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Bezerril FF, Pimentel TC, de Aquino KP, Schabo DC, Rodrigues MHP, Dos Santos Lima M, Schaffner DW, Furlong EB, Magnani M. Wheat craft beer made from AFB 1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites. Food Res Int 2023; 172:112774. [PMID: 37689839 DOI: 10.1016/j.foodres.2023.112774] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 09/11/2023]
Abstract
Levels of aflatoxin B1 (AFB1) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB1 (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB1 was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered to collect the wort - remaining sugar-rich liquid), sweet wort, green beer, spent yeast, and in beer. Physicochemical parameters (pH, titratable acidity, color parameters, total soluble solids), sugars, organic acids, alcohols, and phenolics were evaluated after mashing, and in sweet wort, green beer, and beer samples. Density and yeast counts were determined over 120 h of sweet wort fermentation every 24 h. The AFB1 levels in the final beer were 0.22 µg/L, while the spent grains and spent yeasts contained 0.71 ± 0.17 and 0.11 ± 0.03 µg/kg of AFB1, respectively. AFB1 contamination did not influence the final product's physicochemical parameters, density during fermentation, fructose, or glycerol content. Higher yeast counts were observed during the first 48 h of non-contaminated wheat craft beer fermentation, with higher ethanol, citric acid, and propionic acid contents and lower glucose, malic acid, and lactic acid contents compared with beer contaminated with AFB1. Non-contaminated wheat craft beer also had higher concentrations of gallic acid, chlorogenic acid, catechin, procyanidin A2, and procyanidin B1. AFB1 contamination of wheat malt may not affect basic quality parameters in wheat craft beer but can influence the final product's organic acid and phenolic contents. Our findings show that if wheat craft beer is made with contaminated malt, AFB1 can remain in the final product and may pose a risk to consumers.
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Affiliation(s)
- Fabrícia França Bezerril
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil
| | | | - Karine Peixoto de Aquino
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil
| | - Danieli C Schabo
- Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado Do Oeste, RO 76993-000, Brazil
| | - Marcy Heli Paiva Rodrigues
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália km 8, Campus Carreiros, 96203-900 Rio Grande, Rio Grande do Sul, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Institute Federal of Sertão Pernambucano, Petrolina, Brazil
| | - Donald W Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Eliana B Furlong
- Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália km 8, Campus Carreiros, 96203-900 Rio Grande, Rio Grande do Sul, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil.
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Sadeghi E, Solaimanimehr S, Mirzazadeh M, Jamshidpoor S. The effect of gamma irradiation, microwaves, and roasting on aflatoxin levels in pistachio kernels. WORLD MYCOTOXIN J 2022. [DOI: 10.3920/wmj2021.2755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pistachio is the second largest non-oil export in Iran. The most important problem in pistachio export is its contamination with aflatoxin. Therefore, this study aimed to evaluate the effects of several physical and chemical methods on the qualitative, qualitative and sensory properties of pistachios from Iran as well as the associated residual aflatoxin levels. This study investigated the effects of roasting (temperature 120 °C for 20 and 40 min), gamma radiation (2.5 and 5 KGy), and microwave (1 and 2 min) methods on pistachios and their qualitative characteristics, including moisture, colour, and sensory properties. In addition, aflatoxin B1 and total aflatoxins were artificially added to pistachios to determine the level of aflatoxin remaining after chemical and physical methods. The results showed that the lowest residual level of aflatoxin B1 was related to combined microwave and irradiation methods. Further, the combined methods showed the lowest total aflatoxins residue so the lowest total aflatoxins residue after chemical contamination of 8 μg/kg aflatoxin was related to the combined methods of 5 KGy irradiations with 2 min of the microwave. In addition, the microwaved and irradiated samples did not differ significantly from the control samples in terms of sensory characteristics (P<0.05). It can be concluded that these methods can be successfully applied without adversely affecting the characteristics of pistachios. Considering the position of pistachios in domestic and global markets, these processes can be used to reduce aflatoxins, improve the quality of pistachios, and increase export.
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Affiliation(s)
- E. Sadeghi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, 6715768199 Kermanshah, Iran
| | - S. Solaimanimehr
- Food and Drug Administration (FDA), Kermanshah University of Medical Sciences, 6714853649 Kermanshah, Iran
| | - M. Mirzazadeh
- Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
| | - S. Jamshidpoor
- Food and Drug Administration (FDA), Kermanshah University of Medical Sciences, Kermanshah, Iran
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Ben Taheur F, Mansour C, Mechri S, Laaouar H, Safta Skhiri S, Bouricha M, Jaouadi B, Mzoughi R, Zouari N. Protective effects of dietary Kefir against aflatoxin B1-induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus. Food Sci Nutr 2022; 10:2300-2311. [PMID: 35844919 PMCID: PMC9281925 DOI: 10.1002/fsn3.2838] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 11/09/2022] Open
Abstract
The effect of dietary Kefir supplementation on the biometric, biochemical, and histological parameters of Nile tilapia (Oreochromis niloticus) exposed to aflatoxin B1 (AFB1, 200 µg/kg diet) contamination was studied. The yeasts were dominant in Kefir followed by lactic and acetic acid bacteria. The Kefir showed relatively interesting antioxidant potential in the DPPH• (IC50 = 0.9 ± 0.02 mg/ml) and ABTS•+ (IC50 = 2.2 ± 0.03 mg/ml) scavenging activities, Fe3+-reducing power (EC0.5 = 1.2 ± 0.01 mg/ml), and β-carotene bleaching assay (IC50 = 3.3 ± 0.02 mg/ml). Three hundred and sixty Nile tilapia weighing 23 ± 5 g were divided into four groups (30 fish/group with 3 replicates), and fed with diets containing Kefir (D2), AFB1 (D3), and Kefir+AFB1 (D4) for 4 weeks, whereas D1 was kept as control group where fish were fed with basal diet. The Kefir supplementation in D4 group significantly increased (p < .05) the percent weight gain as compared to D3 group. Moreover, Kefir improved the antioxidant enzymes in the liver, such as catalase (CAT), glutathione peroxidase (GPx), and superoxide dismutase (SOD) activities, that significantly increased (p < .05) by 2-, 3-, and 1.5-folds, respectively, as compared to D3 group. The Kefir treatment significantly decreased (p < .05) the liver malonaldehyde content by ~50% as compared to D3 group. Histopathological analysis revealed the hepatoprotective effects of Kefir by showing normal liver histological architecture in D4 group, as compared to degenerative changes observed in D3 group. These results suggest that Kefir could be considered as a potential probiotic in Nile tilapia feed to mitigate the AFB1 harmful effects.
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Affiliation(s)
- Fadia Ben Taheur
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and ProductsFaculty of PharmacyUniversity of MonastirMonastirTunisia
- Higher Institute of Applied Biology of Medenine (ISBAM)University of GabesMedenineTunisia
| | - Chalbia Mansour
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and ProductsFaculty of PharmacyUniversity of MonastirMonastirTunisia
| | - Sondes Mechri
- Higher Institute of Applied Biology of Medenine (ISBAM)University of GabesMedenineTunisia
- Laboratory of Microbial Biotechnology, Enzymatic and BiomoleculesCentre of Biotechnology of SfaxUniversity of SfaxSfaxTunisia
| | | | - Sihem Safta Skhiri
- ABCDF LaboratoryFaculty of Dental MedicineUniversity of MonastirMonastirTunisia
| | - Mohamed Bouricha
- Ministry of Agriculture, Hydraulic Resources and Fisheries. Agricultural Development CommissionershipGabesTunisia
| | - Bassem Jaouadi
- Laboratory of Microbial Biotechnology, Enzymatic and BiomoleculesCentre of Biotechnology of SfaxUniversity of SfaxSfaxTunisia
| | - Ridha Mzoughi
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and ProductsFaculty of PharmacyUniversity of MonastirMonastirTunisia
| | - Nacim Zouari
- Higher Institute of Applied Biology of Medenine (ISBAM)University of GabesMedenineTunisia
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Antifungal activity and detoxification by Candida albicans against Aspergillus parasiticus and aflatoxin production. J Verbrauch Lebensm 2022. [DOI: 10.1007/s00003-022-01381-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Safajoo S, Sadeghi E, Noroozi R, Mohammadi R, Moradi L, Razmjoo F, Paimard G. Synthesis of a new thiourea-polygalacturonic acid nanocomplex adsorbent for removing patulin from apple juice simulator and apple juice. J Verbrauch Lebensm 2022. [DOI: 10.1007/s00003-022-01370-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Moradi L, Paimard G, Sadeghi E, Rouhi M, Mohammadi R, Noroozi R, Safajoo S. Fate of aflatoxins M 1 and B 1 within the period of production and storage of Tarkhineh: A traditional Persian fermented food. Food Sci Nutr 2022; 10:945-952. [PMID: 35311167 PMCID: PMC8907732 DOI: 10.1002/fsn3.2728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 11/21/2021] [Accepted: 11/29/2021] [Indexed: 12/29/2022] Open
Abstract
The objective of the study was to assess the amount of aflatoxin M1 (AFM1) and aflatoxin B1 (AFB1) during fermentation, drying, and storage of Tarkhineh-a traditional Persian fermented food-over four months. Tarkhineh samples were produced based on a traditional method. Various concentrations of AFB1 (2.5, 5, 7.5, and 10 µg/kg) and AFM1, stood at 0.25, 0.5, 0.75, and 1 µg/kg, were added to Iranian yogurt drink, called doogh, samples. Tarkhineh samples were evaluated for AFB1 and AFM1 on days 0, 2, 6, and 8 and also after drying and four months of storage. In cases of repeatability, recovery, and reproducibility, the high-performance liquid chromatography through fluorescence detector (HPLC-FD) method was successfully done to demonstrate aflatoxins (AFs) in Tarkhineh samples. The fermentation process had a considerable consequence on the reduction in AFM1 and AFB1 as compared to the control group, evidenced by 65.10%-81.20% and 55.80%-74.10%, respectively, after eight days of fermentation (p < .05). The highest reduction in AFB1 existed in samples containing 2.5 µg/kg toxin, followed by 5, 7.5, and 10 µg/kg, respectively. A similar trend was found for AFM1, as the highest concentration was found in samples containing 0.25 µg/kg toxin, followed by 0.5, 0.75, and 1 µg/kg, respectively.
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Affiliation(s)
- Leila Moradi
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Giti Paimard
- Department of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyResearch Center for Environmental Determinants of Health (RCEDH)Health InstituteKermanshah University of Medical SciencesKermanshahIran
| | - Ehsan Sadeghi
- Department of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyResearch Center for Environmental Determinants of Health (RCEDH)Health InstituteKermanshah University of Medical SciencesKermanshahIran
| | - Milad Rouhi
- Department of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyResearch Center for Environmental Determinants of Health (RCEDH)Health InstituteKermanshah University of Medical SciencesKermanshahIran
| | - Reza Mohammadi
- Department of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyResearch Center for Environmental Determinants of Health (RCEDH)Health InstituteKermanshah University of Medical SciencesKermanshahIran
| | - Razieh Noroozi
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Saeede Safajoo
- Student Research CommitteeDepartment of Food Science and TechnologySchool of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
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Ghafari N, Paimard G, Sadeghi E, Choobkar N, Lalabadi M. Evaluation of nano-silica, microwave heating, and ultraviolet irradiation effects on zearalenone detoxification in sunflower oils. WORLD MYCOTOXIN J 2022. [DOI: 10.3920/wmj2021.2733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
In the present study, we report three methods of silica nanoparticles (SNPs) as adsorbent, ultraviolet (UV) irradiation, and microwave heating and evaluate their capabilities in reducing and eliminating zearalenone (ZEN). The offered method not only was used for ZEN detoxification, but also greatly enhanced the sensitivity of ZEN measurement. The aim of this study was to evaluate ZEN concentration in sunflower oil samples by high-performance liquid chromatography (HPLC) method. This method was successfully validated for sunflower oil samples while the limit of detection (LOD) method (signal-to-noise ratio of 3:1) was 0.5 μg/l. The acquired removal data with the HPLC method through SNPs were fitted well with Freundlich isotherm, denoting that the multi-layer adsorption took place on the adsorbent. The equilibrium adsorption capacity of ZEN was 61.02 μg/g in an optimum time of 240 min on SNPs. The experimental results were evaluated by the adsorption kinetic model, which specified the adsorption kinetics of ZEN on SNPs, obeying the pseudo-second order model. This model demonstrated that the sorption rate depended on the sorption capacity but not the concentration of the sorbate. Moreover, the method presented to determine ZEN based on the use of SNPs in sunflower oil was accomplished by the adsorption process. Furthermore, the removal efficiencies of ZEN by SNPs, UV irradiation, and microwave heating were compared and obtained to be 92.1, 96.22, and 37.30%, respectively for determined times. These results confirm the removal efficiency of these methods is sensitive enough to ZEN analysis in sunflower oil samples.
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Affiliation(s)
- N. Ghafari
- Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
| | - G. Paimard
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - E. Sadeghi
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - N. Choobkar
- Department of Fisheries, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
| | - M.A. Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
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The effect of β-glucan and inulin on the reduction of aflatoxin B 1 level and assessment of textural and sensory properties in chicken sausages. Curr Res Food Sci 2021; 4:765-772. [PMID: 34766007 PMCID: PMC8569632 DOI: 10.1016/j.crfs.2021.10.007] [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: 08/21/2021] [Revised: 09/18/2021] [Accepted: 10/18/2021] [Indexed: 12/03/2022] Open
Abstract
In recent years, people have a tendency to consume ready-made foods such as sausages. Therefore, the use of quality raw materials in these products is very important because these compounds may be contaminated with aflatoxin B1 (AFB1). Various biological and natural methods have been introduced to reduce aflatoxins in food products. The aim of the present study was to reduce AFB1 levels. So, β-glucan (βG) and Inulin (IN) were used in different ratios (1: 2%, 2: 1%, 1.5: 1.5%, 0: 3, 3: 0%) in chicken sausages. AFB1 levels were measured by High Performance Liquid Chromatography (HPLC) in a period of 1–45 days. Then, texture and sensory properties were examined. After 45 days, AFB1 levels were decreased in all samples, and the highest level of reduction (73.7%) was observed in samples with 5 μg/kg AFB1 and 3% βG. Texture analysis showed that all the evaluated features complied with the standard. The hardness of chicken sausage with addition of IN (3%) (3.162N) was close to that of the control (2.99N). None of the products were significantly different from the control sample in terms of sensory properties. Therefore, βG and IN are effective in reducing AFB1, and the produced sausages can be acceptable for marketing and be offered for consumption. Aflatoxin B1 levels were assessed by adding β-glucan and inulin. Texture and sensory characteristics were investigated. Aflatoxin B1 levels were reduced in all samples. The impact of β-glucan on the reduction of aflatoxin B1 was more than that of inulin. The textural and sensory characteristics of the sausage samples were acceptable.
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Wang S, Mo H, Xu D, Hu H, Hu L, Shuai L, Li H. Determination of volatile organic compounds by HS-GC-IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut. Food Sci Nutr 2021; 9:2703-2712. [PMID: 34026083 PMCID: PMC8116874 DOI: 10.1002/fsn3.2229] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 01/29/2021] [Accepted: 02/24/2021] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to evaluate the performance of volatile organic compounds (VOCs) for evolution monitoring and early detection of Aspergillus flavus (A. flavus) contamination in walnuts. We successfully applied headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to evaluate walnut VOC changes caused by A. flavus contamination. A total of 48 VOCs were identified in walnuts contaminated with A. flavus. After identification of VOCs, a heat map and principal component analysis (PCA) highlighted ethyl acetate-D, 3-methyl-2-butanol, and cyclohexanone as potential biomarkers specific to A. flavus contamination in walnuts. These results provided valid targets for the development of sensors to evaluate the early mold contamination in stored walnuts.
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Affiliation(s)
- Shan Wang
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi’anChina
- Department of Horticulture and Landscape ArchitectureHenan Institute of Science and TechnologyXinxiangChina
| | - Haizhen Mo
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi’anChina
- College of Food and Biological EngineeringHezhou UniversityHezhouChina
| | - Dan Xu
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi’anChina
| | - Huiling Hu
- Department of Horticulture and Landscape ArchitectureHenan Institute of Science and TechnologyXinxiangChina
| | - Liangbin Hu
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi’anChina
| | - Liang Shuai
- College of Food and Biological EngineeringHezhou UniversityHezhouChina
| | - Hongbo Li
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi’anChina
- College of Food and Biological EngineeringHezhou UniversityHezhouChina
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