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Stoev SD. Natural feed additives and bioactive supplements versus chemical additives as a safe and practical approach to combat foodborne mycotoxicoses. Front Nutr 2024; 11:1335779. [PMID: 38450227 PMCID: PMC10915786 DOI: 10.3389/fnut.2024.1335779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Accepted: 02/06/2024] [Indexed: 03/08/2024] Open
Abstract
This review highlights the possible hazard of mycotoxins occurrence in foods and feeds in regards to foodborne diseases. The possible management of the risk of contamination of foods and feeds with mycotoxins by using natural feed additives, protecting against deleterious effects of mycotoxins or inhibiting the growth of fungi and mycotoxin production, is deeply investigated in the available literature and some effective measures for safe utilization of mycotoxin contaminated feed/food are proposed. The biological methods of decontamination, degradation or biotransformation of mycotoxins are deeply analyzed and discussed. Some natural antagonists against target fungi are also reviewed and a comparison is made with conventional fungicides for ensuring a safe prevention of mycotoxin contamination. The most common and useful chemical methods of mycotoxins decontamination of agricultural commodities or raw materials are also investigated, e.g., chemical additives inactivating or destroying and/or adsorbing mycotoxins as well as chemical additives inhibiting the growth of fungi and mycotoxin production. The practical use and safety of various kind of feed/food additives or herbal/biological supplements as possible approach for ameliorating the adverse effects of some dangerous mycotoxins is deeply investigated and some suggestions are given. Various possibilities for decreasing mycotoxins toxicity, e.g., by clarifying the mechanisms of their toxicity and using some target antidotes and vitamins as supplements to the diet, are also studied in the literature and appropriate discussions or suggestions are made in this regard. Some studies on animal diets such as low carbohydrate intake, increased protein content, calorie restriction or the importance of dietary fats are also investigated in the available literature for possible amelioration of the ailments associated with mycotoxins exposure. It could be concluded that natural feed additives and bioactive supplements would be more safe and practical approach to combat foodborne mycotoxicoses as compared to chemical additives.
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Affiliation(s)
- Stoycho D. Stoev
- Department of General and Clinical Pathology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
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Nan M, Xue H, Bi Y. Contamination, Detection and Control of Mycotoxins in Fruits and Vegetables. Toxins (Basel) 2022; 14:309. [PMID: 35622556 PMCID: PMC9143439 DOI: 10.3390/toxins14050309] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [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;
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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3
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Removal of imidacloprid and acetamiprid in tea (Camellia sinensis) infusion by activated carbon and determination by HPLC. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108395] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Gonçalves BL, Coppa CFSC, Neeff DVD, Corassin CH, Oliveira CAF. Mycotoxins in fruits and fruit-based products: occurrence and methods for decontamination. TOXIN REV 2018. [DOI: 10.1080/15569543.2018.1457056] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Bruna Leonel Gonçalves
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil
| | | | - Diane Valganon de Neeff
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil
| | - Carlos Humberto Corassin
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil
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Karlovsky P, Suman M, Berthiller F, De Meester J, Eisenbrand G, Perrin I, Oswald IP, Speijers G, Chiodini A, Recker T, Dussort P. Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Res 2016; 32:179-205. [PMID: 27554261 PMCID: PMC5063913 DOI: 10.1007/s12550-016-0257-7] [Citation(s) in RCA: 321] [Impact Index Per Article: 40.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 07/29/2016] [Accepted: 08/05/2016] [Indexed: 11/15/2022]
Abstract
Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.
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Affiliation(s)
- Petr Karlovsky
- Molecular Phytopathology and Mycotoxin Research, Georg-August-University Göttingen, Grisebachstrasse6, 37077, Göttingen, Germany
| | - Michele Suman
- Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122, Parma, Italy
| | - Franz Berthiller
- Christian Doppler Laboratory for Mycotoxin Metabolism, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Straße 20, 3430, Tulln, Austria
| | - Johan De Meester
- Cargill R&D Center Europe, Havenstraat 84, B-1800, Vilvoorde, Belgium
| | - Gerhard Eisenbrand
- Department of Chemistry, Division of Food Chemistry and Toxicology, Germany (retired), University of Kaiserslautern, P.O.Box 3049, 67653, Kaiserslautern, Germany
| | - Irène Perrin
- Nestlé Research Center, Vers-chez-les-Blanc, PO Box 44, 1000, Lausanne 26, Switzerland
| | - Isabelle P Oswald
- INRA, UMR 1331 ToxAlim, Research Center in Food Toxicology, 180 chemin de Tournefeuille, BP93173, 31027, Toulouse, France
- Université de Toulouse, INP, UMR1331, Toxalim, Toulouse, France
| | - Gerrit Speijers
- General Health Effects Toxicology Safety Food (GETS), Winterkoning 7, 34353 RN, Nieuwegein, The Netherlands
| | - Alessandro Chiodini
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium
| | - Tobias Recker
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium
| | - Pierre Dussort
- International Life Sciences Institute-ILSI Europe, Avenue E. Mounier 83, Box 6, 1200, Brussels, Belgium.
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Luo Y, Wang Z, Yuan Y, Zhou Z, Yue T. Patulin adsorption of a superior microorganism strain with low flavour-affection of kiwi fruit juice. WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2014.1874] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The aim of this study was to isolate a microbial strain with higher patulin adsorption capability and lower flavour-affection on kiwi fruit juice, and study patulin adsorption behaviour effects on cell morphology and adsorption kinetics. Electronic-nose and physicochemical analysis methods were combined to evaluate the flavour and quality of treated kiwi fruit juice. The results showed that yeasts had a good performance on biomass, patulin adsorption and flavour maintenance. Besides, patulin adsorption behaviour and kinetic study of yeast strain N-10 was investigated, the results showed that patulin adsorption capability was influenced by cell morphology, its adsorption behaviour followed pseudo-first-order reaction kinetics, and equilibrium experiments fit the Langmuir isotherm model. The investigation revealed that patulin adsorption is a spontaneous endothermic physic-sorption behaviour. During adsorption, patulin moved from the liquid to the adsorbent surface and the capability of adsorbents was associated with their cell surface morphology. This study provides a basis for the selection of strains with improved patulin adsorption from kiwi fruit juice and provides the experimental foundation and theoretical basis for future studies of patulin adsorption in fruit juice, it has great potential application for the control of patulin in the juice processing industry.
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Affiliation(s)
- Y. Luo
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, China P.R
| | - Z.L. Wang
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, China P.R
| | - Y.H. Yuan
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, China P.R
| | - Z.K. Zhou
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, China P.R
| | - T.L. Yue
- College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, China P.R
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Liu B, Peng X, Chen W, Li Y, Meng X, Wang D, Yu G. Adsorptive removal of patulin from aqueous solution using thiourea modified chitosan resin. Int J Biol Macromol 2015; 80:520-8. [DOI: 10.1016/j.ijbiomac.2015.07.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 06/29/2015] [Accepted: 07/12/2015] [Indexed: 12/12/2022]
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Investigation of citrus flavor adsorption during debittering of grapefruit juice using kinetic modeling and response surface methodology. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0101-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Appell M, Jackson MA, Dombrink-Kurtzman MA. Removal of patulin from aqueous solutions by propylthiol functionalized SBA-15. JOURNAL OF HAZARDOUS MATERIALS 2011; 187:150-156. [PMID: 21269768 DOI: 10.1016/j.jhazmat.2011.01.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2010] [Revised: 12/14/2010] [Accepted: 01/02/2011] [Indexed: 05/30/2023]
Abstract
Propylthiol functionalized SBA-15 silica was investigated to detoxify aqueous solutions contaminated with the regulated mycotoxin patulin. Micelle templated silicas with a specific pore size were synthetically modified to possess propylthiol groups, a functional group known to form Michael reaction products with the conjugated double bond system of patulin. BET surface area analysis indicated the propylthiol functionalized SBA-15 possesses channels with the pore size of 5.4 nm and a surface area of 345 m(2)g(-1). Elemental analysis indicates the silicon/sulfur ratio to be 10:1, inferring one propylthiol substituent for every ten silica residues. The propylthiol modified SBA-15 was effective at significantly reducing high levels of patulin from aqueous solutions (pH 7.0) in batch sorption assays at room temperature. The material was less effective at lower pH; however heating low pH solutions and apple juice to 60 °C in the presence of propylthiol functionalized SBA-15 significantly reduced the levels of patulin in contaminated samples. Composite molecular models developed by semi-empirical PM3 and empirical force field methods support patulin permeation through the mesoporous channels of propylthiol functionalized SBA-15. Density functional study at the B3LYP/6-31G(d,p) level predicts the proposed patulin adducts formed by reaction with the thiol residues exhibit less electrophilic properties than patulin. It is demonstrated the use of propylthiol functionalized SBA-15 is a viable approach to reduce patulin levels in aqueous solutions, including contaminated apple juice.
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Affiliation(s)
- Michael Appell
- Bacterial Foodborne Pathogens and Mycology Research Unit, United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, 1815N University St, Peoria, IL 61604, USA.
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Menniti AM, Neri F, Gregori R, Maccaferri M. Some factors influencing patulin production by Penicillium expansum in pome fruits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2183-2187. [PMID: 20623709 DOI: 10.1002/jsfa.4067] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The objective of our study was to examine the effects of Penicillium expansum on patulin production in relation to isolates, species and cultivar type, incidence and severity of decay. In addition, patulin production at different incubation times and its diffusion were also investigated. These factors were evaluated in pome fruits inoculated with P. expansum and kept at 20 °C for short periods of time. RESULTS The ability of five P. expansum isolates to grow and produce patulin in inoculated Golden Delicious apples varied among the strains from below the limit of quantification to 662 µg kg(-1). Variety and species of pome fruits influenced patulin production. P. expansum isolate PE97.IT produced a higher patulin content in apples than in pears. The highest patulin production was 386 µg kg(-1) in Golden Delicious. No blue mould symptom appeared in pears inoculated with P. expansum and no patulin was detected after 3 days at 20 °C. However, patulin increased with incubation time after 6 and 8 days. No patulin was detected in healthy pear tissue but it was high in the decayed area. CONCLUSION Since patulin production is associated primarily with infected rotten tissue, patulin control is possible by using healthy fruits, sorting damaged and rotten fruits before processing.
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Affiliation(s)
- Anna M Menniti
- CRIOF-DIPROVAL, Alma Mater Studiorum-Università di Bologna, Viale Fanin 46, 40127 Bologna, Italy.
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Gillard N, Agneessens R, Dubois M, Delahaut P. Quantification of patulin in Belgian handicraft-made apple juices. WORLD MYCOTOXIN J 2009. [DOI: 10.3920/wmj2008.1054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The aim of the present study was to evaluate the patulin risk stemming from the quality of apple juice produced by two small processing companies (fruit presses) located in the South of Belgium (Walloon region). A quantification method based on high-performance liquid chromatography with UV detection was developed and validated in-house. This method was then used to analyse 49 apple juice samples collected from two small apple presses. Patulin was detected in 32 samples and the contamination level was above the 50 µg/l legal limit for 18 samples. The incidence and contamination levels of patulin detected in our study were higher than in previous ones. The high patulin concentrations observed might be linked to the fact that clients of the presses were individual growers. It highlights the need for an efficient quality management system for reducing the patulin risk in the apple-processing sector. This work also points to the importance and necessity of campaigns aiming to raise public awareness of the patulin problem, among both transformers and home growers, in order to limit population exposure to patulin.
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Affiliation(s)
- N. Gillard
- CER Groupe, Division Hormonologie, rue du point du jour, 8-6900 Marloie, Belgium
| | - R. Agneessens
- Walloon Agricultural Research Center, rue de Serpont, 100-6800 Libramont, Belgium
| | - M. Dubois
- CER Groupe, Division Hormonologie, rue du point du jour, 8-6900 Marloie, Belgium
| | - Ph. Delahaut
- CER Groupe, Division Hormonologie, rue du point du jour, 8-6900 Marloie, Belgium
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Saxena N, Dwivedi PD, Ansari KM, Das M. Patulin in apple juices: Incidence and likely intake in an Indian population. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2008; 1:140-6. [DOI: 10.1080/02652030802378848] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Coelho A, Celli M, Sataque Ono E, Hoffmann F, Pagnocca F, Garcia S, Sabino M, Harada K, Wosiacki G, Hirooka E. Patulin biodegradation using Pichia ohmeri and Saccharomyces cerevisiae. WORLD MYCOTOXIN J 2008. [DOI: 10.3920/wmj2008.1040] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effectiveness of Pichia ohmeri and Saccharomyces cerevisiae in the biodegradation of patulin was evaluated in vitro. Patulin is a toxin produced by Penicillium expansum, the predominant fungal contaminant in post-harvest apple. The biodegradation experiment was carried out in culture medium (Yeast Medium broth, YM) and commercial apple juice. These substrates were artificially contaminated with patulin previously produced by P. expansum strain 2 in malt extract broth and purified over a silica gel column. The YM broth was inoculated with P. ohmeri 158 with proved anti-P. expansum activity, whereas the apple juice was inoculated with dried Saccharomyces cerevisiae cells. The residual patulin in contaminated substrates was determined by reversed-phase HPLC. P. ohmeri 158 in YM broth degraded over 83% of the initial 223 µg (8.92 µg/ml) of patulin after incubation at 25 °C for two days under static conditions; after five days of incubation, this percentage was greater than 99%, and patulin levels fell below the limit of detection after 15 days. In the apple juices inoculated with 0.25 g/l of commercial dried S. cerevisiae cells (corresponding 1.8 x 107 cells/ml), 96% of patulin was degraded (initial contamination of 4.5 µg/ml of patulin) after 143 hours of incubation at 25 °C under static conditions. However, 90% degradation occurred when the juice was contaminated with 7.0 µg/ml under the same conditions, indicating that the biodegradation rate is concentrationdependent. The effective biodegradation of patulin using P. ohmeri 158 and S. cerevisiae demonstrates a promising application for innocuous yeast isolated from natural microbiota in the biological control, which can prevent both fruit spoilage and P. expansum mycotoxin contamination.
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Affiliation(s)
- A. Coelho
- Department of Food Engineering and Technology, UNESP-São José do Rio Preto, São Paulo, Brazil
| | - M. Celli
- Department of Food Engineering and Technology, UNESP-São José do Rio Preto, São Paulo, Brazil
| | - E. Sataque Ono
- State University of Londrina, P.O. Box 6001, 86051-990 Londrina, Paraná, Brazil
| | - F. Hoffmann
- Department of Food Engineering and Technology, UNESP-São José do Rio Preto, São Paulo, Brazil
| | | | - S. Garcia
- State University of Londrina, P.O. Box 6001, 86051-990 Londrina, Paraná, Brazil
| | - M. Sabino
- Instituto Adolfo Lutz, 01246-902 São Paulo, Brazil
| | - K. Harada
- Meijo University, Graduate School of Environmental and Human Science, Tempaku, Nagoya 468-8503, Japan
| | - G. Wosiacki
- Department of Food Engineering, State University of Ponta Grossa, 84030-900 Ponta Grossa, Paraná, Brazil
| | - E. Hirooka
- State University of Londrina, P.O. Box 6001, 86051-990 Londrina, Paraná, Brazil
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Temmink H, Grolle K. Tertiary activated carbon treatment of paper and board industry wastewater. BIORESOURCE TECHNOLOGY 2005; 96:1683-9. [PMID: 15935653 DOI: 10.1016/j.biortech.2004.12.035] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2004] [Revised: 12/15/2004] [Accepted: 12/21/2004] [Indexed: 05/02/2023]
Abstract
The feasibility of activated carbon post-treatment of (biologically treated) wastewater from the paper and board industry was investigated, the goal being to remove refractory organic pollutants and produce water that can be re-used in the production process. Because closing water-circuits in the paper and board industry results in higher water temperatures, the effect of the temperature on activated carbon treatment was also investigated. Batch and column adsorption tests showed that activated carbon provides an excellent removal of cationic demand and color related compounds, the two most important representatives of organic compounds that have to be removed. Unexpectedly, higher water temperatures enhanced the performance of activated carbon. However, the treatment costs, mainly determined by transport and regeneration of the carbon, were very high. At long contact times between the wastewater and the carbon the occurrence of biodegradation was observed. Biological regeneration of the carbon may therefore provide a means to reduce the treatment costs, but a practical application requires further research.
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Affiliation(s)
- Hardy Temmink
- Sub-department of Environmental Technology, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
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Moake MM, Padilla-Zakour OI, Worobo RW. Comprehensive Review of Patulin Control Methods in Foods. Compr Rev Food Sci Food Saf 2005; 4:8-21. [DOI: 10.1111/j.1541-4337.2005.tb00068.x] [Citation(s) in RCA: 292] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Drusch S, Aumann J. Mycotoxins in Fruits: Microbiology, Occurrence, and Changes during Fruit Processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2005; 50:33-78. [PMID: 16263427 DOI: 10.1016/s1043-4526(05)50002-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- S Drusch
- Institute for Human Nutrition and Food Science, University of Kiel, Kiel, Germany
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Occurrence ofpenicillium expansum and patulin in apples as raw materials for processing of foods — case study. Mycotoxin Res 2004; 20:24-8. [DOI: 10.1007/bf02946705] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Moodley RS, Govinden R, Odhav B. The effect of modified atmospheres and packaging on patulin production in apples. J Food Prot 2002; 65:867-71. [PMID: 12030304 DOI: 10.4315/0362-028x-65.5.867] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was undertaken to determine the effectiveness of modified atmospheres and packaging materials on the growth of Penicillium expansum and patulin production in apples. Granny Smith apples were surface sterilized with 76% ethanol and inoculated with 0.1 ml of a 1.1 x 10(7) spore/ml P. expansum spore suspension. The apples were packaged either in polyethylene (PE) or polypropylene (PP) and treated with three different gas combinations, viz., 58% CO2/42% N2, 48% CO2/52% N2, and 88% CO2/12% N2, and were then incubated for 14 days at 25 degrees C. Fungal growth was monitored every 2 to 4 days by measuring radial growth from the point of inoculation. After the 14th day, apples were pulped, and patulin was extracted, purified, and quantified by high-performance liquid chromatography. PP did not inhibit fungal growth in any of the atmospheres tested, and it only inhibited patulin production in atmospheric gas and 58% CO2/42% N2. PE was very effective and inhibited fungal growth by four- or fivefold, depending on the modified atmosphere. Patulin production in PE-packaged apples was almost completely inhibited by all three gas combinations. Gas chromatographic analysis of the PE-packaged samples before and after the incubation period showed that CO2 levels dropped and N2 levels increased for all of the atmospheres tested. Our studies showed conclusively that PE is an excellent packaging material for the storage of apples since it inhibited the growth of P. expansum, thereby allowing <3.2 microg/ml of patulin to be produced, regardless of gaseous environment.
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Affiliation(s)
- R S Moodley
- Department of Biological Sciences, M. L. Sultan Technikon, Durban, South Africa
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