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Li Y, Gao H, Wang R, Xu Q. Deoxynivalenol in food and feed: Recent advances in decontamination strategies. Front Microbiol 2023; 14:1141378. [PMID: 36998392 PMCID: PMC10043330 DOI: 10.3389/fmicb.2023.1141378] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 02/17/2023] [Indexed: 03/16/2023] Open
Abstract
Deoxynivalenol (DON) is a mycotoxin that contaminates animal feed and crops around the world. DON not only causes significant economic losses, but can also lead diarrhea, vomiting, and gastroenteritis in humans and farm animals. Thus, there is an urgent need to find efficient approaches for DON decontamination in feed and food. However, physical and chemical treatment of DON may affect the nutrients, safety, and palatability of food. By contrast, biological detoxification methods based on microbial strains or enzymes have the advantages of high specificity, efficiency, and no secondary pollution. In this review, we comprehensively summarize the recently developed strategies for DON detoxification and classify their mechanisms. In addition, we identify remaining challenges in DON biodegradation and suggest research directions to address them. In the future, an in-depth understanding of the specific mechanisms through which DON is detoxified will provide an efficient, safe, and economical means for the removal of toxins from food and feed.
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Molina-Hernandez JB, Tappi S, Gherardi M, de Flaviis R, Laika J, Peralta-Ruiz YY, Paparella A, Chaves-López C. Cold Atmospheric plasma treatment trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Evaluation of fungal hazards associated with dried fig processing. Int J Food Microbiol 2022; 365:109541. [DOI: 10.1016/j.ijfoodmicro.2022.109541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 12/20/2021] [Accepted: 01/11/2022] [Indexed: 11/18/2022]
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4
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Deng LZ, Sutar PP, Mujumdar AS, Tao Y, Pan Z, Liu YH, Xiao HW. Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods. Annu Rev Food Sci Technol 2021; 12:287-305. [PMID: 33317321 DOI: 10.1146/annurev-food-062220-112934] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products andmoderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products.
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Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, 100083 Beijing, China; .,State Key Laboratory of Food Science and Technology, Nanchang University, 330047 Nanchang, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California 95616, USA
| | - Yan-Hong Liu
- College of Engineering, China Agricultural University, 100083 Beijing, China;
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, 100083 Beijing, China;
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5
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Sun X, Ji J, Gao Y, Zhang Y, Zhao G, Sun C. Fate of deoxynivalenol and degradation products degraded by aqueous ozone in contaminated wheat. Food Res Int 2020; 137:109357. [DOI: 10.1016/j.foodres.2020.109357] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 05/19/2020] [Accepted: 05/24/2020] [Indexed: 12/12/2022]
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6
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Frazzoli C, Mantovani A. Toxicological risk factors in the burden of malnutrition: The case of nutrition (and risk) transition in sub-Saharan Africa. Food Chem Toxicol 2020; 146:111789. [PMID: 33011353 DOI: 10.1016/j.fct.2020.111789] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 09/16/2020] [Accepted: 09/27/2020] [Indexed: 12/11/2022]
Abstract
Toxicant exposures may worsen the micronutrient status, especially during the womb-to-childhood development, impairing organism programming and increasing the risk for health disorders in adulthood. Growing evidence calls for an integrated risk analysis of the interplay of environment, behavior and lifestyle, where a) imbalanced diet and micronutrient deficiencies may increase the vulnerability to toxicants and alter body defence systems and b) intake of antinutrients and contaminants may increase nutritional requirements. Such scenarios are especially evident in communities undergoing a fast nutrition transition, such as in many countries of sub-Saharan Africa. Specific challenges of toxicological risk analysis in sub-Saharan Africa still need a thorough assessment, including: rapid changes of lifestyle and consumers' preferences; dumping of foods and consumer' products; risk management under weak or non-existent awareness, legislation enforcement and infrastructures. The significant and growing literature from Africa-led scientific research should be used to build quality-controlled data repositories supporting regulatory top-down actions. Meanwhile, bottom-up actions (eg consumer's empowerment) could exploit social and economic drivers toward a qualified African presence in the global and local markets. A science-based combination of top-down and bottom-up actions on preventable toxicological risk factors will contribute fighting the new forms of malnutrition and prevent multi-factorial diseases. Exposures to toxicants should be included in the integrated approach proposed by WHO to address the urgent health challenge of simultaneously reduce the risk or burden of both malnutrition (ie deficiency of one or more essential nutrients) and overweight, obesity, and diet-related NCDs.
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Affiliation(s)
- Chiara Frazzoli
- Department of Cardiovascular and Endocrine-metabolic Diseases, and Ageing, Istituto Superiore di Sanita', Rome, Italy.
| | - Alberto Mantovani
- Department of Food Safety, Nutrition, and Veterinary Public Health, Istituto Superiore di Sanita', Rome, Italy
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7
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Afsah-Hejri L, Hajeb P, Ehsani RJ. Application of ozone for degradation of mycotoxins in food: A review. Compr Rev Food Sci Food Saf 2020; 19:1777-1808. [PMID: 33337096 DOI: 10.1111/1541-4337.12594] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 05/07/2020] [Accepted: 05/28/2020] [Indexed: 12/01/2022]
Abstract
Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O3 ) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall. Fusarium is the most sensitive mycotoxigenic fungi to ozonation followed by Aspergillus and Penicillium. Studies have shown complete inactivation of Fusarium and Aspergillus by O3 gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O3 gas exposure. O3 gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.
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Affiliation(s)
- Leili Afsah-Hejri
- Mechanical Engineering Department, School of Engineering, University of California Merced, Merced, California
| | - Parvaneh Hajeb
- Department of Environmental Science, Aarhus University, Roskilde, Denmark
| | - Reza J Ehsani
- Mechanical Engineering Department, School of Engineering, University of California Merced, Merced, California
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8
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Abd-Elsalam KA, El-Naggar MA, Ghannouchi A, Bouqellah NA. Nanomaterials and ozonation. NANOMYCOTOXICOLOGY 2020:285-308. [DOI: 10.1016/b978-0-12-817998-7.00013-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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9
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VELIOGLU YS, FİKİRDEŞİCİ ERGEN Ş, Aksu P, Altındağ A. Effects of Ozone Treatment on the Degradation and Toxicity of Several Pesticides in Different Grou. ACTA ACUST UNITED AC 2018. [DOI: 10.15832/ankutbd.446448] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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10
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Diao E, Wang J, Li X, Wang X, Gao D. Patulin degradation in apple juice using ozone detoxification equipment and its effects on quality. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13645] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Enjie Diao
- Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation; Huaiyin Normal University; Huai'an, 223300 China
- College of Horticulture Science and Engineering; Shandong Agricultural University; Tai'an, 271018 China
| | - Jiasheng Wang
- College of Food Science & Engineering; Shandong Agricultural University; Tai'an, 271018 China
| | - Xiangyang Li
- College of Food Science & Engineering; Shandong Agricultural University; Tai'an, 271018 China
| | - Xinfeng Wang
- College of Life Science; Huaiyin Normal University; Huai'an, 223300 China
| | - Dongsheng Gao
- College of Horticulture Science and Engineering; Shandong Agricultural University; Tai'an, 271018 China
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11
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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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12
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Piacentini K, Savi G, Scussel V. The effect of ozone treatment on species of Fusarium growth in malting barley (Hordeum vulgare L.) grains. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.0881] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- K.C. Piacentini
- Mycotoxicology and Food Contaminants Laboratory (LABMICO), Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, CEP 88034-001, Brazil
| | - G.D. Savi
- Mycotoxicology and Food Contaminants Laboratory (LABMICO), Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, CEP 88034-001, Brazil
| | - V.M. Scussel
- Mycotoxicology and Food Contaminants Laboratory (LABMICO), Food Science and Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, CEP 88034-001, Brazil
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13
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Wei D, Wang Y, Jiang D, Feng X, Li J, Wang M. Survey of Alternaria Toxins and Other Mycotoxins in Dried Fruits in China. Toxins (Basel) 2017; 9:toxins9070200. [PMID: 28672847 PMCID: PMC5535147 DOI: 10.3390/toxins9070200] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 06/22/2017] [Accepted: 06/23/2017] [Indexed: 12/02/2022] Open
Abstract
Occurrence of toxigenic molds and mycotoxins on dried fruits is a worldwide problem, but limited information is available in China. A total of 220 dried fruits (raisins, dried apricots, dates and wolfberries) purchased from China were analyzed for 17 mycotoxins (i.e., Alternaria toxins, ochratoxin A (OTA), patulin (PAT) and trichothecenes) by UPLC-MS/MS, combined with a single-step cleanup. The result showed that at least one mycotoxin was detected in 142 samples (64.6%). The lowest incidence of contaminated samples was observed in dried apricots (48.2%), and the highest incidence in dried wolfberries (83.3%). The Alternaria toxins seemed to be the major problem in dried fruits, rather than OTA or PAT. Tenuazonic acid (TeA) was the predominant mycotoxin, in both frequency and concentration, ranging from 6.9 to 5665.3 μg kg−1, followed by tentoxin (TEN; 20.5%), and mycophenolic acid (MPA; 19.5%). Moreover, raisins are more likely to be contaminated with OTA than the other dried fruits. Penicillic acid (PA) was detected only in dried dates, and PAT was detected only in one apricot sample. In addition, our results also showed that the simultaneous presence of 2–4 mycotoxins was observed in 31.4% of dried fruits. TeA and TEN were the most frequent combination, detected in 29 (13.2%) samples, followed by TeA and MPA with a prevalence of 11.4%. Therefore, the results of this survey suggest the need for wider monitoring on the contamination of these mycotoxins, especially Alternaria toxins in agro-products, and indicate the importance of setting a maximum limit for Alternaria toxins in China.
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Affiliation(s)
- Dizhe Wei
- Beijing Research Center for Agricultural Standards and Testing, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
- Risk Assessment Laboratory for Agro-Products, Ministry of Agriculture, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
| | - Yao Wang
- Beijing Research Center for Agricultural Standards and Testing, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
- Risk Assessment Laboratory for Agro-Products, Ministry of Agriculture, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
| | - Dongmei Jiang
- Beijing Research Center for Agricultural Standards and Testing, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
- Risk Assessment Laboratory for Agro-Products, Ministry of Agriculture, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
| | - Xiaoyuan Feng
- Beijing Research Center for Agricultural Standards and Testing, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
- Risk Assessment Laboratory for Agro-Products, Ministry of Agriculture, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
| | - Jun Li
- Food Research Institute, Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China.
| | - Meng Wang
- Beijing Research Center for Agricultural Standards and Testing, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
- Risk Assessment Laboratory for Agro-Products, Ministry of Agriculture, No. 9 Middle Road of Shuguanghuayuan, Haidian District, Beijing 100097, China.
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14
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Hojnik N, Cvelbar U, Tavčar-Kalcher G, Walsh JL, Križaj I. Mycotoxin Decontamination of Food: Cold Atmospheric Pressure Plasma versus "Classic" Decontamination. Toxins (Basel) 2017; 9:toxins9050151. [PMID: 28452957 PMCID: PMC5450699 DOI: 10.3390/toxins9050151] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 04/24/2017] [Accepted: 04/26/2017] [Indexed: 11/21/2022] Open
Abstract
Mycotoxins are secondary metabolites produced by several filamentous fungi, which frequently contaminate our food, and can result in human diseases affecting vital systems such as the nervous and immune systems. They can also trigger various forms of cancer. Intensive food production is contributing to incorrect handling, transport and storage of the food, resulting in increased levels of mycotoxin contamination. Mycotoxins are structurally very diverse molecules necessitating versatile food decontamination approaches, which are grouped into physical, chemical and biological techniques. In this review, a new and promising approach involving the use of cold atmospheric pressure plasma is considered, which may overcome multiple weaknesses associated with the classical methods. In addition to its mycotoxin destruction efficiency, cold atmospheric pressure plasma is cost effective, ecologically neutral and has a negligible effect on the quality of food products following treatment in comparison to classical methods.
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Affiliation(s)
- Nataša Hojnik
- Jožef Stefan Institute, Department of Surface Engineering and Optoelectronics, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
- Jožef Stefan International Postgraduate School, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
| | - Uroš Cvelbar
- Jožef Stefan Institute, Department of Surface Engineering and Optoelectronics, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
- Jožef Stefan International Postgraduate School, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
| | - Gabrijela Tavčar-Kalcher
- University of Ljubljana, Veterinary Faculty, Institute of Food Safety, Feed and Environment, Gerbičeva 60, SI-1000 Ljubljana, Slovenia.
| | - James L Walsh
- University of Liverpool, Department of Electrical, Engineering and Electronics, Brownlow Hill, Liverpool L69 3GJ, UK.
| | - Igor Križaj
- Jožef Stefan Institute, Department of Molecular and Biomedical Sciences, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
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15
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Kamber U, Gülbaz G, Aksu P, Doğan A. Detoxification of Aflatoxin B1
in Red Pepper (Capsicum annuum L
.) by Ozone Treatment and Its Effect on Microbiological and Sensory Quality. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13102] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ufuk Kamber
- Department of Food Safety and Public Health, Faculty of Veterinary Medicine; Kafkas University; Kars Turkey
| | - Güven Gülbaz
- Department of Food Engineering, Faculty of Engineering; Kafkas University; Kars Turkey
| | - Pinar Aksu
- Department of Biology, Faculty of Arts and Sciences; Kafkas University; Kars Turkey
| | - Abdullah Doğan
- Department of Pharmacology Toxicology, Faculty of Veterinary Medicine; Kafkas University; Kars Turkey
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16
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Azaiez I, Font G, Mañes J, Fernández-Franzón M. Survey of mycotoxins in dates and dried fruits from Tunisian and Spanish markets. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.033] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Luo X, Wang R, Wang L, Li Y, Wang Y, Chen Z. Detoxification of aflatoxin in corn flour by ozone. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2253-2258. [PMID: 24374809 DOI: 10.1002/jsfa.6550] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2013] [Revised: 12/04/2013] [Accepted: 12/24/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND Corn, which is one of most important agricultural products worldwide, is prone to pollution by aflatoxins (AFs) in many areas, thus seriously jeopardizing human health and threatening economic growth. This study evaluated the effects of ozone on the detoxification of AFs in corn flour (CF) and the moisture content (MC) thereof. RESULTS The detoxifying effects of ozone on CF became more obvious as the ozone concentration and exposure time increased. After CF was treated with 75 mg L(-1) ozone for 60 min, the contents of AFB1 , AFG1 and AFB2 decreased from 53.60, 12.08 and 2.42 µg kg(-1) to 11.38, 3.37 and 0.71 µg kg(-1) , respectively, which are lower than the maximum limits of AFB1 , AFG1 , AFB2 and total AFs (20 µg kg(-1) ) for CF regulated by the Chinese government. Ozonation significantly affected the MC of CF, and ozone at a higher concentration decreased the MC more drastically. After CF was exposed to 15, 30, 45 and 75 mg L(-1) ozone for 60 min, the MC of CF decreased from 17.4% to below 15%, fulfilling the long-period storage requirements for CF. CONCLUSION Ozone is potentially applicable in effectively degrading the AFs in CF and in greatly decreasing the MC of CF.
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Affiliation(s)
- Xiaohu Luo
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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18
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Pasha I, Saeed F, Sultan MT, Khan MR, Rohi M. Recent developments in minimal processing: a tool to retain nutritional quality of food. Crit Rev Food Sci Nutr 2014; 54:340-51. [PMID: 24188306 DOI: 10.1080/10408398.2011.585254] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The modernization during the last century resulted in urbanization coupled with modifications in lifestyles and dietary habits. In the same era, industrial developments made it easier to meet the requirements for processed foods. However, consumers are now interested in minimally processed foods owing to increase in their awareness to have fruits and vegetables with superior quality, and natural integrity with fewer additives. The food products deteriorate as a consequence of physiological aging, biochemical changes, high respiration rat,e and high ethylene production. These factors contribute substantially to discoloration, loss of firmness, development of off-flavors, acidification, and microbial spoilage. Simultaneously, food processors are using emerging approaches to process perishable commodities, along with enhanced nutritional and sensorial quality. The present review article is an effort to utilize the modern approaches to minimize the processing and deterioration. The techniques discussed in this paper include chlorination, ozonation, irradiation, photosensitization, edible coating, natural preservative use, high-pressure processing, microwave heating, ohmic heating, and hurdle technology. The consequences of these techniques on shelf-life stability, microbial safety, preservation of organoleptic and nutritional quality, and residue avoidance are the limelight of the paper. Moreover, the discussion has been made on the feasibility and operability of these techniques in modern-day processing.
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Affiliation(s)
- Imran Pasha
- a National Institute of Food Science and Technology , University of Agriculture , Faisalabad , Pakistan
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19
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Tamura C, Nakauma M, Furusawa H, Kadota T, Kamata Y, Nishijima M, Itoh S, Sugita-Konishi Y. Formulation of a pectin gel that efficiently traps mycotoxin deoxynivalenol and reduces its bioavailability. Carbohydr Polym 2013; 93:747-52. [DOI: 10.1016/j.carbpol.2012.12.046] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2011] [Revised: 12/09/2012] [Accepted: 12/12/2012] [Indexed: 11/29/2022]
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20
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Ellis DI, Brewster VL, Dunn WB, Allwood JW, Golovanov AP, Goodacre R. Fingerprinting food: current technologies for the detection of food adulteration and contamination. Chem Soc Rev 2012; 41:5706-27. [DOI: 10.1039/c2cs35138b] [Citation(s) in RCA: 296] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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21
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Removal of residual pesticide, fenitrothion, in vegetables by using ozone microbubbles generated by different methods. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.11.002] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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