Potential Control of Mycotoxigenic Fungi and Ochratoxin A in Stored Coffee Using Gaseous Ozone Treatment

Advances in ozone technology for preservation of grains and end products: Application techniques, control of microbial contaminants, mitigation of mycotoxins, impact on quality, and regulatory approvals

Ozone has emerged as a promising technology for preserving stored grains and end products. Its efficiency as a biocide and the absence of residues make it an attractive alternative to traditional chemical methods of food preservation. This study reviews recent advancements in ozone application techniques, including continuous flow treatments, closed-loop recirculation systems, and low-pressure application systems, as well as their impact on product quality. The study also examines the mechanisms of ozone action, its half-life in grain storage environments, and methods to ensure uniform gas distribution. The results of this study provide a foundation for understanding ozone reactions in various grain types and application systems, offering essential information for effectively sizing treatment systems, estimating ozone concentrations over time, and determining the quantity of products to be treated. A thorough comprehension of ozone behavior in porous environments, such as silos, and its stability under diverse environmental conditions is crucial for enhancing its applicability. While scientific evidence supports ozone's efficacy in controlling pests and microorganisms, further investigation is needed on its impact on the nutritional quality of grains and final products. Additionally, the review highlights the latest regulatory approvals for ozone use in the food industry, emphasizing the importance of compliance and safety. The findings underscore the need for continued technological development and economic analysis to evaluate the long-term viability of ozone applications in agriculture.

Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins

During the production and storage of agricultural products, molds frequently occur as contaminants that can produce a wide range of secondary metabolites, the most important of which are mycotoxins. To solve these problems, the industry uses various methods, products and processes. This review examines the latest advances in novel non-thermal technologies for post-harvest inactivation of filamentous fungi and reduction of mycotoxins. These technologies include high pressure processes (HPP), ozone treatment, UV light, blue light, pulsed light, pulsed electric fields (PEF), cold atmospheric plasma (CAP), electron beams, ultrasound (US) and nanoparticles. Using data from previous studies, this review provides an overview of the primary mechanisms of action and recent results obtained using these technologies and emphasizes the limitations and challenges associated with each technology. The innovative non-thermal methods discussed here have been shown to be safe and efficient tools for reducing food mold contamination and infection. However, the effectiveness of these technologies is highly dependent on the fungal species and the structural characteristics of the mycotoxins. New findings related to the inactivation of fungi and mycotoxins underline that for a successful application it is essential to carefully determine and optimize certain key parameters in order to achieve satisfactory results. Finally, this review highlights and discusses future directions for non-thermal technologies. It emphasizes that they meet consumer demand for clean and safe food without compromising nutritional and sensory qualities.

Reduction in Ochratoxin A Occurrence in Coffee: From Good Practices to Biocontrol Agents

Ochratoxin A (OTA) is a mycotoxin mainly produced by Aspergillus section Circumdati and section Nigri across the coffee chain. OTA is nephrotoxic and is a threat to human health. This review summarizes current knowledge on how to reduce OTA concentration in coffee from farm to cup. After a brief introduction to the OTA occurrence in coffee, current good management practices are introduced. The core of this review focuses on biocontrol and microbial decontamination by lactic acid bacteria, yeasts and fungi, and their associated enzymes currently reported in the literature. Special attention is given to publications closest to in vivo applications of biocontrol agents and microbial OTA adsorption or degradation agents. Finally, this review provides an opinion on which future techniques to promote within the coffee supply chain.

Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods.

Ochratoxin A: Overview of Prevention, Removal, and Detoxification Methods

Ochratoxins are the secondary metabolites of Penicillium and Aspergillus, among which ochratoxin A (OTA) is the most toxic molecule. OTA is widely found in food and agricultural products. Due to its severe nephrotoxicity, immunotoxicity, neurotoxicity, and teratogenic mutagenesis, it is essential to develop effective, economical, and environmentally friendly methods for OTA decontamination and detoxification. This review mainly summarizes the application of technology in OTA prevention, removal, and detoxification from physical, chemical, and biological aspects, depending on the properties of OTA, and describes the advantages and disadvantages of each method from an objective perspective. Overall, biological methods have the greatest potential to degrade OTA. This review provides some ideas for searching for new strains and degrading enzymes.

Special Issue: Coffee, Fungi, Mycotoxins, and Climate Change

Coffee is very lucrative and enjoyed by many [...]

Bio-control on the contamination of Ochratoxin A in food: Current research and future prospects

Ochratoxin A (OTA) is a secondary metabolite of several fungi and widely exists in various species of foods. The establishment of effective methods for OTA reduction is a key measure to ensure food processing and human health. This article reviews the current research of OTA reduction by biological approaches, summarizes the characteristics and efficiency of them, and evaluates the transformation pathways and metabolites safety of each degradation technology. The shortcomings of various methods are pointed out and future prospects are also proposed. Biological methods are the most promising approaches for OTA control. The defect of them is the long processing time and the growth of microbial cells may affect the product quality. Therefore, the control of OTA contamination should be conducted according to the food processing and their product types. Besides, it is significant for the exploitation of new strains, enzyme and novel adsorbents.

Impacts of Gaseous Ozone (O3) on Germination, Mycelial Growth, and Aflatoxin B1 Production In Vitro and In Situ Contamination of Stored Pistachio Nuts

Pistachio nuts can become colonized by mycotoxigenic fungi, especially Aspergillus flavus, resulting in contamination with aflatoxins (AFs). We examined the effect of gaseous O₃ (50–200 ppm; 30 min; 6 L/min) on (a) in vitro germination, (b) mycelial growth, and (c) aflatoxin B1 (AFB₁) production on a milled pistachio nut-based medium at different water activity (a_w) levels and at 30 °C. This was complimented with in situ studies exposing raw pistachio nuts to 50–200 ppm of O₃. Exposure of conidia to gaseous O₃ initially resulted in lower germination percentages at different a_w levels. However, 12 h after treatment, conidial viability recovered with 100% germination after 24–48 h. Growth rates of mycelial colonies were slightly decreased with the increase of the O₃ dose, with significant inhibition only at 0.98 a_w. The production of AFB₁ after O₃ treatment and storage for 10 days was stimulated in A. flavus colonies at 0.98 a_w. Raw pistachio nuts inoculated with A. flavus conidia prior to O₃ exposure showed a significant decrease in population after 20 days of storage. However, AFB₁ contamination was stimulated in most O₃ treatments. The relationship between exposure concentration, time and prevailing a_w levels on toxin control needs to be better understood for these nuts.

Responses of Phyllosphere Microbiome to Ozone Stress: Abundance, Community Compositions and Functions

Ozone is a typical hazardous pollutant in Earth’s lower atmosphere, but the phyllosphere and its microbiome are promising for air pollution remediation. Despite research to explore the efficiency and mechanism of ozone phylloremediation, the response and role of the phyllosphere microbiome remains untouched. In this study, we exposed Euonymus japonicus to different ozone levels and revealed microbial successions and roles of the phyllosphere microbiome during the exposure. The low-level exposure (156 ± 20 ppb) induced limited response compared to other environmental factors. Fungi failed to sustain the community richness and diversity, despite the stable ITS concentration, while bacteria witnessed an abundance loss. We subsequently elevated the exposure level to 5000~10,000 ppb, which considerably deteriorated the bacterial and fungal diversity. Our results identified extremely tolerant species, including bacterial genera (Curtobacterium, Marmoricola, and Microbacterium) and fungal genera (Cladosporium and Alternaria). Compositional differences suggested that most core fungal taxa were related to plant diseases and biocontrol, and ozone exposure might intensify such antagonism, thus possibly influencing plant health and ozone remediation. This assumption was further evidenced in the functional predictions via a pathogen predominance. This study shed light on microbial responses to ozone exposure in the phyllosphere and enlightened the augmentation of ozone phylloremediation through the microbial role.

Gold@silver nanodumbbell based inter-nanogap aptasensor for the surface enhanced Raman spectroscopy determination of ochratoxin A

Here, a plasmonic nanogap structure was fabricated with its specific surface enhanced Raman spectroscopy (SERS) effect to construct an aptasensor for the sensitive detection of ochratoxin A (OTA). Gold nanorod (AuNR) were synthesized first by seed-mediated method. Then, silver was reduced and grown on its surface. In the presence of glycine, Ag⁰ was preferred to grow at both ends of AuNR to form gold@silver nanodumbbell (Au@AgND). The thiolated OTA aptamer and its complementary sequence were modified on Au@AgND respectively using Ag-SH bond. Under the base complementary pairing principle, Au@AgND assembly formed with certain inter distances. The inter-nanogap structure generated more hot spots which enhanced the Raman signal of 4-hydroxybenzoic acid (4-MBA) immobilized on Au@AgND. When OTA was present, the aptamer preferentially combined to OTA and the Au@AgND assembly disintegrated. Thus, the SERS signal of 4-MBA decreased. Under the optimal conditions, the OTA concentrations were inversely proportional to SERS signal. The linear range was 0.01 ng/mL-50 ng/mL and the limit of detection (LOD) was 0.007 ng/mL. The method can be successfully applied to the detection of real sample (beer/peanut oil).

Ozonized Water in Microbial Control: Analysis of the Stability, In Vitro Biocidal Potential, and Cytotoxicity

O3 dissolved in water (or ozonized water) has been considered a potent antimicrobial agent, and this study aimed to test this through microbiological and in vitro assays. The stability of O3 was accessed following modifications of the physicochemical parameters of water, such as the temperature and pH, with or without buffering. Three concentrations of O3 (0.4, 0.6, and 0.8 ppm) dissolved in water were tested against different microorganisms, and an analysis of the cytotoxic effects was also conducted using the human ear fibroblast cell line (Hfib). Under the physicochemical conditions of 4 °C and pH 5, O3 remained the most stable and concentrated compared to pH 7 and water at 25 °C. Exposure to ozonized water resulted in high mortality rates for Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, and Candida albicans. Scanning electron micrograph images indicate that the effects on osmotic stability due to cell wall lysis might be one of the killing mechanisms of ozonized water. The biocidal agent was biocompatible and presented no cytotoxic effect against Hfib cells. Therefore, due to its cytocompatibility and biocidal action, ozonized water can be considered a viable alternative for microbial control, being possible, for example, its use in disinfection processes.