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Guzmán-Armenteros TM, Ruales J, Cuesta-Plúa C, Bravo J, Sinche M, Vera E, Vera E, Vargas-Jentzsch P, Ciobotă V, Ortega-Ojeda FE, Proaño A, Echeverría A, Ramos-Guerrero L. Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation. Foods 2023; 12:3924. [PMID: 37959042 PMCID: PMC10647436 DOI: 10.3390/foods12213924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/19/2023] [Accepted: 09/26/2023] [Indexed: 11/15/2023] Open
Abstract
Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magnetic field treatment during the fermentation process or the pathogen reduction with gamma irradiation after the fermentation affect the characteristics of the cocoa liquor obtained from Ecuadorian cocoa beans. For this purpose, liquor samples from controls (standard process), from beans treated with an induced magnetic field up to 80 mT, and from beans irradiated with nominal doses up to 3 kGy were characterized through Raman spectroscopic analysis and sensorial evaluation. The most relevant bands of the cocoa liquor were assigned according to reports from the literature, spectroscopic data, and chemometrics. The spectra corresponding to different treatments and doses were visually very similar, but they could be discriminated using OPLS-DA models, where the most intense Raman signals were attributed to the lipid components. The sensorial evaluation rated the presence of floral, fruity, almondy, acid, and bitter flavors, along with astringency and intense aroma, and these attributes exhibited variable behavior depending on the dose of the irradiation or magnetic treatment. Therefore, both treatments may exert an influence on cocoa beans and, therefore, on the cocoa liquor quality.
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Affiliation(s)
- Tania María Guzmán-Armenteros
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Cristina Cuesta-Plúa
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Juan Bravo
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Marco Sinche
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Edwin Vera
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Edison Vera
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Paul Vargas-Jentzsch
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Valerian Ciobotă
- Rigaku Analytical Devices, Inc., 30 Upton Drive, Suite 2, Wilmington, MA 01887, USA;
| | - Fernando E. Ortega-Ojeda
- Departamento de Ciencias de la Computación, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.6, 28871 Alcalá de Henares, Madrid, Spain;
- Instituto Universitario de Investigación en Ciencias Policiales (IUICP), Universidad de Alcalá, Libreros 27, 28801 Alcalá de Henares, Madrid, Spain
| | - Andrés Proaño
- Programa de Reactivación de Café y Cacao, Ministerio de Agricultura y Ganadería, Av. Eloy Alfaro y Av. Amazonas, Quito 170518, Ecuador;
| | - Armando Echeverría
- Facultad de Ciencias Técnicas, Universidad Internacional del Ecuador, Quito 170411, Ecuador;
| | - Luis Ramos-Guerrero
- Grupo de Investigación Bio-Quimioinformática, Carrera de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Aplicadas, Universidad de Las Américas (UDLA), Quito 170503, Ecuador
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Abd El-Hack ME, Kamal M, Altaie HAA, Youssef IM, Algarni EH, Almohmadi NH, Abukhalil MH, Khafaga AF, Alqhtani AH, Swelum AA. Peppermint essential oil and its nano-emulsion: Potential against aflatoxigenic fungus Aspergillus flavus in food and feed. Toxicon 2023; 234:107309. [PMID: 37802220 DOI: 10.1016/j.toxicon.2023.107309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/25/2023] [Accepted: 09/30/2023] [Indexed: 10/08/2023]
Abstract
A facultative parasite called Aspergillus flavus contaminates several important food crops before and after harvest. In addition, the pathogen that causes aspergillosis infections in humans and animals is opportunistic. Aflatoxin, a secondary metabolite produced by Aspergillus flavus, is also carcinogenic and mutagenic, endangering human and animal health and affecting global food security. Peppermint essential oils and plant-derived natural products have recently shown promise in combating A. flavus infestations and aflatoxin contamination. This review discusses the antifungal and anti-aflatoxigenic properties of peppermint essential oils. It then discusses how peppermint essential oils affect the growth of A. flavus and the biosynthesis of aflatoxins. Several cause physical, chemical, or biochemical changes to the cell wall, cell membrane, mitochondria, and associated metabolic enzymes and genes. Finally, the prospects for using peppermint essential oils and natural plant-derived chemicals to develop novel antifungal agents and protect foods are highlighted. In addition to reducing the risk of aspergillosis infection, this review highlights the significant potential of plant-derived natural products and peppermint essential oils to protect food and feed from aflatoxin contamination and A. flavus infestation.
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Affiliation(s)
- Mohamed E Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
| | - Mahmoud Kamal
- Animal Production Research Institute, Agricultural Research Center, Dokki, Giza 12618, Egypt
| | - Hayman A A Altaie
- Department of Medical Laboratory Techniques, College of Medical Technology, Al-kitab University, Kirkuk 36001, Iraq
| | - Islam M Youssef
- Animal Production Research Institute, Agricultural Research Center, Dokki, Giza 12618, Egypt
| | - Eman H Algarni
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, 18 Taif 21944, Saudi Arabia
| | - Najlaa H Almohmadi
- Clinical Nutrition Department, College of Applied Medical Sciences, Umm Al-Qura University, Makkah 24381, Saudi Arabia
| | - Mohammad H Abukhalil
- Department of Medical Analysis, Princess Aisha Bint Al-Hussein College of Nursing and Health Sciences, Al-Hussein Bin Talal University, Ma'an 71111, Jordan; Department of Biology, College of Science, Al-Hussein Bin Talal University, Ma'an 71111, Jordan
| | - Asmaa F Khafaga
- Department of Pathology, Faculty of Veterinary Medicine, Alexandria University, Edfina 22758, Egypt
| | - Abdulmohsen H Alqhtani
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ayman A Swelum
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
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3
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Alameri MM, Kong ASY, Aljaafari MN, Ali HA, Eid K, Sallagi MA, Cheng WH, Abushelaibi A, Lim SHE, Loh JY, Lai KS. Aflatoxin Contamination: An Overview on Health Issues, Detection and Management Strategies. Toxins (Basel) 2023; 15:toxins15040246. [PMID: 37104184 PMCID: PMC10140874 DOI: 10.3390/toxins15040246] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 03/18/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
Aflatoxins (AFs) represent one of the main mycotoxins produced by Aspergillus flavus and Aspergillus parasiticus, with the most prevalent and lethal subtypes being AFB1, AFB2, AFG1, and AFG2. AFs are responsible for causing significant public health issues and economic concerns that affect consumers and farmers globally. Chronic exposure to AFs has been linked to liver cancer, oxidative stress, and fetal growth abnormalities among other health-related risks. Although there are various technologies, such as physical, chemical, and biological controls that have been employed to alleviate the toxic effects of AF, there is still no clearly elucidated universal method available to reduce AF levels in food and feed; the only mitigation is early detection of the toxin in the management of AF contamination. Numerous detection methods, including cultures, molecular techniques, immunochemical, electrochemical immunosensor, chromatographic, and spectroscopic means, are used to determine AF contamination in agricultural products. Recent research has shown that incorporating crops with higher resistance, such as sorghum, into animal feed can reduce the risk of AF contamination in milk and cheese. This review provides a current overview of the health-related risks of chronic dietary AF exposure, recent detection techniques, and management strategies to guide future researchers in developing better detection and management strategies for this toxin.
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Naebi M, Torbati M, Azadmard-Damirchi S, Siabi S, Savage GP. An overview of effects of gamma radiation on the biological, physicochemical and nutritional parameters of oilseeds and oils. Int J Radiat Biol 2023; 99:1495-1502. [PMID: 36867080 DOI: 10.1080/09553002.2023.2187473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Accepted: 02/17/2023] [Indexed: 03/04/2023]
Abstract
PURPOSE Gamma irradiation is a non-thermal method for prolonging the shelf-life of foods and it is a possible alternative technology for oilseeds. After harvest, the development of pests and microorganisms, as well as the reactions caused by enzymes reason numerous problems in the oilseeds. Gamma radiation is one of the methods that could inhibit undesired microorganisms, but it can also change the physicochemical and nutritive characteristics of oils. CONCLUSION This paper is a brief review of recent publications on the effects of gamma radiation on the biological, physicochemical and nutritional parameters of oils. Overall, gamma radiation is a safe and environmentally friendly method that improves the quality, stability and safety characteristics of oilseeds and oils. In the future, there may also be many health reasons to produce oils using gamma radiation. Investigation of other radiation techniques such as x-rays and electron beams have a good potential once the specific doses that would free them from pests and contaminants have been identified while conserving the benefits without altering their sensory properties.
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Affiliation(s)
- Maryam Naebi
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Shahla Siabi
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Geoffrey P Savage
- Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand
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5
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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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6
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Mohamed AB, Chavez RA, Wagacha MJ, Mutegi CK, Muthomi JW, Pillai SD, Stasiewicz MJ. Efficacy of electron beam irradiation in reduction of mycotoxin-producing fungi, aflatoxin, and fumonisin, in naturally contaminated maize slurry. Toxicon X 2022; 16:100141. [DOI: 10.1016/j.toxcx.2022.100141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/18/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022] Open
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7
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Tian F, Woo SY, Lee SY, Park SB, Im JH, Chun HS. Mycotoxins in soybean-based foods fermented with filamentous fungi: Occurrence and preventive strategies. Compr Rev Food Sci Food Saf 2022; 21:5131-5152. [PMID: 36084140 DOI: 10.1111/1541-4337.13032] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/31/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Fermented soybean products are widely consumed worldwide, and their popularity is increasing. Filamentous fungi, such as Actinomucor, Aspergillus, Monascus, Mucor, Penicillium, Rhizopus, and Zymomonas, play critical roles in the fermentation processes of many soybean foods. However, besides producing essential enzymes for food fermentation, filamentous fungi can release undesirable or even toxic metabolites into the food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi and may be detected during the food production process. Without effective prevention strategies, mycotoxin contamination in fermented soybean products poses a risk to human health. This review focused on the changes in mycotoxigenic fungal abundance and mycotoxin contamination at different stages during the production of soybean-based fermented foods, as well as effective strategies for preventing mycotoxin contamination in such products. Data from relevant studies demonstrated a tendency of change in the genera of mycotoxigenic fungi and types of mycotoxins (aflatoxins, alternariol, alternariol monomethyl ether, deoxynivalenol, fumonisins, ochratoxin A, rhizoxins, T-2 toxin, and zearalenone) present in the raw materials and the middle and final products. The applicability of traditional chemical and physical mitigation strategies and novel eco-friendly biocontrol approaches to prevent mycotoxin contamination in soybean-based fermented foods were discussed. The present review highlights the risks of mycotoxin contamination during the production of fermented soybean products and recommends promising strategies for eliminating mycotoxin contamination risk in soybean-based fermented foods.
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Affiliation(s)
- Fei Tian
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - So Young Woo
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sang Yoo Lee
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Su Been Park
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Ju Hee Im
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Hyang Sook Chun
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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Ohanenye IC, Ekezie FGC, Sarteshnizi RA, Boachie RT, Emenike CU, Sun X, Nwachukwu ID, Udenigwe CC. Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies. Foods 2022; 11:foods11152299. [PMID: 35954065 PMCID: PMC9368013 DOI: 10.3390/foods11152299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/25/2022] [Accepted: 07/28/2022] [Indexed: 11/16/2022] Open
Abstract
The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.
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Affiliation(s)
- Ikenna C. Ohanenye
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Flora-Glad C. Ekezie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Roghayeh A. Sarteshnizi
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P.O. Box 14115-336, Iran
| | - Ruth T. Boachie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Chijioke U. Emenike
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Natural and Applied Sciences, Faculty of Science, Hezekiah University, Umudi, Nkwerre 471115, Nigeria
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Xiaohong Sun
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Ifeanyi D. Nwachukwu
- Center for Nutrition and Healthy Lifestyles, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA
- Correspondence: (I.D.N.); (C.C.U.)
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
- Correspondence: (I.D.N.); (C.C.U.)
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9
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Sun L, Wang F, Weng Z, Xu Z, Xiong L, Song H, Fang Y, Tang X, Zhao T, Shen X. Establishment of a predictive model to identify suitable soybean genotypes for oil processing. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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Rezaeefar A, Farajzadeh MA, Nemati M, Afshar Mogaddam MR, Lotfipour F. Application of new N- and S-doped amorphous carbon in D-μSPE and its combination with deep eutectic solvent-based DLLME for the extraction of some mycotoxins from soymilk. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2021; 13:4604-4613. [PMID: 34549735 DOI: 10.1039/d1ay01057c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
A new amorphous carbon-based dispersive micro solid-phase extraction method was developed for the extraction and preconcentration of several mycotoxins from soymilk samples. The extracted analytes were concentrated by a deep eutectic solvent-based dispersive liquid-liquid microextraction method, and then, quantified by a high-performance liquid chromatography-fluorescence detector. The sorbent was prepared from β-cyclodextrin and methionine under mild conditions. The sorbent was doped by N and S, which improved its physicochemical properties. The optimization and validation of the method were performed using the "one-variable-at-a-time" method and International Council Harmonization guideline, respectively. Under the optimal conditions, low limits of detection and quantifications in the ranges of 0.08-0.56 and 0.27-1.9 ng L-1 were obtained, respectively. Also, intra- (n = 6) and inter-day (n = 6) precisions showed an acceptable repeatability of the present work as they were in the ranges of 3.9-6.2 and 4.6-8.9% at a concentration of 3 ng L-1 of each analyte, respectively. Finally, the proposed method was performed on different soymilk samples marketed in Tabriz city, and aflatoxin B1 was found in all samples. One soymilk was contaminated by ochratoxin A.
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Affiliation(s)
- Anahid Rezaeefar
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Pharmaceutical and Food Control, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mir Ali Farajzadeh
- Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran
- Engineering Faculty, Near East University, Mersin 10, 99138 Nicosia, North Cyprus, Turkey.
| | - Mahboob Nemati
- Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Mohammad Reza Afshar Mogaddam
- Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
- Pharmaceutical Analysis Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Farzaneh Lotfipour
- Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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11
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The mycotoxins in edible oils: An overview of prevalence, concentration, toxicity, detection and decontamination techniques. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.057] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Akhila PP, Sunooj KV, Aaliya B, Navaf M, Sudheesh C, Sabu S, Sasidharan A, Mir SA, George J, Mousavi Khaneghah A. Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Yu J, Yang M, Han J, Pang X. Fungal and mycotoxin occurrence, affecting factors, and prevention in herbal medicines: a review. TOXIN REV 2021. [DOI: 10.1080/15569543.2021.1925696] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Jingsheng Yu
- Key Lab of Chinese Medicine Resources Conservation, State Administration of Traditional Chinese Medicine of the People’s Republic of China, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
- Engineering Research Center of Chinese Medicine Resource, Ministry of Education, Beijing, China
| | - Meihua Yang
- Key Lab of Chinese Medicine Resources Conservation, State Administration of Traditional Chinese Medicine of the People’s Republic of China, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - Jianping Han
- Key Lab of Chinese Medicine Resources Conservation, State Administration of Traditional Chinese Medicine of the People’s Republic of China, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
- Engineering Research Center of Chinese Medicine Resource, Ministry of Education, Beijing, China
| | - Xiaohui Pang
- Key Lab of Chinese Medicine Resources Conservation, State Administration of Traditional Chinese Medicine of the People’s Republic of China, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
- Engineering Research Center of Chinese Medicine Resource, Ministry of Education, Beijing, China
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14
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New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.12.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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15
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Čoma M, Lachová V, Mitrengová P, Gál P. Molecular Changes Underlying Genistein Treatment of Wound Healing: A Review. Curr Issues Mol Biol 2021; 43:127-141. [PMID: 34067763 PMCID: PMC8929053 DOI: 10.3390/cimb43010011] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 05/12/2021] [Accepted: 05/16/2021] [Indexed: 02/07/2023] Open
Abstract
Estrogen deprivation is one of the major factors responsible for many age-related processes including poor wound healing in postmenopausal women. However, the reported side-effects of estrogen replacement therapy (ERT) have precluded broad clinical administration. Therefore, selective estrogen receptor modulators (SERMs) have been developed to overcome the detrimental side effects of ERT on breast and/or uterine tissues. The use of natural products isolated from plants (e.g., soy) may represent a promising source of biologically active compounds (e.g., genistein) as efficient alternatives to conventional treatment. Genistein as natural SERM has the unique ability to selectively act as agonist or antagonist in a tissue-specific manner, i.e., it improves skin repair and simultaneously exerts anti-cancer and chemopreventive properties. Hence, we present here a wound healing phases-based review of the most studied naturally occurring SERM.
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Affiliation(s)
- Matúš Čoma
- Department of Pharmacology, Faculty of Medicine, Pavol Jozef Šafárik University, 040 11 Košice, Slovakia;
- Department of Biomedical Research, East-Slovak Institute of Cardiovascular Diseases, Inc., 040 11 Košice, Slovakia
| | - Veronika Lachová
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University, 832 32 Bratislava, Slovakia; (V.L.); (P.M.)
| | - Petra Mitrengová
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University, 832 32 Bratislava, Slovakia; (V.L.); (P.M.)
| | - Peter Gál
- Department of Biomedical Research, East-Slovak Institute of Cardiovascular Diseases, Inc., 040 11 Košice, Slovakia
- Department of Pharmacognosy and Botany, Faculty of Pharmacy, Comenius University, 832 32 Bratislava, Slovakia; (V.L.); (P.M.)
- Laboratory of Cell Interactions, Faculty of Medicine, Pavol Jozef Šafárik University, 040 11 Košice, Slovakia
- Prague Burn Center, Third Faculty of Medicine, Charles University, 100 34 Prague, Czech Republic
- Correspondence: ; Fax: +421-55-789-1613
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16
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Vujčić I, Mašić S. Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Ivica Vujčić
- Department of Radiation Chemistry and Physics ‐ Vinca Institute of Nuclear Sciences Institute of National Importance for the Republic of SerbiaUniversity of Belgrade Belgrade Serbia
| | - Slobodan Mašić
- Department of Radiation Chemistry and Physics ‐ Vinca Institute of Nuclear Sciences Institute of National Importance for the Republic of SerbiaUniversity of Belgrade Belgrade Serbia
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17
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Pi X, Yang Y, Sun Y, Wang X, Wan Y, Fu G, Li X, Cheng J. Food irradiation: a promising technology to produce hypoallergenic food with high quality. Crit Rev Food Sci Nutr 2021; 62:6698-6713. [PMID: 33775183 DOI: 10.1080/10408398.2021.1904822] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The increasing incidence of food allergy cases is a public health problem of global concern. Producing hypoallergenic foods with high quality, low cost, and eco-friendly is a new trend for the food industry in the coming decades. Food irradiation, a non-thermal food processing technology, is a powerful tool to reduce the allergenicity with the above advantages. This review presents a summary of recent studies about food irradiation to reduce the allergenicity of food, including shellfish, soy, peanut, milk, tree nut, egg, wheat and fish. Principles of food irradiation, including mechanisms of allergenicity-reduction, irradiation types and characteristics, are discussed. Specific effects of food irradiation are also evaluated, involving microbial decontamination, improvement or preservation of nutritional value, harmful substances reduction of food products. Furthermore, the advantages, disadvantages and limitations of food irradiation are analyzed. It is concluded that food irradiation is a safety tool to reduce the allergenicity of food effectively, with high nutritional value and long shelf-life, making it a competitive alternative technology to traditional techniques such as heating treatments. Of note, a combination of irradiation with additional processing may be a trend for food irradiation.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yili Yang
- Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou, Jiangsu, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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18
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Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food. Toxins (Basel) 2021; 13:toxins13030204. [PMID: 33808964 PMCID: PMC7999035 DOI: 10.3390/toxins13030204] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/08/2021] [Accepted: 03/09/2021] [Indexed: 12/25/2022] Open
Abstract
Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious health risks on both household animals and humans. The more frequent occurrence of aflatoxins in the feed and food chain is clearly foreseeable as a consequence of the extreme weather conditions recorded most recently worldwide. Furthermore, production parameters, such as unadjusted variety use and improper cultural practices, can also increase the incidence of contamination. In current aflatoxin control measures, emphasis is put on prevention including a plethora of pre-harvest methods, introduced to control Aspergillus infestations and to avoid the deleterious effects of aflatoxins on public health. Nevertheless, the continuous evaluation and improvement of post-harvest methods to combat these hazardous secondary metabolites are also required. Already in-use and emerging physical methods, such as pulsed electric fields and other nonthermal treatments as well as interventions with chemical agents such as acids, enzymes, gases, and absorbents in animal husbandry have been demonstrated as effective in reducing mycotoxins in feed and food. Although most of them have no disadvantageous effect either on nutritional properties or food safety, further research is needed to ensure the expected efficacy. Nevertheless, we can envisage the rapid spread of these easy-to-use, cost-effective, and safe post-harvest tools during storage and food processing.
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Effect of Gamma-Radiation on Zearalenone-Degradation, Cytotoxicity and Estrogenicity. Foods 2020; 9:foods9111687. [PMID: 33218048 PMCID: PMC7698921 DOI: 10.3390/foods9111687] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 10/30/2020] [Accepted: 11/16/2020] [Indexed: 11/17/2022] Open
Abstract
Zearalenone (ZEA) is produced in cereals by different species of Fusarium, being a non-steroidal estrogenic mycotoxin. Despite having a low acute toxicity, ZEA strongly interferes with estrogen receptors. Gamma-radiation has been investigated to eliminate mycotoxins from food and feed, showing promising results. The present study aims to investigate the gamma-radiation effect on ZEA at different moisture conditions and to evaluate the cytotoxicity and estrogenicity of the irradiated ZEA. Different concentrations of dehydrated ZEA and aqueous solutions of ZEA were exposed to gamma-radiation doses ranging from 0.4 to 8.6 kGy and the mycotoxin concentration determined after exposure by high performance liquid chromatography (HPLC) with fluorescence detection. Following this, the cytotoxicity of irradiated samples was assessed in HepG2 cells, by measuring alterations of metabolic activity, plasma membrane integrity and lysosomal function, and their estrogenicity by measuring luciferase activity in HeLa 9903 cells. Gamma-radiation was found to be effective in reducing ZEA, with significant increases in degradation with increased moisture content. Furthermore, a reduction of cytotoxicity with irradiation was observed. ZEA estrogenicity was also increasingly reduced with increasing radiation doses, but mainly in aqueous solutions. These results suggest reduction of ZEA levels and of its toxicity in food and feed commodities may be achieved by irradiation.
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Javanmardi F, Khodaei D, Sheidaei Z, Bashiry M, Nayebzadeh K, Vasseghian Y, Mousavi Khaneghah A. Decontamination of Aflatoxins in Edible Oils: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1812635] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Fardin Javanmardi
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Diako Khodaei
- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
| | - Zhaleh Sheidaei
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Moein Bashiry
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Kooshan Nayebzadeh
- Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Yasser Vasseghian
- Institute of Research and Development, Duy Tan University, Da Nang, Vietnam
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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21
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Silva B, Souza MM, Badiale-Furlong E. Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans (Glycine max L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1256-1264. [PMID: 31710698 DOI: 10.1002/jsfa.10137] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 10/29/2019] [Accepted: 11/07/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Soybean is widely used in food formulations; however, few studies on fungal or mycotoxin contamination have been undertaken. Free, conjugated, and bound phenolic compounds, and their antioxidant and antifungal potential, were therefore evaluated together with the occurrence of aflatoxin B1 (AFB1 ) in soybeans. RESULTS The conjugated and bound phenolic soybean extracts were more efficient for the inhibition of the 2,2 diphenyl-1-picryl-hydrazyl (DPPH) radical, the peroxidase enzyme, and the fungal α-amylase enzyme. Aflatoxin B1, detected at low levels (0.96 to 1.67 ng g-1 ), confirmed the protective effect of soybean phenolic compounds against mycotoxigenic contamination. Principal component analysis confirmed that syringic, p-hydroxybenzoic, p-coumaric acids and vanillin were essential for antioxidant and antifungal activities. CONCLUSION This study presented new insights into the functionality of phenolic compounds in soybeans, regarding their potential to protect the crops naturally against fungal contamination, avoiding aflatoxin production, as attested by the correlations between phenolic compounds and antioxidant mechanisms. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Bibiana Silva
- Laboratory of Mycotoxins and Food Science, School of Chemistry and Food, Post-Graduate Program in Food Science and Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Manuel M Souza
- Laboratory of Halophyte Biotechnology, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, Brazil
| | - Eliana Badiale-Furlong
- Laboratory of Mycotoxins and Food Science, School of Chemistry and Food, Post-Graduate Program in Food Science and Engineering, Federal University of Rio Grande, Rio Grande, Brazil
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