristine gelatin films have poor performance against water diffusion but exhibit excellent flexibility. The goal of this study was to assess the performance of pristine gelatin films along with the addition of food plasticizers. For this purpose, solutions of gelatin/cornstarch were prepared and specified quantities of food colors/plasticizers were added to develop different shades. The films were produced by using a blade coating method and were characterized by means of their shaded colors, water vapor transmission rate (WVTR), compositional changes via Fourier transform infrared spectroscopy (FTIR), hardness, bendability, transparency, wettability, surface roughness, and thermal stability. It was observed that the addition of several food colors enhanced the moisture blocking effect, as a 10% reduction in WVTR was observed in the shaded films as compared to pristine films. The yellow-shaded films exhibited the lowest WVTR, i.e., around 73 g/m2·day when tested at 23 °C/65%RH. It was also observed that the films' WVTR, moisture content, and thickness were altered when different colors were added into them, although the chemical structure remained unchanged. The mechanical properties of the shaded films were improved by a factor of two after the addition of colored plasticizers. Optical examination and AFM demonstrated that the generated films had no fractures and were homogeneous, clear, and shiny. Finally, a biscuit was packaged in the developed films and was monitored via shore hardness. It was observed that the edible packed sample's hardness remained constant even after 5 days. This clearly suggested that the developed films have the potential to be used for packaging in various industries.
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Anjaly MG, Prince MV, Warrier AS, Lal AMN, Mahanti NK, Pandiselvam R, Thirumdas R, Sreeja R, Rusu AV, Trif M, Kothakota A. Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice. ULTRASONICS SONOCHEMISTRY 2022; 90:106166. [PMID: 36215891 PMCID: PMC9554827 DOI: 10.1016/j.ultsonch.2022.106166] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/03/2022] [Accepted: 09/12/2022] [Indexed: 05/28/2023]
Abstract
Although both ultraviolet (UV) radiation and ultrasound (US) treatment have their capabilities in microbial inactivation, applying any one method alone may require a high dose for complete inactivation, which may affect the sensory and nutritional properties of pineapple juice. Hence, this study was intended to analyse and optimise the effect of combined US and UV treatments on microbial inactivation without affecting the selected quality parameters of pineapple juice. US treatment (33 kHz) was done at three different time intervals, viz. 10 min, 20 min and 30 min., after which, juice samples were subjected to UV treatment for 10 min at three UV dosage levels, viz. 1 J/cm2, 1.3 J/cm2, and 1.6 J/cm2. The samples were evaluated for total colour difference, pH, total soluble solids (TSS), titrable acidity (TA), and ascorbic acid content; total bacterial count and total yeast count; and the standardization of process parameters was done using Response Surface Methodology and Artificial Neural Network. The results showed that the individual, as well as combined treatments, did not significantly impact the physicochemical properties while retaining the quality characteristics. It was observed that combined treatment resulted in 5 log cycle reduction in bacterial and yeast populations while the individual treatment failed. From the optimization studies, it was found that combined US and UV treatments with 22.95 min and1.577 J/cm2 ensured a microbiologically safe product while retaining organoleptic quality close to that of fresh juice.
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Affiliation(s)
- M G Anjaly
- Department of Agricultural Processing and Food Engineering, Kelappaji College of Agricultural Engineering & Technology, Tavanur 679 573, India
| | - M V Prince
- Department of Agricultural Processing and Food Engineering, Kelappaji College of Agricultural Engineering & Technology, Tavanur 679 573, India
| | - Aswin S Warrier
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - A M Nandhu Lal
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - Naveen Kumar Mahanti
- Post Harvest Technology Research Station, Dr. Y.S.R Horticultural University, Venkataramannagudem, West Godavari 534101, Andhra Pradesh, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India
| | - Rohit Thirumdas
- Department of Food Process Technology, College of Food Science & Technology, PJTSAU, Telangana, India
| | - R Sreeja
- Department of Agricultural Processing and Food Engineering, Kelappaji College of Agricultural Engineering & Technology, Tavanur 679 573, India
| | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania.
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28816 Stuhr, Germany
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India.
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Abou Dib A, Assaf JC, El Khoury A, El Khatib S, Koubaa M, Louka N. Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review. Foods 2022; 11:3304. [PMCID: PMC9601460 DOI: 10.3390/foods11203304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact.
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Affiliation(s)
- Alaa Abou Dib
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
- Department of Food Sciences and Technology, Facuty of Arts and Sciences, Bekaa Campus, Lebanese International University, Khiyara, Bekaa 1108, Lebanon
| | - Jean Claude Assaf
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
| | - André El Khoury
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
- Correspondence: ; Tel.: +9611421389
| | - Sami El Khatib
- Department of Food Sciences and Technology, Facuty of Arts and Sciences, Bekaa Campus, Lebanese International University, Khiyara, Bekaa 1108, Lebanon
| | - Mohamed Koubaa
- TIMR (Integrated Transformations of Renewable Matter), Centre de Recherche Royallieu, Université de Technologie de Compiègne, ESCOM—CS 60319, CEDEX, 60203 Compiègne, France
| | - Nicolas Louka
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
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Romero-Sánchez I, Ramírez-García L, Gracia-Lor E, Madrid-Albarrán Y. Simultaneous Determination of Aflatoxins B1, B2, G1 and G2 IN Commercial Rices Using Immunoaffinity Column Clean-UP and HPLC-MS/MS. Food Chem 2022; 395:133611. [DOI: 10.1016/j.foodchem.2022.133611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 06/13/2022] [Accepted: 06/28/2022] [Indexed: 11/16/2022]
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Decomposing Aflatoxins in Peanuts Using Advanced Oxidation Processes by UV and H2O2. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02844-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Wei J, Wu X, Wu C, Hou F, Wu L, Huang H. Metal-organic frameworks with peroxidase-like activity for efficient removal of aflatoxin B 1. Food Chem 2022; 378:132037. [PMID: 35045371 DOI: 10.1016/j.foodchem.2021.132037] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/24/2021] [Accepted: 12/31/2021] [Indexed: 12/30/2022]
Abstract
Aflatoxin B1 (AFB1), a naturally produced toxin existing in major food crops, is highly toxic and carcinogenic to human and animals. In this study, a reusable material, Pd@PCN-222 with great adsorption performance and peroxidase-like activity was synthesized for the removal of AFB1. Pd@PCN-222 exhibited great adsorption performance owing to hierarchical porous structure. Pd@PCN-222 also could catalyze the AFB1 in the presence of H2O2 due to the Fe-tetrakis (4-carboxyphenyl) porphyrin and Pd as effective peroxidase active site, which improved the removal efficiency of AFB1. Pd@PCN-222 was applied for the removal of AFB1 with a removal rate of 96.52% in 2 h. Owing to the advantages of high removal efficiency and reusability, Pd@PCN-222 had great application potential in AFB1 removal.
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Affiliation(s)
- Jinhui Wei
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China
| | - Xiangchuan Wu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China
| | - Chengyuan Wu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China
| | - Fan Hou
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China
| | - Lina Wu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China.
| | - He Huang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, PR China; College of Pharmaceutical Science, Nanjing Tech University, Nanjing 211816, PR China.
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Shen MH, Singh RK. Effective UV wavelength range for increasing aflatoxins reduction and decreasing oil deterioration in contaminated peanuts. Food Res Int 2022; 154:111016. [DOI: 10.1016/j.foodres.2022.111016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 02/11/2022] [Accepted: 02/12/2022] [Indexed: 12/25/2022]
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14
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Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108691] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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15
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Editorial overview: "emerging processing technologies to improve the safety and quality of foods". Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Influence of H 2O 2-Induced Oxidative Stress on In Vitro Growth and Moniliformin and Fumonisins Accumulation by Fusarium proliferatum and Fusarium subglutinans. Toxins (Basel) 2021; 13:toxins13090653. [PMID: 34564657 PMCID: PMC8473447 DOI: 10.3390/toxins13090653] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/07/2021] [Accepted: 09/13/2021] [Indexed: 11/18/2022] Open
Abstract
Fusarium proliferatum and Fusarium subglutinans are common pathogens of maize which are known to produce mycotoxins, including moniliformin (MON) and fumonisins (FBs). Fungal secondary metabolism and response to oxidative stress are interlaced, where hydrogen peroxide (H2O2) plays a pivotal role in the modulation of mycotoxin production. The objective of this study is to examine the effect of H2O2-induced oxidative stress on fungal growth, as well as MON and FBs production, in different isolates of these fungi. When these isolates were cultured in the presence of 1, 2, 5, and 10 mM H2O2, the fungal biomass of F. subglutinans isolates showed a strong sensitivity to increasing oxidative conditions (27–58% reduction), whereas F. proliferatum isolates were not affected or even slightly improved (45% increase). H2O2 treatment at the lower concentration of 1 mM caused an almost total disappearance of MON and a strong reduction of FBs content in the two fungal species and isolates tested. The catalase activity, surveyed due to its crucial role as an H2O2 scavenger, showed no significant changes at 1 mM H2O2 treatment, thus indicating a lack of correlation with MON and FB changes. H2O2 treatment was also able to reduce MON and FB content in certified maize material, and the same behavior was observed in the presence and absence of these fungi, highlighting a direct effect of H2O2 on the stability of these mycotoxins. Taken together, these data provide insights into the role of H2O2 which, when increased under stress conditions, could affect the vegetative response and mycotoxin production (and degradation) of these fungi.
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