1
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Sun C, Mao C, Zhou Z, Xiao J, Zhou W, Du J, Li J. In Vitro Assessment of Ozone-Treated Deoxynivalenol by Measuring Cytotoxicity and Wheat Quality. Toxins (Basel) 2024; 16:64. [PMID: 38393142 PMCID: PMC10893320 DOI: 10.3390/toxins16020064] [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: 11/10/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024] Open
Abstract
Deoxynivalenol (DON), a trichothecene mycotoxin, could lead to cytotoxicity in both animal bodies and plant seed cells. Ozone degradation technology has been applied to DON control. However, the safety and quality of the contaminated grain after DON degradation are largely obscured. In this work, we evaluated the cytotoxicity of ozone-treated DON through seed germination experiments and cytotoxicity tests. Cell experiments showed that the inhibition rate of HepG2 viability gradually increased within the concentrations of 1-10 mg/L of DON, alongside which an IC50 (half maximal inhibitory concentration) of 9.1 mg/L was determined. In contrast, degrading DON had no significant inhibitory effect on cell growth. Moreover, a 1-10 mg/L concentration of DON increased production of a large amount of reactive oxygen radicals in HepG2, with obvious fluorescence color development. However, fluorescence intensity decreased after DON degradation. Further, DON at a concentration of >1 mg/L significantly inhibited the germination of mung bean seeds, whereas no significant inhibition of their germination or growth were observed if DON degraded. Changes in total protein content, fatty acid value, and starch content were insignificant in wheat samples suffering ozone degradation, compared to the untreated group. Lastly, the ozone-treated wheat samples exhibited higher tenacity and whiteness. Together, our study indicated that the toxicity of DON-contaminated wheat was significantly reduced after ozone degradation.
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Affiliation(s)
- Chao Sun
- College of Food Science and Engineering, Jiangxi Agricultural University, Zhimin Avenue, No. 1011, Nanchang 330045, China; (C.S.); (W.Z.)
| | - Chuncai Mao
- Jiangxi Enterprise Technology Center, Huangshanghuang Group Food Co., Ltd., Xiaolanzhong Avenue, No. 66, Nanchang 330052, China
| | - Zhie Zhou
- College of Food Science and Engineering, Jiangxi Agricultural University, Zhimin Avenue, No. 1011, Nanchang 330045, China; (C.S.); (W.Z.)
| | - Jianhui Xiao
- College of Food Science and Engineering, Jiangxi Agricultural University, Zhimin Avenue, No. 1011, Nanchang 330045, China; (C.S.); (W.Z.)
| | - Wenwen Zhou
- College of Food Science and Engineering, Jiangxi Agricultural University, Zhimin Avenue, No. 1011, Nanchang 330045, China; (C.S.); (W.Z.)
| | - Juan Du
- College of Food Science and Engineering, Jiangxi Agricultural University, Zhimin Avenue, No. 1011, Nanchang 330045, China; (C.S.); (W.Z.)
| | - Jun Li
- College of Food Science and Engineering, Jiangxi Agricultural University, Zhimin Avenue, No. 1011, Nanchang 330045, China; (C.S.); (W.Z.)
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2
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He Z, Chen Z, Mo Y, Lu X, Luo Y, Lin S, Zhong Y, Deng J, Zheng S, Xia L, Wu H, Routledge MN, Hong Y, Xian X, Yang X, Gong Y. Assessment of the Adverse Health Effects of Aflatoxin Exposure from Unpackaged Peanut Oil in Guangdong, China. Toxins (Basel) 2023; 15:646. [PMID: 37999509 PMCID: PMC10675126 DOI: 10.3390/toxins15110646] [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: 10/15/2023] [Revised: 11/05/2023] [Accepted: 11/07/2023] [Indexed: 11/25/2023] Open
Abstract
Aflatoxins are liver carcinogens and are common contaminants in unpackaged peanut (UPP) oil. However, the health risks associated with consuming aflatoxins in UPP oil remain unclear. In this study, aflatoxin contamination in 143 UPP oil samples from Guangdong Province were assessed via liquid chromatography-tandem mass spectrometry (LC-MS). We also recruited 168 human subjects, who consumed this oil, to measure their liver functions and lipid metabolism status. Aflatoxin B1 (AFB1) was detected in 79.72% of the UPP oil samples, with levels ranging from 0.02 to 174.13 μg/kg. The average daily human intake of AFB1 from UPP oil was 3.14 ng/kg·bw/day; therefore, the incidence of liver cancer, caused by intake of 1 ng/kg·bw/day AFB1, was estimated to be 5.32 cases out of every 100,000 persons per year. Meanwhile, Hepatitis B virus (HBV) infection and AFB1 exposure exerted a synergistic effect to cause liver dysfunction. In addition, the triglycerides (TG) abnormal rate was statistically significant when using AFB1 to estimate daily intake (EDI) quartile spacing grouping (p = 0.011). In conclusion, high aflatoxin exposure may exacerbate the harmful effects of HBV infection on liver function. Contamination of UPP oil with aflatoxins in Guangdong urgently requires more attention, and public health management of the consumer population is urgently required.
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Affiliation(s)
- Zhini He
- Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China (Y.H.)
| | - Zihui Chen
- Institute of Public Health, Guangzhou 510060, China
| | - Yunying Mo
- Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China (Y.H.)
| | - Xiaodan Lu
- Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China (Y.H.)
| | - Yanheng Luo
- Zhaoqing Center for Disease Control and Prevention, Zhaoqing 526060, China
| | - Shaoliang Lin
- Zhaoqing Center for Disease Control and Prevention, Zhaoqing 526060, China
| | - Yanxu Zhong
- Food Safety Monitoring and Evaluation Department, Guangxi Zhuang Autonomous Region Centre for Disease Control and Prevention, Nanning 530028, China
| | - Junfeng Deng
- Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China (Y.H.)
| | - Shixiong Zheng
- Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China (Y.H.)
| | - Lei Xia
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Hang Wu
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Michael N. Routledge
- Leicester Medical School, University of Leicester, Leicester LE1 7RH, UK
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ye Hong
- Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China (Y.H.)
| | - Xiaoyu Xian
- Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China (Y.H.)
| | - Xingfen Yang
- Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China (Y.H.)
| | - Yunyun Gong
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
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3
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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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4
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Nikmaram N, Brückner L, Cramer B, Humpf HU, Keener K. Degradation products of aflatoxin M 1 (AFM 1) formed by high voltage atmospheric cold plasma (HVACP) treatment. Toxicon 2023; 230:107160. [PMID: 37187228 DOI: 10.1016/j.toxicon.2023.107160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 04/20/2023] [Accepted: 05/12/2023] [Indexed: 05/17/2023]
Abstract
Cold plasma technology is a novel non-thermal technology that has shown promising results for food decontamination and improving food safety. This study is a continuation of a previous investigation of the treatment of AFM1-contaminated skim and whole milk samples by HVACP. Previous research has shown HVACP is effective in degrading aflatoxin M1 (AFM1) in milk. The goal of this study is to identify the degradation products of AFM1 after HVACP treatment in pure water. An HVACP direct treatment at 90 kV using modified air (MA65: 65% O2, 30% CO2, 5% N2) was performed for up to 5 min at room temperature on a 5.0 mL water sample in a Petri dish artificially contaminated with 2 μg/mL of AFM1. The degradants of AFM1 were analyzed and their molecular formulae were elucidated by using high-performance liquid-chromatography time-of-flight mass spectrometry (HPLC-TOF-MS). Three main degradation products were observed and based on mass spectrometric fragmentation pathways, chemical structures for the degradation products were tentatively assigned. According to the structure-bioactivity relationship of AFM1, the bioactivity of the AFM1 samples treated with HVACP was reduced due to the disappearance of the C8-C9 double bond in the furofuran ring in all of the degradation products.
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Affiliation(s)
- Nooshin Nikmaram
- School of Engineering, University of Guelph, 50 Stone Road East, N1G 2W1, Guelph, ON, Canada
| | - Lea Brückner
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, 48149, Münster, Germany
| | - Benedikt Cramer
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, 48149, Münster, Germany
| | - Hans-Ulrich Humpf
- Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster, 48149, Münster, Germany
| | - Kevin Keener
- School of Engineering, University of Guelph, 50 Stone Road East, N1G 2W1, Guelph, ON, Canada.
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5
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Detoxification of unshelled hazelnut artificially contaminated with aflatoxins by gaseous ozone. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01886-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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6
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Kumar V, Bahuguna A, Lee JS, Sood A, Han SS, Chun HS, Kim M. Degradation mechanism of aflatoxin B1 and aflatoxin G1 by salt tolerant Bacillus albus YUN5 isolated from 'doenjang', a traditional Korean food. Food Res Int 2023; 165:112479. [PMID: 36869492 DOI: 10.1016/j.foodres.2023.112479] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 01/05/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023]
Abstract
Aflatoxins are the mycotoxins that contaminate food and feed and pose health hazards to humans and animals. Here, Bacillus albusYUN5 was isolated from doenjang (Korean fermented soybean paste) and examined for aflatoxin B1 (AFB1) and aflatoxin G1 (AFG1) degradation capabilities. The highest degradation of AFB1 (76.28 ± 0.15%) and AFG1 (98.98 ± 0.00%) was observed in the cell-free supernatant (CFS) ofB. albusYUN5, whereas negligible degradation was observed in intracellular fraction, viable cells, and cell debris. Furthermore, heat (100 °C) and proteinase K treated CFS possessed AFB1 and AFG1 degradation ability, suggesting that substances other than proteins or enzymes are responsible for the degradation. Optimal degradation of AFB1 and AFG1 by the CFS was achieved at 55 °C and 45 °C, respectively, and at pH 7-10 and salt concentration of 0-20%. Liquid chromatography-mass spectroscopy analysis of the degraded products revealed that either the difuran or lactone ring of AFB1 and lactone ring of AFG1 is the main target site by CFS of B. albus YUN5. A slightly better reduction of AFB1 and AFG1 was observed in doenjang treated with CFS and viable cells of B. albus YUN5 compared to those without CFS and B. albus YUN5 treated doenjang during one year of fermentation, suggesting the applicability of B. albus in real food.
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Affiliation(s)
- Vishal Kumar
- Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do 38541, Republic of Korea
| | - Ashutosh Bahuguna
- Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do 38541, Republic of Korea
| | - Jong Suk Lee
- Division of Food Science and Nutrition and Cooking, Taegu Science University, Daegu 41453, Republic of Korea.
| | - Ankur Sood
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Gyeongsangbuk-do, Republic of Korea.
| | - Sung Soo Han
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Gyeongsangbuk-do, Republic of Korea.
| | - Hyang Sook Chun
- School of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea.
| | - Myunghee Kim
- Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsangbuk-do 38541, Republic of Korea.
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7
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Lu T, Fu C, Xiong Y, Zeng Z, Fan Y, Dai X, Huang X, Ge J, Li X. Biodegradation of Aflatoxin B 1 in Peanut Oil by an Amphipathic Laccase-Inorganic Hybrid Nanoflower. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3876-3884. [PMID: 36791339 DOI: 10.1021/acs.jafc.2c08148] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Aflatoxin B1 (AFB1) contamination is an important issue for the safety of edible oils. Enzymatic degradation is a promising approach for removing mycotoxins in a specific, efficient, and green manner. However, enzymatic degradation of mycotoxins in edible oil is challenging as a result of the low activity and stability of the enzyme. Herein, a novel strategy was proposed to degrade AFB1 in peanut oil using an amphipathic laccase-inorganic hybrid nanoflower (Lac NF-P) as a biocatalyst. Owing to the improved microenvironment of the enzymatic reaction and the enhanced stability of the enzyme structure, the proposed amphipathic Lac NF-P showed 134- and 3.2-fold increases in the degradation efficiency of AFB1 in comparison to laccase and Lac NF, respectively. AFB1 was removed to less than 0.96 μg/kg within 3 h when using Lac NF-P as a catalyst in the peanut oil, with the AFB1 concentration ranging from 50 to 150 μg/kg. Moreover, the quality of the peanut oil had no obvious change, and no leakage of catalyst was observed after the treatment of Lac NF-P. In other words, our study may open an avenue for the development of a novel biocatalyst for the detoxification of mycotoxins in edible oils.
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Affiliation(s)
- Tianying Lu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Caicai Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Yonghua Xiong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Zheling Zeng
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
| | - Yunkai Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Xiao Dai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Xiaolin Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Jun Ge
- Key Laboratory for Industrial Biocatalysis, Ministry of Education, Department of Chemical Engineering, Tsinghua University, Beijing 100084, People's Republic of China
| | - Xiaoyang Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
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8
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Fu C, Lu T, Dai X, Ding P, Xiong Y, Ge J, Li X. Co-Immobilization of Enzymes and Metals on the Covalent-Organic Framework for the Efficient Removal of Mycotoxins. ACS APPLIED MATERIALS & INTERFACES 2023; 15:6859-6867. [PMID: 36629255 DOI: 10.1021/acsami.2c20302] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Mycotoxin is an important contaminant in food and the environment. The conventional methods for detoxification of mycotoxins are plagued by high chemical consumption, secondary pollution, and specific equipment required. In this study, we propose a chemoenzymatic cascade reaction for mycotoxin removal in an effective and green manner using an enzyme-metal hybrid catalyst synthesized by compartmental co-immobilized glucose oxidase (GOx) and Fe3O4 nanoparticles (NPs) on a flower-shaped covalent organic framework (COF). The GOx-Fe3O4@COF hybrid catalyst exhibits excellent activity in mycotoxin removal due to the enrichment of mycotoxins in COF and the cooperative catalysis between GOx and Fe3O4 NPs. The degradation efficiency of aflatoxin B1 (AFB1) in the chemoenzymatic cascade reaction catalyzed by GOx-Fe3O4@COF is 3.5 times higher than that in the Fenton reaction catalyzed by Fe3O4@COF. The GOx-Fe3O4@COF hybrid catalyst is highly active in a wide pH range of 3.0-7.0, overcoming the limitation of the Fenton reaction that can only perform below pH 3.0. This study provides a powerful tool for the efficient removal of mycotoxins.
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Affiliation(s)
- Caicai Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang330047, China
| | - Tianying Lu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang330047, China
| | - Xiao Dai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang330047, China
| | - Ping Ding
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang330047, China
| | - Yonghua Xiong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang330047, China
| | - Jun Ge
- Key Lab for Industrial Biocatalysis, Ministry of Education, Department of Chemical Engineering, Tsinghua University, Beijing100084, China
| | - Xiaoyang Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang330047, China
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9
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Urugo MM, Teka TA, Berihune RA, Teferi SL, Garbaba CA, Adebo JA, Woldemariam HW, Astatkie T. Novel non-thermal food processing techniques and their mechanism of action in mycotoxins decontamination of foods. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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10
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Esmaeili Z, Hosseinzadeh Samani B, Nazari F, Rostami S, Nemati A. The green technology of cold plasma jet on the inactivation of
Aspergillus flavus
and the total aflatoxin level in pistachio and its quality properties. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Zahra Esmaeili
- Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran
| | | | - Firouzeh Nazari
- Food and Drug Affairs Iran University of Medical Sciences Tehran Iran
| | - Sajad Rostami
- Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran
| | - Alireza Nemati
- Faculty of Agriculture, Department of Plant Protection Shahrekord University Shahrekord Iran
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11
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Nickhil C, Mohapatra D, Kar A, Giri SK, Verma US, Muchahary S. Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals. J Food Sci 2022; 87:5191-5207. [DOI: 10.1111/1750-3841.16359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 09/15/2022] [Accepted: 09/27/2022] [Indexed: 11/05/2022]
Affiliation(s)
- Chowdaiah Nickhil
- ICAR‐Central Institute of Agricultural Engineering Nabibagh Bhopal India
- Department of Food Engineering and Technology Tezpur University, Tezpur Assam India
| | | | - Abhijit Kar
- Division of Food Science and Post‐Harvest Technology Indian Agricultural Research Institute Pusa Campus New Delhi India
| | - Saroj Kumar Giri
- ICAR‐Central Institute of Agricultural Engineering Nabibagh Bhopal India
| | - Uttam Singh Verma
- Division of Food Science and Post‐Harvest Technology Indian Agricultural Research Institute Pusa Campus New Delhi India
| | - Sangita Muchahary
- Department of Food Engineering and Technology Tezpur University, Tezpur Assam India
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12
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Kaur G, Sidhu GK, Kaur P, Kaur A. Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels. J Texture Stud 2022; 53:908-922. [PMID: 36053754 DOI: 10.1111/jtxs.12713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 06/28/2022] [Accepted: 08/11/2022] [Indexed: 12/30/2022]
Abstract
The present study was conducted to evaluate the influence of ozonation, roasting and their combination on the moisture content, color, functional, structural, textural components, and aflatoxins in groundnut kernels. Samples were subjected to three treatments namely, dry roasting (R): 166°C for 7 min; gaseous ozone treatment (O): 6 mg/L for 30 min; combined ozonation-roasting (OR): gaseous ozonation at 6 mg/L for 30 min followed by dry roasting at 166°C for 7 min. The ozonated-roasted samples had the lowest moisture content (3.45%), the highest total phenolic content (4.18 mg gallic acid equivalents/100 g), and antioxidants capacity (69.59%). The treatments did not induce significant changes in color of kernels (p < .05). Scanning electron microscopy indicated cracking of granules in roasted and swelling in ozonated kernels whereas more uniform orientation of granules was observed in ozonated-roasted kernels. Roasted and ozonated kernels indicated a significant reduction of fracturability force to 54.60 and 14.11%, respectively, whereas ozonated-roasted samples demonstrated a nonsignificant increase (4.37%). An increase in wave number of ozonated samples to 3,289.37 cm-1 in Fourier transform infrared (FTIR) spectrum (FTIR) indicated stretching in OH groups. FTIR spectrum of ozonated-roasted kernels suggested the formation of a new compound with CC and CC groups. The major aflatoxin B1 was reduced to maximum, that is, 100% in ozonated-roasted kernels followed by ozonated (80.95%) and roasted (57.14%) samples. The findings indicate that the ozonation-roasting treatment had a prominent role in the enhancement of functional compounds, structural and textural attributes along with the considerable reduction in aflatoxin content.
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Affiliation(s)
- Gurjeet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Gagandeep Kaur Sidhu
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Preetinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Amarjit Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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13
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Appugol KA, Mangang IB, Shanmugasundaram S, Manickam L. Radiofrequency heating: A novel thermal‐treatment on the quality of peanut during disinfestation of
Caryedon serratus
and its potential in reducing aflatoxin. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Karuna Ashok Appugol
- Storage Entomology Laboratory, Department of Academics and HRD National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
| | - Irengbam Barun Mangang
- Storage Entomology Laboratory, Department of Academics and HRD National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
| | - S. Shanmugasundaram
- Planning and monitoring Cell National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
| | - Loganathan Manickam
- Storage Entomology Laboratory, Department of Academics and HRD National Institute of Food Technology Entrepreneurship, and Management‐Thanjavur Tamil Nadu India
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14
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Detoxifying aflatoxin contaminated peanuts by high concentration of H2O2 at moderate temperature and catalase inactivation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Kaur K, Kaur P, Kumar S, Zalpouri R, Singh M. Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2092129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Kulwinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Preetinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Satish Kumar
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Ruchika Zalpouri
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Manpreet Singh
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
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16
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Krska R, Leslie JF, Haughey S, Dean M, Bless Y, McNerney O, Spence M, Elliott C. Effective approaches for early identification and proactive mitigation of aflatoxins in peanuts: An EU-China perspective. Compr Rev Food Sci Food Saf 2022; 21:3227-3243. [PMID: 35638328 DOI: 10.1111/1541-4337.12973] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 03/31/2022] [Accepted: 04/11/2022] [Indexed: 11/29/2022]
Abstract
Nearly 700,000 tonnes of peanuts are consumed annually in Europe. In the last 5 years, peanuts imported from China exceeded legal European Union (EU) aflatoxin limits more than 180 times. To prevent and mitigate aflatoxin contamination, the stages of the peanut chain most vulnerable to contamination must be assessed to determine how to interrupt the movement of contaminated produce. This paper discusses effective approaches for early identification and proactive mitigation of aflatoxins in peanuts to reduce a contaminant that is an impediment to trade. We consider (i) the results of the EU Commission's Directorate-General (DG) for Health and Food Safety review, (ii) the Code of Practice for the prevention and reduction of aflatoxins in peanuts issued by Food and Agriculture Organization/World Health Organization, (iii) the results from previous EU-China efforts, and (iv) the latest state-of-the-art technology in pre- and postharvest methods as essential elements of a sustainable program for integrated disease and aflatoxin management. These include preharvest use of biocontrol, biofertilizers, improved tillage, forecasting, and risk monitoring based on analysis of big data obtained by remote sensing. At the postharvest level, we consider rapid testing methods along the supply chain, Decision Support Systems for effective silo management, and effective risk monitoring during drying, storage, and transport. Available guidance and current recommendations are provided for successful practical implementation. Food safety standards also influence stakeholder and consumer trust and confidence, so we also consider the results of multiactor stakeholder group discussions.
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Affiliation(s)
- Rudolf Krska
- Vienna (BOKU), Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology IFA-Tulln, University of Natural Resources and Life Sciences, Tulln, Austria.,Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - John F Leslie
- Department of Plant Pathology, Throckmorton Plant Sciences Center, Kansas State University, Manhattan, Kansas, USA
| | - Simon Haughey
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Moira Dean
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Yoneal Bless
- Vienna (BOKU), Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology IFA-Tulln, University of Natural Resources and Life Sciences, Tulln, Austria
| | - Oonagh McNerney
- IRIS Technology Solutions S.L., Cornellà de Llobregat, Spain
| | - Michelle Spence
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Chris Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
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17
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da Luz SR, Almeida Villanova F, Tuchtenhagen Rockembach C, Dietrich Ferreira C, José Dallagnol L, Luis Fernandes Monks J, de Oliveira M. Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties. Food Chem 2022; 372:131174. [PMID: 34624788 DOI: 10.1016/j.foodchem.2021.131174] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/26/2021] [Accepted: 09/15/2021] [Indexed: 11/16/2022]
Abstract
Contamination of foods by mycotoxins is a reality. However, emerging technologies such as ozonization can be used to reduce the levels of these contaminants. Thus, the aim of this study was to evaluate the effects of using ozone at different period and application times during the soaking step of parboiling process. Samples were analyzed for qualitative and quantitative analysis of mycotoxins, swelling power and solubility, head rice yield, protein solubility, cooking time, texturometric profile, colorimetric profile and defective grains. The results showed tha parboiled rice grains treated with ozone present significant reduction of mycotoxins contamination, regardless of the time and period of application and the mycotoxin evaluated. Regardig to technological properties, the samples treated with ozone in the final 3 h and for 5 h of soaking presented higher head rice yield, luminosity and hardness, with decreases in cooking time, percentage of defective grains and soluble protein.
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Affiliation(s)
- Suzane Rickes da Luz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil
| | - Franciene Almeida Villanova
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil; Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, Singapore 117599, Singapore
| | | | - Cristiano Dietrich Ferreira
- Technological Institute in Food for Health, University of Vale do Rio dos Sinos, São Leopoldo, RS 93022-750, Brazil
| | - Leandro José Dallagnol
- Department of Plant Protection, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, Brazil
| | | | - Maurício de Oliveira
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96160-000 Capão do Leão, RS, Brazil; Plant Science Department, Rothamsted Research, Harpenden, United Kingdom.
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18
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Mwakosya AW, Limbu SM, Majaliwa N, Zou X, Shi J, Kibazohi O. Aflatoxin B 1 variations in animal feeds along the supply chain in Tanzania and its possible reduction by heat treatment. FOOD AGR IMMUNOL 2022. [DOI: 10.1080/09540105.2022.2045908] [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] Open
Affiliation(s)
- Anjelina W. Mwakosya
- Department of Food Science and Technology, University of Dar es Salaam, Dar es Salaam, Tanzania
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
| | - Samwel Mchele Limbu
- Department of Aquaculture Technology, School of Aquatic Sciences and Fisheries Technology, University of Dar es Salaam, Dar es Salaam, Tanzania
| | - Nuria Majaliwa
- Department of Food Science and Engineering, Sokoine University of Agriculture, Morogoro, Tanzania
| | - Xiaobo Zou
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
| | - Jiyong Shi
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China
| | - Oscar Kibazohi
- Department of Food Science and Technology, University of Dar es Salaam, Dar es Salaam, Tanzania
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19
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Babaee R, Karami-Osboo R, Mirabolfathy M. Evaluation of the use of Ozone, UV-C and Citric acid in reducing aflatoxins in pistachio nut. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Wang H, Wang L, Wang L, Li Y, Li Z. Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase and aflatoxin. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haoran Wang
- College of Food Science and Nutritional Engineering China Agricultural University Haidian District Qinghua East Road No.17 Beijing 100083 China
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
| | - Lijuan Wang
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
| | - Libo Wang
- College of Food and Bioengineering Henan University of Science and Technology Luoyang Henan 471023 China
| | - Yang Li
- College of Food Science and Nutritional Engineering China Agricultural University Haidian District Qinghua East Road No.17 Beijing 100083 China
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
| | - Zaigui Li
- College of Food Science and Nutritional Engineering China Agricultural University Haidian District Qinghua East Road No.17 Beijing 100083 China
- Department of Nutrition and Health China Agricultural University No.17 Qinghuadonglu Haidian, Beijing 100083 PR China
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21
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Ali SS, Al-Tohamy R, Koutra E, Moawad MS, Kornaros M, Mustafa AM, Mahmoud YAG, Badr A, Osman MEH, Elsamahy T, Jiao H, Sun J. Nanobiotechnological advancements in agriculture and food industry: Applications, nanotoxicity, and future perspectives. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 792:148359. [PMID: 34147795 DOI: 10.1016/j.scitotenv.2021.148359] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 06/05/2021] [Accepted: 06/06/2021] [Indexed: 05/12/2023]
Abstract
The high demand for sufficient and safe food, and continuous damage of environment by conventional agriculture are major challenges facing the globe. The necessity of smart alternatives and more sustainable practices in food production is crucial to confront the steady increase in human population and careless depletion of global resources. Nanotechnology implementation in agriculture offers smart delivery systems of nutrients, pesticides, and genetic materials for enhanced soil fertility and protection, along with improved traits for better stress tolerance. Additionally, nano-based sensors are the ideal approach towards precision farming for monitoring all factors that impact on agricultural productivity. Furthermore, nanotechnology can play a significant role in post-harvest food processing and packaging to reduce food contamination and wastage. In this review, nanotechnology applications in the agriculture and food sector are reviewed. Implementations of nanotechnology in agriculture have included nano- remediation of wastewater for land irrigation, nanofertilizers, nanopesticides, and nanosensors, while the beneficial effects of nanomaterials (NMs) in promoting genetic traits, germination, and stress tolerance of plants are discussed. Furthermore, the article highlights the efficiency of nanoparticles (NPs) and nanozymes in food processing and packaging. To this end, the potential risks and impacts of NMs on soil, plants, and human tissues and organs are emphasized in order to unravel the complex bio-nano interactions. Finally, the strengths, weaknesses, opportunities, and threats of nanotechnology are evaluated and discussed to provide a broad and clear view of the nanotechnology potentials, as well as future directions for nano-based agri-food applications towards sustainability.
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Affiliation(s)
- Sameh S Ali
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China; Botany Department, Faculty of Science, Tanta University, Tanta 31527, Egypt
| | - Rania Al-Tohamy
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Eleni Koutra
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 1 Karatheodori Str., University Campus, 26504 Patras, Greece; INVALOR: Research Infrastructure for Waste Valorization and Sustainable Management, University Campus, 26504 Patras, Greece
| | - Mohamed S Moawad
- Department of Toxicology and Forensic Medicine, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Nanoscience Program, Zewail City of Science and Technology, 6th of October, Giza 12588, Egypt
| | - Michael Kornaros
- Laboratory of Biochemical Engineering & Environmental Technology (LBEET), Department of Chemical Engineering, University of Patras, 1 Karatheodori Str., University Campus, 26504 Patras, Greece; INVALOR: Research Infrastructure for Waste Valorization and Sustainable Management, University Campus, 26504 Patras, Greece
| | - Ahmed M Mustafa
- State Key Laboratory of Pollution Control and Resourses Reuse, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, China; Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Yehia A-G Mahmoud
- Botany Department, Faculty of Science, Tanta University, Tanta 31527, Egypt
| | - Abdelfattah Badr
- Botany and Microbiology Department, Faculty of Science, Helwan University, Ain Helwan, Cairo, Egypt
| | - Mohamed E H Osman
- Botany Department, Faculty of Science, Tanta University, Tanta 31527, Egypt
| | - Tamer Elsamahy
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haixin Jiao
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jianzhong Sun
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China.
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22
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The mycotoxins in edible oils: An overview of prevalence, concentration, toxicity, detection and decontamination techniques. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.057] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Li G, Li X, Dong L, Li C, Zou P, Saleemi MK, Murtaza B, Jin B, Zhao H, Wang L, Li S, Yang H, Xu Y. Isolation, Identification and Characterization of Paenibacillus pabuli E1 to Explore Its Aflatoxin B 1 Degradation Potential. Curr Microbiol 2021; 78:3686-3695. [PMID: 34406433 DOI: 10.1007/s00284-021-02624-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Accepted: 08/02/2021] [Indexed: 11/30/2022]
Abstract
Aflatoxin B1 (AFB1) contamination in feed and food seriously threatens the healthy growth of animals and humans, and it may lead to huge economic losses in livestock and poultry production. Therefore, screening of high-efficient AFB1-degrading bacteria is necessary to ensure the safety of feed and food. The study aims to isolate and characterize bacteria from various sources to explore its AFB1 degradation potential. Fifteen bacterial were obtained using a medium containing coumarin as the sole carbon source; only one strain showed a good-degrading ability in culture media by adding AFB1 and it was selected for further studies. A gram-negative and spore-forming, designated E1, was identified as Paenibacillus pabuli, with the highest sequence similarity to P. pabuli NBRC13638T (98.97%). The growth of the strain E1 was observed under 22-47 °C, pH 5.5-9.5 and NaCl concentration 0-6% (w/v), with optimum growth at 37 °C, pH 7.5 and 1% NaCl. The biodegradation characteristics of object strain were detected by high performance liquid chromatography (HPLC). The degradation ratio of AFB1 reached 55% at 24 h and 70.2% at 48 h. After 96 h, the degradation rate of AFB1 reached 85.9%. The active degradation components were present in the cell-free supernatant of strain E1, and the degradation ratio of AFB1 reached 80.0% after 96 h. It is the first report that genus Paenibacillus could degrade AFB1. Moreover, E1 has highly adaptable to diverse environmental conditions. It will be a potential candidate for biodegradation of mycotoxins in feed and food.
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Affiliation(s)
- Gen Li
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China
| | - Xiaoyu Li
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China
| | - Liming Dong
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | - Caixia Li
- Animal Husbandry Working Station of Ulanhot City, Hinggan League, 137400, China
| | - Panpan Zou
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China
| | | | - Bilal Murtaza
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China
| | - Bowen Jin
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China
| | - Hong Zhao
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China
| | - Lili Wang
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China
| | - Shuying Li
- Dalian SEM Bio-Engineering Technology Co. Ltd., Dalian, 116620, China
| | - Huan Yang
- Dalian SEM Bio-Engineering Technology Co. Ltd., Dalian, 116620, China
| | - Yongping Xu
- School of Bioengineering, Dalian University of Technology, Dalian, 116024, China. .,Dalian SEM Bio-Engineering Technology Co. Ltd., Dalian, 116620, China. .,Center for Food Safety of Animal Origin, Ministry of Education, Dalian University of Technology, Dalian, 116600, China.
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24
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Shuai C, Li L, Yanhui H, Jin W, Zilong L, Xiaoxue S, Yuchong Z, Jinying C. Study on the degradation of deoxynivalenol in corn and wheat both in the lab and barn by low concentration ozone. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chen Shuai
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Li Li
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Hao Yanhui
- Sinograin Weinan Depot Co. Ltd. Weinan China
| | - Wang Jin
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Liao Zilong
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Shan Xiaoxue
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Zhang Yuchong
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
| | - Chen Jinying
- Sinograin Chengdu Storage Research Institute Co. Ltd. Chengdu China
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25
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Sivaranjani S, Prasath VA, Pandiselvam R, Kothakota A, Mousavi Khaneghah A. Recent advances in applications of ozone in the cereal industry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111412] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Tiwari S, Singh BK, Kishore V, Dubey NK. Boosting modern technologies with emphasis on biological approaches to potentiate prevention and control of aflatoxins: recent advances. TOXIN REV 2021. [DOI: 10.1080/15569543.2021.1933534] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Shikha Tiwari
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Bijendra Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Vatsala Kishore
- Department of Pathology, Heritage Institute of Medical Sciences, Varanasi, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
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27
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Sert D, Mercan E. Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111226] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Jiang Y, Ogunade IM, Vyas D, Adesogan AT. Aflatoxin in Dairy Cows: Toxicity, Occurrence in Feedstuffs and Milk and Dietary Mitigation Strategies. Toxins (Basel) 2021; 13:toxins13040283. [PMID: 33920591 PMCID: PMC8074160 DOI: 10.3390/toxins13040283] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/02/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
Aflatoxins are poisonous carcinogens produced by fungi, mainly Aspergillus flavus and Aspergillus parasiticus. Aflatoxins can contaminate a variety of livestock feeds and cause enormous economic losses, estimated at between US$52.1 and US$1.68 billion annually for the U.S. corn industry alone. In addition, aflatoxin can be transferred from the diet to the milk of cows as aflatoxin M1 (AFM1), posing a significant human health hazard. In dairy cows, sheep and goats, chronic exposure to dietary aflatoxin can reduce milk production, impair reproduction and liver function, compromise immune function, and increase susceptibility to diseases; hence, strategies to lower aflatoxin contamination of feeds and to prevent or reduce the transfer of the toxin to milk are required for safeguarding animal and human health and improving the safety of dairy products and profitability of the dairy industry. This article provides an overview of the toxicity of aflatoxin to ruminant livestock, its occurrence in livestock feeds, and the effectiveness of different strategies for preventing and mitigating aflatoxin contamination of feeds.
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Affiliation(s)
- Yun Jiang
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA; (Y.J.); (D.V.)
| | - Ibukun M. Ogunade
- Division of Animal and Nutritional Science, West Virginia University, Morgantown, WV 26506, USA;
| | - Diwakar Vyas
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA; (Y.J.); (D.V.)
| | - Adegbola T. Adesogan
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA; (Y.J.); (D.V.)
- Correspondence:
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29
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Bagheri H, Abbaszadeh S, Sepandi M. Simultaneous effect of cold plasma and MAP on the quality properties of mixed nuts snack during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Hadi Bagheri
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Sepideh Abbaszadeh
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mojtaba Sepandi
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran
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30
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Atakan O, Caner C. Evaluation of different ozonation on aflatoxin degradation and physicochemical characteristics of hazelnuts. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Orhan Atakan
- Engineering Faculty Department of Food Engineering Canakkale Onsekiz Mart University Canakkale Turkey
| | - Cengiz Caner
- Engineering Faculty Department of Food Engineering Canakkale Onsekiz Mart University Canakkale Turkey
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31
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Emadi A, Jayedi A, Mirmohammadkhani M, Abdolshahi A. Aflatoxin reduction in nuts by roasting, irradiation and fumigation: a systematic review and meta-analysis. Crit Rev Food Sci Nutr 2021; 62:5056-5066. [PMID: 33543987 DOI: 10.1080/10408398.2021.1881436] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The present study aimed to investigate the reduction of aflatoxins as a potent hazard for human health in nuts during roasting, irradiation, and fumigation processes. A systematic search was performed in PubMed, Scopus, and ISI Web of Science on 6 April 2020 to find interventional studies assessing the effects of roasting, fumigation, and irradiation methods on total and individual aflatoxins concentration in nuts. Study-specific results were pooled by using a random-effects model. A total of 19 trials were included in the analyses. In most studies, the influence of method on aflatoxin reduction was assessed on peanuts. The results showed that the roasting method significantly reduced aflatoxin B1, B2, G1, and G2 concentrations by 46.91%, 30.66%, 40.88%, and 26.19%, respectively. Such results for the fumigation method were 20.88% and 22.56% for aflatoxin B1 and aflatoxin total, respectively. There was a 58.60% reduction in aflatoxin B1 and a 74.97% reduction in aflatoxin total concentrations in nuts following the irradiation method. The findings indicated that the evaluated processes could be influential for reducing aflatoxin levels in nuts.
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Affiliation(s)
- Alireza Emadi
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran.,Deputy of Research and Technology, Semnan University of Medical Sciences, Semnan, Iran
| | - Ahmad Jayedi
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Majid Mirmohammadkhani
- Social Determinants of Health Research Center, Semnan University of Medical Sciences, Semnan, Iran
| | - Anna Abdolshahi
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
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32
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Deng LZ, Tao Y, Mujumdar AS, Pan Z, Chen C, Yang XH, Liu ZL, Wang H, Xiao HW. Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Marshall H, Meneely JP, Quinn B, Zhao Y, Bourke P, Gilmore BF, Zhang G, Elliott CT. Novel decontamination approaches and their potential application for post-harvest aflatoxin control. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.11.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Guo Y, Zhao L, Ma Q, Ji C. Novel strategies for degradation of aflatoxins in food and feed: A review. Food Res Int 2020; 140:109878. [PMID: 33648196 DOI: 10.1016/j.foodres.2020.109878] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 10/31/2020] [Accepted: 11/01/2020] [Indexed: 02/06/2023]
Abstract
Aflatoxins are toxic secondary metabolites mainly produced by Aspergillus fungi, posing high carcinogenic potency in humans and animals. Dietary exposure to aflatoxins is a global problem in both developed and developing countries especially where there is poor regulation of their levels in food and feed. Thus, academics have been striving over the decades to develop effective strategies for degrading aflatoxins in food and feed. These strategies are technologically diverse and based on physical, chemical, or biological principles. This review summarizes the recent progress on novel aflatoxin degradation strategies including irradiation, cold plasma, ozone, electrolyzed oxidizing water, organic acids, natural plant extracts, microorganisms and enzymes. A clear understanding of the detoxification efficiency, mechanism of action, degradation products, application potential and current limitations of these methods is presented. In addition, the development and future perspective of nanozymes in aflatoxins degradation are introduced.
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Affiliation(s)
- Yongpeng Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
| | - Lihong Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
| | - Qiugang Ma
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
| | - Cheng Ji
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
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Akbar A, Medina A, Magan N. Potential Control of Mycotoxigenic Fungi and Ochratoxin A in Stored Coffee Using Gaseous Ozone Treatment. Microorganisms 2020; 8:microorganisms8101462. [PMID: 32977688 PMCID: PMC7598593 DOI: 10.3390/microorganisms8101462] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 09/19/2020] [Accepted: 09/21/2020] [Indexed: 12/25/2022] Open
Abstract
The objective of this study was to examine the effect of treatment of Arabica green coffee beans with gaseous ozone (O3) for the control of ochratoxigenic fungi and ochratoxin A (OTA) contamination by Aspergillus westerdijkiae, A. ochraceus, and A. carbonarius during storage. Studies included (i) relative control of the populations of each of these three species when inoculated on irradiated green coffee beans of different initial water availabilities using 400 and 600 ppm gaseous O3 treatment for 60 min at a flow rate of 6 L−1 and on OTA contamination after 12 days storage at 30 °C and (ii) effect of 600 ppm O3 treatment on natural populations of green stored coffee beans at 0.75, 0.90, and 0.95 water activity (aw) or with additional inoculum of a mixture of these three ochratoxigenic fungi after treatment and storage for 12 days at 30 °C on fungal populations and OTA contamination. Exposure to 400 and 600 ppm O3 of coffee beans inoculated with the toxigenic species showed that there was less effect on fungal populations at the lowered aw (0.75). However, toxigenic fungal populations significantly increased 48 h after exposure and when stored at 0.90 and 0.95 aw for 12 days. All three species produced high amounts of OTA in both O3 treatments of the wetter coffee beans at 0.90 and 0.95 aw. Gaseous O3 (600 ppm) treatment of naturally contaminated green coffee beans had little effect on fungal populations after treatment, regardless of the initial aw level. However, after storage, there was some reduction (26%) observed in coffee at 0.95 aw. In addition, no fungal populations or OTA contamination occurred in the 0.75 and 0.90 aw treatments after exposure to 600 ppm gaseous O3 and storage for 12 days. It appears that under wetter conditions (≥0.90–95 aw) it is unlikely that fungal populations and OTA contamination of stored coffee beans, even with such high O3 concentrations would be controlled. The results are discussed in the context of potential application of O3 as an intervention system for stored coffee post-fermentation and during medium term storage and transport.
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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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He H, Sun DW, Pu H, Huang L. Bridging Fe3O4@Au nanoflowers and Au@Ag nanospheres with aptamer for ultrasensitive SERS detection of aflatoxin B1. Food Chem 2020; 324:126832. [DOI: 10.1016/j.foodchem.2020.126832] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 04/14/2020] [Accepted: 04/14/2020] [Indexed: 01/28/2023]
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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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Yu Y, Shi J, Xie B, He Y, Qin Y, Wang D, Shi H, Ke Y, Sun Q. Detoxification of aflatoxin B 1 in corn by chlorine dioxide gas. Food Chem 2020; 328:127121. [PMID: 32474241 DOI: 10.1016/j.foodchem.2020.127121] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 05/18/2020] [Accepted: 05/20/2020] [Indexed: 02/08/2023]
Abstract
Chlorine dioxide (ClO2) gas was utilized for detoxifying aflatoxin B1 (AFB1) in corn for the first time. Four degradation compounds were identified by LC-MS as C17H13O8, C17H15O10, C16H15O10, and C15H11O8. Structurally, the biological activity of ClO2-treated AFB1 was removed due to the disappearance of C8-C9 double bond in the furan ring and the modification of cyclopentanone and methoxy after ClO2 treatment. The cell viability assay on human embryo hepatocytes confirmed little toxicity of the degradation products. The degradation efficiency of AFB1 on corn peaked near 90.0% under the optimized conditions and reached 79.6% for low initial contamination of AFB1 at 5-20 μg/kg. Accordingly, ClO2 has the potential to be developed into an effective, efficient, and economic approach to detoxify AFB1 in grains.
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Affiliation(s)
- Yang Yu
- Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, PR China
| | - Jianyang Shi
- Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, PR China; China Tobacco Sichuan Industry Co., Ltd., Chengdu 610066, PR China
| | - Bingying Xie
- Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, PR China.
| | - Yutong He
- Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, PR China.
| | - Yongping Qin
- Institute of Drug Clinical Trials, West China Hospital, Sichuan University, Chengdu 610041, PR China
| | - Dan Wang
- College of Life Sciences, Chengdu Medical College, Chengdu, Sichuan 610500, PR China.
| | - Haichun Shi
- Agronomy College, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Yongpei Ke
- Agronomy College, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Qun Sun
- Key Laboratory of Bio-resources and Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, PR China.
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Nazhand A, Durazzo A, Lucarini M, Souto EB, Santini A. Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds. Foods 2020; 9:E644. [PMID: 32443392 PMCID: PMC7278662 DOI: 10.3390/foods9050644] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/09/2020] [Accepted: 05/12/2020] [Indexed: 12/14/2022] Open
Abstract
Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods.
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Affiliation(s)
- Amirhossein Nazhand
- Department of Biotechnology, Sari Agricultural Science and Natural Resource University, 9th km of Farah Abad Road, Mazandaran 48181-68984, Iran;
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy; (A.D.); (M.L.)
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy; (A.D.); (M.L.)
| | - Eliana B. Souto
- Faculty of Pharmacy of University of Coimbra, Azinhaga de Santa Comba, Polo III-Saúde, 3000-548 Coimbra, Portugal;
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
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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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Benkerroum N. Aflatoxins: Producing-Molds, Structure, Health Issues and Incidence in Southeast Asian and Sub-Saharan African Countries. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E1215. [PMID: 32070028 PMCID: PMC7068566 DOI: 10.3390/ijerph17041215] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 02/04/2020] [Accepted: 02/08/2020] [Indexed: 12/14/2022]
Abstract
This review aims to update the main aspects of aflatoxin production, occurrence and incidence in selected countries, and associated aflatoxicosis outbreaks. Means to reduce aflatoxin incidence in crops were also presented, with an emphasis on the environmentally-friendly technology using atoxigenic strains of Aspergillus flavus. Aflatoxins are unavoidable widespread natural contaminants of foods and feeds with serious impacts on health, agricultural and livestock productivity, and food safety. They are secondary metabolites produced by Aspergillus species distributed on three main sections of the genus (section Flavi, section Ochraceorosei, and section Nidulantes). Poor economic status of a country exacerbates the risk and the extent of crop contamination due to faulty storage conditions that are usually suitable for mold growth and mycotoxin production: temperature of 22 to 29 °C and water activity of 0.90 to 0.99. This situation paralleled the prevalence of high liver cancer and the occasional acute aflatoxicosis episodes that have been associated with these regions. Risk assessment studies revealed that Southeast Asian (SEA) and Sub-Saharan African (SSA) countries remain at high risk and that, apart from the regulatory standards revision to be more restrictive, other actions to prevent or decontaminate crops are to be taken for adequate public health protection. Indeed, a review of publications on the incidence of aflatoxins in selected foods and feeds from countries whose crops are classically known for their highest contamination with aflatoxins, reveals that despite the intensive efforts made to reduce such an incidence, there has been no clear tendency, with the possible exception of South Africa, towards sustained improvements. Nonetheless, a global risk assessment of the new situation regarding crop contamination with aflatoxins by international organizations with the required expertise is suggested to appraise where we stand presently.
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Affiliation(s)
- Noreddine Benkerroum
- Department of Food Science and Agricultural Chemistry, MacDonald Campus, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada
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43
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Abd-Elsalam KA, El-Naggar MA, Ghannouchi A, Bouqellah NA. Nanomaterials and ozonation. NANOMYCOTOXICOLOGY 2020:285-308. [DOI: 10.1016/b978-0-12-817998-7.00013-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Jin C, Geng Z, Pang X, Zhang Y, Wang G, Ji J, Li X, Guan C. Isolation and characterization of a novel benzophenone-3-degrading bacterium Methylophilus sp. strain FP-6. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2019; 186:109780. [PMID: 31627096 DOI: 10.1016/j.ecoenv.2019.109780] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Revised: 09/09/2019] [Accepted: 10/06/2019] [Indexed: 06/10/2023]
Abstract
Benzophenone-3 (BP-3) is extensively applied in sunscreens and some other related cosmetic products. It is necessary to efficiently and safely remove BP-3 from environments by application of various treatment technologies. However, to the authors' knowledge, BP-3 biodegradation by a single bacterial strain has not been reported before. In this study, a Gram-negative aerobic bacterium capable of degrading BP-3 as a sole carbon source was isolated from a municipal wastewater treatment plant and classified as Methylophilus sp. FP-6 according to BIOLOG GEN III and 16S rDNA analysis. Methanol was chosen for further experiments as a co-metabolic carbon source to enhance the microbial degradation efficiency of BP-3. Orthogonal and one-way experiments were all performed to investigate the optimal culture conditions for degradation of BP-3 by Methylophilus sp. FP-6. The degradation rate of BP-3 reached about 65% after 8 days of incubation with strain FP-6 under optimal culture conditions. The half-life (t1/2) of BP-3 biodegradation by strain FP-6 was estimated as 2.95 days according to the BP-3 degradation curve. The metabolite intermediates generated during the BP-3 degradation process were analyzed by LC-MS/MS and three metabolite products were identified. According to the analysis of metabolic intermediates, three pathways for degradation of BP-3 by strain FP-6 were proposed. The results from this study gave first insights into the potential of BP-3 biodegradation by a single bacterial strain.
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Affiliation(s)
- Chao Jin
- School of Environmental Science and Engineering, Tianjin University, Tianjin, 300072, China
| | - Zhenlong Geng
- School of Environmental Science and Engineering, Tianjin University, Tianjin, 300072, China
| | - Xintong Pang
- School of Environmental Science and Engineering, Tianjin University, Tianjin, 300072, China
| | - Yue Zhang
- School of Environmental Science and Engineering, Tianjin University, Tianjin, 300072, China
| | - Gang Wang
- School of Environmental Science and Engineering, Tianjin University, Tianjin, 300072, China
| | - Jing Ji
- School of Environmental Science and Engineering, Tianjin University, Tianjin, 300072, China
| | - Xiaozhou Li
- Tianjin Prenatal Diagnosis Center, Department of Gynecology and Obstetrics, Tianjin Medical University General Hospital, Tianjin, 300070, China
| | - Chunfeng Guan
- School of Environmental Science and Engineering, Tianjin University, Tianjin, 300072, China.
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Nguyen T, Flint S, Palmer J. Control of aflatoxin M 1 in milk by novel methods: A review. Food Chem 2019; 311:125984. [PMID: 31855773 DOI: 10.1016/j.foodchem.2019.125984] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 11/25/2019] [Accepted: 11/29/2019] [Indexed: 12/30/2022]
Abstract
Aflatoxin M1 (AFM1) in milk and milk products has been recognised as an issue for over 30 years. Controlling AFM1 in milk is important to protect human health and trade. Preventing contamination by avoiding fungal contamination of cattle feed is the best method of control, however this is hard to avoid in some countries. Treating milk containing AFM1 is an alternative control measure, however, there is no single approved method. The challenge is to select a treatment method that is effective but does not affect the organoleptic quality of milk. This study reviews the strategies for degrading AFM1 in milk including yeast, lactic acid bacteria, enzyme, peroxide, ozone, UV light and cold plasma. This review compares the efficacy, influencing factors, (possible) mechanisms of activity, advantages, limitations and potential future trends of these methods and provides some recommendations for the treatment of milk to reduce the risk of AFM1 contamination.
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Affiliation(s)
- Thu Nguyen
- School of Food and Advanced Technology, Massey University, New Zealand.
| | - Steve Flint
- School of Food and Advanced Technology, Massey University, New Zealand.
| | - Jon Palmer
- School of Food and Advanced Technology, Massey University, New Zealand.
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Torres A, Palacios S, Yerkovich N, Palazzini J, Battilani P, Leslie J, Logrieco A, Chulze S. Fusarium head blight and mycotoxins in wheat: prevention and control strategies across the food chain. WORLD MYCOTOXIN J 2019. [DOI: 10.3920/wmj2019.2438] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
With 744 million metric tons produced in 2017/2018, bread wheat (Triticum aestivum) and durum wheat (Triticum durum) are the second most widely produced cereal on a global basis. Prevention or control of wheat diseases may have an enormous impact on global food security and safety. Fusarium head blight is an economically debilitating disease of wheat that reduces the quantity and quality of grain harvested, and may lead to contamination with the mycotoxin deoxynivalenol, which affects the health of humans and domesticated animals. Current climate change scenarios predict an increase in the number of epidemics caused by this disease. Multiple strategies are available for managing the disease including cultural practices, planting less-susceptible cultivars, crop rotation, and chemical and biological controls. None of these strategies, however, is completely effective by itself, and an integrated approach incorporating multiple controls simultaneously is the only effective strategy to limit the disease and reduce deoxynivalenol contamination in human food and animal feed chains. This review identifies the available tools and strategies for mitigating the damage that can result from Fusarium head blight.
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Affiliation(s)
- A.M. Torres
- Research Institute on Mycology and Mycotoxicology (IMICO), UNRC-CONICET, Ruta 36, Km 601, Río Cuarto 5800, Córdoba, Argentina
| | - S.A. Palacios
- Research Institute on Mycology and Mycotoxicology (IMICO), UNRC-CONICET, Ruta 36, Km 601, Río Cuarto 5800, Córdoba, Argentina
| | - N. Yerkovich
- Research Institute on Mycology and Mycotoxicology (IMICO), UNRC-CONICET, Ruta 36, Km 601, Río Cuarto 5800, Córdoba, Argentina
| | - J.M. Palazzini
- Research Institute on Mycology and Mycotoxicology (IMICO), UNRC-CONICET, Ruta 36, Km 601, Río Cuarto 5800, Córdoba, Argentina
| | - P. Battilani
- Institute of Entomology and Plant Pathology, Faculty of Agriculture, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - J.F. Leslie
- Department of Plant Pathology, 4024 Throckmorton Plant Sciences Center, Kansas State University, Manhattan, KS 66506-5502, USA
| | - A.F. Logrieco
- National Council of Research (CNR), Institute of the Science of Food Production (ISPA), via Amendola 122/O, 70126 Bari, Italy
| | - S.N. Chulze
- Research Institute on Mycology and Mycotoxicology (IMICO), UNRC-CONICET, Ruta 36, Km 601, Río Cuarto 5800, Córdoba, Argentina
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Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale-Furlong E, Augusto PED, Calori-Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6814-6821. [PMID: 31368532 DOI: 10.1002/jsfa.9966] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 07/21/2019] [Accepted: 07/25/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Maize is one of the most important cereals. It is used for different purposes and in different industries worldwide. This cereal is prone to contamination with mycotoxins, such as zearalenone (ZEN), which is produced mainly by Fusarium graminearum, F. culmorum and F. equiseti. Toxin production under highly moist conditions (aw > 0.95) is exacerbated if there are alternations between low temperatures (12-14 °C) and high temperatures (25-28 °C). Even if good production practices are adopted, mycotoxins can be found in several stages of the production chain. For this reason, an alternative to reducing this contamination is ozonation. This study evaluated the reduction of ZEN in naturally contaminated whole maize flour (WMF) treated with 51.5 mg L-1 of ozone for up to 60 min. Pasting properties, peroxide value, and fatty acid composition were also evaluated. RESULTS Zearalenone degradation in ozonated WMF was described by a fractional first-order kinetic, with a maximum reduction of 62.3% and kinetic parameter of 0.201 min-1 in the conditions that were evaluated. The ozonation process in WMF showed a decrease in the apparent viscosity, a decrease in the proportion of linoleic, oleic, and α-linolenic fatty acids, an increase in the proportion of palmitic acid, and an increase in the peroxide value. CONCLUSION Ozonation was effective in reducing ZEN contamination in WMF. However, it also modified the pasting properties, fatty acid profile, and peroxide value, affecting functional and technological aspects of WMF. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Allana Patrícia Santos Alexandre
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Nanci Castanha
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Naiara Silva Costa
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Amanda Silva Santos
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | | | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), São Paulo, Brazil
| | - Maria Antonia Calori-Domingues
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
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Iqdiam BM, Abuagela MO, Boz Z, Marshall SM, Goodrich‐Schneider R, Sims CA, Marshall MR, MacIntosh AJ, Welt BA. Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14305] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Basheer M. Iqdiam
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida
| | - Manal O. Abuagela
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Ziynet Boz
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida
| | - Sara M. Marshall
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Renee Goodrich‐Schneider
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Charles A. Sims
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Maurice R. Marshall
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Andrew J. MacIntosh
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Bruce A. Welt
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida
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Wu S, Wang F, Li Q, Zhou Y, He C, Duan N. Detoxification of DON by photocatalytic degradation and quality evaluation of wheat. RSC Adv 2019; 9:34351-34358. [PMID: 35529975 PMCID: PMC9074011 DOI: 10.1039/c9ra04316k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Accepted: 10/10/2019] [Indexed: 11/21/2022] Open
Abstract
Deoxynivalenol (DON) is regarded as the most common contaminant of cereal grains. Therefore, finding an efficient and safe detoxification technology is of great significance in the field of food. In this study, upconversion nanoparticles@TiO2 composites were used for the photocatalytic degradation of DON in wheat. The effect of photocatalytic oxidation on wheat quality was also evaluated by studying the basic physical and chemical indexes of wheat. The results showed that the removal rate of DON in wheat could reach 72.8% within 90 min when the dosage of photocatalyst UCNP@TiO2 was 8 mg mL-1 and the ratio of wheat to liquid was 1 : 2. In addition, the composites can be easily removed by washing, thus ensuring the low exposure dose of the nanomaterials in wheat. Studies on the nutritional quality of wheat showed that photocatalytic technology had little effect on the starch, protein, amino acid content of wheat (p > 0.05). The whiteness of wheat flour decreased and the yellowness increased. The scanning electron microscopy (SEM) images of wheat starch showed that the surfaces of starch granules were damaged to varying degrees with the prolongation of illumination time. Meanwhile, the fatty acid value and wet gluten content and pasting properties of wheat decreased significantly during photocatalysis (p < 0.05). This study demonstrates that photocatalytic degradation will have a promising prospect in toxin removal.
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Affiliation(s)
- Shijia Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University Wuxi 214122 China
- School of Food Science and Technology, Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety, Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province China
| | - Fang Wang
- School of Food Science and Technology, Jiangnan University Wuxi 214122 China
| | - Qian Li
- School of Food Science and Technology, Jiangnan University Wuxi 214122 China
| | - You Zhou
- School of Food Science and Technology, Jiangnan University Wuxi 214122 China
| | - Chuxian He
- School of Food Science and Technology, Jiangnan University Wuxi 214122 China
| | - Nuo Duan
- State Key Laboratory of Food Science and Technology, Jiangnan University Wuxi 214122 China
- School of Food Science and Technology, Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety, Jiangnan University Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province China
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Wang X, You SH, Lien KW, Ling MP. Using disease-burden method to evaluate the strategies for reduction of aflatoxin exposure in peanuts. Toxicol Lett 2019; 314:75-81. [PMID: 31284020 DOI: 10.1016/j.toxlet.2019.07.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 06/05/2019] [Accepted: 07/04/2019] [Indexed: 12/31/2022]
Abstract
Aflatoxin is a fungal secondary metabolite with high toxicity that is capable of contaminating various types of food crops. It has been identified as a Group 1 human carcinogen by the International Agency for Research on Cancer. Chronic aflatoxin exposure has caused worldwide concern as a matter of public food safety. Peanuts and peanut products are the major sources of aflatoxin exposure. Therefore, some reduction interventions have been developed to minimize contamination throughout the peanut production chain. The purpose of this study is to estimate the efficacy of interventions in reducing the health impact of hepatocellular carcinoma caused by aflatoxin contamination in peanuts. The estimated total Disability-Adjusted Life Years (DALYs) were calculated using FDA-iRISK software. Six aflatoxin reduction strategies were evaluated, including good agricultural practice (GAP), biocontrol, Purdue Improved Crop Storage packaging, basic processing, ozonolysis, and ultraviolet irradiation. The results indicated that basic processing could prevent huge public health loss of 4,079.7-21,833 total DALYs per year. In addition, GAP and biocontrol were both found to be effective strategies in the farm field. Meanwhile, the other three interventions had limited effectiveness in reducing total DALYs. In conclusion, this study could help farmers, processing plants, and government policy makers to alleviate aflatoxin contamination issues in the peanut production chain.
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Affiliation(s)
- Xin Wang
- Department of Food Science, National Taiwan Ocean University, Keelung City, Taiwan
| | - Shu-Han You
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung City, Taiwan
| | - Keng-Wen Lien
- Food and Drug Administration, Ministry of Health and Welfare, Taipei City, Taiwan; Institute of Food Science and Technology, National Taiwan University, Taipei City, Taiwan
| | - Min-Pei Ling
- Department of Food Science, National Taiwan Ocean University, Keelung City, Taiwan.
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