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Zhao M, Ren H, Yan Z, Ma J, Feng X, Liu D, Long F. Reusable thiol-modification Lactobacillus plantarum embedded in cellulose nanocrystals composite aerogel for efficient removal of Ochratoxin A in grape juice. Food Chem X 2024; 22:101336. [PMID: 38623514 PMCID: PMC11016863 DOI: 10.1016/j.fochx.2024.101336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 03/14/2024] [Accepted: 03/26/2024] [Indexed: 04/17/2024] Open
Abstract
Ochratoxin A (OTA) contamination in grape juice has attracted widespread concern as OTA can lead to kidney disease and cause adverse neurological effects. An effective method to remove OTA is to make use of highly adsorbent materials that are able to remove the toxic contaminant. Recently, inactivated Lactobacillus plantarum-based biosorbents have shown to be an efficient, cost-effective and environmentally friendly bioremediation method in removing toxic pollutants such as OTA. We used five chemical thiol-modification methods to improve the adsorption efficiency of OTA in grape juice. The esterification of Lactobacillus plantarum (L-Es) significantly increased the sulfhydryl contents (-SH) by 251.33 μmol/g and >90% of OTA was removed. However, the inactivated microbial adsorbent was difficult to separate after adsorption and therefore, the prepared L-Es were embedded into the cellulose nanocrystals (L-Es@CNCs). Moreover, L-Es@CNCs significantly increased the adsorption rate of OTA in grape juice samples by 88.28% with negligible effects on juice quality due to the properties of easy re-use and excellent biodegradability. This showcases its potential application for OTA removal in the grape juice industry.
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Affiliation(s)
- Mengya Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hong Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhuomin Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jing Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaoping Feng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Di Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Fangyu Long
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
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2
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Peirovi-Minaee R, Alami A, Esmaeili F, Zarei A. Analysis of trace elements in processed products of grapes and potential health risk assessment. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:24051-24063. [PMID: 38436862 DOI: 10.1007/s11356-024-32654-x] [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: 02/18/2023] [Accepted: 02/22/2024] [Indexed: 03/05/2024]
Abstract
Raisins and grape pekmez are consumed commonly by human all over the globe. Consumption of contaminated foods may be the likely pathway of heavy metal exposure. Therefore, the objectives of the present research were to quantify trace elements concentration in raisins and grape pekmez produced from locally grown grapes in Gonabad and to assess non-carcinogenic (HQ and HI) and carcinogenic (total cancer risk, CRt) health risks caused by trace elements exposure via oral intake of these products for children, teenagers, and adults. For this purpose, a totally 30 (15 raisins and 15 grape pekmez) samples were purchased from the vineyard gardeners and examined for ten trace elements including As, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, and Zn. The HI values signaled that the studied population consuming these products is at risk. The HQ, HI, and CRt values of the elements were in order of children > teenagers > adults. The highest cancer risk contribution was attributed to As and Ni for all the studied age groups in both raisins and grape pekmez samples. However, it is recommended that the concentration of trace elements in the soil and crops of the study area and its related health risks be regularly monitored to avoid significant health risks in the future.
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Affiliation(s)
- Roya Peirovi-Minaee
- Department of Environmental Health Engineering, School of Public Health, Social Determinants of Health Research Center, Gonabad University of Medical Sciences, Gonabad, Iran
| | - Ali Alami
- School of Medicine, Social Medicine Department, Social Determinants of Health Research Center, Gonabad University of Medical Sciences, Gonabad, Iran
| | - Fatemeh Esmaeili
- Department of Environmental Health Engineering, School of Public Health, Gonabad University of Medical Sciences, Gonabad, Iran
| | - Ahmad Zarei
- Department of Environmental Health Engineering, School of Public Health, Infectious Diseases Research Center, Gonabad University of Medical Sciences, Gonabad, Iran.
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3
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The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01808-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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4
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Pushparaj K, Meyyazhagan A, Pappuswamy M, Mousavi Khaneghah A, Liu W, Balasubramanian B. Occurrence, identification, and decontamination of potential mycotoxins in fruits and fruit by‐products. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Karthika Pushparaj
- Department of Zoology, School of Biosciences Avinashilingam Institute for Home Science and Higher Education for Women Coimbatore Tamil Nadu India
| | - Arun Meyyazhagan
- Department of Life Science CHRIST (Deemed to be University) Bengaluru Karnataka India
| | - Manikantan Pappuswamy
- Department of Life Science CHRIST (Deemed to be University) Bengaluru Karnataka India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute Warsaw Poland
| | - Wen‐Chao Liu
- Department of Animal Science, College of Coastal Agricultural Sciences Guangdong Ocean University Zhanjiang China
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Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Antagonism of Cyanamide-3-O-glucoside and protocatechuic acid on Aflatoxin B 1-induced toxicity in zebrafish larva (Danio rerio). Toxicon 2022; 216:139-147. [PMID: 35817093 DOI: 10.1016/j.toxicon.2022.06.009] [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: 04/11/2022] [Revised: 06/09/2022] [Accepted: 06/22/2022] [Indexed: 11/22/2022]
Abstract
The zebrafish model was used to evaluate the antioxidant properties of cyanidin-3-O-glucoside (C3G) and its metabolite protocatechuic acid (PCA) against aflatoxin B1 (AFB1)-induced hepatotoxicity and oxidative stress. In this study, zebrafish larvae were cultured for 3 days post fertilization (dpf) and then induced with AFB1. After induced 4 h, 8 h, 12 h, and 24 h, 5 μg/mL C3G/PCA was added and then co-cultured to 5 dpf, respectively. The experiments showed that C3G/PCA suppressed AFB1-induced zebrafish liver atrophy and delayed the absorption of the yolk sac. In addition, reactive oxygen species (ROS) and cell death were also significantly decreased by 5 μg/mL C3G/PCA (P ˂ 0.05). C3G/PCA significantly reduced hepatic biomarkers in the serum contents (P ˂ 0.05). Besides, glutathione (GSH) contents were significantly upregulated, and the activities of superoxide dismutase (SOD) and catalase (CAT) were significantly elevated in zebrafish (P ˂ 0.05). The addition of 5 μg/mL C3G/PCA was capable of reducing the apoptotic levels of caspase-9 and caspase-3 after 100 ng/mL AFB1 intoxication. In conclusion, these results suggested that C3G and its metabolite PCA might antagonize the hepatotoxicity of AFB1, reduce oxidative damage and inhibit cell death.
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Detoxification of Ochratoxin A by pulsed light in grape juice and evaluation of its degradation products and safety. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103024] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Zhang J, Cai R, Yue T, Yuan Y, Gao Z, Wang Z. Assessment of traditional clarifiers on the adsorption of ochratoxin A in Cabernet Sauvignon red wine and their kinetics. Food Chem 2022; 373:131592. [PMID: 34802811 DOI: 10.1016/j.foodchem.2021.131592] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 11/07/2021] [Accepted: 11/08/2021] [Indexed: 02/07/2023]
Abstract
The effect of clarification on the elimination of Ochratoxin A (OTA) in wine was studied and the adsorption behavior of different clarifiers was evaluated. The results showed that OTA in wine can be effectively eliminated by gelatin with an adsorption rate of 28.59%, followed by chitosan (24.7%), bentonite (22.5%) and polyvinylpyrrolidone (PVPP) (7.6%). The clarification process was significantly affected by the clarifiers and OTA concentration. In addition, the experimental kinetic data for OTA removal were also evaluated by different equations. It displayed that the adsorption of gelatin and PVPP can be simulated by Pseudo-first order equation and Elovich equation, while that of chitosan and bentonite followed Pseudo-second order equation. The adsorption behavior of gelatin, chitosan and bentonite can fit Freundlich equation, Temkin equation and Dubinin-Radushkevich, and that of PVPP can only fitted by Langmuir equation. The thermodynamic parameters further revealed that the adsorption of OTA in wine was non-spontaneous.
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Affiliation(s)
- Jierong Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China.
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9
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Au modified spindle-shaped cerium phosphate as an efficient co-reaction accelerator to amplify electrochemiluminescence signal of carbon quantum dots for ultrasensitive analysis of aflatoxin B1. Electrochim Acta 2022. [DOI: 10.1016/j.electacta.2022.139912] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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10
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Bartkiene E, Bartkevics V, Berzina Z, Klementaviciute J, Sidlauskiene S, Isariene A, Zeimiene V, Lele V, Mozuriene E. Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small-scale agricultural companies. Food Sci Nutr 2021; 9:5402-5414. [PMID: 34646511 PMCID: PMC8497834 DOI: 10.1002/fsn3.2495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 05/31/2021] [Accepted: 07/17/2021] [Indexed: 11/10/2022] Open
Abstract
The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans' by artisanal at small-scale agricultural companies in Lithuania. The dominant FAs were palmitic and oleic acids in SB; palmitic, stearic, oleic, linoleic, and α-linolenic acids in FL; palmitic, stearic, oleic, linoleic, and α-linolenic acids in HE; palmitic, oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in CA; and oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in MU. In SB2 oil samples, T-2 toxin and zearalenone concentrations higher than 1.0 µg/kg were found (1.7 and 3.0 µg/kg, respectively). In sample FL4, an ochratoxin A concentration higher than 1.0 µg/kg was established (1.2 µg/kg); also, in HE8 samples, 2.0 µg/kg of zearalenone was found. None of the tested edible oils exceeded the limits for PAH concentration. Finally, because of the special place of edible oils in the human diet, not only should their contamination with mycotoxins and PAHs be controlled but also their FA profile, as an important safety characteristic, must be taken into consideration to ensure higher safety standards.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
| | - Vadims Bartkevics
- Institute of Food SafetyAnimal Health and Environment BIORRigaLatvia
| | - Zane Berzina
- Institute of Food SafetyAnimal Health and Environment BIORRigaLatvia
| | - Jolita Klementaviciute
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
| | | | - Vaida Zeimiene
- National Food and Veterinary Risk Assessment InstituteVilniusLithuania
| | - Vita Lele
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
| | - Erika Mozuriene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
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11
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Einolghozati M, Heshmati A, Mehri F. The behavior of aflatoxin M1 during lactic cheese production and storage. TOXIN REV 2021. [DOI: 10.1080/15569543.2021.1979044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mahtab Einolghozati
- Department of Nutrition and Food Safety, School of Medicine, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Ali Heshmati
- Department of Nutrition and Food Safety, School of Medicine, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Freshteh Mehri
- Department of Nutrition and Food Safety, School of Medicine, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
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12
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The concentration of aflatoxin M1 in raw and pasteurized milk: A worldwide systematic review and meta-analysis. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Iha MH, Rodrigues ML, Trucksess MW. Multitoxin immunoaffinity analysis of aflatoxins and ochratoxin A in spices. J Food Saf 2021. [DOI: 10.1111/jfs.12921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Maria Helena Iha
- Center for Chemical Sciences and Bromatological Adolfo Lutz Institute of Ribeirão Preto VI Ribeirão Preto Brazil
| | - Matheus Leandro Rodrigues
- Center for Chemical Sciences and Bromatological Adolfo Lutz Institute of Ribeirão Preto VI Ribeirão Preto Brazil
| | - Mary Wat Trucksess
- U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition, Office of Regulatory Science College Park Maryland USA
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Bashiry M, Javanmardi F, Sadeghi E, Shokri S, Hossieni H, Oliveira CA, Mousavi Khaneghah A. The prevalence of aflatoxins in commercial baby food products: A global systematic review, meta-analysis, and risk assessment study. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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15
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Senturk S, Karaca H. First report on the presence of aflatoxins in fig seed oil and the efficacy of adsorbents in reducing aflatoxin levels in aqueous and oily media. TOXIN REV 2021. [DOI: 10.1080/15569543.2021.1937226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107960] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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17
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Campagnollo FB, Mousavi Khaneghah A, Borges LL, Bonato MA, Fakhri Y, Barbalho CB, Barbalho RLC, Corassin CH, Oliveira CAF. In vitro and in vivo capacity of yeast-based products to bind to aflatoxins B 1 and M 1 in media and foodstuffs: A systematic review and meta-analysis. Food Res Int 2020; 137:109505. [PMID: 33233146 DOI: 10.1016/j.foodres.2020.109505] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/01/2020] [Accepted: 06/26/2020] [Indexed: 10/23/2022]
Abstract
The aflatoxins are hepatotoxic and carcinogenic metabolites produced by Aspergillus species during growth on crop products. In this regard, a systematic review to collect the quantitative data regarding the in vitro capacity of yeasts-based products to bind to aflatoxin B1 (AFB1) and/or aflatoxin M1 (AFM1) was performed. After screening, 31 articles which met the inclusion criteria was included and then the pooled decontamination of aflatoxins in the defined subgroups (the type of foods, pH, contact time, temperature, yeast species, and aflatoxin type) was calculated by the random effect model (REM). The overall binding capacity (BC) of aflatoxins by yeast was 52.05% (95%CI: 49.01-55.10), while the lowest and highest aflatoxins' BC were associated with Yeast Extract Peptone (2.79%) and ruminal fluid + artificial saliva (96.21%), respectively. Regarding the contact time, temperature, pH and type of aflatoxins subgroups, the binding percentages varied from 50.83% (>300 min) to 52.66% (1-300 min), 50.71% (0-40 °C) to 88.39% (>40 °C), 43.03% (pH: 3.1-6) to 44.56% (pH: 1-3) and 59.35% (pH > 6), and 48.47% (AFB1) to 69.03% AFM1, respectively. The lowest and highest aflatoxins' BC was related to C. fabianii (18.45%) and Z. rouxii (86.40%), respectively. The results of this study showed that variables such as temperature, yeast, pH and aflatoxin type can be considered as the effective factors in aflatoxin decontamination.
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Affiliation(s)
- Fernanda B Campagnollo
- Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
| | - Liliana L Borges
- ICC Industrial Comércio Exportação e Importação LTDA São Paulo, SP, Brazil
| | - Melina A Bonato
- ICC Industrial Comércio Exportação e Importação LTDA São Paulo, SP, Brazil
| | - Yadolah Fakhri
- Environmental Health Engineering, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Caio B Barbalho
- ICC Industrial Comércio Exportação e Importação LTDA São Paulo, SP, Brazil
| | | | - Carlos H Corassin
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13635-900 Pirassununga, SP, Brazil
| | - Carlos A F Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13635-900 Pirassununga, SP, Brazil.
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Occurrence and Exposure Assessment of Aflatoxin B 1 in Omena ( Rastrineobola argentea) from Kenya. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8823340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Omena (Rastrineobola argentea) is the most consumed fish species in Kenya. In this study, we assessed the occurrence of aflatoxin B1 (AFB1) in Omena and the potential health risk of AFB1 to Kenyan consumers of this fish. A total of 74 samples comprising Omena intended for human consumption and fish feed production were analyzed in this study. Aflatoxin levels in Omena were determined using the enzyme-linked immunosorbent assay (ELISA). Omena intended for fish feed production was most contaminated with a mean concentration of 46.93 μg·kg−1 (2.24–115.23 μg·kg−1) compared with Omena intended for human consumption (mean = 19.42 μg·kg−1, range = 2.01–49.30 μg·kg−1). Thirty-five positive samples (83.3%) exceeded the maximum level permitted (5 μg·kg−1) by the East Africa Community standard for food used for human consumption. The exposure dose of AFB1 from consuming Omena was estimated to be 1.34 ng·kg−1 BW day−1, and margin of exposure (MoE) value for AFB1 was found to be 126.3, which indicates health risk to Omena consumers. The results suggest that the current situation of aflatoxin contamination in Omena has an adverse effect on the health of the consumers as well as the animals. Therefore, more surveys are needed to understand the scope and extent of aflatoxin contamination in Omena.
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Mousavi Khaneghah A, Hashemi Moosavi M, Oliveira CA, Vanin F, Sant'Ana AS. Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview. Food Chem Toxicol 2020; 143:111557. [DOI: 10.1016/j.fct.2020.111557] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 06/06/2020] [Accepted: 06/26/2020] [Indexed: 01/03/2023]
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20
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Rezaei M, Alizadeh Khaledabad M, Moghaddas Kia E, Ghasempour Z. Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez. Food Sci Nutr 2020; 8:2864-2874. [PMID: 32566204 PMCID: PMC7300086 DOI: 10.1002/fsn3.1586] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/25/2020] [Accepted: 03/27/2020] [Indexed: 11/10/2022] Open
Abstract
Grape syrup (Pekmez or Dooshab) is one of the nutritious products developed through grape processing. One of the main challenges in the industrial manufacture of this product is the utilization of traditional pekmez earth for tartaric acid adsorption. The objectives of this study were to investigate the effect of calcium carbonate, nano-silica, alumina, and activated carbon as adsorbents and also contact time in grape juice deacidification, and to determine the effects of these adsorbents on the physicochemical properties of grape juice by using the Box-Behnken statistical design. By applying different amounts of these adsorbents in grape juice, the magnitude of acidity decrement and the physicochemical properties such as acidity, pH, transmittance, the amount of reducing sugars, formalin index, and adsorption efficiency were investigated. Data analysis showed that different mixtures of adsorbents at different concentrations had significant effects on acidity and pH of the samples but no effects on the level of reducing sugars and formalin index were observed (p > .05). According to the results, the adsorption capacity with the highest calcium carbonate content (0.7 g/100 ml) was about 88%; the maximum acidity decrements of up to 92% were achieved using the treatments containing calcium carbonate, nano-silica, and activated carbon, while alumina failed to affect the acidity of the samples. Optimum conditions were obtained in 1.27, 0.21, 0.7, and 0.07 g/100 ml alumina, nano-silica, calcium carbonate, and activated carbon, respectively, resulting pH 4.3 and acidity 0.37% in grape syrup.
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Affiliation(s)
- Mohammad Rezaei
- Department of Food Science and TechnologyAfagh Higher Education InstituteUrmiaIran
| | | | - Ehsan Moghaddas Kia
- Department of Food Science and NutritionMaragheh University of Medical SciencesMaraghehIran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Nutrition and Food Sciences FacultyTabriz University of Medical SciencesTabrizIran
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Heshmati A, Ghadimi S, Ranjbar A, Mousavi Khaneghah A. The influence of processing and clarifier agents on the concentrations of potentially toxic elements (PTEs) in pekmez (a grape molasses-like syrup). ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:10342-10350. [PMID: 31933093 DOI: 10.1007/s11356-020-07607-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Accepted: 01/01/2020] [Indexed: 06/10/2023]
Abstract
The changes in some potentially toxic elements (PTEs) including lead (Pb), cadmium (Cd), arsenic (As), iron (Fe), zinc (Zn), and copper (Cu) during pekmez (grape molasses-like syrup) processing and the utilization of various types of clarifiers (white soil, bentonite, and gelatin) in two levels (1.5 and 3% w/w) were analyzed. The average concentrations of Pb, Cd, As, Fe, Zn, and Cu in grape samples were measured as 0.055 ± 0.005, 0.030 ± 0.002, 0.044 ± 0.002, 2.882 ± 0.013, 2.372 ± 0.088, and 1.194 ± 0.01 μg g-1. During pekmez production, the range of changes in Pb, Cd, As, Fe, Zn, and Cu was -43.38% to 40.25%, -55.49% to 0.23%, -76.15% to 1.80%, -74.15% to 58.47%, -40.55% to -18.12%, and -83.16% to -21.39%, respectively. The effect of the clarification process on the PTEs depended on the type and concentration of both PTE and clarifier agent used while the incorporation of gelatin resulted in a significant reduction in all of PT. Graphical abstract.
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Affiliation(s)
- Ali Heshmati
- Department of Nutrition and Food Safety, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Sabah Ghadimi
- Department of Nutrition and Food Safety, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Akram Ranjbar
- Department of Nutrition and Food Safety, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal 6121, Campinas, São Paulo, CEP 13083-862, Brazil.
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Heshmati A, Ghadimi S, Ranjbar A, Mousavi Khaneghah A. Assessment of processing impacts and type of clarifier on the concentration of ochratoxin A in pekmez as a conventional grape-based product. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108882] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Sengling Cebin Coppa CF, Mousavi Khaneghah A, Alvito P, Assunção R, Martins C, Eş I, Gonçalves BL, Valganon de Neeff D, Sant'Ana AS, Corassin CH, Oliveira CAF. The occurrence of mycotoxins in breast milk, fruit products and cereal-based infant formula: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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24
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Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.007] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Khaneghah AM, Fakhri Y, Abdi L, Coppa CFSC, Franco LT, de Oliveira CAF. The concentration and prevalence of ochratoxin A in coffee and coffee-based products: A global systematic review, meta-analysis and meta-regression. Fungal Biol 2019; 123:611-617. [DOI: 10.1016/j.funbio.2019.05.012] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 04/16/2019] [Accepted: 05/22/2019] [Indexed: 01/06/2023]
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26
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Tuanny Franco L, Mousavi Khaneghah A, In Lee SH, Fernandes Oliveira CA. Biomonitoring of mycotoxin exposure using urinary biomarker approaches: a review. TOXIN REV 2019. [DOI: 10.1080/15569543.2019.1619086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Larissa Tuanny Franco
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, São Paulo, Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Sarah Hwa In Lee
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, São Paulo, Brazil
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Mozaffary P, Milani JM, Heshmati A. The influence of yeast level and fermentation temperature on Ochratoxin A decrement during bread making. Food Sci Nutr 2019; 7:2144-2150. [PMID: 31289662 PMCID: PMC6593364 DOI: 10.1002/fsn3.1059] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 04/13/2019] [Accepted: 04/16/2019] [Indexed: 11/11/2022] Open
Abstract
Ochratoxin A (OTA) occurrence in cereals is a permanent challenge in human health. In recent years, some studies have focused on the role of yeasts as adsorbing tools to eliminate OTA. The aim of the current research was to study the effects of different variables including Saccharomyces cerevisiae amount and the fermentation temperature on the reduction of OTA during bread baking. For this purpose, the OTA was spiked to the flour and then the bread was prepared. OTA levels in flour, dough, and bread were measured by the high-performance liquid chromatography with fluorescence detector (HPLC-FD). The results revealed that yeast level and fermentation temperature had a significant effect on OTA reduction. The increase of the amount of S. cerevisiae from 1% to 2% w/w and the fermentation temperature from 25ºC to 30ºC resulted in the increment of OTA reduction from 31.17% to 59.41%. During baking, OTA reduction was 19.21%. In general, the utilization of 2% w/w S. cerevisiae and the fermentation temperature of 35 ºC could reduce considerable amount of OTA in the wheat bread.
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Affiliation(s)
- Payman Mozaffary
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversityMazandaranIran
| | - Jafar M. Milani
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversityMazandaranIran
| | - Ali Heshmati
- Department of Nutrition and Food Safety, School of MedicineNutrition Health Research Center, Hamadan University of Medical SciencesHamadanIran
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Blanco-Lizarazo CM, Gamboa-Marín A, Vega S, Jiménez-Rodríguez LP, Sánchez B IC. Assessment of dietary exposure to aflatoxin B 1 from corn arepas in Colombia. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1109-1117. [PMID: 31140949 DOI: 10.1080/19440049.2019.1615643] [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] [Indexed: 12/31/2022]
Abstract
The aim of this research was to evaluate dietary exposure to aflatoxin B1 (AFB1) in corn arepas in Colombia. In addition, in this study an assessment considering compliance to the maximum level of AFB1 (4 µg kg-1) for this food was conducted. AFB1 concentration data in corn arepas were obtained from 168 samples. The samples were collected from factories in 16 departments in Colombia. AFB1 was quantified by High-Performance Liquid Chromatography with a fluorescence detector. Consumption data and body weight (b.w.) were measured from the 2005 Colombian National Survey of Nutritional Status. Probabilistic estimates were made by Monte Carlo simulation of dietary exposure and margin of exposure (MOE) segmented by age group. The results showed that 27% of corn arepa samples were contaminated with AFB1, with an average concentration of 15.1 µg kg-1 and a maximum value of 111.1 µg kg-1. The stochastic dietary exposure assessment showed that the age group most exposed was children between 4 and 8 years old (10.014 ng (kg b.w. day)-1). In addition, the MOE values for all age groups were lower than 10,000, indicating a potential risk for consumers. However, in the scenario where AFB1 concentration level complies with the maximum limit of 4 µg kg-1 AFB1, the level of concern could be reduced for the adult population between 14 and 64 years old because the MOE value is above 10,000.
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Affiliation(s)
- Carla María Blanco-Lizarazo
- a Risk Assessment on Food Safety and Pesticides Group (ERIA) , National Institute of Health (INS) , Bogota , Colombia
| | - Andrea Gamboa-Marín
- a Risk Assessment on Food Safety and Pesticides Group (ERIA) , National Institute of Health (INS) , Bogota , Colombia
| | - Sandra Vega
- b System of Chemical Risk Analyses on Food and Beverages Group, Food and Beverages Direction , National Institute of Food and Drug Surveillance (Invima) , Bogota , Colombia
| | | | - Iván C Sánchez B
- a Risk Assessment on Food Safety and Pesticides Group (ERIA) , National Institute of Health (INS) , Bogota , Colombia
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Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: A systematic review and meta-analysis. Food Chem 2019; 294:587-596. [PMID: 31126504 DOI: 10.1016/j.foodchem.2019.05.034] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 03/26/2019] [Accepted: 05/07/2019] [Indexed: 11/24/2022]
Abstract
This study was aimed to evaluate the fate of D3G, 3-ADON, and 15-ADON during various processing steps (milling, fermentation, baking and cooking with water) of different cereal-based products, as well as the co-occurrence of culmorin (CUL) and its derivatives (15-Hydroxy-CUL and 5-Hydroxy-CUL. Some databases such as Science Direct, PubMed, Scopus, and Embase were screened to collect the relevant published papers between January 1983 to October 2018, and 23 articles with 319 data were included. The baking resulted in reductions in the concentration of all types of investigated masked mycotoxins, i.e., 15-ADON (-25%) > 3-ADON (-15%) > D3G (-6%). Also, rank order of CUL and its derivatives based on occurrence was CUL (70%) > 15-Hydroxy-CUL (47%) > 5-Hydroxy-CUL (15%) and their rank based on their concentration was 5-Hydroxy-CUL (99.21 µg/kg) > CUL (48.84 µg/kg) > 15-Hydroxy-CUL (9.39 µg/kg) > Hydroxy -CUL (0.06 µg/kg) > 12-Hydroxy-CUL (0.05 µg/kg) > 14-Hydroxy-CUL (0.01 µg/kg).
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