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Saleh I, Zeidan R, Abu-Dieyeh M. The characteristics, occurrence, and toxicological effects of alternariol: a mycotoxin. Arch Toxicol 2024; 98:1659-1683. [PMID: 38662238 PMCID: PMC11106155 DOI: 10.1007/s00204-024-03743-0] [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: 01/02/2024] [Accepted: 03/18/2024] [Indexed: 04/26/2024]
Abstract
Alternaria species are mycotoxin-producing fungi known to infect fresh produce and to cause their spoilage. Humans get exposed to fungal secondary metabolites known as mycotoxin via the ingestion of contaminated food. Alternariol (AOH) (C14H10O5) is an isocoumarins produced by different species of Alternaria including Alternaria alternata. AOH is often found in grain, fruits and fruits-based food products with high levels in legumes, nuts, and tomatoes. AOH was first discovered in 1953, and it is nowadays linked to esophagus cancer and endocrine disruption due to its similarity to estrogen. Although considered as an emerging mycotoxin with no regulated levels in food, AOH occurs in highly consumed dietary products and has been detected in various masked forms, which adds to its occurrence. Therefore, this comprehensive review was developed to give an overview on recent literature in the field of AOH. The current study summarizes published data on occurrence levels of AOH in different food products in the last ten years and evaluates those levels in comparison to recommended levels by the regulating entities. Such surveillance facilitates the work of health risk assessors and highlights commodities that are most in need of AOH levels regulation. In addition, the effects of AOH on cells and animal models were summarized in two tables; data include the last two-year literature studies. The review addresses also the main characteristics of AOH and the possible human exposure routes, the populations at risk, and the effect of anthropogenic activities on the widespread of the mycotoxin. The commonly used detection and control methods described in the latest literature are also discussed to guide future researchers to focus on mitigating mycotoxins contamination in the food industry. This review aims mainly to serve as a guideline on AOH for mycotoxin regulation developers and health risk assessors.
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Affiliation(s)
- Iman Saleh
- Biological Science Program, Department of Biological and Environmental Sciences, College of Art and Science, Qatar University, P.O. Box 2713, Doha, Qatar.
| | - Randa Zeidan
- Biological Science Program, Department of Biological and Environmental Sciences, College of Art and Science, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Mohammed Abu-Dieyeh
- Biological Science Program, Department of Biological and Environmental Sciences, College of Art and Science, Qatar University, P.O. Box 2713, Doha, Qatar
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Liu Y, Ma M, Tang Y, Huang Z, Guo Y, Ma Q, Zhao L. A NADPH-Dependent Aldo/Keto Reductase Is Responsible for Detoxifying 3-Keto-Deoxynivalenol to 3- epi-Deoxynivalenol in Pelagibacterium halotolerans ANSP101. Foods 2024; 13:1064. [PMID: 38611368 PMCID: PMC11011506 DOI: 10.3390/foods13071064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 03/20/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024] Open
Abstract
Deoxynivalenol (DON), primarily generated by Fusarium species, often exists in agricultural products. It can be transformed to 3-epi-deoxynivalenol (3-epi-DON), with a relatively low toxicity, via two steps. DDH in Pelagibacterium halotolerans ANSP101 was proved to convert DON to 3-keto-deoxynivalenol (3-keto-DON). In the present research, AKR4, a NADPH-dependent aldo/keto reductase from P. halotolerans ANSP101, was identified to be capable of converting 3-keto-DON into 3-epi-DON. Our results demonstrated that AKR4 is clearly a NADPH-dependent enzyme, for its utilization of NADPH is higher than that of NADH. AKR4 functions at a range of pH 5-10 and temperatures of 20-60 °C. AKR4 is able to degrade 89% of 3-keto-DON in 90 min at pH 7 and 50 °C with NADPH as the cofactor. The discovery of AKR4, serving as an enzyme involved in the final step in DON degradation, might provide an option for the final detoxification of DON in food and feed.
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Affiliation(s)
- Yanrong Liu
- State Key Laboratory of Animal Nutrition and Feeding, Poultry Nutrition and Feed Technology Innovation Team, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Y.L.); (M.M.); (Y.T.); (Z.H.); (Q.M.)
| | - Mingxin Ma
- State Key Laboratory of Animal Nutrition and Feeding, Poultry Nutrition and Feed Technology Innovation Team, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Y.L.); (M.M.); (Y.T.); (Z.H.); (Q.M.)
| | - Yu Tang
- State Key Laboratory of Animal Nutrition and Feeding, Poultry Nutrition and Feed Technology Innovation Team, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Y.L.); (M.M.); (Y.T.); (Z.H.); (Q.M.)
| | - Zhenqian Huang
- State Key Laboratory of Animal Nutrition and Feeding, Poultry Nutrition and Feed Technology Innovation Team, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Y.L.); (M.M.); (Y.T.); (Z.H.); (Q.M.)
| | - Yongpeng Guo
- College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China;
| | - Qiugang Ma
- State Key Laboratory of Animal Nutrition and Feeding, Poultry Nutrition and Feed Technology Innovation Team, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Y.L.); (M.M.); (Y.T.); (Z.H.); (Q.M.)
| | - Lihong Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Poultry Nutrition and Feed Technology Innovation Team, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (Y.L.); (M.M.); (Y.T.); (Z.H.); (Q.M.)
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Zhou H, Yang Y, Kang Y, Guo T, Zhou Y, Zhang Y, Ma L. Synergistic toxicity induced by the co-exposure of tenuazonic acid and patulin in Caenorhabditis elegans: Daf-16 plays an important regulatory role. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2024; 270:115871. [PMID: 38141335 DOI: 10.1016/j.ecoenv.2023.115871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/22/2023] [Accepted: 12/19/2023] [Indexed: 12/25/2023]
Abstract
Tenuazonic acid (TeA) and patulin (PAT), as the naturally occurring mycotoxins with various toxic effects, are often detected in environment and food chain, has attracted more and more attention due to their widespread and high contaminations as well as the coexistence, which leads to potential human and animals' risks. However, their combined toxicity has not been reported yet. In our study, C. elegans was used to evaluate the type of combined toxicity caused by TeA+PAT and its related mechanisms. The results showed that TeA and PAT can induce synergistic toxic effects based on Combination Index (CI) evaluation model (Chou-Talalay method), that is, the body length, brood size as well as the levels of ROS, CAT and ATP were significantly affected in TeA+PAT-treated group compared with those in TeA- or PAT-treated group. Besides, the expressions of oxidative (daf-2, daf-16, cyp-35a2, ctl-1, ctl-3, pmk-1, jnk-1, skn-1) and intestinal (fat-5, pod-2, egl-8, pkc-3, ajm-1, nhx-2) stress-related genes were disrupted, among which daf-16 displayed the most significant alternation. Further study on daf-16 gene defective C. elegans showed that the damages to the mutant nematodes were significantly attenuated. Since daf-2, daf-16, jnk-1 and pmk-1 are evolutionarily conserved, our findings could hint synergistic toxic effects of TeA+PAT on higher organisms.
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Affiliation(s)
- Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yulian Yang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yi Kang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Ting Guo
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Ying Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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Lan F, Jiang F, Zang H, Wang Z. Saturated brine dissolution and liquid-liquid extraction combined with UPLC-MS/MS for the detection of typical Alternaria toxins in pear paste. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6861-6870. [PMID: 37288717 DOI: 10.1002/jsfa.12770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 04/26/2023] [Accepted: 06/08/2023] [Indexed: 06/09/2023]
Abstract
BACKGROUND Alternaria can infest pears to produce metabolites, which can contaminate pears and their processed products. Pear paste, one of the most important pear-based products, is popular among Chinese consumers especially for its cough relieving and phlegm removal properties. Although people are concerned about the risk of Alternaria toxins in many agro-foods and their products, little is known about the toxins in pear paste. RESULTS A method was developed for the determination of tenuazonic acid, alternariol, alternariol menomethyl ether, altenuene and tentoxin in pear paste by ultra-performance liquid chromatography tandem mass spectrometry with saturated sodium sulphate dissolution and acidified acetonitrile extraction. The mean recoveries of the five toxins were 75.3-113.8% with relative standard deviations of 2.8-12.2% at spiked levels of 1.0-100 μg kg-1 . Alternaria toxins were detected in 53 out of 76 samples, with a detection rate of 71.4%. Tenuazonic acid (67.1%), alternariol (35.5%), tentoxin (23.7%) and alternariol monomethyl ether (7.9%) were detected in all samples at concentrations of < limit of quantification (LOQ)-105.0 μg kg-1 , < LOQ-32.1 μg kg-1 , < LOQ-74.2 μg kg-1 and < LOQ-15.1 μg kg-1 , respectively. Altenuene was never found in pear paste samples. Tenuazonic acid, alternariol, tentoxin and alternariol menomethyl ether should be focused on due to their toxicity and detection rates. CONCLUSION To the best of our knowledge, this is the first report on the detection method and residue levels of Alternaria toxins in pear paste. The proposed method and research data can provide technical support for the Chinese government to continuously monitor and control Alternaria toxins in pear paste, especially tenuazonic acid. It can also provide a useful reference for related researchers. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Feng Lan
- Yantai Key Laboratory of Quality Safety and Nutrition of Characteristic Fruits, Quality Inspection Center, Yantai Academy of Agricultural Sciences in Shandong Province, Yantai, P. R. China
| | - Fudong Jiang
- Yantai Key Laboratory of Quality Safety and Nutrition of Characteristic Fruits, Quality Inspection Center, Yantai Academy of Agricultural Sciences in Shandong Province, Yantai, P. R. China
| | - Hongwei Zang
- Yantai Key Laboratory of Quality Safety and Nutrition of Characteristic Fruits, Quality Inspection Center, Yantai Academy of Agricultural Sciences in Shandong Province, Yantai, P. R. China
| | - Zhixin Wang
- Yantai Key Laboratory of Quality Safety and Nutrition of Characteristic Fruits, Quality Inspection Center, Yantai Academy of Agricultural Sciences in Shandong Province, Yantai, P. R. China
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Jiang M, Wang M, Lai W, Song X, Li J, Liu D, Wei Z, Hong C. Construction of electrochemical and electrochemiluminescent dual-mode aptamer sensors based on ferrocene dual-functional signal probes for the sensitive detection of Alternariol. Anal Chim Acta 2023; 1272:341476. [PMID: 37355320 DOI: 10.1016/j.aca.2023.341476] [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: 04/21/2023] [Revised: 06/02/2023] [Accepted: 06/02/2023] [Indexed: 06/26/2023]
Abstract
In this study, a novel dual-mode aptamer sensor was developed using Fca-DNA2 as the quenching electrochemiluminescence (ECL) and electrochemical (EC) signal response probe, and Ru-MOF/Cu@Au NPs were used as the ECL substrate platform to detect Alternariol (AOH) via a competitive reaction between AOH and Fca-DNA2. Compared with the conventional aptamer sensor with a single detection signal, this dual-mode aptamer sensor has the following advantages: (1) Electrodeposition-based rapid synthesis Ru-MOF on the electrode surface. (2) The Signal amplification substance Cu@Au NPs can synergistically catalyze Triethanolamine (TEOA) to amplify ECL behavior. (3) The aptamer sensor employs the dual-functional material Fca, which can detect both ECL and EC signals, increasing the result accuracy. Both ECL and EC methods have excellent detection performance for AOH in the detection range of 0.1 pg/mL to 100 ng/mL, with detection limits of 0.014 and 0.083 pg/mL, respectively, and are expected to be used for sensitive AOH detection in real samples.
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Affiliation(s)
- Mingzhe Jiang
- School of Chemistry and Chemical Engineering/State Key Laboratory Incubation Base for Green Processing of Chemical Engineering, Shihezi University, Shihezi, 832003, PR China
| | - Min Wang
- School of Chemistry and Chemical Engineering/State Key Laboratory Incubation Base for Green Processing of Chemical Engineering, Shihezi University, Shihezi, 832003, PR China
| | - Wenjing Lai
- School of Chemistry and Chemical Engineering/State Key Laboratory Incubation Base for Green Processing of Chemical Engineering, Shihezi University, Shihezi, 832003, PR China
| | - Xuetong Song
- School of Chemistry and Chemical Engineering/State Key Laboratory Incubation Base for Green Processing of Chemical Engineering, Shihezi University, Shihezi, 832003, PR China
| | - Jiajia Li
- School of Chemistry and Chemical Engineering/State Key Laboratory Incubation Base for Green Processing of Chemical Engineering, Shihezi University, Shihezi, 832003, PR China
| | - Dan Liu
- School of Chemistry and Chemical Engineering/State Key Laboratory Incubation Base for Green Processing of Chemical Engineering, Shihezi University, Shihezi, 832003, PR China
| | - Zhong Wei
- School of Chemistry and Chemical Engineering/State Key Laboratory Incubation Base for Green Processing of Chemical Engineering, Shihezi University, Shihezi, 832003, PR China.
| | - Chenglin Hong
- School of Chemistry and Chemical Engineering/State Key Laboratory Incubation Base for Green Processing of Chemical Engineering, Shihezi University, Shihezi, 832003, PR China.
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Xie H, Li Y, Li J, Chen Y, Li J, Kuang L, Shah Bacha SA, Zhang T, Chao Y. Mycotoxin Determination in Peaches and Peach Products with a Modified QuEChERS Extraction Procedure Coupled with UPLC-MS/MS Analysis. Foods 2023; 12:3216. [PMID: 37685149 PMCID: PMC10487233 DOI: 10.3390/foods12173216] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/21/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Peaches are the most significant temperate fruit crop worldwide. However, peach fruits are susceptible to fungal and mycotoxin contamination. Consequently, monitoring the residual levels of multiple mycotoxins in peaches and related products is essential. In this study, a novel method based on QuEChERS extraction, followed by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) detection, was developed for analyzing 14 mycotoxins in peaches and peach products from China. Matrix-matched calibrations were employed to accurately quantify the mycotoxins and compensate for matrix effects. Recoveries for the target analytes ranged from 84.6% to 117.6%, with intra-day and inter-day precision below 20%. The limits of quantification were 2 or 5 μg/L for the 14 mycotoxins. This method was utilized to detect the presence of target mycotoxins in 109 fresh peaches, 100 diseased peaches, and 89 peach products from China. Six mycotoxins were identified in the rotten parts of the diseased peaches, with concentrations ranging from 5.2 to 1664.3 µg/kg. In the remaining parts of the diseased peach samples, only two toxins, alternariol (AOH) and alternariol monomethyl ether (AME), were quantified at levels of 15.3 µg/kg and 15.5 µg/kg, respectively. No mycotoxins were detected in fresh peaches. For peach products, all contamination levels were below the quantitative limits and significantly lower than the maximum legal limits established for the products.
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Affiliation(s)
- Hong Xie
- School of Grassland Science, Beijing Forestry University, Beijing 100083, China
| | - Yinping Li
- Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
| | - Jiaxing Li
- School of Grassland Science, Beijing Forestry University, Beijing 100083, China
| | - Yinglong Chen
- The UWA Institute of Agriculture, UWA School of Agriculture and Environment, The University of Western Australia, Perth, WA 6001, Australia
| | - Jing Li
- Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
| | - Lixue Kuang
- Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
| | - Syed Asim Shah Bacha
- Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China
| | - Tiejun Zhang
- School of Grassland Science, Beijing Forestry University, Beijing 100083, China
| | - Yuehui Chao
- School of Grassland Science, Beijing Forestry University, Beijing 100083, China
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Zhou F, Deng H, Emiezi Agarry I, Hu J, Xu D, Feng H, Kan J, Cai T, Chen K. Determination of multiple mycotoxins in chili powder using cold-induced liquid-liquid extraction and Fe 3O 4@MWCNTs-NH 2 coupled with UPLC-Q-TOF/MS. Food Chem 2023; 423:136291. [PMID: 37178595 DOI: 10.1016/j.foodchem.2023.136291] [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: 11/30/2022] [Revised: 04/24/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023]
Abstract
Food matrix interference is still a big challenge in analyzing multiclass mycotoxins. Herein, a novel cold-induced liquid-liquid extraction-magnetic solid phase extraction (CI-LLE-MSPE) coupled with ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UPLC-Q-TOF/MS) method was explored for the simultaneous determination of multiple mycotoxins in chili powders. Fe3O4@MWCNTs-NH2 nanomaterials were prepared and characterized, and the factors affecting the MSPE process were investigated. Based on this, the CI-LLE-MSPE-UPLC-Q-TOF/MS method was established for determining ten mycotoxins in chili powders. The proffered technique eliminated the matrix interference effectively and demonstrated strong linearity (0.5-500 µg/kg, R2 ≥ 0.999), high sensitivity (limit of quantification was 0.5-1.5 µg/kg), and the recovery was 70.6%-111.7%. The extraction process is simpler than conventional methods, as the adsorbent can be separated using magnets, and reusable adsorbents are beneficial in reducing costs. In addition, the method can provide a valuable reference for pretreatment procedures for other complex matrices.
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Affiliation(s)
- Fenglan Zhou
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Huiling Deng
- Chongqing Academy of Science and Technology, Building B, No. 2, Yangliu Road, North New Area, Chongqing 401121, PR China
| | - Israel Emiezi Agarry
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jiang Hu
- Chongqing Academy of Science and Technology, Building B, No. 2, Yangliu Road, North New Area, Chongqing 401121, PR China
| | - Donghui Xu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, No.12 Zhongguancun South St., Haidian District, Beijing 100081, PR China
| | - Hui Feng
- Shandong Huge Grand Testing Technology Co., Ltd., No.1003 Gangxing Sanlu, Licheng Dist, Jinan 250000, Shandong, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Tian Cai
- School of Chemistry and Chemical Engineering, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.
| | - Kewei Chen
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, PR China.
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Han Y, Zhou Z, Cao Z, Zong W, Zhao G, Wang X. Degradation of Alternaria mycotoxins by UV-C irradiation: Effect of selected process and exposure to food components. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:134-146. [PMID: 36472620 DOI: 10.1080/19440049.2022.2151646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Alternariol (AOH) and alternariol monomethyl ether (AME) are two Alternaria mycotoxins with high occurrence rates in food systems. This study aimed to investigate the photodegradation of AOH and AME by ultraviolet-C (UV-C) irradiation. The effect of UV-C intensity, pH, treatment time, solvents and the exposure of food components were evaluated. After treated by UV-C irradiation at 3500 μW/cm2 for 90 min, AOH samples in methanol, aqueous solution and solid state were degraded by 89.1%, 72.9% and 53.2%, respectively, while the degradation percentages of AME were 86.6%, 50.1% and 11.1%, respectively. Increasing irradiation intensity and prolonging irradiation time could significantly facilitate the degradation of AOH and AME. An alkaline environment (pH = 11) was more conducive to the degradation of toxins. In addition, 2.5 mg mL-1 citric acid or malic acid increased the photodegradation of AOH and AME to 94.6% and 95.3%, 93.2% and 70.5%, respectively. However, protein, polyphenols and vitamin C exerted inhibitory effects on the degradation, while 10% glucose or sucrose reduced the photodegradation of AOH and AME to 65.9% and 40.3%. UV-C treatment could effectively reduce the content of AOH and AME, with the highest efficiency achieved in methanol and alkaline environment. By contrast, UV-C irradiation is more effective in degrading toxins in some liquid foods rich in organic acids but lacking in protein. The utilization of UV-C radiation appears to be a potentially useful approach for decreasing the underlying risk of Alternaria mycotoxin contamination in foods.
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Affiliation(s)
- Yike Han
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Ziang Zhou
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Zihan Cao
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Wei Zong
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Guangyuan Zhao
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xiaoyuan Wang
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
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Bacha SAS, Li Y, Nie J, Xu G, Han L, Farooq S. Comprehensive review on patulin and Alternaria toxins in fruit and derived products. FRONTIERS IN PLANT SCIENCE 2023; 14:1139757. [PMID: 37077634 PMCID: PMC10108681 DOI: 10.3389/fpls.2023.1139757] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Accepted: 03/17/2023] [Indexed: 05/03/2023]
Abstract
Mycotoxins are toxic secondary metabolites produced by certain fungi, which can contaminate various food commodities, including fruits and their derived products. Patulin and Alternaria toxins are among the most commonly encountered mycotoxins in fruit and their derived products. In this review, the sources, toxicity, and regulations related to these mycotoxins, as well as their detection and mitigation strategies are widely discussed. Patulin is a mycotoxin produced mainly by the fungal genera Penicillium, Aspergillus, and Byssochlamys. Alternaria toxins, produced by fungi in the Alternaria genus, are another common group of mycotoxins found in fruits and fruit products. The most prevalent Alternaria toxins are alternariol (AOH) and alternariol monomethyl ether (AME). These mycotoxins are of concern due to their potential negative effects on human health. Ingesting fruits contaminated with these mycotoxins can cause acute and chronic health problems. Detection of patulin and Alternaria toxins in fruit and their derived products can be challenging due to their low concentrations and the complexity of the food matrices. Common analytical methods, good agricultural practices, and contamination monitoring of these mycotoxins are important for safe consumption of fruits and derived products. And Future research will continue to explore new methods for detecting and managing these mycotoxins, with the ultimate goal of ensuring the safety and quality of fruits and derived product supply.
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Affiliation(s)
- Syed Asim Shah Bacha
- Laboratory of Quality & Safety Risk Assessment for Fruit, Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, Liaoning, China
| | - Yinping Li
- Laboratory of Quality & Safety Risk Assessment for Fruit, Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, Liaoning, China
- *Correspondence: Jiyun Nie, ; Yinping Li,
| | - Jiyun Nie
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, China
- *Correspondence: Jiyun Nie, ; Yinping Li,
| | - Guofeng Xu
- Laboratory of Quality & Safety Risk Assessment for Fruit, Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, Liaoning, China
| | - Lingxi Han
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, China
| | - Saqib Farooq
- Laboratory of Quality & Safety Risk Assessment for Fruit, Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, Liaoning, China
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Electrochemistry Applied to Mycotoxin Determination in Food and Beverages. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02434-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Evaluation of Alternaria toxins in fruits, vegetables and their derivatives marketed in China using a QuEChERS method coupled with ultra-high performance liquid chromatography-tandem mass spectrometry: Analytical methods and occurrence. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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Ren Y, He Z, Luning PA. Performance of food safety management systems of Chinese food business operators in Tianjin. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108980] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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13
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Alternaria mycotoxins in food commodities marketed through e-commerce stores in China: Occurrence and risk assessment. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Nan M, Xue H, Bi Y. Contamination, Detection and Control of Mycotoxins in Fruits and Vegetables. Toxins (Basel) 2022; 14:toxins14050309. [PMID: 35622556 PMCID: PMC9143439 DOI: 10.3390/toxins14050309] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/18/2022] [Accepted: 04/24/2022] [Indexed: 01/09/2023] Open
Abstract
Mycotoxins are secondary metabolites produced by pathogenic fungi that colonize fruits and vegetables either during harvesting or during storage. Mycotoxin contamination in fruits and vegetables has been a major problem worldwide, which poses a serious threat to human and animal health through the food chain. This review systematically describes the major mycotoxigenic fungi and the produced mycotoxins in fruits and vegetables, analyzes recent mycotoxin detection technologies including chromatography coupled with detector (i.e., mass, ultraviolet, fluorescence, etc.) technology, electrochemical biosensors technology and immunological techniques, as well as summarizes the degradation and detoxification technologies of mycotoxins in fruits and vegetables, including physical, chemical and biological methods. The future prospect is also proposed to provide an overview and suggestions for future mycotoxin research directions.
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Affiliation(s)
- Mina Nan
- College of Science, Gansu Agricultural University, Lanzhou 730070, China;
- Basic Experiment Teaching Center, Gansu Agricultural University, Lanzhou 730070, China
| | - Huali Xue
- College of Science, Gansu Agricultural University, Lanzhou 730070, China;
- Correspondence: (H.X.); (Y.B.); Tel.: +86-931-763-1212 (H.X.); +86-931-763-1113 (Y.B.)
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
- Correspondence: (H.X.); (Y.B.); Tel.: +86-931-763-1212 (H.X.); +86-931-763-1113 (Y.B.)
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15
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Lemos AC, Borba VSD, Souza MCMBND, Scaglioni PT, Cerqueira MB, Badiale-Furlong E. Processing contaminants in wheat-based foods - a systematic review, meta-analysis and bibliometric analysis. Crit Rev Food Sci Nutr 2022; 63:5608-5619. [PMID: 35139711 DOI: 10.1080/10408398.2021.2022594] [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] [Indexed: 11/03/2022]
Abstract
Wheat is one of the main cereals grown around the world and is the basis for several foods such as bread, cakes and pasta. The consumption of these foods raises a concern with food safety, as toxic substances such as acrylamide, 5-hydroxymethylfurfural and polycyclic aromatic hydrocarbons are formed during their processing. To assess the occurrence of processing contaminants in wheat-based foods, a systematic search was carried out in four databases: PubMed, Embase, Web of Science and Scopus. Of the 1479 results, 28 were included for a meta-analysis. Most studies (69.7%) evaluated acrylamide in bread, cookies, and pasta, while PAHs (26.2%) were determined mainly in wheat grains and pasta. HMF was the least determined contaminant (4.1%), with only four studies on cookies included in the meta-analysis. The highest concentration was for acrylamide (136.29 µg·kg-1) followed by HMF (70.59 µg·kg-1) and PAHs (0.11 µg·kg-1). Acrylamide is the main processing contaminant researched, and no studies on the subject have been found in commercial samples in some regions of the world. This result shows a gap in the dates available about process contaminants in wheat-based foods and how the levels can change depending on the process parameters and the ingredients used.
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Affiliation(s)
- Andressa Cunha Lemos
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
| | - Verônica Simões de Borba
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
| | | | - Priscila Tessmer Scaglioni
- Center of Chemistry, Pharmaceutical and Food Sciences, Federal University of Pelotas-UFPel, Pelotas, Rio Grande do Sul, Brazil
| | - Maristela Barnes Cerqueira
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
| | - Eliana Badiale-Furlong
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
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16
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Mukunzi D, Habimana JDD, Li Z, Zou X. Mycotoxins detection: view in the lens of molecularly imprinted polymer and nanoparticles. Crit Rev Food Sci Nutr 2022; 63:6034-6068. [PMID: 35048762 DOI: 10.1080/10408398.2022.2027338] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Molecularly imprinted polymers (MIPs) are tailor-made functional composites which selectively recognize and bind the target molecule of interest. MIP composites are products of the massively cross-linked polymer matrices, generated via polymerization, with bio-inspired recognition cavities that are morphologically similar in size, shape and spatial patterns to the target conformation. These features have enabled researchers to expand the field of molecular recognition, more specifically for target with peculiar requirements. Nevertheless, MIPs alone are characterized with weak sensitivity. Besides, nanoparticles (NPs) are remarkably sensitive but also suffer from poor selectivity. Intriguingly, the combination of the two results in a highly sensitive and selective MIP composite. For instance, the conjugation of different functional NPs with MIPs can generate new flexible target capture tools, either a dynamic sensor or a novel drug delivery system. In this regard, although the technology is considered an established and feasible approach, it is still perceived as a burgeoning technology for various fields, which makes it unceasingly worthy reviewing. Therefore, in this review, we attempt to give an update on various custom-made biosensors based on MIPs in combination with various NPs for the detection of mycotoxins, the toxic secondary metabolites of fungi. We first summarize the classification, prevalence, and toxicological characteristics of common mycotoxins. Next, we provide an overview of MIP composites and their characterization, and then segment the role of NPs with respect to common types of MIP-based sensors. At last, conclusions and outlook are discussed.
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Affiliation(s)
- Daniel Mukunzi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jean de Dieu Habimana
- Key Laboratory of Regenerative Biology, South China Institute for Stem Cell Biology and Regenerative Medicine, Guangzhou Institutes of Biomedicine and Health, Chinese Academy of Sciences, Guangzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Zhiyuan Li
- Key Laboratory of Regenerative Biology, South China Institute for Stem Cell Biology and Regenerative Medicine, Guangzhou Institutes of Biomedicine and Health, Chinese Academy of Sciences, Guangzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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17
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Das S, Ghosh A, Mukherjee A. Nanoencapsulation-Based Edible Coating of Essential Oils as a Novel Green Strategy Against Fungal Spoilage, Mycotoxin Contamination, and Quality Deterioration of Stored Fruits: An Overview. Front Microbiol 2021; 12:768414. [PMID: 34899650 PMCID: PMC8663763 DOI: 10.3389/fmicb.2021.768414] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 10/27/2021] [Indexed: 11/30/2022] Open
Abstract
Currently, applications of essential oils for protection of postharvest fruits against fungal infestation and mycotoxin contamination are of immense interest and research hot spot in view of their natural origin and possibly being an alternative to hazardous synthetic preservatives. However, the practical applications of essential oils in broad-scale industrial sectors have some limitations due to their volatility, less solubility, hydrophobic nature, and easy oxidation in environmental conditions. Implementation of nanotechnology for efficient incorporation of essential oils into polymeric matrices is an emerging and novel strategy to extend its applicability by controlled release and to overcome its major limitations. Moreover, different nano-engineered structures (nanoemulsion, suspension, colloidal dispersion, and nanoparticles) developed by applying a variety of nanoencapsulation processes improved essential oil efficacy along with targeted delivery, maintaining the characteristics of food ingredients. Nanoemulsion-based edible coating of essential oils in fruits poses an innovative green alternative against fungal infestation and mycotoxin contamination. Encapsulation-based coating of essential oils also improves antifungal, antimycotoxigenic, and antioxidant properties, a prerequisite for long-term enhancement of fruit shelf life. Furthermore, emulsion-based coating of essential oil is also efficient in the protection of physicochemical characteristics, viz., firmness, titrable acidity, pH, weight loss, respiration rate, and total phenolic contents, along with maintenance of organoleptic attributes and nutritional qualities of stored fruits. Based on this scenario, the present article deals with the advancement in nanoencapsulation-based edible coating of essential oil with efficient utilization as a novel safe green preservative and develops a green insight into sustainable protection of fruits against fungal- and mycotoxin-mediated quality deterioration.
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Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, India
| | - Abhinanda Ghosh
- Department of Botany, Burdwan Raj College, Purba Bardhaman, India
| | - Arpan Mukherjee
- Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi, India
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18
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Ntasiou P, Samaras A, Karaoglanidis G. Apple Fruit Core Rot Agents in Greece and Control with Succinate Dehydrogenase Inhibitor Fungicides. PLANT DISEASE 2021; 105:3072-3081. [PMID: 33673771 DOI: 10.1094/pdis-11-20-2422-re] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Core rot is a major postharvest disease of apple fruit that occurs worldwide and is caused by a complex of fungi. Despite the importance of the disease, little is known about its etiology in Greece. In this study, 325 fungal isolates obtained from fruit with core rot symptoms were identified to the species level using morphological characteristics and phylogenetic analysis. Fungal identification revealed that Alternaria alternata was the major disease agent (57.8% of the isolates), followed by Kalmusia variispora (27.8%), Botrytis cinerea (12%), and Fusarium spp. (3.3%). K. variispora is reported for the first time as an agent of core rot of apple and its pathogenicity was confirmed by artificial inoculation tests. In addition to disease etiology, field experiments were performed at two different orchards for 3 consecutive years (2017 to 2019). Experiments were conducted to determine the effectiveness of several classes of fungicides and the timing of application for control of the disease. Greater efficacy was achieved when fungicides were applied at the petal fall stage (flowers fading BBCH 67), while the most effective fungicides were the succinate dehydrogenase inhibitors fluxapyroxad, fluopyram, adepidyn, and penthiopyrad. The results of this study are expected to contribute to the optimization of disease management and reduce the yield losses caused by core rot pathogens in Greece.
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Affiliation(s)
- Panagiota Ntasiou
- Faculty of Agriculture, Forestry and Natural Environment, Laboratory of Plant Pathology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Anastasios Samaras
- Faculty of Agriculture, Forestry and Natural Environment, Laboratory of Plant Pathology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - George Karaoglanidis
- Faculty of Agriculture, Forestry and Natural Environment, Laboratory of Plant Pathology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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19
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Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products. Foods 2021; 10:foods10102329. [PMID: 34681378 PMCID: PMC8535157 DOI: 10.3390/foods10102329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/21/2021] [Accepted: 09/28/2021] [Indexed: 12/26/2022] Open
Abstract
The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. To implement the aim of this study, combinations based on AJ, prepared from fresh and frozen apples, apple cider (C) samples (No.1, No.2, No.3, and No.4), and apple vinegar (V) were used. First, the most appropriate combination was selected by evaluating overall acceptability (OA) and emotions induced for consumers (EIC). In addition, the volatile compound (VC) profile, and physicochemical and antimicrobial characteristics of the developed combinations were analyzed. For AJ fermentation, lactic acid bacteria (LAB) strains possessing antimicrobial properties (LUHS122—L. plantarum and LUHS210—L. casei) were used. AJ prepared from frozen apples had 11.1% higher OA and 45.9%, 50.4%, and 33.3% higher fructose, glucose, and saccharose concentrations, respectively. All the tested C samples inhibited Bacillus subtilis and had an average OA of 6.6 points. Very strong positive correlations were found between AJ and C OA and the emotion ‘happy’; comparing lactofermented AJ, the highest OA was obtained for AJ fermented for 48 h with LUHS122, and a moderate positive correlation was found between AJ OA and the emotion ‘happy’ (r = 0.7617). This sample also showed the highest viable LAB count (7.59 log10 CFU mL−1) and the broadest spectrum of pathogen inhibition (inhibited 6 out of 10 tested pathogens). Further, acetic, alcoholic, and lactofermented AJ product combinations were tested. For the preparation of NCC, the combination consisting of 50 mL of AJ fermented with LUHS122 for 48 h + 50 mL C-No.3 + 2 mL V was selected because it showed the highest OA, induced a high intensity of the emotion ‘happy’ for the judges, and inhibited 8 out of 10 tested pathogens. Finally, the OA of the prepared NCC was, on average, 9.03 points. The combination of acetic, alcoholic, and lactofermented AJ products leads to the formation of a specific VC profile and increases the OA and antimicrobial activity of the products which could be successfully applied in the food and nutraceutical industries.
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20
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Zhao X, Liu D, Zhang L, Zhou Y, Yang M. Development and optimization of a method based on QuEChERS-dSPE followed by UPLC-MS/MS for the simultaneous determination of 21 mycotoxins in nutmeg and related products. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106499] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes (Basel) 2021. [DOI: 10.3390/pr9020223] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.
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22
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Antonic B, Jancikova S, Dordevic D, Tremlova B. Apple pomace as food fortification ingredient: A systematic review and meta-analysis. J Food Sci 2020; 85:2977-2985. [PMID: 32966605 DOI: 10.1111/1750-3841.15449] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/10/2020] [Accepted: 08/17/2020] [Indexed: 01/04/2023]
Abstract
The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products-meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.
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Affiliation(s)
- Bojan Antonic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| | - Simona Jancikova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| | - Dani Dordevic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, Chelyabinsk, 454080, Russia
| | - Bohuslava Tremlova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
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