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Peng Z, Zhang Y, Ai Z, Pandiselvam R, Guo J, Kothakota A, Liu Y. Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products. Compr Rev Food Sci Food Saf 2023; 22:4030-4052. [PMID: 37306549 DOI: 10.1111/1541-4337.13197] [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: 11/15/2022] [Revised: 05/16/2023] [Accepted: 05/26/2023] [Indexed: 06/13/2023]
Abstract
Aflatoxins are the most toxic natural mycotoxins discovered so far, posing a serious menace to the food safety and trading economy of the world, especially developing countries. How to effectively detoxify has persistently occupied a place on the list of "global hot-point" concerns. Among the developed detoxification methods, physical methods, as the authoritative techniques for aflatoxins degradation, could rapidly induce irreversible denaturation of aflatoxins. This review presents a brief overview of aflatoxins detection and degradation product structure identification methods. Four main safety evaluation methods for aflatoxins and degradation product toxicity assessment are highlighted combined with an update on research of aflatoxins decontamination in the last decade. Furthermore, the latest applications, degradation mechanisms and products of physical aflatoxin decontamination techniques including microwave heating, irradiation, pulsed light, cold plasma and ultrasound are discussed in detail. Regulatory issues related to "detoxification" are also explained. Finally, we put forward the challenges and future work in studying aflatoxin degradation based on the existing research. The purpose of supplying this information is to help researchers have a deeper understanding on the degradation of aflatoxins, break through the existing bottleneck, and further improve and innovate the detoxification methods of aflatoxins.
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Affiliation(s)
- Zekang Peng
- College of Engineering, China Agricultural University, Beijing, China
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - Ziping Ai
- College of Engineering, China Agricultural University, Beijing, China
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Jiale Guo
- College of Engineering, China Agricultural University, Beijing, China
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing, China
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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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Zulkafflee NS, Mohd Redzuan NA, Nematbakhsh S, Selamat J, Ismail MR, Praveena SM, Yee Lee S, Abdull Razis AF. Heavy Metal Contamination in Oryza sativa L. at the Eastern Region of Malaysia and Its Risk Assessment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:739. [PMID: 35055560 PMCID: PMC8775590 DOI: 10.3390/ijerph19020739] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 09/21/2021] [Accepted: 09/28/2021] [Indexed: 02/06/2023]
Abstract
Paddy plants tend to accumulate heavy metals from both natural and anthropogenic sources, and this poses adverse risks to human health. The objective of this study was to investigate heavy metal contamination in paddy plants in Kelantan, Malaysia, and its health risk assessment. The bioaccumulation of heavy metals was studied by means of enrichment (EF) and translocation factors (TF). The health risk assessment was performed based on USEPA guidelines. The EF for heavy metals in the studied areas was in the descending order of Cu > As > Cr > Cd > Pb. Meanwhile, Cr and Pb exhibited higher TF values from stem to grain compared with the others. The combined hazard index (HI) resulting from five heavy metals exceeded the acceptable limit (HI >1). The lifetime cancer risk, in both adult and children, was beyond the acceptable limit (10-4) and mainly resulted from exposure. The total cancer risk (CRt) due to simultaneous exposures to multiple carcinogenic elements also exceeded 10-4. In conclusion, intake of heavy metal through rice ingestion is likely to cause both non-carcinogenic and carcinogenic health risks. Further research is required to investigate the extent of heavy metal contamination in agricultural soils and, moreover, to establish human exposure as a result of rice consumption.
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Affiliation(s)
- Nur Syahirah Zulkafflee
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.S.Z.); (N.A.M.R.); (J.S.)
| | - Nurul Adillah Mohd Redzuan
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.S.Z.); (N.A.M.R.); (J.S.)
| | - Sara Nematbakhsh
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.N.); (S.M.P.)
| | - Jinap Selamat
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.S.Z.); (N.A.M.R.); (J.S.)
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.N.); (S.M.P.)
| | - Mohd Razi Ismail
- Laboratory of Climate-Smart Food Crop Production, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Sarva Mangala Praveena
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.N.); (S.M.P.)
- Department of Environmental and Occupational Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Soo Yee Lee
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Ahmad Faizal Abdull Razis
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; (N.S.Z.); (N.A.M.R.); (J.S.)
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang 43400, Malaysia; (S.N.); (S.M.P.)
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400, Malaysia;
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