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Cyganowski P, Terefinko D, Motyka-Pomagruk A, Babinska-Wensierska W, Khan MA, Klis T, Sledz W, Lojkowska E, Jamroz P, Pohl P, Caban M, Magureanu M, Dzimitrowicz A. The Potential of Cold Atmospheric Pressure Plasmas for the Direct Degradation of Organic Pollutants Derived from the Food Production Industry. Molecules 2024; 29:2910. [PMID: 38930977 PMCID: PMC11206621 DOI: 10.3390/molecules29122910] [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: 05/09/2024] [Revised: 06/05/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024] Open
Abstract
Specialized chemicals are used for intensifying food production, including boosting meat and crop yields. Among the applied formulations, antibiotics and pesticides pose a severe threat to the natural balance of the ecosystem, as they either contribute to the development of multidrug resistance among pathogens or exhibit ecotoxic and mutagenic actions of a persistent character. Recently, cold atmospheric pressure plasmas (CAPPs) have emerged as promising technologies for degradation of these organic pollutants. CAPP-based technologies show eco-friendliness and potency for the removal of organic pollutants of diverse chemical formulas and different modes of action. For this reason, various types of CAPP-based systems are presented in this review and assessed in terms of their constructions, types of discharges, operating parameters, and efficiencies in the degradation of antibiotics and persistent organic pollutants. Additionally, the key role of reactive oxygen and nitrogen species (RONS) is highlighted. Moreover, optimization of the CAPP operating parameters seems crucial to effectively remove contaminants. Finally, the CAPP-related paths and technologies are further considered in terms of biological and environmental effects associated with the treatments, including changes in antibacterial properties and toxicity of the exposed solutions, as well as the potential of the CAPP-based strategies for limiting the spread of multidrug resistance.
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Affiliation(s)
- Piotr Cyganowski
- Department of Polymer and Carbonaceous Materials, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland
| | - Dominik Terefinko
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (D.T.); (M.A.K.); (T.K.); (P.J.); (P.P.)
| | - Agata Motyka-Pomagruk
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 58 Abrahama, 80-307 Gdansk, Poland; (A.M.-P.); (W.S.); (E.L.)
- Research and Development Laboratory, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 20 Podwale Przedmiejskie, 80-824 Gdansk, Poland;
| | - Weronika Babinska-Wensierska
- Research and Development Laboratory, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 20 Podwale Przedmiejskie, 80-824 Gdansk, Poland;
- Laboratory of Physical Biochemistry, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 58 Abrahama, 80-307 Gdansk, Poland
| | - Mujahid Ameen Khan
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (D.T.); (M.A.K.); (T.K.); (P.J.); (P.P.)
| | - Tymoteusz Klis
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (D.T.); (M.A.K.); (T.K.); (P.J.); (P.P.)
| | - Wojciech Sledz
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 58 Abrahama, 80-307 Gdansk, Poland; (A.M.-P.); (W.S.); (E.L.)
- Research and Development Laboratory, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 20 Podwale Przedmiejskie, 80-824 Gdansk, Poland;
| | - Ewa Lojkowska
- Laboratory of Plant Protection and Biotechnology, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 58 Abrahama, 80-307 Gdansk, Poland; (A.M.-P.); (W.S.); (E.L.)
- Research and Development Laboratory, Intercollegiate Faculty of Biotechnology University of Gdansk and Medical University of Gdansk, University of Gdansk, 20 Podwale Przedmiejskie, 80-824 Gdansk, Poland;
| | - Piotr Jamroz
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (D.T.); (M.A.K.); (T.K.); (P.J.); (P.P.)
| | - Pawel Pohl
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (D.T.); (M.A.K.); (T.K.); (P.J.); (P.P.)
| | - Magda Caban
- Department of Environmental Analysis, Faculty of Chemistry, University of Gdansk, 63 Wita Stwosza, 80-308 Gdansk, Poland;
| | - Monica Magureanu
- National Institute for Lasers, Plasma and Radiation Physics, Department of Plasma Physics and, Nuclear Fusion, 409 Atomistilor Str., 077125 Magurele, Romania;
| | - Anna Dzimitrowicz
- Department of Analytical Chemistry and Chemical Metallurgy, Wroclaw University of Science and Technology, 27 Wybrzeze St. Wyspianskiego, 50-370 Wroclaw, Poland; (D.T.); (M.A.K.); (T.K.); (P.J.); (P.P.)
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Boukaew S, Petlamul W, Srinuanpan S, Nooprom K, Zhang Z. Heat stability of Trichoderma asperelloides SKRU-01 culture filtrates: Potential applications for controlling fungal spoilage and AFB 1 production in peanuts. Int J Food Microbiol 2024; 409:110477. [PMID: 37976618 DOI: 10.1016/j.ijfoodmicro.2023.110477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/25/2023] [Accepted: 11/03/2023] [Indexed: 11/19/2023]
Abstract
This study aimed to examine the heat stability of culture filtrates of Trichoderma asperelloides SKRU-01 (culture filtrates SKRU-01) over a temperatures range (40-121 °C) and the effects on the antifungal activity against two aflatoxin-producing strains (Aspergillus parasiticus TISTR 3276 and A. flavus PSRDC-4), aflatoxin B1 (AFB1) degradation, and the role in mycotoxin control in peanuts. The impact of SKRU-01 culture age (2-12 day-old) on both pathogenic strains revealed that the culture age of 6-12 day-old cultures exhibited no significant difference (p > 0.05) of growth inhibition for strain TISTR 3276 (81.89-82.28 %) and 4-12 day-old cultures for strain PSRDC-4 (74.87-79.06 %). The heat-treated temperatures from 40 °C to 121 °C caused no significant (p > 0.05) reduction of mycelial growth for strain TISTR 3276 (82.61 % to 79.13 %) but significant (p < 0.05) deduction for strain PSRDC-4 (75.15 % to 59.17 %). Heat treatment of the culture filtrates SKRU-01 at 60-121 °C caused the reduction on spore germination inhibition (from about 68 % to 58.16 % for strain TISTR 3276 and 51.11 % for strain PSRDC-4). These results indicate that strain TISTR 3276 exhibited greater susceptibility to culture filtrates SKRU-01 compared to strain PSRDC-4. Furthermore, the culture filtrates SKRU-01 exhibited remarkable thermal stability at 121 °C, degrading AFB1 to 63.91 %. Application of heat-stable culture filtrates SKRU-01 in peanuts demonstrated that the reduction in fungal population and AFB1 production of both pathogenic strains depended significantly (p < 0.05) on the level of heat treatment. The non-treated and 40 °C treated culture filtrates SKRU-01 could reduce AFB1 production to lower than the Standard Aflatoxin Limitation (<20 μg/kg), ensuring food safety and mitigating the health risks associated with aflatoxin exposure.
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Affiliation(s)
- Sawai Boukaew
- Center of Excellence BCG for Sustainable Development, College of Innovation and Management, Songkhla Rajabhat University, Songkhla, 90000, Thailand.
| | - Wanida Petlamul
- Center of Excellence BCG for Sustainable Development, College of Innovation and Management, Songkhla Rajabhat University, Songkhla, 90000, Thailand
| | - Sirasit Srinuanpan
- Center of Excellence in Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Karistsapol Nooprom
- Faculty of Agricultural Technology, Songkhla Rajabhat University, Songkhla 90000, Thailand
| | - Zhiwei Zhang
- Institute of Materia Medica, Xinjiang University, Urumqi 830017, People's Republic of China
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3
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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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4
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Akhavan‐Mahdavi S, Mirzazadeh M, Alam Z, Solaimanimehr S. The effect of chitosan coating combined with cold plasma on the quality and safety of pistachio during storage. Food Sci Nutr 2023; 11:4296-4307. [PMID: 37457141 PMCID: PMC10345737 DOI: 10.1002/fsn3.3355] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 03/15/2023] [Accepted: 03/17/2023] [Indexed: 07/18/2023] Open
Abstract
Pistachios are one of the most important agricultural and export products of Iran. Fresh pistachio fruit has soft skin, is highly perishable, and therefore has a short life after harvesting, which has made traders and consumers have a great desire to increase the shelf life of this product. For this purpose, in this study, the effect of different concentrations of chitosan as an edible coating (0.5 and 1.5% w/v) and the duration of cold plasma treatment (60 and 120 s) were investigated during 180 days of pistachio storage. The effect of treatments on the shelf life of pistachio fruit was evaluated by determining moisture content, color components, peroxide value, total mold and yeast, hardness, aflatoxin content, and sensory evaluations. The results showed that the treatment with 1.5% chitosan coating and 120 s of cold plasma treatment preserved the hardness of the pistachio and the color indices in the best way (p < .05). Also, this treatment had the minimum number of peroxide, aflatoxin, and mold and yeast counts during the storage time. The treatments with chitosan coating and under plasma application did not cause any unpleasant odor or taste during the storage time. In conclusion, according to the results of this research, it was determined that the simultaneous use of chitosan coating and cold plasma treatment can potentially be used as a new approach for commercial applications and the export of fresh pistachios.
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Affiliation(s)
| | - Mehdi Mirzazadeh
- Department of Food Science and Technology, Faculty of Agriculture, Kermanshah BranchIslamic Azad UniversityKermanshahIran
| | - Zahra Alam
- Department of Chemistry, Faculty of ScienceImam Khomeini International UniversityQazvinIran
| | - Somaye Solaimanimehr
- Food and Drug Administration (FDA)Kermanshah University of Medical SciencesKermanshahIran
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5
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Mravlje J, Kobal T, Regvar M, Starič P, Zaplotnik R, Mozetič M, Vogel-Mikuš K. The Sensitivity of Fungi Colonising Buckwheat Grains to Cold Plasma Is Species Specific. J Fungi (Basel) 2023; 9:609. [PMID: 37367545 DOI: 10.3390/jof9060609] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/28/2023] Open
Abstract
Fungi are the leading cause of plant diseases worldwide and are responsible for enormous agricultural and industrial losses on a global scale. Cold plasma (CP) is a potential tool for eliminating or inactivating fungal contaminants from biological material such as seeds and grains. This study used a low-pressure radiofrequency CP system with oxygen as the feed gas to test the decontamination efficacy of different genera and species commonly colonising buckwheat grains. Two widely accepted methods for evaluating fungal decontamination after CP treatment of seeds were compared: direct cultivation technique or contamination rate method (%) and indirect cultivation or colony-forming units (CFU) method. For most of the tested fungal taxa, an efficient decrease in contamination levels with increasing CP treatment time was observed. Fusarium graminearum was the most susceptible to CP treatment, while Fusarium fujikuroi seems to be the most resistant. The observed doses of oxygen atoms needed for 1-log reduction range from 1024-1025 m-2. Although there was some minor discrepancy between the results obtained from both tested methods (especially in the case of Fusarium spp.), the trends were similar. The results indicate that the main factors affecting decontamination efficiency are spore shape, size, and colouration.
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Affiliation(s)
- Jure Mravlje
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Tanja Kobal
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Marjana Regvar
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Pia Starič
- Jozef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia
| | - Rok Zaplotnik
- Jozef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia
| | - Miran Mozetič
- Jozef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia
| | - Katarina Vogel-Mikuš
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
- Jozef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia
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Farooq S, Dar AH, Dash KK, Srivastava S, Pandey VK, Ayoub WS, Pandiselvam R, Manzoor S, Kaur M. Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products. Food Sci Biotechnol 2023; 32:621-638. [PMID: 37009036 PMCID: PMC10050620 DOI: 10.1007/s10068-023-01266-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/16/2023] [Accepted: 01/26/2023] [Indexed: 02/17/2023] Open
Abstract
Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive gaseous molecules, cold plasma processing technique inactivates contaminating microorganisms in food and packaging materials. Pesticides and enzymes that are linked to quality degradation are currently the most critical issues in the fresh produce industry. Using cold plasma causes pesticides and enzymes to degrade, which is associated with quality deterioration. The product surface characteristics and processing variables, such as environmental factors, processing parameters, and intrinsic factors, need to be optimized to obtain higher cold plasma efficiency. The purpose of this review is to analyse the impact of cold plasma processing on qualitative characteristics of food products and to demonstrate the effect of cold plasma on preventing microbiological concerns while also improving the quality of minimally processed products.
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Affiliation(s)
- Salma Farooq
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Vinay Kumar Pandey
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh India
| | - Wani Suhana Ayoub
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala 671124 India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, India
| | - Mandeep Kaur
- Amity Institute of Food Technology Department, Amity University, Noida, Uttar Pradesh 201313 India
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Feizollahi E, Basu U, Fredua-Agyeman R, Jeganathan B, Tonoyan L, Strelkov SE, Vasanthan T, Siraki AG, Roopesh MS. Effect of Plasma-Activated Water Bubbles on Fusarium graminearum, Deoxynivalenol, and Germination of Naturally Infected Barley during Steeping. Toxins (Basel) 2023; 15:toxins15020124. [PMID: 36828438 PMCID: PMC9967671 DOI: 10.3390/toxins15020124] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/23/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023] Open
Abstract
Contamination of barley by deoxynivalenol (DON), a mycotoxin produced by Fusarium graminearum, causes considerable financial loss to the grain and malting industries. In this study, two atmospheric cold plasma (ACP) reactors were used to produce plasma-activated water (PAW) bubbles. The potential of PAW bubbles for the steeping of naturally infected barley (NIB) during the malting process was investigated. The PAW bubbles produced by treating water for 30 min using a bubble spark discharge (BSD) at low temperature resulted in the greatest concentration of oxygen-nitrogen reactive species (RONS). This treatment resulted in 57.3% DON degradation compared with 36.9% in the control sample; however, the same treatment reduced germination significantly (p < 0.05). Direct BSD ACP treatment for 20 min at low temperature and indirect treatment for 30 min increased the percentage of germinated rootlets of the seedlings compared with the control. Considering both the DON reduction and germination improvement of barley seeds, continuous jet ACP treatment for 30 min performed better than the other treatments used in this study. At higher temperature of PAW bubbles, the concentration of RONS was significantly (p < 0.05) reduced. Based on quantitative polymerase chain reaction (qPCR) analysis and fungal culture tests, the PAW bubble treatment did not significantly reduce infection of NIB. Nonetheless, this study provides useful information for the malting industry for PAW treatment optimization and its use in barley steeping for DON reduction and germination improvement.
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Affiliation(s)
- Ehsan Feizollahi
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Urmila Basu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Rudolph Fredua-Agyeman
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Brasathe Jeganathan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Lusine Tonoyan
- Applied Pharmaceutical Innovation, University of Alberta, Edmonton, AB T6G 2R3, Canada
- Faculty of Pharmacy and Pharmaceutical Sciences, College of Health Sciences, University of Alberta, Edmonton, AB T6G 2R3, Canada
| | - Stephen E. Strelkov
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Arno G. Siraki
- Faculty of Pharmacy and Pharmaceutical Sciences, College of Health Sciences, University of Alberta, Edmonton, AB T6G 2R3, Canada
| | - M. S. Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
- Correspondence:
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8
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Urugo MM, Teka TA, Berihune RA, Teferi SL, Garbaba CA, Adebo JA, Woldemariam HW, Astatkie T. Novel non-thermal food processing techniques and their mechanism of action in mycotoxins decontamination of foods. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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9
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Mycotoxin Contamination in Hazelnut: Current Status, Analytical Strategies, and Future Prospects. Toxins (Basel) 2023; 15:toxins15020099. [PMID: 36828414 PMCID: PMC9965003 DOI: 10.3390/toxins15020099] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/17/2023] [Accepted: 01/18/2023] [Indexed: 01/22/2023] Open
Abstract
Hazelnuts represent a potential source of mycotoxins that pose a public health issue due to their increasing consumption as food ingredients worldwide. Hazelnuts contamination by mycotoxins may derive from fungal infections occurring during fruit development, or in postharvest. The present review considers the available data on mycotoxins detected in hazelnuts, on fungal species reported as infecting hazelnut fruit, and general analytical approaches adopted for mycotoxin investigation. Prompted by the European safety regulation concerning hazelnuts, many analytical methods have focused on the determination of levels of aflatoxin B1 (AFB1) and total aflatoxins. An overview of the available data shows that a multiplicity of fungal species and further mycotoxins have been detected in hazelnuts, including anthraquinones, cyclodepsipeptides, ochratoxins, sterigmatocystins, trichothecenes, and more. Hence, the importance is highlighted in developing suitable methods for the concurrent detection of a broad spectrum of these mycotoxins. Moreover, control strategies to be employed before and after harvest in the aim of controlling the fungal contamination, and in reducing or inactivating mycotoxins in hazelnuts, are discussed.
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10
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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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11
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Esmaeili Z, Hosseinzadeh Samani B, Nazari F, Rostami S, Nemati A. The green technology of cold plasma jet on the inactivation of
Aspergillus flavus
and the total aflatoxin level in pistachio and its quality properties. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Zahra Esmaeili
- Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran
| | | | - Firouzeh Nazari
- Food and Drug Affairs Iran University of Medical Sciences Tehran Iran
| | - Sajad Rostami
- Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran
| | - Alireza Nemati
- Faculty of Agriculture, Department of Plant Protection Shahrekord University Shahrekord Iran
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12
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Qiu Y, Chen X, Zhang J, Ding Y, Lyu F. Effects of tempering with plasma activated water on the degradation of deoxynivalenol and quality properties of wheat. Food Res Int 2022; 162:112070. [DOI: 10.1016/j.foodres.2022.112070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 09/12/2022] [Accepted: 10/16/2022] [Indexed: 11/04/2022]
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13
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Control of aflatoxin M1 in skim milk by high voltage atmospheric cold plasma. Food Chem 2022; 386:132814. [PMID: 35509170 DOI: 10.1016/j.foodchem.2022.132814] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 03/23/2022] [Accepted: 03/24/2022] [Indexed: 11/22/2022]
Abstract
Cold plasma has potential for the degradation of aflatoxins in corn and hazelnuts; however, this has not been demonstrated for aflatoxin in milk. In this study, the efficacy of high voltage atmospheric cold plasma (HVACP) on the reduction of aflatoxin M1 (AFM1) in skim milk improved with increasing treatment times (1-20 min), using gas containing 65% oxygen (MA65) rather than air, increasing voltage (60-80 kV) and reducing sample volume (30 mL-10 mL). Direct treatment was more effective than indirect treatment. AFM1 in milk was degraded by 65.0 % and 78.9 % by air and MA65 respectively in 20 min with no change in milk colour. The toxicity of AFM1 after treatment was assessed using a brine shrimp model. A five-minute HVACP treatment reduced the toxicity of AFM1 by 83.9 % based on the increase in brine shrimp survival. HVACP is a promising method to reduce AFM1 in milk.
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Kumar D, Yadav GP, Dalbhagat CG, Mishra HN. Effects of Cold Plasma on Food Poisoning Microbes and Food Contaminants including Toxins and Allergens: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Devesh Kumar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Gorenand Prasad Yadav
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
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15
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Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Şen L, Civil O. Presence of aflatoxins in hazelnut paste in Turkey and a risk assessment study. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1474-1486. [PMID: 35652906 DOI: 10.1080/19440049.2022.2081367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Two hundred and two hazelnut paste samples from various hazelnut processing plants in the Black Sea Region of Turkey were analysed for the incidence of aflatoxins (AFs) by liquid chromatography coupled with fluorescence detection (LC-FLD). All 202 (100%) hazelnut paste samples were contaminated with various AFs ranged from 0.17 to 12.96 µg kg-1. AF contamination level of four (1.98%) samples exceeded legal limits. Risk assessment for hazelnut paste was determined by using AF incidence results, and the margin of exposure (MOE) and hepatocellular carcinoma (HCC) risk approach were applied. For the adult Turkish population (15+ years age group), the average lower bound (LB) and upper bound (UB) exposure levels for aflatoxin B1 (AFB1) and total aflatoxins (AFT) were 0.0106-0.0107 ng kg-1 body weight (bw) per day and 0.0250 ng kg-1 bw per day, respectively. MOE estimates for mean and 95th percentile exposures to AFB1 for hazelnut paste were higher than 10,000, which indicates no potential health concern for Turkish adults. HCC for the Turkish population was 0.00023 cases per 100,000 people per year. The study indicates that Turkish population is not under this toxicological risk when consuming hazelnut paste containing food products.
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Affiliation(s)
- Levent Şen
- Food Engineering Department, Engineering Faculty, Giresun University, Giresun, Turkey
| | - Onur Civil
- Food Engineering Department, Engineering Faculty, Giresun University, Giresun, Turkey
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18
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Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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Zearalenone Degradation by Dielectric Barrier Discharge Cold Plasma: The Kinetics and Mechanism. Foods 2022; 11:foods11101494. [PMID: 35627062 PMCID: PMC9141501 DOI: 10.3390/foods11101494] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone and the efficiency of degradation were evaluated. In addition, the degradation kinetics and possible pathway of degradation were investigated. The results showed that zearalenone degradation percentage increased with increasing voltage and time. When it was treated at 50 KV for 120 s, the degradation percentage could reach 98.28%. Kinetics analysis showed that the degradation process followed a first-order reaction, which fitted the exponential function model best (R² = 0.987). Meanwhile, liquid chromatographywith quadrupole time-of-flight mass spectrometry (Q-TOF LC/MS) was used to analyze the degradation products, one major compound was identified. In this study, the reactive species generated in cold plasma was analyzed by Optical Emission Spectroscopy (OES) and the free radicals were detected by Electron Spin Resonance (ESR). This study could provide a theoretical basis for the degradation of zearalenone to a certain extent.
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Mir SA, Shah MA, Mir MM, Sidiq T, Sunooj KV, Siddiqui MW, Marszałek K, Mousavi Khaneghah A. Recent developments for controlling microbial contamination of nuts. Crit Rev Food Sci Nutr 2022; 63:6710-6722. [PMID: 35170397 DOI: 10.1080/10408398.2022.2038077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In recent years, the consumption of nuts has shown an increasing trend worldwide. Nuts are an essential part of several countries' economies as an excellent source of nutrients and bioactive compounds. They are contaminated by environmental factors, improper harvesting practices, inadequate packaging procedures, improper storage, and transportation. The longer storage time also leads to the greater chances of contamination from pathogenic fungi. Nuts are infected with Aspergillus species, Penicillium species, Escherichia coli, Salmonella, and Listeria monocytogenes. Therefore, nuts are associated with a high risk of pathogens and mycotoxins, which demand the urgency of using techniques for enhancing microbial safety and shelf-life stability. Many techniques such as ozone, cold plasma, irradiation, radiofrequency have been explored for the decontamination of nuts. These techniques have different efficiencies for reducing the contamination depending on processing parameters, type of pathogen, and conditions of food material. This review provides insight into decontamination technologies for reducing microbial contamination from nuts.
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Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science & Technology, Government College for Women, Srinagar, Jammu & Kashmir, India
| | - Manzoor Ahamd Shah
- Department of Food Science & Technology, Government Degree College for Women, Anantnag, Jammu & Kashmir, India
| | - Mohammad Maqbool Mir
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Srinagar, Jammu & Kashmir, India
| | - Tahira Sidiq
- Department of Home Science, Government College for Women, Anantnag, Jammu & Kashmir, India
| | | | - Mohammed Wasim Siddiqui
- Department of Food Science & Postharvest Technology, Bihar Agricultural University, Sabour, India
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
- Department of General Food Technology and Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Rzeszow, Poland
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil
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Degradation efficiency and products of deoxynivalenol treated by cold plasma and its application in wheat. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108874] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Veerana M, Yu N, Ketya W, Park G. Application of Non-Thermal Plasma to Fungal Resources. J Fungi (Basel) 2022; 8:jof8020102. [PMID: 35205857 PMCID: PMC8879654 DOI: 10.3390/jof8020102] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/15/2022] [Accepted: 01/20/2022] [Indexed: 12/21/2022] Open
Abstract
In addition to being key pathogens in plants, animals, and humans, fungi are also valuable resources in agriculture, food, medicine, industry, and the environment. The elimination of pathogenic fungi and the functional enhancement of beneficial fungi have been the major topics investigated by researchers. Non-thermal plasma (NTP) is a potential tool to inactivate pathogenic and food-spoiling fungi and functionally enhance beneficial fungi. In this review, we summarize and discuss research performed over the last decade on the use of NTP to treat both harmful and beneficial yeast- and filamentous-type fungi. NTP can efficiently inactivate fungal spores and eliminate fungal contaminants from seeds, fresh agricultural produce, food, and human skin. Studies have also demonstrated that NTP can improve the production of valuable enzymes and metabolites in fungi. Further studies are still needed to establish NTP as a method that can be used as an alternative to the conventional methods of fungal inactivation and activation.
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Affiliation(s)
- Mayura Veerana
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea; (M.V.); (N.Y.); (W.K.)
| | - Nannan Yu
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea; (M.V.); (N.Y.); (W.K.)
| | - Wirinthip Ketya
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea; (M.V.); (N.Y.); (W.K.)
| | - Gyungsoon Park
- Plasma Bioscience Research Center, Department of Plasma-Bio Display, Kwangwoon University, Seoul 01897, Korea; (M.V.); (N.Y.); (W.K.)
- Department of Electrical and Biological Physics, Kwangwoon University, Seoul 01897, Korea
- Correspondence: ; Tel.: +82-2-940-8324
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Approaches to Inactivating Aflatoxins-A Review and Challenges. Int J Mol Sci 2021; 22:ijms222413322. [PMID: 34948120 PMCID: PMC8704553 DOI: 10.3390/ijms222413322] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/03/2021] [Accepted: 12/09/2021] [Indexed: 12/28/2022] Open
Abstract
According to the World Health Organization, the contamination of crops with aflatoxins poses a significant economic burden, estimated to affect 25% of global food crops. In the event that the contaminated food is processed, aflatoxins enter the general food supply and can cause serious diseases. Aflatoxins are distributed unevenly in food or feedstock, making eradicating them both a scientific and a technological challenge. Cooking, freezing, or pressurizing have little effect on aflatoxins. While chemical methods degrade toxins on the surface of contaminated food, the destruction inside entails a slow process. Physical techniques, such as irradiation with ultraviolet photons, pulses of extensive white radiation, and gaseous plasma, are promising; yet, the exact mechanisms concerning how these techniques degrade aflatoxins require further study. Correlations between the efficiency of such degradation and the processing parameters used by various authors are presented in this review. The lack of appropriate guidance while interpreting the observed results is a huge scientific challenge.
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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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26
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Feizollahi E, Roopesh MS. Degradation of Zearalenone by Atmospheric Cold Plasma: Effect of Selected Process and Product Factors. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02692-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Gibellato S, Dalsóquio L, do Nascimento I, Alvarez T. Current and promising strategies to prevent and reduce aflatoxin contamination in grains and food matrices. WORLD MYCOTOXIN J 2021. [DOI: 10.3920/wmj2020.2559] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Mycotoxins are secondary metabolites produced by filamentous fungi that colonise various crops around the world and cause major damage to the agro-industrial sector on a global scale. Considering the estimative of population growth in the next decades, it is of fundamental importance the implementation of practices that help prevent the economics and social impacts of aflatoxin contamination. Even though various approaches have been developed – including physical, chemical and biological approaches – there is not yet one that strikes a balance in terms of safety, food quality and cost, especially when considering large scale application. In this review, we present a compilation of advantages and disadvantages of different strategies for prevention and reduction of aflatoxin contamination. Biological approaches represent the trend in innovations mainly due to their specificity and versatility, since it is possible to consider the utilisation of whole microorganisms, culture supernatants, purified enzymes or even genetic engineering. However, challenges related to improvement of the efficiency of such methods and ensuring safety of treated foods still need to be overcome.
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Affiliation(s)
- S.L. Gibellato
- Graduate Programme in Industrial Biotechnology, Universidade Positivo, Curitiba, Paraná, 81280-330, Brazil
| | - L.F. Dalsóquio
- Bioprocesses and Biotechnology Engineering, Universidade Positivo, Curitiba, Paraná, 81280-330, Brazil
| | - I.C.A. do Nascimento
- Bioprocesses and Biotechnology Engineering, Universidade Positivo, Curitiba, Paraná, 81280-330, Brazil
| | - T.M. Alvarez
- Graduate Programme in Industrial Biotechnology, Universidade Positivo, Curitiba, Paraná, 81280-330, Brazil
- Bioprocesses and Biotechnology Engineering, Universidade Positivo, Curitiba, Paraná, 81280-330, Brazil
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Gavahian M, Sheu S, Magnani M, Mousavi Khaneghah A. Emerging technologies for mycotoxins removal from foods: Recent advances, roles in sustainable food consumption, and strategies for industrial applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15922] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science & Technology Pingtung Taiwan, ROC
| | - Shyang‐Chwen Sheu
- Department of Food Science National Pingtung University of Science & Technology Pingtung Taiwan, ROC
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center Federal University of Paraíba João Pessoa Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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Plasma Technology Increases the Efficacy of Prothioconazole against Fusarium graminearum and Fusarium proliferatum Contamination of Maize ( Zea mays) Seedlings. Int J Mol Sci 2021; 22:ijms22179301. [PMID: 34502209 PMCID: PMC8431335 DOI: 10.3390/ijms22179301] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 08/20/2021] [Accepted: 08/25/2021] [Indexed: 12/19/2022] Open
Abstract
The contamination of maize by Fusarium species able to produce mycotoxins raises great concern worldwide since they can accumulate these toxic metabolites in field crop products. Furthermore, little information exists today on the ability of Fusarium proliferatum and Fusarium graminearum, two well know mycotoxigenic species, to translocate from the seeds to the plants up to the kernels. Marketing seeds coated with fungicide molecules is a common practice; however, since there is a growing need for reducing chemicals in agriculture, new eco-friendly strategies are increasingly tested. Technologies based on ionized gases, known as plasmas, have been used for decades, with newer material surfaces, products, and approaches developed continuously. In this research, we tested a plasma-generated bilayer coating for encapsulating prothioconazole at the surface of maize seeds, to protect them from F. graminearum and F. proliferatum infection. A minimum amount of chemical was used, in direct contact with the seeds, with no dispersion in the soil. The ability of F. graminearum and F. proliferatum species to translocate from seeds to seedlings of maize has been clearly proven in our in vitro experiments. As for the use of plasma technology, the combined use of the plasma-generated coating with embedded prothioconazole was the most efficient approach, with a higher reduction of the infection of the maize seminal root system and stems. The debated capability of the two Fusarium species to translocate from seeds to seedlings has been demonstrated. The plasma-generated coating with embedded prothioconazole resulted in a promising sustainable approach for the protection of maize seedlings.
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Saremnezhad S, Soltani M, Faraji A, Hayaloglu AA. Chemical changes of food constituents during cold plasma processing: A review. Food Res Int 2021; 147:110552. [PMID: 34399529 DOI: 10.1016/j.foodres.2021.110552] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 06/17/2021] [Accepted: 06/19/2021] [Indexed: 10/21/2022]
Abstract
There is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel non-thermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing. Like any other technology, using cold plasma for the processing of foods can be associated with food quality challenges. This paper reviews the effect of cold plasma on the chemical structure of different food constituents as well as its influence on food characteristics. The emphasis is on the recent studies about the plasma mechanisms of action and chemical alterations of different food components. The studies show that the interaction of plasma-reactive species with food components depends on process conditions. Developing the functional characteristics and reducing the anti-nutritional compounds are of promising potentials of cold plasma. Finally, the research gaps, the salient drawbacks, and future prospects of this technology are highlighted.
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Affiliation(s)
- Solmaz Saremnezhad
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Alireza Faraji
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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Şen L. A small field search on the effects of hand sorting process on aflatoxins and sterigmatocystin occurrence in raw hazelnut kernels. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Levent Şen
- Food Engineering Department, Engineering Faculty Giresun University Giresun Turkey
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Elimination of Aspergillus flavus from Pistachio Nuts with Dielectric Barrier Discharge (DBD) Cold Plasma and Its Impacts on Biochemical Indices. J FOOD QUALITY 2021. [DOI: 10.1155/2021/9968711] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In the present research, the effects of different durations (0, 15, 30, 60, 90, 120, 150, and 180 sec) of dielectric barrier discharge (DBD) cold plasma on decontaminating Aspergillus flavus, detoxifying pure aflatoxin B1 (AFB1), and the quality attributes of pistachio nuts (total phenolic content, antioxidant activity, chlorophylls, total carotenoids, instrumental color, total soluble protein, and malondialdehyde determination) were studied. The results showed that the viable spore population reduced with the increase of plasma treatment duration, so that after 180 s of the treatment, a decrease by 4 logs was observed in the spore population. Chlorophyll a and b, as well as total carotenoid levels and color parameters, decreased, which led to darker pistachio samples and intensity reduction in soluble protein content and protein bands. Plasma treatment did not alter the total phenolic content but slightly increased the antioxidant activity of pistachio nuts samples. The malondialdehyde values significantly increased all the plasma treatment durations. The maximum reduction of AFB1 was observed after 180 s of the treatment, which was 64.63% and 52.42% for glass slides and pistachio nut samples, respectively. The present findings demonstrated that cold plasma could be used as an efficient decontamination method of food products without inducing undesirable quality changes in nuts.
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Application of Novel Non-Thermal Physical Technologies to Degrade Mycotoxins. J Fungi (Basel) 2021; 7:jof7050395. [PMID: 34069444 PMCID: PMC8159112 DOI: 10.3390/jof7050395] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 01/04/2023] Open
Abstract
Mycotoxins cause adverse effects on human health. Therefore, it is of the utmost importance to confront them, particularly in agriculture and food systems. Non-thermal plasma, electron beam radiation, and pulsed light are possible novel non-thermal technologies offering promising results in degrading mycotoxins with potential for practical applications. In this paper, the available publications are reviewed-some of them report efficiency of more than 90%, sometimes almost 100%. The mechanisms of action, advantages, efficacy, limitations, and undesirable effects are reviewed and discussed. The first foretastes of plasma and electron beam application in the industry are in the developing stages, while pulsed light has not been employed in large-scale application yet.
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Jiang Y, Ogunade IM, Vyas D, Adesogan AT. Aflatoxin in Dairy Cows: Toxicity, Occurrence in Feedstuffs and Milk and Dietary Mitigation Strategies. Toxins (Basel) 2021; 13:toxins13040283. [PMID: 33920591 PMCID: PMC8074160 DOI: 10.3390/toxins13040283] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/02/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
Aflatoxins are poisonous carcinogens produced by fungi, mainly Aspergillus flavus and Aspergillus parasiticus. Aflatoxins can contaminate a variety of livestock feeds and cause enormous economic losses, estimated at between US$52.1 and US$1.68 billion annually for the U.S. corn industry alone. In addition, aflatoxin can be transferred from the diet to the milk of cows as aflatoxin M1 (AFM1), posing a significant human health hazard. In dairy cows, sheep and goats, chronic exposure to dietary aflatoxin can reduce milk production, impair reproduction and liver function, compromise immune function, and increase susceptibility to diseases; hence, strategies to lower aflatoxin contamination of feeds and to prevent or reduce the transfer of the toxin to milk are required for safeguarding animal and human health and improving the safety of dairy products and profitability of the dairy industry. This article provides an overview of the toxicity of aflatoxin to ruminant livestock, its occurrence in livestock feeds, and the effectiveness of different strategies for preventing and mitigating aflatoxin contamination of feeds.
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Affiliation(s)
- Yun Jiang
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA; (Y.J.); (D.V.)
| | - Ibukun M. Ogunade
- Division of Animal and Nutritional Science, West Virginia University, Morgantown, WV 26506, USA;
| | - Diwakar Vyas
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA; (Y.J.); (D.V.)
| | - Adegbola T. Adesogan
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA; (Y.J.); (D.V.)
- Correspondence:
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Bagheri H, Abbaszadeh S, Sepandi M. Simultaneous effect of cold plasma and MAP on the quality properties of mixed nuts snack during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Hadi Bagheri
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Sepideh Abbaszadeh
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mojtaba Sepandi
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran
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36
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Iqdiam BM, Feizollahi E, Arif MF, Jeganathan B, Vasanthan T, Thilakarathna MS, Roopesh MS. Reduction of T-2 and HT-2 mycotoxins by atmospheric cold plasma and its impact on quality changes and germination of wheat grains. J Food Sci 2021; 86:1354-1371. [PMID: 33682128 DOI: 10.1111/1750-3841.15658] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 01/30/2021] [Accepted: 02/02/2021] [Indexed: 11/25/2022]
Abstract
Wheat (Triticum aestivum) is susceptible to mycotoxin contamination, which can result in significant health risks and economic losses. This research examined the ability of air atmospheric cold plasma (air-ACP) treatment to reduce pure and spiked T-2 and HT-2 mycotoxins' concentration on wheat grains. This study also evaluated the effect of ACP treatment using different gases on wheat grain germination parameters. The T-2 and HT-2 mycotoxin solutions applied on round cover-glass were placed on microscopy slides and wheat grains (0.5 g) were individually spiked with T-2 and HT-2 on their surfaces. Samples were then dried at room temperature (∼24 °C) and treated by air-ACP for 1 to 10 min. Ten minutes of air-ACP treatment significantly reduced pure T-2 and HT-2 concentrations by 63.63% and 51.5%, respectively. For mycotoxin spiked on wheat grains, 10 min air-ACP treatment significantly decreased T-2 and HT-2 concentrations up to 79.8% and 70.4%, respectively. No significant change in the measured quality and color parameters was observed in the ACP-treated samples. Wheat grain germination parameters were not significantly different, when treated with ACP using different gases. Air-ACP treatment and ACP treatment using 80% nitrogen + 20% oxygen improved the germination of wheat grains by 10% and 6%, respectively. This study demonstrated that ACP is an innovative technology with the potential to improve the safety of wheat grains by reducing T-2/HT-2 mycotoxins with an additional advantage of improving their germination. PRACTICAL APPLICATION: Atmospheric cold plasma (ACP) technology has a huge potential to degrade mycotoxins in food grains. This study evaluated the efficacy of ACP to reduce two major mycotoxins (T-2 and HT-2 toxins) in wheat grains. The results of this study will help to develop and scale-up the ACP technology for mycotoxin degradation in grains.
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Affiliation(s)
- Basheer M Iqdiam
- Department of Agricultural, Food & Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB, T6G 2P5, Canada
| | - Ehsan Feizollahi
- Department of Agricultural, Food & Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB, T6G 2P5, Canada
| | - Muhammad Faisal Arif
- Department of Agricultural, Food & Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB, T6G 2P5, Canada
| | - Brasathe Jeganathan
- Department of Agricultural, Food & Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB, T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food & Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB, T6G 2P5, Canada
| | - Malinda S Thilakarathna
- Department of Agricultural, Food & Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB, T6G 2P5, Canada
| | - M S Roopesh
- Department of Agricultural, Food & Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB, T6G 2P5, Canada
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37
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Blocking and degradation of aflatoxins by cold plasma treatments: Applications and mechanisms. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.053] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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38
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Mohammadi X, Matinfar G, Khaneghah AM, Singh A, Pratap-Singh A. Emergence of cold plasma and electron beam irradiation as novel technologies to counter mycotoxins in food products. WORLD MYCOTOXIN J 2021. [DOI: 10.3920/wmj2020.2586] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Today, mycotoxins are considered a serious risk for human health and the economy around the world. Hence, dealing with them in such a way as to minimise damage to food and plant materials has become an important issue. Cold atmospheric plasma and electron beam irradiation are updated and non-thermal technologies, which are recently used in detoxification of mycotoxins. Both of these technologies have several unique features that turn them into efficient methods for degrading mycotoxins. Therefore, the main purpose of the present study is exhibiting the detoxification power of these methods and parameters affecting their activity. Besides, their advantages, generating systems, activity mechanism, and the toxicity of degradation products are also reviewed.
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Affiliation(s)
- X. Mohammadi
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - G. Matinfar
- Department of Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - A. Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - A. Singh
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
| | - A. Pratap-Singh
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada
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39
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Santoso SP, Lin SP, Wang TY, Ting Y, Hsieh CW, Yu RC, Angkawijaya AE, Soetaredjo FE, Hsu HY, Cheng KC. Atmospheric cold plasma-assisted pineapple peel waste hydrolysate detoxification for the production of bacterial cellulose. Int J Biol Macromol 2021; 175:526-534. [PMID: 33524483 DOI: 10.1016/j.ijbiomac.2021.01.169] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/23/2021] [Accepted: 01/25/2021] [Indexed: 01/01/2023]
Abstract
Toxic compounds in pineapple peel waste hydrolysate (PPWH), namely formic acid, 5-hydroxymethylfurfural (HMF), and furfural, are the major predicament in its utilization as a carbon source for bacterial cellulose (BC) fermentation. A rapid detoxification procedures using atmospheric cold plasma (ACP) technique were employed to reduce the toxic compounds. ACP treatment allows the breakdown of toxic compounds without causing excessive breakdown of sugars. Herein, the performance of two available laboratory ACP reactors for PPWH detoxification was being demonstrated. ACP-reactor-1 (R1) runs on plasma power of 80-200 W with argon (Ar) plasma source, while ACP-reactor-2 (R2) runs at 500-600 W with air plasma source. Treatment in R1, at 200 W for 15 min, results in 74.06%, 51.38%, and 21.81% reduction of furfural, HMF, and formic acid. Treatment in R2 at 600 W gives 45.05%, 32.59%, and 60.41% reductions of furfural, HMF, and formic acid. The BC yield from the fermentation of Komagateibacter xylinus in the R1-treated PPWH, R2-treated PPWH, and untreated-PPWH is 2.82, 3.82, and 2.97 g/L, respectively. The results show that ACP treatment provides a novel detoxified strategy in achieving agricultural waste hydrolysate reuse in fermentation. Furthermore, the results also imply that untreated PPWH can be an inexpensive and sustainable resource for fermentation media supplementation.
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Affiliation(s)
- Shella Permatasari Santoso
- Chemical Engineering Department, Widya Mandala Surabaya Catholic University, #37, Kalijudan Rd., Surabaya 60114, East Java, Indonesia; Chemical Engineering Department, National Taiwan University of Science and Technology, #43, Sec. 4, Keelung Rd., Taipei 10607, Taiwan
| | - Shin-Ping Lin
- School of Food Safety, Taipei Medical University, #250, Wuxing Street, Xinyi Dist., Taipei 11042, Taiwan
| | - Tan-Ying Wang
- Institute of Food Science and Technology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan; Institute of Biotechnology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
| | - Yuwen Ting
- Institute of Food Science and Technology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 40227, Taiwan
| | - Roch-Chui Yu
- Institute of Food Science and Technology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
| | - Artik Elisa Angkawijaya
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, #43, Sec. 4, Keelung Rd., Taipei 10607, Taiwan
| | - Felycia Edi Soetaredjo
- Chemical Engineering Department, Widya Mandala Surabaya Catholic University, #37, Kalijudan Rd., Surabaya 60114, East Java, Indonesia; Chemical Engineering Department, National Taiwan University of Science and Technology, #43, Sec. 4, Keelung Rd., Taipei 10607, Taiwan
| | - Hsien-Yi Hsu
- School of Energy and Environment & Department of Materials Science and Engineering, City University of Hong Kong, Kowloon Tong, Hong Kong, China; Shenzhen Research Institute of City University of Hong Kong, Shenzhen 518057, China
| | - Kuan-Chen Cheng
- Institute of Food Science and Technology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan; Institute of Biotechnology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan; Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan.
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40
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Deng LZ, Tao Y, Mujumdar AS, Pan Z, Chen C, Yang XH, Liu ZL, Wang H, Xiao HW. Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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41
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Guo Y, Zhao L, Ma Q, Ji C. Novel strategies for degradation of aflatoxins in food and feed: A review. Food Res Int 2020; 140:109878. [PMID: 33648196 DOI: 10.1016/j.foodres.2020.109878] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 10/31/2020] [Accepted: 11/01/2020] [Indexed: 02/06/2023]
Abstract
Aflatoxins are toxic secondary metabolites mainly produced by Aspergillus fungi, posing high carcinogenic potency in humans and animals. Dietary exposure to aflatoxins is a global problem in both developed and developing countries especially where there is poor regulation of their levels in food and feed. Thus, academics have been striving over the decades to develop effective strategies for degrading aflatoxins in food and feed. These strategies are technologically diverse and based on physical, chemical, or biological principles. This review summarizes the recent progress on novel aflatoxin degradation strategies including irradiation, cold plasma, ozone, electrolyzed oxidizing water, organic acids, natural plant extracts, microorganisms and enzymes. A clear understanding of the detoxification efficiency, mechanism of action, degradation products, application potential and current limitations of these methods is presented. In addition, the development and future perspective of nanozymes in aflatoxins degradation are introduced.
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Affiliation(s)
- Yongpeng Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
| | - Lihong Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
| | - Qiugang Ma
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
| | - Cheng Ji
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
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42
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Ahmadnia M, Sadeghi M, Abbaszadeh R, Ghomi Marzdashti HR. Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Maryam Ahmadnia
- Department of Biosystems Engineering College of Agriculture, Isfahan University of Technology Isfahan Iran
| | - Morteza Sadeghi
- Department of Biosystems Engineering College of Agriculture, Isfahan University of Technology Isfahan Iran
| | - Rouzbeh Abbaszadeh
- Agricultural Research Institute Iranian Research Organization for Science and Technology Tehran Iran
| | - Hamid Reza Ghomi Marzdashti
- Department of Plasma Engineering Laser and Plasma Research Institute (LAPRI)Shahid Beheshti University Tehran Iran
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43
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44
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Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review. Foods 2020; 9:foods9101435. [PMID: 33050551 PMCID: PMC7599535 DOI: 10.3390/foods9101435] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/27/2020] [Accepted: 10/06/2020] [Indexed: 12/31/2022] Open
Abstract
Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. The review focuses on the design elements of cold plasma technology, mode of action of CP, and types of CP technologies applicable to food applications. The applications of CP by the food industry have been demonstrated for food decontamination, pesticide residue removal, enzyme inactivation, toxin removal, and food packaging modifications. Particularly for food processing, CP is effective against major foodborne pathogenic micro-organisms such as Listeria monocytogenes and Salmonella Typhimurium, Tulane virus in romaine lettuce, Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella spp. in meat and meat products, and fruits and vegetables. However, some limitations such as lipid oxidation in fish, degradation of the oligosaccharides in the juice have been reported with the use of CP, and for these reasons, further research is needed to mitigate these negative effects. Furthermore, more research is needed to maximize its potential.
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45
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Bagheri H, Abbaszadeh S, Salari A. Optimization of decontamination conditions for
Aspergillus flavus
inoculated to military rations snack and physicochemical properties with atmospheric cold plasma. J Food Saf 2020. [DOI: 10.1111/jfs.12850] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Hadi Bagheri
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Sepideh Abbaszadeh
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran
| | - Amir Salari
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
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46
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Roohi R, Hashemi SMB, Mousavi Khaneghah A. Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14689] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Reza Roohi
- Faculty of Engineering, Department of Mechanical Engineering Fasa University Fasa Iran
| | | | - Amin Mousavi Khaneghah
- Faculty of Food Engineering, Department of Food Science University of Campinas (UNICAMP) Campinas Sao Paulo Brazil
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47
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Valente S, Meloni GR, Prencipe S, Spigolon N, Somenzi M, Fontana M, Gullino ML, Spadaro D. Effect of Drying Temperatures and Exposure Times on Aspergillus flavus Growth and Aflatoxin Production on Artificially Inoculated Hazelnuts. J Food Prot 2020; 83:1241-1247. [PMID: 32221534 DOI: 10.4315/jfp-20-061] [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: 02/12/2020] [Accepted: 03/17/2020] [Indexed: 01/26/2023]
Abstract
ABSTRACT Aspergillus flavus may colonize hazelnuts and produce aflatoxins in the field and during storage. The main purpose of this study was to investigate the influence of drying temperature and exposure times on the viability of A. flavus and its ability to produce aflatoxins during the drying process and storage. Hazelnuts were inoculated with A. flavus and dried at different temperatures to reach 6% moisture content and a water activity (aw) of 0.71, a commercial requirement to avoid fungal development and aflatoxin contamination. Hazelnuts were dried at 30, 35, 40, 45, and 50°C and subsequently stored at 25°C for 14 days. After drying at 30, 35, and 40°C, increased amounts of A. flavus were evident, with the highest concentration occurring after drying at 35°C ([6.1 ± 2.4] × 106A. flavus CFU/g). At these temperatures, aflatoxins were detected only at 30 and 35°C. Aflatoxins, however, were present at higher levels after drying at 30°C, with concentrations of 1.93 ± 0.77 μg/g for aflatoxin B1 (AFB1) and 0.11 ± 0.04 μg/g for aflatoxin B2 (AFB2). After 14 days of storage, the highest A. flavus concentration and the highest levels of mycotoxins were detected in samples treated at 35°C ([8.2 ± 2.1] × 107A. flavus CFU/g and 9.30 ± 1.58 μg/g and 0.89 ± 0.08 μg/g for AFB1 and AFB2, respectively). In hazelnuts dried at 45 or 50°C, no aflatoxins were found either after drying or storage, and a reduction of A. flavus viable conidia was observed, suggesting that a shorter and warmer drying is essential to guarantee nut safety. The lowest temperature that guarantees the lack of aflatoxins should be selected to maintain the organoleptic quality of hazelnuts. Therefore, 45°C should be the recommended drying temperature to limit A. flavus growth and aflatoxin contamination on hazelnuts. HIGHLIGHTS
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Affiliation(s)
- Silvia Valente
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Giovanna Roberta Meloni
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Simona Prencipe
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Nicola Spigolon
- Soremartec Italia S.r.l., Piazzale Ferrero 1, 12051 Alba, Cuneo, Italy
| | - Marco Somenzi
- Soremartec Italia S.r.l., Piazzale Ferrero 1, 12051 Alba, Cuneo, Italy
| | - Mauro Fontana
- Soremartec Italia S.r.l., Piazzale Ferrero 1, 12051 Alba, Cuneo, Italy
| | - Maria Lodovica Gullino
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Davide Spadaro
- AGROINNOVA-Centre of Competence for the Innovation in the Agroenvironmental Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Italy (ORCID: https://orcid.org/0000-0001-5207-9345 [D.S.]).,Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
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48
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Pan YW, Cheng JH, Sun DW. Inhibition of fruit softening by cold plasma treatments: affecting factors and applications. Crit Rev Food Sci Nutr 2020; 61:1935-1946. [PMID: 32539433 DOI: 10.1080/10408398.2020.1776210] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Softening is a common phenomenon of texture changes associated with plant cell walls, inducing a decrease in the quality of fruit. Inhibiting the softening is effective to extend the shelf life of fruit. Cold plasma (CP), as a novel nonthermal technology, has been applied to keep the freshness of the fruit. This review centers on applying cold plasma treatments to the inhibition of fruit softening. Different pathways for inhibiting fruit softening by CP treatments, including maintenance of fruit firmness, reduction in the activities of enzymes, inactivation of fungal pathogens and lowering of respiration rates, are discussed. The biochemistry of fruit softening and the fundamental of cold plasma are also presented. In general, among all postharvest technologies, cold plasma is a promising method with many advantages, showing great potential in maintaining the quality and inhibiting the softening of the fruit. Future work should focus on process optimization to achieve better results in maintaining fruit freshness, and commercial applications of cold plasma technology should also be explored.
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Affiliation(s)
- Ya-Wen Pan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Ireland
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49
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Liu Y, Galani Yamdeu JH, Gong YY, Orfila C. A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods. Compr Rev Food Sci Food Saf 2020; 19:1521-1560. [DOI: 10.1111/1541-4337.12562] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 03/07/2020] [Accepted: 03/24/2020] [Indexed: 12/15/2022]
Affiliation(s)
- Yue Liu
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
| | - Joseph Hubert Galani Yamdeu
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
| | - Yun Yun Gong
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
| | - Caroline Orfila
- Nutritional Science and Epidemiology Group, School of Food Science and NutritionUniversity of Leeds Leeds UK
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50
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Spadaro D, Meloni GR, Siciliano I, Prencipe S, Gullino ML. HPLC-MS/MS Method for the Detection of Selected Toxic Metabolites Produced by Penicillium spp. in Nuts. Toxins (Basel) 2020; 12:E307. [PMID: 32397224 PMCID: PMC7290882 DOI: 10.3390/toxins12050307] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 04/25/2020] [Accepted: 05/04/2020] [Indexed: 11/16/2022] Open
Abstract
Penicillium spp. are emerging as producers of mycotoxins and other toxic metabolites in nuts. A HPLC-MS/MS method was developed to detect 19 metabolites produced by Penicillium spp. on chestnuts, hazelnuts, walnuts and almonds. Two extraction methods were developed, one for chestnuts and one for the other three nuts. The recovery, LOD, LOQ and matrix effect were determined for each analyte and matrix. Correlation coefficients were always >99.99%. In walnuts, a strong signal suppression was observed for most analytes and patulin could not be detected. Six strains: Penicillium bialowiezense, P. brevicompactum, P. crustosum, P. expansum, P. glabrum and P. solitum, isolated from chestnuts, were inoculated on four nuts. Chestnuts favored the production of the largest number of Penicillium toxic metabolites. The method was used for the analysis of 41 commercial samples: 71% showed to be contaminated by Penicillium-toxins. Cyclopenin and cyclopenol were the most frequently detected metabolites, with an incidence of 32% and 68%, respectively. Due to the risk of contamination of nuts with Penicillium-toxins, future studies and legislation should consider a larger number of mycotoxins.
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Affiliation(s)
- Davide Spadaro
- Centre of Competence for the Innovation in the Agro-Environmental Sector (AGROINNOVA), University of Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy; (G.R.M.); (I.S.); (S.P.); (M.L.G.)
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy
| | - Giovanna Roberta Meloni
- Centre of Competence for the Innovation in the Agro-Environmental Sector (AGROINNOVA), University of Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy; (G.R.M.); (I.S.); (S.P.); (M.L.G.)
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy
| | - Ilenia Siciliano
- Centre of Competence for the Innovation in the Agro-Environmental Sector (AGROINNOVA), University of Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy; (G.R.M.); (I.S.); (S.P.); (M.L.G.)
| | - Simona Prencipe
- Centre of Competence for the Innovation in the Agro-Environmental Sector (AGROINNOVA), University of Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy; (G.R.M.); (I.S.); (S.P.); (M.L.G.)
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy
| | - Maria Lodovica Gullino
- Centre of Competence for the Innovation in the Agro-Environmental Sector (AGROINNOVA), University of Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy; (G.R.M.); (I.S.); (S.P.); (M.L.G.)
- Department of Agricultural, Forestry and Food Sciences (DISAFA), University of Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy
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