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Orozco-Angelino X, Espinosa-Ramírez J, Serna-Saldívar SO. Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products. Food Res Int 2023; 169:112889. [PMID: 37254337 DOI: 10.1016/j.foodres.2023.112889] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 04/03/2023] [Accepted: 04/24/2023] [Indexed: 06/01/2023]
Abstract
Cereal and legume by-products obtained from primary food production industries pose an environmental and economic problem. Nevertheless, these residues can potentially yield value-added products due to their elevated content of dietary fiber, phytochemicals, vitamins, minerals, and residual levels of proteins, which makes them a suitable and heightened option for reutilization in human consumption. Several studies identify extrusion as an innovative technology to modify the technofunctionality and nutritional properties of cereal and legume by-products, resulting in the production of improved ingredients. This review focuses on studies that evaluate the effect of extrusion to improve the nutritional and bioactive potential of cereal and legume by-products. A revision of the extrusion process parameters that improve the profile and bioavailability of dietary fiber, proteins, and phenolic compounds, and minimize antinutritional factors associated to cereal and legume by-products was done. The composition of by-products and process parameters such as feed moisture, barrel temperature and screw speed influence the resulting effect of extrusion. Studies suggest that extruding composite feedstock containing cereal or legume by-products may limit the molecular modifications that trigger the nutritional improvements. Therefore, extrusion applied as a pretreatment represents an interesting and economic alternative to improve the profile and bioavailability of the nutrients found in cereal and legume by-products which might lead to the development of functional ingredients useful to produce foods aimed to prevent chronic diseases.
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Affiliation(s)
- Xiadani Orozco-Angelino
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
| | - Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico.
| | - Sergio O Serna-Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
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Lazou AE. Food extrusion: An advanced process for innovation and novel product development. Crit Rev Food Sci Nutr 2022; 64:4532-4560. [PMID: 36343331 DOI: 10.1080/10408398.2022.2143474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Extrusion is a versatile process capable of producing a variety of new and novel foods and ingredients, thus increasing manufacturing opportunities. Further, it could provide nutritious, safe, sustainable, and affordable foods, especially directed at individualized consumer needs. In addition to past research efforts, more investigations should be conducted in order to refine, redesign, or develop new extrusion processing technologies. The present review highlights the current advances made in new and novel food product development by considering the extrusion process, the influencing parameters, and product characteristics and properties; the most promising extrusion processes that can be used in novel food product and ingredient development, such as extrusion cooking, hot-melt extrusion, reactive extrusion, and extrusion-based 3D printing; the possibilities of using various raw materials in relation to process and product development; and the needs for product development modeling along with extrusion process design and modeling. In correlation with extruded product development, topics that merit further investigation may include structure formation, plant and animal biopolymers functionalization, biopolymer reactions, process simulation, modeling and control, engineering and mechanical aspects of extruders, analysis of pre-processing treatments, as well as prototyping, risk analysis, safety, sensory and consumer acceptance.
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Affiliation(s)
- Andriana E Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
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Zhou C, Wu M, Sun D, Wei W, Yu H, Zhang T. Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones. Foods 2022; 11. [PMID: 35892792 DOI: 10.3390/foods11152206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/18/2022] [Accepted: 07/22/2022] [Indexed: 12/10/2022] Open
Abstract
Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermal analysis, and rheological experiments were used to deeply characterize changes in the structure and cross-linking of oats in different extrusion zones. Results indicated that the melting region was the main region that changed oat starch, including the major transformation of oat starch crystal morphology and the significant decrease of enthalpy representing the starch pasting peak in the differential scanning calorimeter (DSC) pattern (p < 0.05). Moreover, the unstable structure of the protein increased in the barrel and then decreased significantly (p < 0.05) after being extruded through the die head. The viscosity of oats increased in the cooking zone but decreased after the melting zone. A transformation occurred from elastic-dominant behavior to viscoelastic-dominant behavior for oats in the melting zone and after being extruded. This study provides further theoretical support for the research of the change of materials during extrusion and the development of oat-based food.
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Murtaza B, Li X, Dong L, Javed MT, Xu L, Saleemi MK, Li G, Jin B, Cui H, Ali A, Wang L, Xu Y. Microbial and enzymatic battle with food contaminant zearalenone (ZEN). Appl Microbiol Biotechnol 2022; 106:4353-4365. [PMID: 35705747 DOI: 10.1007/s00253-022-12009-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/31/2022] [Accepted: 06/01/2022] [Indexed: 11/25/2022]
Abstract
Zearalenone (ZEN) contamination of various foods and feeds is an important global problem. In some animals and humans, ZEN causes significant health issues in addition to massive economic losses, annually. Therefore, removal or degradation of the ZEN in foods and feeds is required to be done. The conventional physical and chemical methods have some serious issues including poor efficiency, decrease in nutritional value, palatability of feed, and use of costly equipment. Research examined microbes from diverse media for their ability to degrade zearalenone and other toxins, and the findings of several investigations revealed that enzymes produced from microbes play a significant role in the degradation of mycotoxins. In established bacterial hosts, genetically engineered technique was used to enhance heterologously produced degrading enzymes. Then, the bio-degradation of ZEN by the use of micro-organisms or their enzymes is much more advantageous and is close to nature and ecofriendly. Furthermore, an effort is made to put forward the work done by different scientists on the biodegradation of ZEN by the use of fungi, yeast, bacteria, and/or their enzymes to degrade the ZEN to non-toxic products. KEY POINTS: •Evolved microbial strains degraded ZEA more quickly •Different degrading properties were studied.
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Affiliation(s)
- Bilal Murtaza
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China
| | - Xiaoyu Li
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China.,Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian, 116600, China
| | - Liming Dong
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | | | - Le Xu
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China
| | | | - Gen Li
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China
| | - Bowen Jin
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China
| | - Huijing Cui
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China
| | - Ashiq Ali
- Department of Pathology, University of Agriculture, Faisalabad, Pakistan
| | - Lili Wang
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China.,Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian, 116600, China
| | - Yongping Xu
- School of Bioengineering, Dalian University of Technology, No. 2 Linggong Road, Dalian, 116024, China. .,Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian, 116600, China.
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Granados-Chinchilla F, Valenzuela-Martínez C, García-Murillo B, Aguilar-Madrigal D, Redondo-Solano M, Molina A. Microbiological Safety and Presence of Major Mycotoxins in Animal Feed for Laboratory Animals in a Developing Country: The Case of Costa Rica. Animals (Basel) 2021; 11:2389. [PMID: 34438847 DOI: 10.3390/ani11082389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/09/2021] [Accepted: 06/15/2021] [Indexed: 11/25/2022] Open
Abstract
Simple Summary The microbiological safety and quality of commercial animal feed for laboratory animals, produced in Costa Rica, was assessed. Analysis of the animal feed included general microbial markers (total coliforms and molds) and the behavior over time of two specific feed contaminants (Salmonella spp. and mycotoxins). Results from the study suggest that there is a low risk of contamination from viable microorganisms but the product contains important levels of mycotoxins. Current preventive measures (UV light disinfection) are not effective and additional handling protocols should be considered. Abstract Safety and quality of compound feed for experimental animals in Costa Rica is unknown. Some contaminants, such as Salmonella spp. and mycotoxins, could elicit confounding effects in laboratory animals used for biomedical research. In this study, different batches of extruded animal feed, intended for laboratory rodents in Costa Rica, were analyzed to determine mycotoxin and microbiological contamination (i.e., Salmonella spp., Escherichia coli, total coliform bacteria, and total yeast and molds enumeration). Two methods for Salmonella decontamination (UV light and thermal treatment) were assessed. Only n = 2 of the samples were negative (representing 12.50%) for the 26 mycotoxins tested. Enniatins and fumonisins were among the most frequent toxins found (with n = 4+ hits), but the level of contamination and the type of mycotoxins depended on the supplier. None of the indicator microorganisms, nor Salmonella, were found in any of the tested batches, and no mold contamination, nor Salmonella growth, occurs during storage (i.e., 2–6 months under laboratory conditions). However, mycotoxins, such as enniatins and fumonisins tend to decrease after the fourth month of storage, and Salmonella exhibited a lifespan of 64 days at 17 °C even in the presence of UV light. The D-values for Salmonella were between 65.58 ± 2.95 (65 °C) and 6.21 ± 0.11 (80 °C) min, and the thermal destruction time (z-value) was calculated at 15.62 °C. Results from this study suggest that laboratory rodents may be at risk of contamination from animal feed that could significantly affect the outcomes of biomedical experiments. Thus, improved quality controls and handling protocols for the product are suggested.
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Wang Y, Chen L, Yang T, Ma Y, McClements DJ, Ren F, Tian Y, Jin Z. A review of structural transformations and properties changes in starch during thermal processing of foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106543] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Bartkiene E, Zokaityte E, Lele V, Starkute V, Zavistanaviciute P, Klupsaite D, Cernauskas D, Ruzauskas M, Bartkevics V, Pugajeva I, Bērziņa Z, Gruzauskas R, Sidlauskiene S, Santini A, Juodeikiene G. Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran. Toxins (Basel) 2021; 13:163. [PMID: 33669853 DOI: 10.3390/toxins13020163] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/15/2021] [Accepted: 02/17/2021] [Indexed: 12/24/2022] Open
Abstract
Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.
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8
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Pedrosa MM, Guillamón E, Arribas C. Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review. Foods 2021; 10:379. [PMID: 33572460 DOI: 10.3390/foods10020379] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 12/20/2022] Open
Abstract
Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.
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Kumari A, Joshua R, Kumar R, Ahlawat P, Sheoran R. Preventive Measures and Control of Mycotoxins. Fungal Biol 2021. [DOI: 10.1007/978-3-030-60659-6_17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Zheng H, Yan G, Lee Y, Alcaraz C, Marquez S, de Mejia EG. Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102421] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Zhang W, Zhang S, Wang J, Dong J, Cheng B, Xu L, Shan A. A Novel Adsorbent Albite Modified with Cetylpyridinium Chloride for Efficient Removal of Zearalenone. Toxins (Basel) 2019; 11:E674. [PMID: 31752226 DOI: 10.3390/toxins11110674] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/02/2019] [Accepted: 11/15/2019] [Indexed: 11/27/2022] Open
Abstract
Zearalenone (ZEN) is a non-steroidal estrogenic mycotoxin and constitutes a potential health threat to humans and livestock. This study aimed to explore the potential of albite modified by the cationic surfactant cetylpyridinium chloride (CPC) as ZEN adsorbent. The organoalbite (OA) was characterized by SEM analysis, XRD analysis, FTIR spectroscopy, thermal analysis, and BET gas sorption measurement. In vitro adsorption of ZEN by OA was carried out by simulating the pH conditions of the gastrointestinal tract. The characterization results showed that the surface of OA changed from hydrophilic to hydrophobic after modification. Adsorption kinetic studies showed that ZEN adsorption behavior of OA occurred by chemisorption. The equilibrium adsorption data fitted well with the Langmuir isotherm, indicating that the adsorption process of ZEN by OA was monolayer. The maximum adsorption capacity (qm) values of OA for ZEN were 10.580 and 9.287 mg/g at pH 7 and pH 3, respectively. In addition, OA had a low desorption rate (about 2%), and co-existing amino acids (i.e., Lys and Met), vitamins (i.e., VB1 and VE), and minerals (i.e., Fe2+ and Ca2+) did not affect the removal of ZEN. These results demonstrate that OA could be a promising mycotoxin adsorbent for removing the hydrophobic, weakly polar ZEN.
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Sandhu RS, Singh N, Kaler RSS, Singh B. Optimization of process parameters for preparation of rice extrudates from short and long Indica rice cultivars milled to varying degree of milling. J Food Sci Technol 2019; 56:2467-2479. [PMID: 31168129 PMCID: PMC6525737 DOI: 10.1007/s13197-019-03724-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/12/2019] [Accepted: 03/14/2019] [Indexed: 10/27/2022]
Abstract
Extrusion behavior of extrudates prepared from short (PR113) and long (PUSA1121) Indica rice cultivars milled to 0-8% degree of milling (DOM) extruded at variable extrusion temperature (150-190 °C) and feed moisture (15-19%) was studied. The physico-chemical and functional properties of extrudates prepared from both the cultivars varied significantly with variation in DOM as well as extrusion variables. DOM showed more pronounced effect for all the responses studied for both the cultivars. Expansion, L*, water absorption and overall acceptability increased whereas hardness, water solubility and bulk density decreased with increase in DOM. Extrusion temperature increase led to increase in expansion and water solubility and decreased L*, bulk density and water absorption. Feed moisture showed significant positive effect on hardness and water absorption and negative effect on expansion, L* and water solubility. Formation of amylose-lipid complexes were also observed during extrusion cooking for both the cultivars which showed negative correlation with DOM. Both the cultivars also showed different behavior for these responses at same values of independent variables.
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Affiliation(s)
- Rubrinder Singh Sandhu
- Department of Food Technology, Ch. Devi Lal State Institute of Engineering and Technology, Panniwala Mota, Sirsa, Haryana India
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab India
| | - RSS Kaler
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab India
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Sukumar A, Athmaselvi KA. Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM. J Food Sci Technol 2019; 56:705-12. [PMID: 30906028 DOI: 10.1007/s13197-018-3527-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/31/2018] [Accepted: 11/15/2018] [Indexed: 10/27/2022]
Abstract
Extrusion cooking is a high temperature short time process where food materials are cooked in a barrel with a combination of pressure, moisture and temperature. In this study a finger millet based snack product fortified with banana powder is extruded with a combination of rice flour, corn flour and cheese and its properties are studied. In addition to that the parameter for extrusion cooking of the snack product is also optimized. Response surface methodology was used to optimize the process parameters like barrel temperature (118-122 °C), extruder rpm (345-355) and banana powder concentration (1-4 g) on physical and functional properties of extruded snack food based on finger millet. Central composite design with three levels, three factors is used for optimization. Analysis of variance was used to study the effects of process parameters. Regression analysis is also done for variability and it is fitted to a second order quadratic model with coded value for each response. Based on Analysis of Variance model confirmed the fitness for dependent variables.
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Abstract
Mycotoxins represent secondary fungal metabolites not essential to the normal growth and reproduction of a fungus, but capable of causing biochemical, physiological and pathological changes in many species. Harmful effects of mycotoxins observed in humans and animals include carcinogenicity, teratogenicity, immune toxicity, neurotoxicity, hepatotoxicity, nephrotoxicity, reproductive and developmental toxicity, indigestion and so forth. These substances can be found in a variety of very important agricultural and food products, primarily dependent of product moisture content, and its water activity, relative air humidity, temperature, pH value, composition of the food matrix, the degree of its physical damage, and the presence of mold spores. Given that industrial processing has no significant effect on their reduction and in order to be able to vouch for the absence of mycotoxins, it is necessary to process foodstuffs under standardized and well-controlled conditions and to control each and every loop of the food production and storage chain. Preventative measures capable of reducing the contamination to the minimum must be in place and should be exercised by all means. In case that contamination does happen, methods for mycotoxin reduction or elimination should be implemented in dependence on a number of parameters such as properties of food or feed. Further research is needed in order to identify conditions that facilitate the growth of mycotoxin-producing fungi and develop effective preventative measures that can reduce contamination of food and feed as also to recognize possible synergistic effects of different mycotoxins in organism.
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Affiliation(s)
- Jelka Pleadin
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Zagreb, Croatia.
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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Mousavi Khaneghah A, Fakhri Y, Sant'ana AS. Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis. Food Chem 2018; 268:611-24. [DOI: 10.1016/j.foodchem.2018.06.072] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 05/05/2018] [Accepted: 06/16/2018] [Indexed: 01/16/2023]
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17
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Sobowale SS, Animashaun OH, Mulaba‐Bafubiandi AF, Abidoye TS, Kewuyemi YO, Adebo OA. Process optimization of extrusion variables and its effect on properties of extruded cocoyam ( Xanthosoma sagittifolium) noodles. Food Sci Nutr 2018; 6:2210-2226. [PMID: 30510722 PMCID: PMC6261157 DOI: 10.1002/fsn3.786] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 07/22/2018] [Accepted: 07/26/2018] [Indexed: 11/30/2022] Open
Abstract
The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo-physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo-physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0-0.23), bias factor (B f, 1-1.08), and accuracy factor (A f, 1-1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.
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Affiliation(s)
| | | | - Antoine Floribert Mulaba‐Bafubiandi
- Department of Extraction MetallurgyFaculty of Engineering and the Built EnvironmentUniversity of JohannesburgJohannesburgGautengSouth Africa
| | | | | | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food TechnologyFaculty of ScienceUniversity of JohannesburgJohannesburgGautengSouth Africa
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Abstract
Milk is an essential source of nutritionally excellent quality protein in human, particularly in vegan diet. Before consumption, milk is invariably processed depending upon final product requirement. This processing may alter the nutritive value of protein in a significant manner. The processing operations like thermal treatment, chemical treatment, biochemical processing, physical treatments, nonconventional treatments, etc. may exert positive or negative influence on nutritional quality of milk proteins. On one side, processing enhances the nutritive and therapeutic values of protein while on other side intermediate or end products generated during protein reactions may cause toxicity and/or antigenicity upon consumption at elevated level. The review discusses the changes occurring in nutritive quality of milk proteins under the influence of various processing operations.
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Affiliation(s)
- Sanket G Borad
- a ICAR-National Dairy Research Institute , Karnal , Haryana , India
| | - Anuj Kumar
- b ICAR-Central Institute of Fisheries Technology , Kochi , Kerala , India
| | - Ashish K Singh
- a ICAR-National Dairy Research Institute , Karnal , Haryana , India
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Herrera M, van Dam R, Spanjer M, de Stoppelaar J, Mol H, de Nijs M, López P. Survey of moniliformin in wheat- and corn-based products using a straightforward analytical method. Mycotoxin Res 2017; 33:333-41. [PMID: 28791630 DOI: 10.1007/s12550-017-0287-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 07/07/2017] [Accepted: 07/11/2017] [Indexed: 11/03/2022]
Abstract
A straightforward analytical method was developed and validated to determine the mycotoxin moniliformin in cereal-based foods. Moniliformin is extracted with water and quantified with liquid chromatography tandem mass spectrometry, and its presence confirmed with liquid chromatography-Orbitrap-high-resolution mass spectrometry. The method was validated for flour, bread, pasta and maize samples in terms of linearity, matrix effect, recovery, repeatability and limit of quantification. Quantification was conducted by matrix-matched calibration. Positive samples were confirmed by standard addition. Recovery ranged from 77 to 114% and repeatability from 1 to 14%. The limit of quantification, defined as the lowest concentration tested at which the validation criteria of recovery and repeatability were fulfilled, was 10 μg/kg. The method was applied to 102 cereal-based food samples collected in the Netherlands and Germany. Moniliformin was not detected in bread samples. One of 22 flour samples contained moniliformin at 10.6 μg/kg. Moniliformin occurred in seven out of 25 pasta samples at levels around 10 μg/kg. Moniliformin (MON) was present in eight out of 23 maize products at levels ranging from 12 to 207 μg/kg.
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Schmidt HS, Becker S, Cramer B, Humpf HU. Impact of Mechanical and Thermal Energies on the Degradation of T-2 and HT-2 Toxins during Extrusion Cooking of Oat Flour. J Agric Food Chem 2017; 65:4177-4183. [PMID: 28457133 DOI: 10.1021/acs.jafc.7b01484] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The type A trichothecenes T-2 toxin (T-2) and HT-2 toxin (HT-2) are naturally occurring toxic food contaminants, with the highest concentrations found in contaminated oats. The influence of thermal food processing on these toxins is poorly understood, and only a few publications address the degradation rates. Therefore, we systematically investigated the degradation of T-2 and HT-2 during both laboratory and industrial-scale extrusion cooking of oats. Extrusion cooking under laboratory conditions was performed with oats fortified with T-2 or HT-2 as well as with naturally contaminated oat flour dust. The experiments were designed according to industrial conditions in terms of temperature, water content, pressure, residence time, and oat content. Flour mixtures containing naturally contaminated oats were used for industrial-scale processing. Degradation rates under laboratory conditions were up to 59.6 ± 1.51 and 47.2 ± 0.53% for T-2 and HT-2, respectively, in fortified extrudates but were decreased to 35.1 ± 1.55 and 22.0 ± 4.68% when naturally contaminated flour samples were used. The results show a higher degradation of T-2 during extrusion cooking than of HT-2. Moisture content, mechanical shear, and temperature showed an impact on the toxin degradation and can be optimized to counteract food contamination.
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Affiliation(s)
- Henning Sören Schmidt
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster , Corrensstrasse 45, 48149 Münster, Germany
| | - Stefanie Becker
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster , Corrensstrasse 45, 48149 Münster, Germany
| | - Benedikt Cramer
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster , Corrensstrasse 45, 48149 Münster, Germany
| | - Hans-Ulrich Humpf
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster , Corrensstrasse 45, 48149 Münster, Germany
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Hojnik N, Cvelbar U, Tavčar-Kalcher G, Walsh JL, Križaj I. Mycotoxin Decontamination of Food: Cold Atmospheric Pressure Plasma versus "Classic" Decontamination. Toxins (Basel) 2017; 9:toxins9050151. [PMID: 28452957 PMCID: PMC5450699 DOI: 10.3390/toxins9050151] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 04/24/2017] [Accepted: 04/26/2017] [Indexed: 11/21/2022] Open
Abstract
Mycotoxins are secondary metabolites produced by several filamentous fungi, which frequently contaminate our food, and can result in human diseases affecting vital systems such as the nervous and immune systems. They can also trigger various forms of cancer. Intensive food production is contributing to incorrect handling, transport and storage of the food, resulting in increased levels of mycotoxin contamination. Mycotoxins are structurally very diverse molecules necessitating versatile food decontamination approaches, which are grouped into physical, chemical and biological techniques. In this review, a new and promising approach involving the use of cold atmospheric pressure plasma is considered, which may overcome multiple weaknesses associated with the classical methods. In addition to its mycotoxin destruction efficiency, cold atmospheric pressure plasma is cost effective, ecologically neutral and has a negligible effect on the quality of food products following treatment in comparison to classical methods.
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Affiliation(s)
- Nataša Hojnik
- Jožef Stefan Institute, Department of Surface Engineering and Optoelectronics, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
- Jožef Stefan International Postgraduate School, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
| | - Uroš Cvelbar
- Jožef Stefan Institute, Department of Surface Engineering and Optoelectronics, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
- Jožef Stefan International Postgraduate School, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
| | - Gabrijela Tavčar-Kalcher
- University of Ljubljana, Veterinary Faculty, Institute of Food Safety, Feed and Environment, Gerbičeva 60, SI-1000 Ljubljana, Slovenia.
| | - James L Walsh
- University of Liverpool, Department of Electrical, Engineering and Electronics, Brownlow Hill, Liverpool L69 3GJ, UK.
| | - Igor Križaj
- Jožef Stefan Institute, Department of Molecular and Biomedical Sciences, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
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Ogunmuyiwa O, Adebowale A, Sobukola O, Onabanjo O, Obadina A, Adegunwa M, Kajihausa O, Sanni L, Keith T. Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13183] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- O.H. Ogunmuyiwa
- Department of Food Science and Technology; Federal University of Agriculture; Abeokuta Nigeria
| | - A.A. Adebowale
- Department of Food Science and Technology; Federal University of Agriculture; Abeokuta Nigeria
| | - O.P. Sobukola
- Department of Food Science and Technology; Federal University of Agriculture; Abeokuta Nigeria
| | - O.O. Onabanjo
- Department of Nutrition and Dietetics; Federal University of Agriculture; Abeokuta Nigeria
| | - A.O. Obadina
- Department of Food Science and Technology; Federal University of Agriculture; Abeokuta Nigeria
| | - M.O. Adegunwa
- Department of Hospitality and Tourism; Federal University of Agriculture; Abeokuta Nigeria
| | - O.E. Kajihausa
- Department of Food Science and Technology; Federal University of Agriculture; Abeokuta Nigeria
| | - L.O. Sanni
- Department of Food Science and Technology; Federal University of Agriculture; Abeokuta Nigeria
| | - T. Keith
- Natural Resources Institute, University of Greenwich; Kent UK
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Alam MS, Kaur J, Khaira H, Gupta K. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Crit Rev Food Sci Nutr 2016; 56:445-75. [PMID: 25574813 DOI: 10.1080/10408398.2013.779568] [Citation(s) in RCA: 169] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Extrusion of foods is an emerging technology for the food industries to process and market a large number of products of varying size, shape, texture, and taste. Extrusion cooking technology has led to production of wide variety of products like pasta, breakfast cereals, bread crumbs, biscuits, crackers, croutons, baby foods, snack foods, confectionery items, chewing gum, texturized vegetable protein (TVP), modified starch, pet foods, dried soups, dry beverage mixes etc. The functional properties of extruded foods plays an important role for their acceptability which include water absorption, water solubility, oil absorption indexes, expansion index, bulk density and viscosity of the dough. The aim of this review is to give the detailed outlines about the potential of extrusion technology in development of different types of products and the role of extrusion-operating conditions and their effect on product development resulting in quality changes i.e physical, chemical, and nutritional, experienced during the extrusion process.
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Affiliation(s)
| | - Jasmeen Kaur
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Harjot Khaira
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Kalika Gupta
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana , Punjab , India
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Trombete F, Porto Y, Freitas-Silva O, Pereira R, Direito G, Saldanha T, Fraga M. Efficacy of Ozone Treatment on Mycotoxins and Fungal Reduction in Artificially Contaminated Soft Wheat Grains. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12927] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- F.M. Trombete
- Postgraduate Program in Food Science and Technology; Federal Rural University of Rio de Janeiro; Rio de Janeiro 23851-970 Brazil
| | - Y.D. Porto
- Postgraduate Program in Food Science and Technology; Federal Rural University of Rio de Janeiro; Rio de Janeiro 23851-970 Brazil
| | - O. Freitas-Silva
- Brazilian Agricultural Research Corporation; Food Technology, Avenida das Americas; Rio de Janeiro Brazil
| | - R.V. Pereira
- Undergraduate student in Food Engineering; Federal Rural University of Rio de Janeiro; Rio de Janeiro Brazil
| | - G.M. Direito
- Department of Microbiology and Immunology Veterinary; Federal Rural University of Rio de Janeiro; Rio de Janeiro Brazil
| | - T. Saldanha
- Department of Food Technology; Federal Rural University of Rio de Janeiro; Rio de Janeiro Brazil
| | - M.E. Fraga
- Department of Microbiology and Immunology Veterinary; Federal Rural University of Rio de Janeiro; Rio de Janeiro Brazil
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von Borries-Medrano E, Jaime-Fonseca MR, Aguilar-Méndez MA. Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion. Food Chem 2016; 194:891-9. [DOI: 10.1016/j.foodchem.2015.08.085] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 08/08/2015] [Accepted: 08/20/2015] [Indexed: 11/28/2022]
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Hove M, Van Poucke C, Njumbe-Ediage E, Nyanga L, De Saeger S. Review on the natural co-occurrence of AFB1 and FB1 in maize and the combined toxicity of AFB1 and FB1. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.053] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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de Mejia EG, Aguilera-Gutiérrez Y, Martin-Cabrejas MA, Mejia LA. Industrial processing of condiments and seasonings and its implications for micronutrient fortification. Ann N Y Acad Sci 2015; 1357:8-28. [DOI: 10.1111/nyas.12869] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Elvira González de Mejia
- Department of Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; Urbana Illinois
| | - Yolanda Aguilera-Gutiérrez
- Instituto de Investigación de Ciencias de la Alimentación (CIAL); Facultad de Ciencias, Universidad Autónoma de Madrid; Madrid Spain
| | - Maria Angeles Martin-Cabrejas
- Instituto de Investigación de Ciencias de la Alimentación (CIAL); Facultad de Ciencias, Universidad Autónoma de Madrid; Madrid Spain
| | - Luis A. Mejia
- Department of Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; Urbana Illinois
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31
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Oliveira LC, Rosell CM, Steel CJ. Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12778] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- Department of Food Technology; University of Campinas; School of Food Engineering; 6121 Campinas Brazil
- Institute of Agrochemistry and Food Technology (IATA/CSIC); Avenida Agustin Escardino 7 Paterna 46980 Valencia Spain
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA/CSIC); Avenida Agustin Escardino 7 Paterna 46980 Valencia Spain
| | - Caroline J. Steel
- Department of Food Technology; University of Campinas; School of Food Engineering; 6121 Campinas Brazil
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Caliskan G, Lim AS, Roos YH. Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions. International Journal of Food Properties 2015. [DOI: 10.1080/10942912.2014.973963] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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33
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Generotti S, Cirlini M, Dall'Asta C, Suman M. Influence of the industrial process from caryopsis to cornmeal semolina on levels of fumonisins and their masked forms. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.06.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Tang C, Tan J, Wang C, Peng X. Determination of perfluorooctanoic acid and perfluorooctane sulfonate in cooking oil and pig adipose tissue using reversed-phase liquid–liquid extraction followed by high performance liquid chromatography tandem mass spectrometry. J Chromatogr A 2014; 1341:50-6. [DOI: 10.1016/j.chroma.2014.03.032] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2013] [Revised: 03/08/2014] [Accepted: 03/11/2014] [Indexed: 10/25/2022]
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35
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Matumba L, Monjerezi M, Biswick T, Mwatseteza J, Makumba W, Kamangira D, Mtukuso A. A survey of the incidence and level of aflatoxin contamination in a range of locally and imported processed foods on Malawian retail market. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.068] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Omohimi C, Sobukola O, Sarafadeen K, Sanni L. Effect of Thermo-extrusion Process Parameters on Selected Quality Attributes of Meat Analogue from Mucuna Bean Seed Flour. ACTA ACUST UNITED AC 2014; 32:21-30. [DOI: 10.1016/s0189-7241(15)30092-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Statement on the risks for public health related to a possible increase of the maximum level of deoxynivalenol for certain semi‐processed cereal products. EFSA J 2013. [DOI: 10.2903/j.efsa.2013.3490] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Abstract
Low levels of fumonisins have been found frequently in corn based breakfast cereals and can occur bound to protein and other matrix components.In vitro digestion of two samples of corn flakes was carried out under "fed conditions." Fumonisins were measured as o-phthaldialdehyde/mercaptoethanol derivatives by LC-fluorescence. One sample of corn flakes (FN12) had high concentrations of fumonisin B1 (FB) (average 125 ng/g) and total bound FB1, (TB FB1) (average 92 ng/g) and the other (FN11) had a low level of free FB1 (average 29 ng/g) and no detectable TB FB1. After incubation of the samples with gastrointestinal tract solutions simulating saliva plus stomach and duodenal juices, chyme was analysed for FB1, hydrolyzed FB1 (HFB1) and partially hydrolyzed fumonisin B1 (PHFB1). The bioaccessibility (percentage of FB1 released from corn flakes into chyme) was 38-78% for incurred FB1 in FN12, 8-54% for incurred plus spiked FB1 in FN12, and 19-66% for incurred plus spiked FB1 in FN11. HFB1 and PHFB1 were not detected. If free FB1 was first extracted from sample FN12, no FB1 was detected in the chyme, indicating no contribution from TB FB1. Concentrations were corrected for method recovery of FB1 or, for bound FB1, partial method recovery of HFB1.
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Affiliation(s)
- E L Motta
- Bureau of Chemical Safety, Health Canada, Address Locator 2203D, K1A0K9, Ottawa, Ontario, Canada,
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40
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Makaravicius T, Basinskiene L, Juodeikiene G, van Gool MP, Schols HA. Production of oligosaccharides from extruded wheat and rye biomass using enzymatic treatment. Catal Today 2012. [DOI: 10.1016/j.cattod.2012.02.053] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Jackson L, Voss K, Ryu D. Effects of different extrusion conditions on the chemical and toxicological fate of fumonisin B1 in maize: a short review. WORLD MYCOTOXIN J 2012. [DOI: 10.3920/wmj2012.1431] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Fumonisin B1 (FB1) is a common mycotoxin found in maize and maize-based food products. Although FB1 is relatively heat stable and survives most thermal processes, extrusion cooking has been shown to be effective at reducing levels of the toxin in contaminated maize. This review summarises studies on the chemical and toxicological fate of FB1 in maize extruded under different conditions. Overall, these studies indicate that stability of FB1 depends on the extrusion conditions, e.g. temperature and screw speed, and that the presence of reducing sugars augment apparent loss of the toxin. The chemical fate of FB1 was investigated by measuring FB1, hydrolysed FB1, and N-substituted FB1 compounds with a mass balance approach while the relative toxicity was determined by rat feeding trials. FB1 in contaminated grits was reduced by 21-37% and 77-87% in the absence and presence of 10% (w/w) glucose, respectively, during single-screw extrusion. Greater reductions of 64-72% and 89-94% were achieved by twin-screw extrusion. Mass balance analysis showed that most of the FB1 in grits extruded without glucose was recovered as FB1, whereas the FB1-glucose reaction product, N-(deoxy-D-fructos-1-yl)-fumonisin B1 was the prevalent form after extrusion with glucose. 23 to 38% of FB1 in extruded grits with and without added glucose was bound to component(s) of the maize grits. Only 37-46% of FB1 present in unextruded grits could be recovered as one of the fumonisin species (hydrolysed FB1, N-substituted FB1 compounds) or as matrix-bound forms in extruded grits. Reduced FB1 concentrations in extruded grits and the even lower concentrations in grits extruded with glucose resulted in a dose-dependent reduction of toxicity as shown by the less severe apoptotic lesions and sphingolipid effects that were found in the kidneys of rats. In summary, extrusion processing, especially with glucose supplementation, is potentially useful to reduce FB1 concentrations and toxicity of contaminated maize.
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Affiliation(s)
- L.S. Jackson
- U.S. Food and Drug Administration, National Center for Food Safety and Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA
| | - K.A. Voss
- USDA Agricultural Research Service, Toxicology & Mycotoxin Research Unit, 950 College Station Road, Athens, GA 30605, USA
| | - D. Ryu
- Department of Nutrition and Food Sciences, Texas Woman&s University, P.O. Box 425888, Denton, TX 76204, USA
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Abstract
Maize (Zea mays L.) is one of the main cereals as a source of food, forage and processed products for industry, especially for feeds. However, in worldwide approximately 25% of crops are affected by mycotoxins annually, especially in feeds with fumonisins(FUM). Moreover, the exact mechanism of FUM toxicity is not completely established. This paper gives an overview about the occurrence, toxicity, rapid non-invasive analysis, and detoxification of FUM in maize and its feeds. Due to economic losses engendered by FUM and its impact on animal and human health, several strategies for detecting mycotoxins with non-invasive methods and detoxifying contaminated feeds have been described.
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Balasubramanian S, Kaur J, Singh D. Optimization of weaning mix based on malted and extruded pearl millet and barley. J Food Sci Technol 2014; 51:682-90. [PMID: 24741161 DOI: 10.1007/s13197-011-0579-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/29/2011] [Accepted: 10/17/2011] [Indexed: 10/15/2022]
Abstract
Weaning mix was developed using extrudates of plain and malted pearl millet (Pennisetum typhoides) and barley (Hordeum vulgare) flour. Central composite rotatable design (CCRD) with four independent variables PME (pearl millet extrudates), PMME (pearl millet malt extrudates), BE (barley extrudates), BME (barley malt extrudates) at five level and five dependent variables, i.e. lightness, peak viscosity (PV), water solubility index (WSI), water absorption index (WAI) and overall acceptability (OAA) scores, were used to conduct the experiments. Highly acceptable weaning mix was obtained by combining optimized ingredients with constant level of skim milk powder (SMP) 25%, WPC-70 5%, sugar 6% and refined vegetable oil 4 ml 100 g(-1) mix. The optimized level of ingredients was PME 20.77%, PMME 7.39%, BE 20.99%, BME 6.53% with 81.3% desirability. The nutrient content of optimized weaning mix was in accordance with the standards specified by PFA, 2004.
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Balasubramanian S, Borah A, Singh KK, Patil RT. Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates. J Food Sci Technol 2012; 49:572-9. [PMID: 24082268 DOI: 10.1007/s13197-010-0209-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/13/2010] [Accepted: 12/20/2010] [Indexed: 10/18/2022]
Abstract
The effect of legume incorporation (5%, 10% and 15%) on functional and nutritional properties of sorghum and wheat extrudates was investigated. Sorghum extrudates incorporated with legumes showed lower water absorption index water solubility index and pasting properties viz., peak viscosity, minimum viscosity, breakdown viscosity, final viscosity and total set back and similar degree of gelatinization and nutritional profile. At 15% incorporation level, water absorption index and water solubility index found to be maximum while degree of gelatinization and all the pasting properties showed lowest values for both sorghum and wheat extrudates. Similarly nutritional profile observed to be significantly higher for 15% as compared to 10% and 15% incorporation levels. Incorporation of legumes at 15% could be effective in producing high energy dense food products having better functional and nutritional properties.
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Pagliuca G, Lugoboni B, Gazzotti T, Cipollini I, Zaghini G. Fumonisin B1 and B2 in dry dog food: preliminary study on commercial samples. WORLD MYCOTOXIN J 2011. [DOI: 10.3920/wmj2011.1309] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A reliable liquid chromatography tandem mass spectrometry (LC-MS/MS) method for the identification and quantification of fumonisin B1 (FB1) and fumonisin B2 (FB2) in complete and complementary formulations of dry dog foods has been optimised and validated. The sample preparation consists of an extraction step followed by immunoaffinity clean-up. Method performance characteristics were evaluated spiking blank samples on multiple levels in four replicates. The method showed appropriate performance characteristic: good values of recovery (>95.9%) and precision (RSD <6.8%), as well as satisfying linearity of calibration curves (r2≥0.99). The limit of quantification (LOQ) and detection (LOD) were 0.100 µg/g and 0.005 µg/g, respectively, both in complete and complementary dry dog foods and both for FB1 and FB2. This method was applied to 41 commercial samples in order to test its efficacy and gain some preliminary data about fumonisin contamination in dog food available in the Italian market. FB1 and FB2 were detected in all samples analysed and, in particular, 63.41% and 56.10% of the samples showed concentrations above the LOQ of FB1 and FB2, respectively. The levels of contamination quantified ranged between LOQ and 5.87 µg/g and 2.93 µg/g for FB1 and FB2, respectively. Among the complete dry dog foods, standard formulations generally showed an average fumonisins contamination higher than premium formulations. The guidance value of 5 µg/g set by Commission Recommendation 2006/576/EC for the sum of FB1 and FB2 was exceeded in two samples: one standard complete dry dog food showed a total fumonisin contamination of 5.19 µg/g and one complementary food a contamination of 8.80 µg/g.
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Affiliation(s)
- G. Pagliuca
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - B. Lugoboni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - T. Gazzotti
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - I. Cipollini
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
| | - G. Zaghini
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy
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Abstract
The fate of deoxynivalenol (DON), zearalenone (ZEA) and fumonisins B1 (FB1) and B2 (FB2) were examined in three representative snack food production methods. Assessing results on an 'as is' basis so as to compare results with EC legislation showed DON to be the most stable mycotoxin during the manufacture with mean levels in each finished products >68% of the levels in the starting ingredients. The concentrations of ZEA in the snack food ingredients during this study were very low but did allow limited studies that showed a mean 52% reduction during the manufacture of one snack product, but little reduction when producing a tortilla chip. In contrast, fumonisins were mostly lost (>90%) in two out of the three processes. However in a tortilla chip prepared from maize flour by extrusion, heating and frying, the amount of FB1 + FB2 remaining in the retail product was reduced on average by 59% which is similar to the 60% difference in the statutory levels for flour (products <500 micron) or 50% difference for grits (products >500 micron) and retail snack products. Thus the use of maize containing fumonisins in maize flour at levels just meeting legal limits would present some risk that a proportion of retail products might fail to meet legislation when the run to run variability is considered. The buyer/processor should thus avoid ingredients containing mycotoxin levels close to legislatory limits for use in processes where reduction at successive stages in manufacture are close to or less than those in the legislation. It is suggested that this study provides a useful indication of these. In commercial operation, there is a reluctance to specify raw materials at anything but the finishing product levels with implications for availability and cost.
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Affiliation(s)
- K. Scudamore
- KAS Mycotoxins, 6 Fern Drive, Taplow, Maidenhead, Berks, SL6 0JS, United Kingdom
| | - F. Scriven
- United Biscuits, High Wycombe, Buckinghamshire HP12 4JX, United Kingdom
| | - S. Patel
- Premier Analytical Services, Premier Foods, The Lord Rank Centre, Lincoln Road, High Wycombe, Buckinghamshire HP12 3QR, United Kingdom
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Méndez-Albores A, Veles-Medina J, Urbina-Álvarez E, Martínez-Bustos F, Moreno-Martínez E. Effect of citric acid on aflatoxin degradation and on functional and textural properties of extruded sorghum. Anim Feed Sci Technol 2009. [DOI: 10.1016/j.anifeedsci.2008.10.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Masoero F, Gallo A, Diaz D, Piva G, Moschini M. Effects of the procedure of inclusion of a sequestering agent in the total mixed ration on proportional aflatoxin M1 excretion into milk of lactating dairy cows. Anim Feed Sci Technol 2009. [DOI: 10.1016/j.anifeedsci.2008.07.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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