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Wang Y, Zhao J, Jiang L, Zhang L, Raghavan V, Wang J. A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies. Compr Rev Food Sci Food Saf 2024; 23:e13371. [PMID: 38853463 DOI: 10.1111/1541-4337.13371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 04/18/2024] [Accepted: 05/04/2024] [Indexed: 06/11/2024]
Abstract
Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant-based foods, cultured meat, fermented foods, and microalgae-based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme-linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.
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Affiliation(s)
- Yuxin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Jinlong Zhao
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Lan Jiang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Lili Zhang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
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Liu M, Feng J, Fan Y, Yang X, Chen R, Xu C, Xu H, Cui D, Wang R, Jiao Z, Ma R. Application of atmospheric cold plasma for zearalenone detoxification in cereals: Kinetics, mechanisms, and cytotoxicity analysis. J Adv Res 2024:S2090-1232(24)00166-8. [PMID: 38677544 DOI: 10.1016/j.jare.2024.04.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/26/2024] [Accepted: 04/24/2024] [Indexed: 04/29/2024] Open
Abstract
INTRODUCTION Zearalenone (ZEN) is one of the most widely contaminated mycotoxins in world, posing a severe threat to human and animal health. Atmospheric cold plasma (ACP) holds great penitential in mycotoxin degradation. OBJECTIVES This study aimed to investigate the degradation efficiency and mechanisms of ACP on ZEN as well as the cytotoxicity of ZEN degradation products by ACP. Additionally, this study also investigated the degradation efficiency of ACP on ZEN in cereals and its effect on cereal quality. METHODS The degradation efficiency and products of ZEN by ACP was analyzed by HPLC and LC-MS/MS. The human normal liver cells and mice were employed to assess the cytotoxicity of ZEN degradation products. The ZEN artificially contaminated cereals were used to evaluate the feasibility of ACP detoxification in cereals. RESULTS The results showed that the degradation rate of ZEN was 96.18 % after 30-W ACP treatment for 180 s. The degradation rate was dependent on the discharge power, and treatment time and distance. Four major ZEN degradation products were produced after ACP treatment due to the oxidative destruction of CC double bond, namely C18H22O7 (m/z = 351.19), C18H22O8 (m/z = 367.14), C18H22O6 (m/z = 335.14), and C17H20O6 (m/z = 321.19). L02 cell viability was increased from 52.4 % to 99.76 % with ACP treatment time ranging from 0 to 180 s. Mice results showed significant recovery of body weight and depth of colonic crypts as well as mitigation of glomerular and liver damage. Additionally, ACP removed up to 50.55 % and 58.07 % of ZEN from wheat and corn. CONCLUSIONS This study demonstrates that ACP could efficiently degrade ZEN in cereals and its cytotoxicity was significantly reduced. Therefore, ACP is a promising effective method for ZEN detoxification in cereals to ensure human and animal health. Future study needs to develop large-scale ACP device with high degradation efficiency.
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Affiliation(s)
- Mengjie Liu
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Green Agricultural Bioengineering, Zhengzhou University, Zhengzhou 450052, China; Sanya Institute, Zhengzhou University, Zhengzhou 450001, China
| | - Junxia Feng
- Huadu District People's Hospital of Guangzhou, Guangzhou 510800, China
| | - Yongqin Fan
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Green Agricultural Bioengineering, Zhengzhou University, Zhengzhou 450052, China; Sanya Institute, Zhengzhou University, Zhengzhou 450001, China
| | - Xudong Yang
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Green Agricultural Bioengineering, Zhengzhou University, Zhengzhou 450052, China
| | - Ruike Chen
- School of Electrical and Information Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Cui Xu
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Green Agricultural Bioengineering, Zhengzhou University, Zhengzhou 450052, China
| | - Hangbo Xu
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Green Agricultural Bioengineering, Zhengzhou University, Zhengzhou 450052, China; Sanya Institute, Zhengzhou University, Zhengzhou 450001, China
| | - Dongjie Cui
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Green Agricultural Bioengineering, Zhengzhou University, Zhengzhou 450052, China; Sanya Institute, Zhengzhou University, Zhengzhou 450001, China
| | - Ruixue Wang
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Zhen Jiao
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Green Agricultural Bioengineering, Zhengzhou University, Zhengzhou 450052, China; Sanya Institute, Zhengzhou University, Zhengzhou 450001, China.
| | - Ruonan Ma
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Green Agricultural Bioengineering, Zhengzhou University, Zhengzhou 450052, China; Sanya Institute, Zhengzhou University, Zhengzhou 450001, China.
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Liu M, Feng J, Yang X, Yu B, Zhuang J, Xu H, Xiang Q, Ma R, Jiao Z. Recent advances in the degradation efficacy and mechanisms of mycotoxins in food by atmospheric cold plasma. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2024; 270:115944. [PMID: 38184978 DOI: 10.1016/j.ecoenv.2024.115944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 12/17/2023] [Accepted: 01/03/2024] [Indexed: 01/09/2024]
Abstract
Food contaminated by mycotoxins has become a worldwide public problem with political and economic implications. Although a variety of traditional methods have been used to eliminate mycotoxins from agri-foods, the results have been somewhat less than satisfactory. As an emerging non-thermal processing technology, atmospheric cold plasma (ACP) has great potential for food decontamination. Herein, this review mainly presents the degradation efficiency of ACP on mycotoxins in vitro and agri-foods as well as its possible degradation mechanisms. Meanwhile, ACP effects on food quality, factors affecting the degradation efficiency and the toxicity of degradation products are also discussed. According to the literatures, ACP could efficiently degrade many mycotoxins (e.g., aflatoxin, deoxynivalenol, zearalenone, ochratoxin A, fumonisin, and T-2 toxin) both in vitro and various foods (e.g., hazelnut, peanut, maize, rice, wheat, barley, oat flour, and date palm fruit) with little effects on the nutritional and sensory properties of food. The degradation efficacy was dependent on many factors including ACP treatment parameter, working gas, mycotoxin property, and food substrate. The mycotoxin degradation by ACP was mainly attributed to the reactive oxygen and nitrogen species in ACP, which can damage the chemical bonds of mycotoxins, consequently reducing the toxicity of mycotoxins.
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Affiliation(s)
- Mengjie Liu
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Bioengineering, Zhengzhou University, Zhengzhou 450052, China
| | - Junxia Feng
- Huadu District People's Hospital of Guangzhou, Guangzhou 510800, China
| | - Xudong Yang
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Bioengineering, Zhengzhou University, Zhengzhou 450052, China
| | - Bo Yu
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Jie Zhuang
- Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Sciences, Suzhou 215163, China
| | - Hangbo Xu
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Bioengineering, Zhengzhou University, Zhengzhou 450052, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
| | - Ruonan Ma
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Bioengineering, Zhengzhou University, Zhengzhou 450052, China.
| | - Zhen Jiao
- Zhengzhou Research Base, State Key Laboratory of Cotton Biology, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450001, China; Henan Key Laboratory of Ion-beam Bioengineering, Zhengzhou University, Zhengzhou 450052, China
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Doshi P, Šerá B. Role of Non-Thermal Plasma in Fusarium Inactivation and Mycotoxin Decontamination. PLANTS (BASEL, SWITZERLAND) 2023; 12:627. [PMID: 36771708 PMCID: PMC9921801 DOI: 10.3390/plants12030627] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/22/2023] [Accepted: 01/27/2023] [Indexed: 06/18/2023]
Abstract
Fusarium spp. is a well-studied pathogen with the potential to infect cereals and reduce the yield to maximum if left unchecked. For decades, different control treatments have been tested against different Fusarium spp. and for reducing the mycotoxins they produce and are well documented. Some treatments also involved integrated pest management (IPM) strategies against Fusarium spp. control and mycotoxin degradation produced by them. In this review article, we compiled different control strategies against different Fusarium spp. In addition, special focus is given to the non-thermal plasma (NTP) technique used against Fusarium spp. inactivation. In a separate group, we compiled the literature about the use of NTP in the decontamination of mycotoxins produced by Fusarium spp., and highlighted the possible mechanisms of mycotoxin degradation by NTP. In this review, we concluded that although NTP is an effective treatment, it is a nice area and needs further research. The possibility of a prospective novel IPM strategy against Fusarium spp. is also proposed.
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5
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The Application of Cold Plasma Technology in Low-Moisture Foods. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09329-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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6
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Škoro N, Živković S, Jevremović S, Puač N. Treatment of Chrysanthemum Synthetic Seeds by Air SDBD Plasma. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11070907. [PMID: 35406888 PMCID: PMC9003063 DOI: 10.3390/plants11070907] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 05/28/2023]
Abstract
Herein, we present the effect of surface dielectric barrier discharge (SDBD) air cold plasma on regrowth of chrysanthemum synthetic seeds (synseeds) and subsequent plantlet development. The plasma system used in this study operates in air at the frequency of 50 Hz. The detailed electrical characterization of SDBD was shown, as well as air plasma emission spectra obtained by optical emission spectroscopy. The chrysanthemum synseeds (encapsulated shoot tips) were treated in air plasma for different treatment times (0, 5 or 10 min). Plasma treatment significantly improved the regrowth and whole plantlet development of chrysanthemum synseeds under aseptic (in vitro) and non-aseptic (ex vitro) conditions. We evaluated the effect of SDBD plasma on synseed germination of four chrysanthemum cultivars after direct sowing in soil. Germination of synseeds directly sowed in soil was cultivar-dependent and 1.6-3.7 fold higher after plasma treatment in comparison with untreated synseeds. The study showed a highly effective novel strategy for direct conversion of simple monolayer alginate chrysanthemum synseeds into entire plantlets by plasma pre-conversion treatment. This treatment reduced contamination and displayed a considerable ex vitro ability to convert clonally identical chrysanthemum plants.
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Affiliation(s)
- Nikola Škoro
- Institute of Physics-National Institute of Republic of Serbia, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia
| | - Suzana Živković
- Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Despot Stefan Boulevard 142, 11000 Belgrade, Serbia
| | - Slađana Jevremović
- Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Despot Stefan Boulevard 142, 11000 Belgrade, Serbia
| | - Nevena Puač
- Institute of Physics-National Institute of Republic of Serbia, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia
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Xiang Q, Huangfu L, Dong S, Ma Y, Li K, Niu L, Bai Y. Feasibility of atmospheric cold plasma for the elimination of food hazards: Recent advances and future trends. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34761962 DOI: 10.1080/10408398.2021.2002257] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In recent decades, food safety has emerged as a worldwide public health issue with economic and political implications. Pesticide residues, mycotoxins, allergens, and antinutritional factors are the primary concerns associated with food products due to their potential adverse health effects. Although various conventional processing methods (such as washing, peeling, and cooking) have been used to reduce or eliminate these hazards from agricultural food materials, the results obtained are not quite satisfactory. Recently, atmospheric cold plasma (ACP), an emerging low -temperature and green processing technology, has shown great potential for mitigating food hazards. However, detailed descriptions of the effects of ACP treatment on food hazards are still not available. Thus, the current review aims to highlight recent studies on the efficacy and application of ACP in the reduction or elimination of pesticide residues, mycotoxins, allergens, and antinutritional factors in various food products. The possible working mechanisms of ACP and its effect on food quality, and the toxicity of degradation products are emphatically discussed. In addition, multiple factors affecting the efficacy of ACP are summarized in detail. At the same time, the major technical challenges for practical application and future development prospects of this emerging technology are also highlighted.
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Affiliation(s)
- Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
| | - Lulu Huangfu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
| | - Shanshan Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
| | - Yunfang Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
| | - Liyuan Niu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China
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Soares Mateus AR, Barros S, Pena A, Sanches Silva A. Mycotoxins in Pistachios ( Pistacia vera L.): Methods for Determination, Occurrence, Decontamination. Toxins (Basel) 2021; 13:682. [PMID: 34678975 PMCID: PMC8538126 DOI: 10.3390/toxins13100682] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/15/2021] [Accepted: 09/17/2021] [Indexed: 12/28/2022] Open
Abstract
The consumption of pistachios (Pistacia vera L.) has been increasing, given their important benefit to human health. In addition to being an excellent nutritional source, they have been associated with chemical hazards, such as mycotoxins, resulting in fungal contamination and its secondary metabolism. Aflatoxins (AFs) are the most common mycotoxins in pistachio and the most toxic to humans, with hepatotoxic effects. More mycotoxins such as ochratoxin A (OTA), fumonisins (FBs), zearalenone (ZEA) and trichothecenes (T2, HT2 and DON) and emerging mycotoxins have been involved in nuts. Because of the low levels of concentration and the complexity of the matrix, the determination techniques must be very sensitive. The present paper carries out an extensive review of the state of the art of the determination of mycotoxins in pistachios, concerning the trends in analytical methodologies for their determination and the levels detected as a result of its contamination. Screening methods based on immunoassays are useful due to their simplicity and rapid response. Liquid chromatography (LC) is the gold standard with new improvements to enhance accuracy, precision and sensitivity and a lower detection limit. The reduction of Aspergillus' and aflatoxins' contamination is important to minimize the public health risks. While prevention, mostly in pre-harvest, is the most effective and preferable measure to avoid mycotoxin contamination, there is an increased number of decontamination processes which will also be addressed in this review.
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Affiliation(s)
- Ana Rita Soares Mateus
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
| | - Sílvia Barros
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
| | - Angelina Pena
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- LAQV, REQUIMTE, Laboratory of Bromatology and Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal
| | - Ana Sanches Silva
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal; (A.R.S.M.); (A.S.S.)
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal;
- Center for Study in Animal Science (CECA), ICETA, University of Oporto, 55142 Oporto, Portugal
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9
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Gojković Cvjetković V, Marjanović‐Balaban Ž, Vujadinović D, Vukić M, Rajić D. Investigation of the effect of cold atmospheric plasma on gliadins and glutenins extracted from wheat flour samples. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vesna Gojković Cvjetković
- Faculty of Technology Zvornik University of East Sarajevo Zvornik Republic of Srpska, Bosnia and Herzegovina
| | | | - Dragan Vujadinović
- Faculty of Technology Zvornik University of East Sarajevo Zvornik Republic of Srpska, Bosnia and Herzegovina
| | - Milan Vukić
- Faculty of Technology Zvornik University of East Sarajevo Zvornik Republic of Srpska, Bosnia and Herzegovina
| | - Danijela Rajić
- Faculty of Technology Zvornik University of East Sarajevo Zvornik Republic of Srpska, Bosnia and Herzegovina
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11
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Charoux CMG, Patange A, Lamba S, O'Donnell CP, Tiwari BK, Scannell AGM. Applications of nonthermal plasma technology on safety and quality of dried food ingredients. J Appl Microbiol 2020; 130:325-340. [PMID: 32797725 DOI: 10.1111/jam.14823] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 07/20/2020] [Accepted: 08/06/2020] [Indexed: 12/28/2022]
Abstract
Cold plasma technology is an efficient, environmental-friendly, economic and noninvasive technology; and in recent years these advantages placed this novel technology at the centre of diverse studies for food industry applications. Dried food ingredients including spices, herbs, powders and seeds are an important part of the human diet; and the growing demands of consumers for higher quality and safe food products have led to increased research into alternative decontamination methods. Numerous studies have investigated the effect of nonthermal plasma on dried food ingredients for food safety and quality purposes. This review provides critical review on potential of cold plasma for disinfection of dried food surfaces (spices, herbs and seeds), improvement of functional and rheological properties of dried ingredients (powders, proteins and starches). The review further highlights the benefits of plasma treatment for enhancement of seeds performance and germination yield which could be applied in agricultural sector in near future. Different studies applying plasma technology for control of pathogens and spoilage micro-organisms and modification of food quality and germination of dried food products followed by benefits and current challenges are presented. However, more systemic research needs to be addressed for successful adoption of this technology in food industry.
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Affiliation(s)
- C M G Charoux
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A Patange
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - S Lamba
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - C P O'Donnell
- UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - B K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.,UCD School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - A G M Scannell
- UCD School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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Janić Hajnal E, Pezo L, Orčić D, Šarić L, Plavšić D, Kos J, Mastilović J. Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough. Microorganisms 2020; 8:E303. [PMID: 32098250 PMCID: PMC7074859 DOI: 10.3390/microorganisms8020303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/15/2020] [Accepted: 02/18/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate the fate of the most common Alternaria toxins found in wheat-tenuazonic acid (TeA), alternariol (AOH), and alternariol monomethyl ether (AME) during sourdough processing. For this purpose, spiked whole wheat flour, 3% sourdough starter, 0.5% of baker's yeast, and 105% of water calculated on flour weight as a base were used as raw materials. Spiked whole wheat dough was fermented for 4 h, 8 h, 12 h, 24 h, and 48 h at 25 °C, and at each point the fermented dough samples were taken, frozen, lyophilized, grounded, and stored until further analysis. To study the effect of sourdough processing on TeA, AOH and AME content, the validated method of high-performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) for these mycotoxins was used. Mathematical models of Alternaria toxins reduction were developed in the form of Four Parameter Logistic Regression function. The maximum reduction of TeA, AOH, and AME levels was archived at 48 h of dough fermentation at 25 °C compared with dough after kneading (0 h). Under these conditions, a reduction of the toxin levels of 60.3 %, 41.5%, and 24.1% was observed for TeA, AOH, and AME, respectively.
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Affiliation(s)
- Elizabet Janić Hajnal
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (L.Š.); (D.P.); (J.K.); (J.M.)
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, 11000 Belgrade, Serbia;
| | - Dejan Orčić
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Ljubiša Šarić
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (L.Š.); (D.P.); (J.K.); (J.M.)
| | - Dragana Plavšić
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (L.Š.); (D.P.); (J.K.); (J.M.)
| | - Jovana Kos
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (L.Š.); (D.P.); (J.K.); (J.M.)
| | - Jasna Mastilović
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (L.Š.); (D.P.); (J.K.); (J.M.)
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