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Takizawa F, Domon H, Hirayama S, Isono T, Sasagawa K, Yonezawa D, Ushida A, Tsutsuura S, Miyoshi T, Mimuro H, Yoshida A, Tabeta K, Terao Y. Effective degradation of various bacterial toxins using ozone ultrafine bubble water. PLoS One 2024; 19:e0306998. [PMID: 38985791 PMCID: PMC11236168 DOI: 10.1371/journal.pone.0306998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Accepted: 06/26/2024] [Indexed: 07/12/2024] Open
Abstract
Infectious and foodborne diseases pose significant global threats, with devastating consequences in low- and middle-income countries. Ozone, derived from atmospheric oxygen, exerts antimicrobial effects against various microorganisms, and degrades fungal toxins, which were initially recognized in the healthcare and food industries. However, highly concentrated ozone gas can be detrimental to human health. In addition, ozonated water is unstable and has a short half-life. Therefore, ultrafine-bubble technology is expected to overcome these issues. Ultrafine bubbles, which are nanoscale entitles that exist in water for considerable durations, have previously demonstrated bactericidal effects against various bacterial species, including antibiotic-resistant strains. This present study investigated the effects of ozone ultrafine bubble water (OUFBW) on various bacterial toxins. This study revealed that OUFBW treatment abolished the toxicity of pneumolysin, a pneumococcal pore-forming toxin, and leukotoxin, a toxin that causes leukocyte injury. Silver staining confirmed the degradation of pneumolysin, leukotoxin, and staphylococcal enterotoxin A, which are potent gastrointestinal toxins, following OUFB treatment. In addition, OUFBW treatment significantly inhibited NF-κB activation by Pam3CSK4, a synthetic triacylated lipopeptide that activates Toll-like receptor 2. Additionally, OUFBW exerted bactericidal activity against Staphylococcus aureus, including an antibiotic-resistant strain, without displaying significant toxicity toward human neutrophils or erythrocytes. These results suggest that OUFBW not only sterilizes bacteria but also degrades bacterial toxins.
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Affiliation(s)
- Fumio Takizawa
- Division of Microbiology and Infectious Diseases, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
- Division of Periodontology, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Hisanori Domon
- Division of Microbiology and Infectious Diseases, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
- Center for Advanced Oral Science, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Satoru Hirayama
- Division of Microbiology and Infectious Diseases, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Toshihito Isono
- Division of Microbiology and Infectious Diseases, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Karin Sasagawa
- Division of Microbiology and Infectious Diseases, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
- Division of Periodontology, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Daisuke Yonezawa
- Division of Oral Science for Health Promotion, Niigata University, Niigata, Japan
| | - Akiomi Ushida
- Institute of Science and Technology, Niigata University, Niigata, Japan
| | | | - Tomohiro Miyoshi
- Division of Genome-Wide Infectious Diseases, Research Center for GLOBAL and LOCAL Infectious Disease, Oita University, Oita, Japan
| | - Hitomi Mimuro
- Division of Genome-Wide Infectious Diseases, Research Center for GLOBAL and LOCAL Infectious Disease, Oita University, Oita, Japan
| | - Akihiro Yoshida
- Department of Oral Microbiology, Matsumoto Dental University, Nagano, Japan
| | - Koichi Tabeta
- Division of Periodontology, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Yutaka Terao
- Division of Microbiology and Infectious Diseases, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
- Center for Advanced Oral Science, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
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da Silva YCR, Alves RM, Benato EA, Usberti FCS. Gaseous ozone and ozonized mist in the control of Escherichia coli on 'Rama Forte' persimmon. Braz J Microbiol 2024; 55:1715-1722. [PMID: 38561500 PMCID: PMC11153475 DOI: 10.1007/s42770-024-01318-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 03/25/2024] [Indexed: 04/04/2024] Open
Abstract
This study aimed to evaluate the effectiveness of using two ozone applications (gaseous and mist) as a disinfection method for fresh persimmon. To test these sanitizers, in vitro and in vivo assays were performed, and the Escherichia coli was selected because it is a pathogen that causes foodborne diseases in humans. For in vitro experiments, a plate was inoculated with Escherichia coli strain ATCC 25922 and treated. For in vivo assays, persimmon fruit surface was inoculated with the bacteria and treated. For both assays, it was used 10,15,20,30,40 and 50 μL L-1 of gaseous ozone or ozonized mist for five minutes. The results demonstrated that the gas ozone application significantly reduced the growth of E. coli on the plate surface in vitro at doses of 30, 40 and 50 μL L-1 (with 0.83, 0.89 and 0.95 log CFU mL-1, respectively). The application of ozonized mist showed a significant reduction for 50 μL L-1 (with 1.28 log CFU g-1). And, for the in vivo assays, ozonized mist significantly reduced the number of bacteria on the persimmon surface, with a 1.57 log reduction, which was the largest for 40 μL L-1. Therefore, it is possible to conclude that the ozone application can contribute to the control of microorganisms present on fruit surfaces.
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Affiliation(s)
| | - Raysa Maduro Alves
- Agricultural Engineering College, Laboratory of Postharvest Technology, University of Campinas/UNICAMP, Campinas, SP, Brazil
| | - Eliane Aparecida Benato
- Center for Research and Development of Agricultural Biosystems and Postharvest, Agronomic Institute, Campinas, SP, Brazil
| | - Franciane Colares Souza Usberti
- Agricultural Engineering College, Laboratory of Postharvest Technology, University of Campinas/UNICAMP, Campinas, SP, Brazil
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Zhao Q, Dong J, Li S, Lei W, Liu A. Effects of micro/nano-ozone bubble nutrient solutions on growth promotion and rhizosphere microbial community diversity in soilless cultivated lettuces. FRONTIERS IN PLANT SCIENCE 2024; 15:1393905. [PMID: 38665368 PMCID: PMC11043558 DOI: 10.3389/fpls.2024.1393905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Accepted: 03/27/2024] [Indexed: 04/28/2024]
Abstract
Due to its high efficacy as a wide-spectrum disinfectant and its potential for the degradation of pollutants and pesticides, ozone has broad application prospects in agricultural production. In this study, micro/nano bubble technology was applied to achieve a saturation state of bubble nutrient solution, including micro-nano oxygen (O2 group) and micro-nano ozone (O3 group) bubble nutrient solutions. The effects of these solutions on lettuce physiological indices as well as changes in the microbial community within the rhizosphere substrate were studied. The application of micro/nano (O2 and O3) bubble nutrient solutions to substrate-cultured lettuce plants increased the amount of dissolved oxygen in the nutrient solution, increased the lettuce yield, and elevated the net photosynthetic rate, conductance of H2O and intercellular carbon dioxide concentration of lettuce plants. Diversity analysis of the rhizosphere microbial community revealed that both the abundance and diversity of bacterial and fungal communities in the substrate increased after plant cultivation and decreased following treatment with micro/nanobubble nutrient solutions. RDA results showed that the microbial community in the S group was positively associated with EC, that in the CK and O2 groups exhibited a positive correlation with SC, and that in the O3 group displayed a positive correlation with CAT and POD. Overall, the implementation of micro/nanobubble generation technology in soilless substrates can effectively increase the lettuce growth and yield, and O3 had a more pronounced effect on lettuce yield and quality and the microbial community structure in the substrate than O2. Our study would provide a reference and theoretical basis for developing sustainable and green technology for promoting lettuce production and can be a promising alternative to conventional methods for improving crop yields.
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Affiliation(s)
| | | | | | | | - Ake Liu
- Department of Life Sciences, Changzhi University, Changzhi, China
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Tooryan F, Moazzen M, Fard IM, Anvar N, Arabameri M, Shariatifar N, Kargarghomsheh P. Analysis of Elements and Effects of Common Disinfectants in Common Salad Vegetables. Biol Trace Elem Res 2024:10.1007/s12011-024-04135-2. [PMID: 38443600 DOI: 10.1007/s12011-024-04135-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Accepted: 02/27/2024] [Indexed: 03/07/2024]
Abstract
In this research, firstly, the effect of some cleaners or disinfectants (including washing with water, ozone (O3, 0.5ppm), benzalkonium chloride (BAC, 120ppm), the combination of two treatments (O3 + BAC)) on the population of two pathogens plant was evaluated, secondly 14 elements (Ca (calcium), magnesium (magnesium), As (arsenic), Al (aluminum), mercury (mercury), Se (selenium), cadmium (cadmium), K (potassium), Iron (Fe), nickel (Ni), zinc (Zn), sodium (Na), manganese (Mn) and lead (Pb)) were evaluated in romaine lettuce and Brassica oleracea, thirdly, the sensory evaluation of the mentioned vegetables with different treatments was investigated during seven days. The results showed the maximum and minimum mean of essential elements were Ca (5334 ± 178 mg/kg in Brassica oleracea) and Se (0.0021 ± 0.0001 mg/kg in Romaine lettuce), respectively. The maximum and minimum mean of toxic elements were Pb (6.26 ± 0.12 µg/kg in Brassica oleracea) and Hg (lower than LOD in Brassica oleracea), respectively. Also, the combined treatment (O3 + BAC) showed the best result, so that the lowest aerobic bacteria population (3.15-3.86 in Brassica oleracea and 3.25-4.17 log CFU/g in Romaine lettuce), yeast and mold (1.58-2.06 in Brassica oleracea and 1.65-2.29 log CFU/g in Romaine lettuce), E. coli (ND-1.23 in Brassica oleracea and ND-1.76 log CFU/g in Romaine lettuce) and S. Typhimurium (ND-1.35 in Brassica oleracea and 1.06-1.73 log CFU/g in Romaine lettuce) on all days was related to this treatment. Also, the sensory evaluation results showed that the combined treatment (O3 + BAC) obtained the best scores compared to other treatments and control. The results showed that water and combined treatment of aqueous O3 and BAC can have a good health effect on Brassica oleracea and Romaine lettuce.
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Affiliation(s)
- Fahimeh Tooryan
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
- Preventive Veterinary Medicine Graduate Group, School of Veterinary Medicine, University of California, Davis, Oakland, USA
| | - Mojtaba Moazzen
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Issa Mohammadpour Fard
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Narges Anvar
- Department of Food Science and Technology, Islamic Azad University, Varamin Unit, Varamin, Iran
| | - Majid Arabameri
- Halal Research Center of IRI., Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
| | - Pegah Kargarghomsheh
- Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA.
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Ali EM, Abdallah BM. The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality. BRAZ J BIOL 2024; 84:e263814. [DOI: 10.1590/1519-6984.263814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 05/31/2022] [Indexed: 11/21/2022] Open
Abstract
Abstract Ozone gas is considered as a safe antimicrobial agent in food industries. Here, we evaluated the antifungal and antiaflatoxigenic activities of ozone against fungal contamination in nuts. The most predominant fungal genera in nuts were Aspergillus, Penicillium, Fusarium, and Rhizopus. Ozone (4 ppm) significantly reduced the fungal sporulation of A. flavus and their aflatoxin production. Interestingly, ozone treatment of nuts reduced the total fungal count and increased aflatoxins degradation by approximately 95% and 85%, respectively. Ozone displayed high efficiency to increase the permeability of cell membrane and injury of cell wall of fungi. Increasing the exposure time of ozone in nuts up to 180 minutes showed to reduce the total lipid, carbohydrates, and protein by around 41.2%, 42.7% and 38.4% respectively, in pistachio, almond and peanuts. In conclusion, ozonation is a suitable decontaminating approach for reducing the microbial load in nuts, when used with suitable exposure time.
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Affiliation(s)
- E. M. Ali
- King Faisal University, Saudi Arabia; Cairo University, Egypt
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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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Approaches for a more microbiologically and chemically safe dried fruit supply chain. Curr Opin Biotechnol 2023; 80:102912. [PMID: 36841150 DOI: 10.1016/j.copbio.2023.102912] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/17/2023] [Accepted: 01/25/2023] [Indexed: 02/27/2023]
Abstract
Global production of dried fruits has increased significantly in the past decade. Both the increased consumer acceptance of nutritious packaged food and the broad use of dried fruits in products such as confectionery and bakery goods have fueled the dried fruit demand. Unfortunately, outbreaks and recalls due to contamination by pathogenic bacteria and viruses as well as the detection of mycotoxins highlight the need for optimizing current approaches, and evaluating and adopting newer interventions to protect the microbial and chemical safety of dried fruits. Drying processes alone are inadequate to control these hazards. Pre- and post-drying treatments serve as promising opportunities, with or without combination with the drying step, to achieve the goals of efficient hazard control.
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Çetinkaya N, Pazarlar S, Paylan İC. Ozone treatment inactivates common bacteria and fungi associated with selected crop seeds and ornamental bulbs. Saudi J Biol Sci 2022; 29:103480. [DOI: 10.1016/j.sjbs.2022.103480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 09/28/2022] [Accepted: 10/20/2022] [Indexed: 11/09/2022] Open
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Akdemir Evrendilek G, Bulut N, Atmaca B, Uzuner S. Prediction of Aspergillus parasiticus inhibition and aflatoxin mitigation in red pepper flakes treated by pulsed electric field treatment using machine learning and neural networks. Food Res Int 2022; 162:111954. [DOI: 10.1016/j.foodres.2022.111954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 08/26/2022] [Accepted: 09/16/2022] [Indexed: 11/04/2022]
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Molina-Hernandez JB, Tappi S, Gherardi M, de Flaviis R, Laika J, Peralta-Ruiz YY, Paparella A, Chaves-López C. Cold Atmospheric plasma treatment trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Gibellato S, Dalsóquio L, do Nascimento I, Alvarez T. Current and promising strategies to prevent and reduce aflatoxin contamination in grains and food matrices. WORLD MYCOTOXIN J 2021. [DOI: 10.3920/wmj2020.2559] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Mycotoxins are secondary metabolites produced by filamentous fungi that colonise various crops around the world and cause major damage to the agro-industrial sector on a global scale. Considering the estimative of population growth in the next decades, it is of fundamental importance the implementation of practices that help prevent the economics and social impacts of aflatoxin contamination. Even though various approaches have been developed – including physical, chemical and biological approaches – there is not yet one that strikes a balance in terms of safety, food quality and cost, especially when considering large scale application. In this review, we present a compilation of advantages and disadvantages of different strategies for prevention and reduction of aflatoxin contamination. Biological approaches represent the trend in innovations mainly due to their specificity and versatility, since it is possible to consider the utilisation of whole microorganisms, culture supernatants, purified enzymes or even genetic engineering. However, challenges related to improvement of the efficiency of such methods and ensuring safety of treated foods still need to be overcome.
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Affiliation(s)
- S.L. Gibellato
- Graduate Programme in Industrial Biotechnology, Universidade Positivo, Curitiba, Paraná, 81280-330, Brazil
| | - L.F. Dalsóquio
- Bioprocesses and Biotechnology Engineering, Universidade Positivo, Curitiba, Paraná, 81280-330, Brazil
| | - I.C.A. do Nascimento
- Bioprocesses and Biotechnology Engineering, Universidade Positivo, Curitiba, Paraná, 81280-330, Brazil
| | - T.M. Alvarez
- Graduate Programme in Industrial Biotechnology, Universidade Positivo, Curitiba, Paraná, 81280-330, Brazil
- Bioprocesses and Biotechnology Engineering, Universidade Positivo, Curitiba, Paraná, 81280-330, Brazil
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Senturk S, Karaca H. First report on the presence of aflatoxins in fig seed oil and the efficacy of adsorbents in reducing aflatoxin levels in aqueous and oily media. TOXIN REV 2021. [DOI: 10.1080/15569543.2021.1937226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Awuchi CG, Ondari EN, Ogbonna CU, Upadhyay AK, Baran K, Okpala COR, Korzeniowska M, Guiné RPF. Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies-A Revisit. Foods 2021; 10:1279. [PMID: 34205122 PMCID: PMC8228748 DOI: 10.3390/foods10061279] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 01/05/2023] Open
Abstract
Mycotoxins are produced by fungi and are known to be toxic to humans and animals. Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin, citrinin, ergot alkaloids, deoxynivalenol, fumonisins, trichothecenes, Alternaria toxins, tremorgenic mycotoxins, fusarins, 3-nitropropionic acid, cyclochlorotine, sporidesmin, etc. These mycotoxins can pose several health risks to both animals and humans, including death. As several mycotoxins simultaneously occur in nature, especially in foods and feeds, the detoxification and/or total removal of mycotoxins remains challenging. Moreover, given that the volume of scientific literature regarding mycotoxins is steadily on the rise, there is need for continuous synthesis of the body of knowledge. To supplement existing information, knowledge of mycotoxins affecting animals, foods, humans, and plants, with more focus on types, toxicity, and prevention measures, including strategies employed in detoxification and removal, were revisited in this work. Our synthesis revealed that mycotoxin decontamination, control, and detoxification strategies cut across pre-and post-harvest preventive measures. In particular, pre-harvest measures can include good agricultural practices, fertilization/irrigation, crop rotation, using resistant varieties of crops, avoiding insect damage, early harvesting, maintaining adequate humidity, and removing debris from the preceding harvests. On the other hand, post-harvest measures can include processing, chemical, biological, and physical measures. Additionally, chemical-based methods and other emerging strategies for mycotoxin detoxification can involve the usage of chitosan, ozone, nanoparticles, and plant extracts.
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Affiliation(s)
- Chinaza Godswill Awuchi
- Department of Biochemistry, Kampala International University, Bushenyi P.O. Box 20000, Uganda;
- School of Natural and Applied Sciences, Kampala International University, Kampala P.O. Box 20000, Uganda
| | - Erick Nyakundi Ondari
- Department of Biochemistry, Kampala International University, Bushenyi P.O. Box 20000, Uganda;
| | - Chukwuka U. Ogbonna
- Department of Biochemistry, Federal University of Agriculture Abeokuta, Abeokuta P.M.B. 2240, Ogun State, Nigeria;
| | - Anjani K. Upadhyay
- School of Biotechnology, KIIT University, Bhubaneswar 751019, Odisha, India;
| | - Katarzyna Baran
- Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.B.); (M.K.)
| | - Charles Odilichukwu R. Okpala
- Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.B.); (M.K.)
| | - Małgorzata Korzeniowska
- Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.B.); (M.K.)
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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Alp D, Bulantekin Ö. The microbiological quality of various foods dried by applying different drying methods: a review. Eur Food Res Technol 2021; 247:1333-1343. [PMID: 33824622 PMCID: PMC8017434 DOI: 10.1007/s00217-021-03731-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 12/01/2022]
Abstract
With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process under unhygienic conditions. If drying is not done to a sufficient degree of moisture during food processing and storage, where dried foods are processed, sometimes the minimum value is reached for the growth of microorganisms. In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. Considering this situation today, it is attempted to obtain high-quality dried foods with good microbiologically and chemically properties. For this purpose, various drying methods have been developed. Most studies suggest that when foods are pre-treated with the ascorbic acid or sodium metabisulfite or applied with various combined methods such as UV irradiation, supercritical carbon dioxide (SCO2), low-pressure superheated steam drying (LPSSD), and infrared (IR) drying, they can be effective on inactivation of microorganisms. We have reviewed in this study how these methods made dried products efficient of microbial inactivation and microbiologically safe.
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Affiliation(s)
- Duygu Alp
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey
| | - Özcan Bulantekin
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey
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Muaz K, Riaz M, Oliveira CAFD, Akhtar S, Ali SW, Nadeem H, Park S, Balasubramanian B. Aflatoxin M1 in milk and dairy products: global occurrence and potential decontamination strategies. TOXIN REV 2021. [DOI: 10.1080/15569543.2021.1873387] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Khurram Muaz
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Muhammad Riaz
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | | | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
| | - Shinawar Waseem Ali
- Institute of Agricultural Sciences, University of the Punjab, Lahore, Pakistan
| | - Habibullah Nadeem
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan
| | - Sungkwon Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
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16
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Sert D, Mercan E. Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104838] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Intanon W, Vichiansan N, Leksakul K, Boonyawan D, Kumla J, Suwannarach N, Lumyong S. Inhibition of the aflatoxin‐producing fungus
Aspergillus flavus
by a plasma jet system. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15045] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Winai Intanon
- Department of Industrial Engineering, Faculty of Engineering Chiang Mai University Chiang Mai Thailand
| | - Norrapon Vichiansan
- Department of Industrial Engineering, Faculty of Engineering Chiang Mai University Chiang Mai Thailand
| | - Komgrit Leksakul
- Department of Industrial Engineering, Faculty of Engineering Chiang Mai University Chiang Mai Thailand
| | - Dheerawan Boonyawan
- Department of Physics and Materials Science, Faculty of Science Chiang Mai University Chiang Mai Thailand
| | - Jaturong Kumla
- Department of Biology, Faculty of Science Chiang Mai University Chiang Mai Thailand
- Center of Excellence in Microbial Diversity and Sustainable Utilization Chiang Mai University Chiang Mai Thailand
| | - Nakarin Suwannarach
- Department of Biology, Faculty of Science Chiang Mai University Chiang Mai Thailand
- Center of Excellence in Microbial Diversity and Sustainable Utilization Chiang Mai University Chiang Mai Thailand
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science Chiang Mai University Chiang Mai Thailand
- Center of Excellence in Microbial Diversity and Sustainable Utilization Chiang Mai University Chiang Mai Thailand
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18
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Liu C, Zhang Y, Li H, Li L, Zheng X. Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3893-3902. [PMID: 32904003 PMCID: PMC7447729 DOI: 10.1007/s13197-020-04421-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/21/2019] [Accepted: 04/03/2020] [Indexed: 06/11/2023]
Abstract
The effects of ozone treatment on microorganism and volatile substances of wheat bran, as well as on the quality of fresh noodles made from wheat flour supplemented with ozone treated wheat bran were studied in this paper. Results showed that the optimized condition of ozone treatment was 50 min treatment time and optimized condition of bran properties were 15% moisture content, 15 mesh particle size. Under the optimized condition microbial contents in the wheat bran can be reduced more than 90% after ozone treatment. There was no significant increase in microbial contents of treated wheat bran during storage, whereas the types of volatile substances were gradually decreased. After the ozone treated wheat bran was added back to wheat flour and used for fresh noodles preparation, there were relatively few changes in the quality of the fresh noodles but the shelf life was prolonged as compared to the untreated bran.
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Affiliation(s)
- Chong Liu
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Yanyan Zhang
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Huan Li
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
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19
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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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20
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Afsah-Hejri L, Hajeb P, Ehsani RJ. Application of ozone for degradation of mycotoxins in food: A review. Compr Rev Food Sci Food Saf 2020; 19:1777-1808. [PMID: 33337096 DOI: 10.1111/1541-4337.12594] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 05/07/2020] [Accepted: 05/28/2020] [Indexed: 12/01/2022]
Abstract
Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O3 ) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall. Fusarium is the most sensitive mycotoxigenic fungi to ozonation followed by Aspergillus and Penicillium. Studies have shown complete inactivation of Fusarium and Aspergillus by O3 gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O3 gas exposure. O3 gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.
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Affiliation(s)
- Leili Afsah-Hejri
- Mechanical Engineering Department, School of Engineering, University of California Merced, Merced, California
| | - Parvaneh Hajeb
- Department of Environmental Science, Aarhus University, Roskilde, Denmark
| | - Reza J Ehsani
- Mechanical Engineering Department, School of Engineering, University of California Merced, Merced, California
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21
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de Oliveira JM, de Alencar ER, Blum LEB, de Souza Ferreira WF, Botelho SDCC, Racanicci AMC, Santos Leandro ED, Mendonça MA, Moscon ES, Bizerra LVADS, da Silva CR. Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109106] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Yang K, Li K, Pan L, Luo X, Xing J, Wang J, Wang L, Wang R, Zhai Y, Chen Z. Effect of Ozone and Electron Beam Irradiation on Degradation of Zearalenone and Ochratoxin A. Toxins (Basel) 2020; 12:toxins12020138. [PMID: 32102304 PMCID: PMC7076874 DOI: 10.3390/toxins12020138] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/15/2020] [Accepted: 02/21/2020] [Indexed: 11/25/2022] Open
Abstract
Zearalenone (ZEN) and ochratoxin A (OTA) are key concerns of the food industry because of their toxicity and pollution scope. This study investigated the effects of ozone and electron beam irradiation (EBI) on the degradation of ZEN and OTA. Results demonstrated that 2 mL of 50 μg/mL ZEN was completely degraded after 10 s of treatment by 2.0 mg/L ozone. The degradation rate of 1 μg/mL ZEN by 16 kGy EBI was 92.76%. Methanol was superior to acetonitrile in terms of degrading ZEN when the irradiation dose was higher than 6 kGy. The degradation rate of 2 mL of 5 μg/mL OTA by 50 mg/L ozone at 180 s was 34%, and that of 1 μg/mL OTA by 16 kGy EBI exceeded 90%. Moreover, OTA degraded more rapidly in acetonitrile. Ozone performed better in the degradation of ZEN, whereas EBI was better for OTA. The conclusions provide theoretical and practical bases for the degradation of different fungal toxins.
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Affiliation(s)
- Kai Yang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (K.Y.); (K.L.); (L.P.); (L.W.); (R.W.); (Y.Z.)
| | - Ke Li
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (K.Y.); (K.L.); (L.P.); (L.W.); (R.W.); (Y.Z.)
| | - Lihong Pan
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (K.Y.); (K.L.); (L.P.); (L.W.); (R.W.); (Y.Z.)
| | - Xiaohu Luo
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (K.Y.); (K.L.); (L.P.); (L.W.); (R.W.); (Y.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China;
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315000, China
- Research Institute of Gang Yagou Healthy Food and Biotechnology, Ningbo 315205, China
- Correspondence: (X.L.); (Z.C.)
| | - Jiali Xing
- Ningbo Institute for Food Control, Ningbo 315048, China;
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China;
| | - Li Wang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (K.Y.); (K.L.); (L.P.); (L.W.); (R.W.); (Y.Z.)
| | - Ren Wang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (K.Y.); (K.L.); (L.P.); (L.W.); (R.W.); (Y.Z.)
| | - Yuheng Zhai
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (K.Y.); (K.L.); (L.P.); (L.W.); (R.W.); (Y.Z.)
| | - Zhengxing Chen
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; (K.Y.); (K.L.); (L.P.); (L.W.); (R.W.); (Y.Z.)
- Correspondence: (X.L.); (Z.C.)
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23
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Ren D, Diao E, Hou H, Dong H. Degradation and ozonolysis pathway elucidation of deoxynivalenol. Toxicon 2020; 174:13-18. [DOI: 10.1016/j.toxicon.2019.11.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 11/26/2019] [Accepted: 11/28/2019] [Indexed: 12/18/2022]
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24
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Janić Hajnal E, Vukić M, Pezo L, Orčić D, Puač N, Škoro N, Milidrag A, Šoronja Simović D. Effect of Atmospheric Cold Plasma Treatments on Reduction of Alternaria Toxins Content in Wheat Flour. Toxins (Basel) 2019; 11:E704. [PMID: 31816906 PMCID: PMC6950655 DOI: 10.3390/toxins11120704] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 11/17/2019] [Accepted: 11/25/2019] [Indexed: 02/05/2023] Open
Abstract
Beside Fusarium toxins, Alternaria toxins are among the most commonly found mycotoxins in wheat and wheat products. Currently, investigations of possibilities of reduction of Alternaria toxins in the wheat-processing chain are limited. Therefore, the aim of this study was to explore the potency of cold atmospheric plasma treatments, as a new non-thermal approach, for reduction of alternariol (AOH), alternariol monomethyl ether (AME) and tentoxin (TEN) content in spiked white wheat flour samples. Samples were treated with plasma generated in the air during 30 s to 180 s, with an increment step of 30 s, and at four varying distances from the cold plasma source (6 mm, 21 mm, 36 mm and 51 mm). The reduction of the Alternaria toxins content in samples after treatment was monitored by high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). The maximum reduction of the examined Alternaria toxins was obtained by treatment performed at 6 mm distance from the plasma source, lasting 180 s, resulting in reductions of 60.6%, 73.8% and 54.5% for AOH, AME and TEN, respectively. According to the obtained experimental results, five empirical models in the form of the second-order polynomials were developed for the prediction of AOH, AME and TEN reduction, as well as the temperature and the moisture content of the wheat flour, that gave a good fit to experimental data and were able to predict the response variables successfully. The developed second-order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.918 and 0.961).
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Affiliation(s)
- Elizabet Janić Hajnal
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Milan Vukić
- Department of Carbohydrate Food Engineering, Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (M.V.); (D.Š.S.)
- Department of Food Technology, Faculty of Technology Zvornik, University of East Sarajevo, 75400 Zvornik, Bosnia and Herzegovina
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, 11000 Belgrade, Serbia;
| | - Dejan Orčić
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Nevena Puač
- Laboratory for Gaseous Electronics, Institute of Physics, University of Belgrade, 11080 Belgrade, Serbia; (N.P.); (N.Š.)
| | - Nikola Škoro
- Laboratory for Gaseous Electronics, Institute of Physics, University of Belgrade, 11080 Belgrade, Serbia; (N.P.); (N.Š.)
| | - Ardea Milidrag
- Chair of general physiology and biophysics, Faculty of Biology, University of Belgrade, 11000 Belgrade, Serbia;
| | - Dragana Šoronja Simović
- Department of Carbohydrate Food Engineering, Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (M.V.); (D.Š.S.)
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25
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Sanitization Potential of Ozone and Its Role in Postharvest Quality Management of Fruits and Vegetables. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09204-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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26
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Liu Y, Li M, Liu Y, Bian K. Structures of Reaction Products and Degradation Pathways of Aflatoxin B 1 by Ultrasound Treatment. Toxins (Basel) 2019; 11:toxins11090526. [PMID: 31547265 PMCID: PMC6784252 DOI: 10.3390/toxins11090526] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/06/2019] [Accepted: 09/10/2019] [Indexed: 12/02/2022] Open
Abstract
Ultrasound is an emerging decontamination technology with potential use in the global food processing industry. In the present study, we explored power ultrasound for processing aqueous aflatoxin B1 (AFB1). AFB1 was degraded by 85.1% after 80 min of ultrasound exposure. The reaction products of AFB1 were identified and their molecular formulae elucidated by ultra-high-performance liquid chromatography Q-Orbitrap mass spectrometry. Eight main reaction products were found, and their structures were clarified by parental ion fragmentation. Two degradation pathways were proposed according to the degradation product structures: One involved the addition of H• and OH• radicals, whereas the other involved H2O2 epoxidation and H•, OH•, and H2O2 oxidation of AFB1. Ultrasound treatment significantly reduced AFB1 bioactivity and toxicity by disrupting the C8=C9 double bond in the furan ring and modifying the lactone ring and methoxy group.
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Affiliation(s)
- Yuanfang Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
- School of Chemistry and Chemical Engineering, Zhengzhou Normal University, Zhengzhou 450044, China.
| | - Mengmeng Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Yuanxiao Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Ke Bian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
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27
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Rushing BR, Selim MI. Aflatoxin B1: A review on metabolism, toxicity, occurrence in food, occupational exposure, and detoxification methods. Food Chem Toxicol 2019; 124:81-100. [DOI: 10.1016/j.fct.2018.11.047] [Citation(s) in RCA: 325] [Impact Index Per Article: 65.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 11/16/2018] [Accepted: 11/19/2018] [Indexed: 12/30/2022]
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28
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Villalobos MC, Serradilla MJ, Martín A, Ruíz‐Moyano S, Casquete R, Hernández A, Córdoba MG. Use of efficient drying methods to improve the safety and quality of dried fig. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13853] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- M. C. Villalobos
- Centro Tecnológico Tecnova Parque Tecnológico de Almería (PITA) El Alquián‐Almería Spain
| | - M. J. Serradilla
- Instituto Tecnológico Agroalimentario de Extremadura (INTAEX‐CICYTEX) Badajoz Spain
| | - A. Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA) Badajoz Spain
| | - S. Ruíz‐Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA) Badajoz Spain
| | - R. Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA) Badajoz Spain
| | - A. Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA) Badajoz Spain
| | - M. G. Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Instituto Universitario de Investigación en Recursos Agrarios (INURA) Badajoz Spain
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29
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Xu Y, Wang Y, Ji J, Wu H, Pi F, Zhang Y, Sun X. Chemical and toxicological alterations of zearalenone under ozone treatment. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 36:163-174. [DOI: 10.1080/19440049.2018.1547425] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Yun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Yifan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Jian Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Hao Wu
- Research and development department, Guangzhou GRG Metrology &Test Co., Ltd, Guangzhou, Guangdong, P.R. China
| | - Fuwei Pi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Yinzhi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, P.R. China
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30
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Li J, Huang J, Jin Y, Wu C, Shen D, Zhang S, Zhou R. Mechanism and kinetics of degrading aflatoxin B 1 by salt tolerant Candida versatilis CGMCC 3790. JOURNAL OF HAZARDOUS MATERIALS 2018; 359:382-387. [PMID: 30053743 DOI: 10.1016/j.jhazmat.2018.05.053] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 05/24/2018] [Accepted: 05/25/2018] [Indexed: 06/08/2023]
Abstract
Four products were identified by liquid chromatography/time-of-flight mass spectrometry (LC/TOF-MS) for the degradation of aflatoxin B1 (AFB1) is by salt tolerant Candida versatilis CGMCC 3790 (C. versatilis CGMCC 3790), includingⅡ(C14H10O4), Ⅲ (C14H12O3), Ⅳ (C13H12O2), Ⅴ (C11H10O4), which were not toxic. Based on these products, it is speculated that AFB1 degradation has two pathways. The degradation ratio of active cell component (69.40%) and intracellular component (64.99%) was significantly higher than extracellular component (29.61%), suggesting that the AFB1 removal mainly resulted from biodegradation. The optimal degradation conditions of AFB1 (20 ng/mL) were: incubated at pH 5.0, 25 °C for 60 min in liquid medium system. The degradation ratio was ranged from 41.23%∼100% at 10.26∼130.44 ng/g in an actual system. This is the first report revealing that a salt tolerant yeast could effectively degrade AFB1. Therefore, Candida versatilis CGMCC 3790 might be an excellent candidate for bioremediation and detoxification for oriental fermentation condiment process.
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Affiliation(s)
- Jianlong Li
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China
| | - Jun Huang
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China
| | - Yao Jin
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China
| | - Chongde Wu
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China
| | - Dazhan Shen
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China
| | - Rongqing Zhou
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China.
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31
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Alexandre APS, Miano AC, Brandão TRS, Miller FA, Fundo JF, Calori‐Domingues MA, Silva CLM, Augusto PED. Ozonation of Adzuki beans (
Vigna angularis
): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12893] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Allana Patrícia Santos Alexandre
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil
| | - Alberto Claudio Miano
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil
| | - Teresa Ribeiro Silva Brandão
- Universidade Católica PortuguesaCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia Porto Portugal
| | - Fátima Alves Miller
- Universidade Católica PortuguesaCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia Porto Portugal
| | - Joana Freitas Fundo
- Universidade Católica PortuguesaCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia Porto Portugal
| | - Maria Antonia Calori‐Domingues
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil
| | - Cristina Luisa Miranda Silva
- Universidade Católica PortuguesaCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia Porto Portugal
| | - Pedro Esteves Duarte Augusto
- Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba Brazil
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Isolation and Evaluation of New Antagonist Bacillus Strains for the Control of Pathogenic and Mycotoxigenic Fungi of Fig Orchards. Appl Biochem Biotechnol 2018; 186:692-711. [PMID: 29721823 DOI: 10.1007/s12010-018-2764-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Accepted: 04/16/2018] [Indexed: 10/17/2022]
Abstract
Bacillus is an antagonistic bacteria that shows high effectiveness against different phytopathogenic fungi and produces various lytic enzymes, such as chitosanase, chitinase, protease, and gluconase. The aim of this study is to determine Bacillus spp. for lytic enzyme production and to evaluate the antifungal effects of the selected strains for biocontrol of mycotoxigenic and phytopathogenic fungi. A total of 92 endospore-forming bacterial isolates from the 24 fig orchard soil samples were screened for chitosanase production, and six best chitosanolytic isolates were selected to determine chitinase, protease, and N-acetyl-β-hexosaminidase activity and molecularly identified. The antagonistic activities of six Bacillus strains against Aspergillus niger EGE-K-213, Aspergillus foetidus EGE-K-211, Aspergillus ochraceus EGE-K-217, and Fusarium solani KCTC 6328 were evaluated. Fungal spore germination inhibition and biomass inhibition activities were also measured against A. niger EGE-K-213. The results demonstrated that Bacillus mojavensis EGE-B-5.2i and Bacillus thuringiensis EGE-B-14.1i were more efficient antifungal agents against A. niger EGE-K-213. B. mojavensis EGE-B-5.2i has shown maximum inhibition of the biomass (30.4%), and B. thuringiensis EGE-B-14.1i has shown maximum inhibition of spore germination (33.1%) at 12 h. This is the first study reporting the potential of antagonist Bacillus strains as biocontrol agents against mycotoxigenic fungi of fig orchads.
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Pankaj S, Shi H, Keener KM. A review of novel physical and chemical decontamination technologies for aflatoxin in food. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.007] [Citation(s) in RCA: 182] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Pizzolato Montanha F, Anater A, Burchard JF, Luciano FB, Meca G, Manyes L, Pimpão CT. Mycotoxins in dry-cured meats: A review. Food Chem Toxicol 2018; 111:494-502. [DOI: 10.1016/j.fct.2017.12.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 12/01/2017] [Accepted: 12/03/2017] [Indexed: 12/11/2022]
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Piacentini K, Savi G, Scussel V. The effect of ozone treatment on species of Fusarium growth in malting barley (Hordeum vulgare L.) grains. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.0881] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- K.C. Piacentini
- Mycotoxicology and Food Contaminants Laboratory (LABMICO), Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, CEP 88034-001, Brazil
| | - G.D. Savi
- Mycotoxicology and Food Contaminants Laboratory (LABMICO), Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, CEP 88034-001, Brazil
| | - V.M. Scussel
- Mycotoxicology and Food Contaminants Laboratory (LABMICO), Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, CEP 88034-001, Brazil
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Brodowska AJ, Nowak A, Śmigielski K. Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview. Crit Rev Food Sci Nutr 2017; 58:2176-2201. [PMID: 28394634 DOI: 10.1080/10408398.2017.1308313] [Citation(s) in RCA: 112] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The food contamination issue requires continuous control of food at each step of the production process. High quality and safety of products are equally important factors in the food industry. They may be achieved with several, more or less technologically advanced methodologies. In this work, we review the role, contribution, importance, and impact of ozone as a decontaminating agent used to control and eliminate the presence of microorganisms in food products as well as to extend their shelf-life and remove undesirable odors. Several researchers have been focusing on the ozone's properties and applications, proving that ozone treatment technology can be applied to all types of foods, from fruits, vegetables, spices, meat, and seafood products to beverages. A compilation of those works, presented in this review, can be a useful tool for establishing appropriate ozone treatment conditions, and factors affecting the improved quality and safety of food products. A critical evaluation of the advantages and disadvantages of ozone in the context of its application in the food industry is presented as well.
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Affiliation(s)
- Agnieszka Joanna Brodowska
- a Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
| | - Agnieszka Nowak
- b Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
| | - Krzysztof Śmigielski
- a Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
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Alexandre APS, Castanha N, Calori-Domingues MA, Augusto PED. Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2017; 52:516-524. [PMID: 28541097 DOI: 10.1080/03601234.2017.1303325] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The objective of this study was to evaluate the reduction on the levels of the mycotoxin deoxynivalenol (DON) in whole wheat flour (WWF) with different moisture levels, on the wet milling effluent through ozone (O3) processing, as well as the impact of ozonation on the rheological properties of flour. The results have shown that the reduction of DON was improved with increasing moisture and exposure time of WWF and wet milling effluent to ozone. The maximum reduction was about 80%, proving that ozonation is an effective and promising technology in reducing mycotoxins in different products. However, the process altered the rheological profile of WWF. Therefore, further studies are needed to better understand the process.
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Affiliation(s)
- Allana P S Alexandre
- a Department of Agri-food Industry , Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) , Piracicaba / SP , Brazil
| | - Nanci Castanha
- a Department of Agri-food Industry , Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) , Piracicaba / SP , Brazil
| | - Maria A Calori-Domingues
- a Department of Agri-food Industry , Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) , Piracicaba / SP , Brazil
| | - Pedro E D Augusto
- a Department of Agri-food Industry , Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) , Piracicaba / SP , Brazil
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Udomkun P, Wiredu AN, Nagle M, Müller J, Vanlauwe B, Bandyopadhyay R. Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application - A review. Food Control 2017; 76:127-138. [PMID: 28701823 PMCID: PMC5484778 DOI: 10.1016/j.foodcont.2017.01.008] [Citation(s) in RCA: 163] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 12/21/2016] [Accepted: 01/14/2017] [Indexed: 12/29/2022]
Abstract
Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public health issues since the occurrence of these toxins can be considerably common and even extreme. Aflatoxins can negatively affect health of livestock and poultry due to contaminated feeds. Additionally, they significantly limit the development of international trade as a result of strict regulation in high-value markets. Due to their high stability, aflatoxins are not only a problem during cropping, but also during storage, transport, processing, and handling steps. Consequently, innovative evidence-based technologies are urgently required to minimize aflatoxin exposure. Thus far, biological control has been developed as the most innovative potential technology of controlling aflatoxin contamination in crops, which uses competitive exclusion of toxigenic strains by non-toxigenic ones. This technology is commercially applied in groundnuts maize, cottonseed, and pistachios during pre-harvest stages. Some other effective technologies such as irradiation, ozone fumigation, chemical and biological control agents, and improved packaging materials can also minimize post-harvest aflatoxins contamination in agricultural products. However, integrated adoption of these pre- and post-harvest technologies is still required for sustainable solutions to reduce aflatoxins contamination, which enhances food security, alleviates malnutrition, and strengthens economic sustainability.
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Affiliation(s)
- Patchimaporn Udomkun
- International Institute of Tropical Agriculture (IITA), Bukavu, The Democratic Republic of Congo
| | | | - Marcus Nagle
- Universität Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Stuttgart, Germany
| | - Joachim Müller
- Universität Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Stuttgart, Germany
| | - Bernard Vanlauwe
- International Institute of Tropical Agriculture (IITA), Nairobi, Kenya
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Lee MJ, Kim MJ, Kwak HS, Lim ST, Kim SS. Effects of ozone treatment on physicochemical properties of Korean wheat flour. Food Sci Biotechnol 2017; 26:435-440. [PMID: 30263561 PMCID: PMC6049456 DOI: 10.1007/s10068-017-0059-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 12/16/2016] [Accepted: 12/29/2016] [Indexed: 10/19/2022] Open
Abstract
The objective of this study was to investigate the effects of ozone treatment on the physicochemical properties of Korean wheat flour. Wheat flour samples were treated with ozone gas at 120 ppm for 15, 30, 45, and 60 min. Color b value, pH, and mold of flour decreased as exposure time to ozone increased. The water absorption index, peak viscosity, and final viscosity of flour increased by ozone treatment. Photomicrographs of flour suspensions under polarized light showed granules tended to lose birefringence owing to ozone during swelling. The result of SDS-PAGE showed that the intensity of protein bands at low molecular weights slightly increased in ozone-treated flours compared to the intensity in the control flour. The results of this study showed ozone gas affected the starch and protein of wheat flour, suggesting a need for further investigation on structural changes in starch and protein by ozone.
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Affiliation(s)
- Min Jung Lee
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Korea
| | - Mi Jeong Kim
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
| | - Han Sub Kwak
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Korea
| | - Sang Sook Kim
- Research Group of Cognition and Sensory Perception, Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea
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40
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Temba BA, Sultanbawa Y, Kriticos DJ, Fox GP, Harvey JJW, Fletcher MT. Tools for Defusing a Major Global Food and Feed Safety Risk: Nonbiological Postharvest Procedures To Decontaminate Mycotoxins in Foods and Feeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8959-8972. [PMID: 27933870 DOI: 10.1021/acs.jafc.6b03777] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Mycotoxin contamination of foods and animal feeds is a worldwide problem for human and animal health. Controlling mycotoxin contamination has drawn the attention of scientists and other food and feed stakeholders all over the world. Despite best efforts targeting field and storage preventive measures, environmental conditions can still lead to mycotoxin contamination. This raises a need for developing decontamination methods to inactivate or remove the toxins from contaminated products. At present, decontamination methods applied include an array of both biological and nonbiological methods. The targeted use of nonbiological methods spans from the latter half of last century, when ammoniation and ozonation were first used to inactivate mycotoxins in animal feeds, to the novel techniques being developed today such as photosensitization. Effectiveness and drawbacks of different nonbiological methods have been reported in the literature, and this review examines the utility of these methods in addressing food safety. Particular consideration is given to the application of such methods in the developing world, where mycotoxin contamination is a serious food safety issue in staple crops such as maize and rice.
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Affiliation(s)
- Benigni A Temba
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland , Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia
- Sokoine University of Agriculture , P.O. Box 3000, Morogoro, Tanzania
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland , Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia
| | - Darren J Kriticos
- CSIRO , GPO Box 1700, Canberra, ACT 2601, Australia
- School of Biological Sciences, The University of Queensland , St. Lucia, QLD 4072, Australia
| | - Glen P Fox
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland , Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia
| | - Jagger J W Harvey
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland , Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia
- Biosciences eastern and central Africa-International Livestock Research Institute (BecA-ILRI) Hub , Nairobi 00100, Kenya
- Feed the Future Innovation Lab for the Reduction of Post-Harvest Loss, Kansas State University , Manhattan, Kansas 66506, United States
| | - Mary T Fletcher
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland , Health and Food Sciences Precinct, Coopers Plains, QLD 4108, Australia
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41
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Kamber U, Gülbaz G, Aksu P, Doğan A. Detoxification of Aflatoxin B1
in Red Pepper (Capsicum annuum L
.) by Ozone Treatment and Its Effect on Microbiological and Sensory Quality. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13102] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ufuk Kamber
- Department of Food Safety and Public Health, Faculty of Veterinary Medicine; Kafkas University; Kars Turkey
| | - Güven Gülbaz
- Department of Food Engineering, Faculty of Engineering; Kafkas University; Kars Turkey
| | - Pinar Aksu
- Department of Biology, Faculty of Arts and Sciences; Kafkas University; Kars Turkey
| | - Abdullah Doğan
- Department of Pharmacology Toxicology, Faculty of Veterinary Medicine; Kafkas University; Kars Turkey
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43
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Agriopoulou S, Koliadima A, Karaiskakis G, Kapolos J. Kinetic study of aflatoxins' degradation in the presence of ozone. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.013] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Wang L, Shao H, Luo X, Wang R, Li Y, Li Y, Luo Y, Chen Z. Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality. PLoS One 2016; 11:e0147613. [PMID: 26812055 PMCID: PMC4727889 DOI: 10.1371/journal.pone.0147613] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Accepted: 01/06/2016] [Indexed: 11/24/2022] Open
Abstract
Deoxynivalenol (DON) is a secondary metabolite produced by Fusarium fungi, which is found in a wide range of agricultural products, especially in wheat, barley, oat and corn. In this study, the distribution of DON in the wheat kernel and the effect of exposure time to ozone on DON detoxification were investigated. A high concentration of toxin was found in the outer part of the kernel, and DON was injected from the outside to the inside. The degradation rates of DON were 26.40%, 39.16%, and 53.48% after the samples were exposed to 75 mg/L ozone for 30, 60, and 90 min, respectively. The effect of ozonation on wheat flour quality and nutrition was also evaluated. No significant differences (P > 0.05) were found in protein content, fatty acid value, amino acid content, starch content, carbonyl and carboxyl content, and swelling power of ozone-treated samples. Moreover, the ozone-treated samples exhibited higher tenacity and whiteness, as well as lower extensibility and yellowness. This finding indicated that ozone treatment can simultaneously reduce DON levels and improve flour quality.
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Affiliation(s)
- Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Huili Shao
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Xiaohu Luo
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yongfu Li
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yanan Li
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Yingpeng Luo
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food safety and quality control, Jiangnan University, Wuxi, 214122, Jiangsu province, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu province, China
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45
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Degradation of aflatoxin B1 by low-temperature radio frequency plasma and degradation product elucidation. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2439-5] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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46
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Li MM, Guan EQ, Bian K. Effect of ozone treatment on deoxynivalenol and quality evaluation of ozonised wheat. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 32:544-53. [PMID: 25325346 DOI: 10.1080/19440049.2014.976596] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Deoxynivalenol (DON) is the secondary metabolite of Fusarium graminearum, which is always found in Fusarium head blight of wheat. In this study, gaseous ozone was used to treat both DON solution and scabbed wheat to investigate the effectiveness of ozone treatment on DON degradation and the effect of ozone on the quality parameters of wheat. It was found that gaseous ozone had a significant effect on DON reduction in solution, when 10 mg l(-1) gaseous ozone was used to treat a 1 μg ml(-1) of DON solution, the degradation rate of DON was 93.6% within 30 s. Lower initial concentrations of DON solution treated with higher concentrations of ozone, and longer times showed higher DON degradation rates. Gaseous ozone was effective against DON in scabbed wheat. The degradation rate of DON increased with ozone concentration and processing time. The correlation between the time and degradation rate was y = -1.1926x(2) + 11.427x - 8.7787. In the process of ozone oxidation, a higher moisture content of wheat was more sensitive than that of lower moisture content to ozone under the same conditions. All samples were treated with different concentrations of ozone for 4 h to investigate the effect of ozone on wheat quality. No significant detrimental changes in the starch pasting properties of wheat were observed after all the samples were treated with ozone within 4 h. On the other hand, there was a slight rise in the dough development time and stability time, which meant the quality of flour improved after ozone treatment.
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Affiliation(s)
- M M Li
- a College of Food Science and Technology; Henan Food Crop Collaborative Innovation Center, Henan University of Technology , Zhengzhou , Henan , China
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47
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Beber-Rodrigues M, Savi GD, Scussel VM. Ozone Effect on Fungi Proliferation and Genera Susceptibility of Treated Stored Dry Paddy Rice (Oryza sativa
L.). J Food Saf 2014. [DOI: 10.1111/jfs.12144] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Menithen Beber-Rodrigues
- Laboratory of Mycotoxicology and Food Contaminants; Food Science and Technology Department; Center of Agricultural Sciences; Federal University of Santa Catarina; Rodovia Admar Gonzaga, n.1346, Itacorubi, Florianópolis Santa Catarina CEP: 88034-001 Brazil
| | - Geovana D. Savi
- Laboratory of Mycotoxicology and Food Contaminants; Food Science and Technology Department; Center of Agricultural Sciences; Federal University of Santa Catarina; Rodovia Admar Gonzaga, n.1346, Itacorubi, Florianópolis Santa Catarina CEP: 88034-001 Brazil
| | - Vildes M. Scussel
- Laboratory of Mycotoxicology and Food Contaminants; Food Science and Technology Department; Center of Agricultural Sciences; Federal University of Santa Catarina; Rodovia Admar Gonzaga, n.1346, Itacorubi, Florianópolis Santa Catarina CEP: 88034-001 Brazil
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48
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Luo X, Wang R, Wang L, Li Y, Wang Y, Chen Z. Detoxification of aflatoxin in corn flour by ozone. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2253-2258. [PMID: 24374809 DOI: 10.1002/jsfa.6550] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2013] [Revised: 12/04/2013] [Accepted: 12/24/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND Corn, which is one of most important agricultural products worldwide, is prone to pollution by aflatoxins (AFs) in many areas, thus seriously jeopardizing human health and threatening economic growth. This study evaluated the effects of ozone on the detoxification of AFs in corn flour (CF) and the moisture content (MC) thereof. RESULTS The detoxifying effects of ozone on CF became more obvious as the ozone concentration and exposure time increased. After CF was treated with 75 mg L(-1) ozone for 60 min, the contents of AFB1 , AFG1 and AFB2 decreased from 53.60, 12.08 and 2.42 µg kg(-1) to 11.38, 3.37 and 0.71 µg kg(-1) , respectively, which are lower than the maximum limits of AFB1 , AFG1 , AFB2 and total AFs (20 µg kg(-1) ) for CF regulated by the Chinese government. Ozonation significantly affected the MC of CF, and ozone at a higher concentration decreased the MC more drastically. After CF was exposed to 15, 30, 45 and 75 mg L(-1) ozone for 60 min, the MC of CF decreased from 17.4% to below 15%, fulfilling the long-period storage requirements for CF. CONCLUSION Ozone is potentially applicable in effectively degrading the AFs in CF and in greatly decreasing the MC of CF.
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Affiliation(s)
- Xiaohu Luo
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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49
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Savi GD, Piacentini KC, Scussel VM. Ozone Treatment Efficiency in Aspergillus
and Penicillium
Growth Inhibition and Mycotoxin Degradation of Stored Wheat Grains (Triticum aestivum
L.). J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12307] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Geovana D. Savi
- Laboratory of Mycotoxicology and Food Contaminants; Food Science and Technology Department; Center of Agricultural Sciences; Federal University of Santa Catarina; Florianopolis Santa Catarina Brazil
| | - Karim C. Piacentini
- Laboratory of Mycotoxicology and Food Contaminants; Food Science and Technology Department; Center of Agricultural Sciences; Federal University of Santa Catarina; Florianopolis Santa Catarina Brazil
| | - Vildes M. Scussel
- Laboratory of Mycotoxicology and Food Contaminants; Food Science and Technology Department; Center of Agricultural Sciences; Federal University of Santa Catarina; Florianopolis Santa Catarina Brazil
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50
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Zhang Z, Diao E, Shen X, Ma W, Ji N, Dong H. Ozone-Induced Changes in Phenols and Antioxidant Capacities of Peanut Skins. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12108] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zheng Zhang
- College of Food Science and Engineering; Shandong Agricultural University; Taian 271018 China
| | - Enjie Diao
- College of Food Science and Engineering; Shandong Agricultural University; Taian 271018 China
| | - Xiangzhen Shen
- College of Food Science and Engineering; Shandong Agricultural University; Taian 271018 China
| | - Wenwen Ma
- College of Food Science and Engineering; Shandong Agricultural University; Taian 271018 China
| | - Ning Ji
- College of Food Science and Engineering; Shandong Agricultural University; Taian 271018 China
| | - Haizhou Dong
- College of Food Science and Engineering; Shandong Agricultural University; Taian 271018 China
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