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Pallarés N, Sebastià A, Martínez-Lucas V, Queirós R, Barba FJ, Berrada H, Ferrer E. High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices. Foods 2022; 11:190. [PMID: 35053922 PMCID: PMC8774803 DOI: 10.3390/foods11020190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/01/2022] [Accepted: 01/09/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices.
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Affiliation(s)
- Noelia Pallarés
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
| | - Albert Sebastià
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
| | - Vicente Martínez-Lucas
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
| | - Rui Queirós
- Hiperbaric, S.A., C/Condado de Treviño, 6, 09001 Burgos, Spain;
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
| | - Houda Berrada
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
| | - Emilia Ferrer
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
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Pulsed Electric Fields (PEF) to Mitigate Emerging Mycotoxins in Juices and Smoothies. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196989] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The development of innovative food processing technologies has increased to answer the growing demand to supply of fresh-like products. The aim of the present study is to investigate the effect of pulsed electric fields (PEF) technology on reducing the emerging mycotoxins (enniatins (ENs) and beauvericin (BEA)) contents in juice and smoothie samples. The products of degradation obtained after PEF treatment were identified and their toxicological endpoint toxicities predicted by Pro Tox-II web. Mycotoxin reduction ranged from 43 to 70% in juices and smoothies, but in water the expected effect was lower. The acidified pH increased BEA reduction in water. The degradation products that were produced were the result of the loss of aminoacidic fragments of the original molecules, such as HyLv, Val, Ile, or Phe. Pro Tox-II server assigned a toxicity class I for enniatin B (ENB) degradation products with a predicted LD50 of 3 mg/Kgbw. The other degradation products were classified in toxicity class III and IV.
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Shanakhat H, Sorrentino A, Raiola A, Reverberi M, Salustri M, Masi P, Cavella S. Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13006] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Hina Shanakhat
- Department of Agricultural SciencesUniversity of Naples Federico II Naples Italy
| | - Angela Sorrentino
- Centre for Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Naples Italy
| | - Assunta Raiola
- Centre for Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Naples Italy
| | | | - Manuel Salustri
- Department of Environmental BiologyUniversity “Sapienza” Rome Italy
| | - Paolo Masi
- Department of Agricultural SciencesUniversity of Naples Federico II Naples Italy
- Centre for Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Naples Italy
| | - Silvana Cavella
- Department of Agricultural SciencesUniversity of Naples Federico II Naples Italy
- Centre for Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Naples Italy
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Janić-Hajnal E, Kos J, Orčić D. Stability of Alternaria toxins during bread-making process. FOOD AND FEED RESEARCH 2019. [DOI: 10.5937/ffr1901073j] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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Schaarschmidt S, Fauhl-Hassek C. The Fate of Mycotoxins During the Processing of Wheat for Human Consumption. Compr Rev Food Sci Food Saf 2018; 17:556-593. [PMID: 33350125 DOI: 10.1111/1541-4337.12338] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 01/07/2018] [Accepted: 01/08/2018] [Indexed: 01/10/2023]
Abstract
Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat-based products, the EU maximum levels apply to deoxynivalenol (DON), zearalenone, aflatoxins, and ochratoxin A. This review provides a comprehensive overview on the different mycotoxins and their legal limits and on how processing of wheat can affect such contaminants, from raw material to highly processed final products, based on relevant scientific studies published in the literature. The potential compliance with EU maximum levels is discussed. Of the four mycotoxins regulated in wheat-based foods in the EU, most data are available for DON, whereas aflatoxins were rarely studied in the processing of wheat. Furthermore, available data on the effect of processing are outlined for mycotoxins not regulated by EU law-including modified and emerging mycotoxins-and which cover DON derivatives (DON-3-glucoside, mono-acetyl-DONs, norDONs, deepoxy-DON), nivalenol, T-2 and HT-2 toxins, enniatins, beauvericin, moniliformin, and fumonisins. The processing steps addressed in this review cover primary processing (premilling and milling operations) and secondary processing procedures (such as fermentation and thermal treatments). A special focus is on the production of baked goods, and processing factors for DON in wheat bread production were estimated. For wheat milling products derived from the endosperm and for white bread, compliance with legal requirements seems to be mostly achievable when applying good practices. In the case of wholemeal products, bran-enriched products, or high-cereal low-moisture bakery products, this appears to be challenging and improved technology and/or selection of high-quality raw materials would be required.
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Affiliation(s)
- Sara Schaarschmidt
- Dept. Safety in the Food Chain, German Federal Inst. for Risk Assessment (BfR), Max-Dohrn-St. 8-10, D-10589 Berlin, Germany
| | - Carsten Fauhl-Hassek
- Dept. Safety in the Food Chain, German Federal Inst. for Risk Assessment (BfR), Max-Dohrn-St. 8-10, D-10589 Berlin, Germany
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Tolosa J, Font G, Mañes J, Ferrer E. Mitigation of enniatins in edible fish tissues by thermal processes and identification of degradation products. Food Chem Toxicol 2016; 101:67-74. [PMID: 28043835 DOI: 10.1016/j.fct.2016.12.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2016] [Revised: 12/29/2016] [Accepted: 12/30/2016] [Indexed: 10/20/2022]
Abstract
Emerging mycotoxins, such as enniatins and beauvericin, are common contaminants in vegetal matrices, but recently, the occurrence of mycotoxins in foodstuffs from animal origin has been also reported as they can be present in edible tissues of animals fed with contaminated feedstuffs. Sea bass, sea bream, Atlantic salmon and rainbow trout from aquaculture analyzed in the present survey showed contamination by emerging Fusarium mycotoxins enniatins (ENs). ENs were extracted from raw and cooked fish with acetonitrile and analyzed by Liquid Chromatography coupled to Mass Spectrometry. In this study, the stability of ENs was evaluated during food processing by the application of different cooking methods (broiling, boiling, microwaving and baking treatments). All treated samples showed a reduction in mycotoxin levels with different percentages depending on the type of EN and the fish species. Thus, the reduction obtained ranged from 30 to 100%. The thermal treatments have shown to be a good strategy to mitigate ENs content in edible fish tissues. On the other hand, some ENs degradation products originated during the application of thermal treatments were identified.
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Affiliation(s)
- J Tolosa
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - G Font
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - J Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - E Ferrer
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain.
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de Nijs M, van den Top H, de Stoppelaar J, Lopez P, Mol H. Fate of enniatins and deoxynivalenol during pasta cooking. Food Chem 2016; 213:763-767. [PMID: 27451245 DOI: 10.1016/j.foodchem.2016.07.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 05/13/2016] [Accepted: 07/05/2016] [Indexed: 10/21/2022]
Abstract
The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials).
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Affiliation(s)
- Monique de Nijs
- RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
| | - Hester van den Top
- RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
| | - Joyce de Stoppelaar
- Netherlands Food and Consumer Product Safety Authority (NVWA), Catharijnesingel 59, 3511 GG Utrecht, The Netherlands.
| | - Patricia Lopez
- RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
| | - Hans Mol
- RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
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Serrano AB, Font G, Mañes J, Ferrer E. Effects of technological processes on enniatin levels in pasta. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1756-1763. [PMID: 26031213 DOI: 10.1002/jsfa.7282] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Revised: 05/27/2015] [Accepted: 05/27/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Potential human health risks posed by enniatins (ENs) require their control primarily from cereal products, creating a demand for harvesting, food processing and storage techniques capable to prevent, reduce and/or eliminate the contamination. In this study, different methodologies to pasta processing simulating traditional and industrial processes were developed in order to know the fate of the mycotoxin ENs. The levels of ENs were studied at different steps of pasta processing. The effect of the temperature during processing was evaluated in two types of pasta (white and whole-grain pasta). Mycotoxin analysis was performed by LC-MS/MS. RESULTS High reductions (up to 50% and 80%) were achieved during drying pasta at 45-55°C and 70-90°C, respectively. The treatments at low temperature (25°C) did not change EN levels. The effect of pasta composition did not cause a significant effect on the stability of ENs. The effect of the temperature allowed a marked mycotoxin reduction during pasta processing. Generally, ENA1 and ENB showed higher thermal stability than did ENA and ENB1 . CONCLUSIONS The findings from the present study suggested that pasta processing at medium-high temperatures is a potential tool to remove an important fraction of ENs from the initial durum wheat semolina.
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Affiliation(s)
- Ana B Serrano
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - Guillermina Font
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
| | - Emilia Ferrer
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain
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López P, de Rijk T, Sprong R, Mengelers M, Castenmiller J, Alewijn M. A mycotoxin-dedicated total diet study in the Netherlands in 2013: Part II – occurrence. WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2015.1906] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The occurrence of 59 natural toxins was determined in 88 composite food and drink samples of a mycotoxin-dedicated total diet study performed in the Netherlands in 2013. Composite food samples were prepared by pooling foods from a food category (as consumed, e.g. peeled, cooked, etc.) according to their consumption by population groups in the Netherlands. A multi-targeted method based on QuEChERs extraction, dilute and shoot and analysis by liquid chromatography-tandem mass spectrometry was applied to the 88 composite samples. Dedicated methods with lower detection limits for patulin, aflatoxins and trichothecenes were also applied to specific food types. Thirty samples (34%) were positive for one or more mycotoxins. Patulin, aflatoxin M1, zearalenone and plant toxins, with the exception of scopolamine in liquorice, were not detected in any of the composite samples. Aflatoxin B1 was only detected, but not at quantifiable levels, in the composites that contained peanuts. Fumonisin B1 was only found at 18 μg/kg in breakfast cereals consumed by the population group of 7-69 years, whereas ochratoxin A occurred at low levels around 1 μg/kg in liquorice, legumes and coffee. Grains and grain-based food composites were positive for ergot alkaloids, enniatins B and B1 and deoxynivalenol (DON). The levels of DON in the positive samples were lower compared to other studies, with the exception of breakfast cereals for infants with a DON concentration of 116 μg/kg. This specific composite sample may have contained an ingredient with a concentration exceeding the maximum legal limit of 200 μg/kg. Alternaria toxins (alternariol and alternariol methyl ether) were detected at levels ranging from 1.0 to 8.9 μg/kg in a number of composite samples, including tomato products, nuts, cereal products, chocolate and wine. Mycophenolic acid and roquefortine C cooccurred in mould-ripened cheese composites, while mycophenolic acid also was found in dried fruit and liquorice composite samples.
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Affiliation(s)
- P. López
- RIKILT Wageningen UR, P.O. Box 123, 6700 AB Wageningen, the Netherlands
| | - T. de Rijk
- RIKILT Wageningen UR, P.O. Box 123, 6700 AB Wageningen, the Netherlands
| | - R.C. Sprong
- National Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3729 BA Bilthoven; the Netherlands
| | - M.J.B. Mengelers
- National Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3729 BA Bilthoven; the Netherlands
| | - J.J.M. Castenmiller
- Netherlands Food and Consumer Product Safety Authority (NVWA), P.O Box 43006, 3540 AA Utrecht, the Netherlands
| | - M. Alewijn
- RIKILT Wageningen UR, P.O. Box 123, 6700 AB Wageningen, the Netherlands
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Serrano A, Font G, Mañes J, Ferrer E. Development a mitigation strategy of enniatins in pasta under home-cooking conditions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.036] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Serrano AB, Font G, Mañes J, Ferrer E. Dispersive Liquid-Liquid Microextraction for the Determination of Emerging Fusarium Mycotoxins in Water. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0257-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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