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Wang G, Li E, Gallo A, Perrone G, Varga E, Ma J, Yang B, Tai B, Xing F. Impact of environmental factors on ochratoxin A: From natural occurrence to control strategy. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2023; 317:120767. [PMID: 36455768 DOI: 10.1016/j.envpol.2022.120767] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/14/2022] [Accepted: 11/25/2022] [Indexed: 06/17/2023]
Abstract
Ochratoxin A (OTA) contamination and the associated issues of food security, food safety and economic loss are widespread throughout the world. The occurrence of OTA depends on ochratoxigenic fungi, foodstuffs and their environment. In this review, natural occurrence and control strategy of OTA, with a focus on the impact of environmental factors, are summarized. First, this manuscript introduces potentially contaminated foodstuffs, including the emerging ones which are not regulated in international legislation. Secondly, it gives an update of native producers based on foodstuffs and OTA biosynthesis. Thirdly, complicated environmental regulation is disassembled into individual factors in order to clarify their regulatory effect and mechanism. Finally, to emphasize control OTA at all stages of foodstuffs from farm to table, strategies used at crop planting, harvest, storage and processing stages are discussed.
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Affiliation(s)
- Gang Wang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Erfeng Li
- Horticulture and Landscape College, Tianjin Agricultural University, Tianjin, 300392, China
| | - Antonia Gallo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, 73100, Italy
| | - Giancarlo Perrone
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, 70126, Italy
| | - Elisabeth Varga
- Department of Food Chemistry and Toxicology, University of Vienna, Vienna, 1090, Austria
| | - Junning Ma
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Bolei Yang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Bowen Tai
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Fuguo Xing
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Aung Moon S, Wongsakul S, Kitazawa H, Saengrayap R. Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types. Foods 2022; 11:foods11193040. [PMID: 36230115 PMCID: PMC9563479 DOI: 10.3390/foods11193040] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/21/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
The storage conditions of green coffee beans (GCBs) are indispensable in preserving their commercial value. In Thailand, coffee farmers and roasters typically store GCBs for six months to a year before roasting. However, the beans undergo oxidation during storage, influencing both quality and taste. This study investigated changes in GCB lipid oxidation under different accelerated storage conditions (30 °C, 40 °C and 50 °C with 50% RH) and packaging, i.e., plastic woven (PW), low-density polyethylene (LDPE) and hermetic/GrainPro® (GP) bags. Samples were collected every five days (0, 5, 10, 15 and 20 days) and analyzed for lipid oxidation parameters including acid value (AV), free fatty acids (FFA), peroxide value (PV), ρ-anisidine value (PAV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), moisture content (MC), water activity (aw) and color. Primary oxidation was observed, with AV, FFA and PAV gradually changing during storage from 1.49 ± 0.32 to 3.7 ± 0.83 mg KOH/g oil, 3.82 ± 0.83 to 9.51 ± 1.09 mg KOH/g oil and 0.99 ± 0.03 to 1.79 ± 0.14, respectively. Secondary oxidation changes as PV and TBARS were reported at 0.86 ± 0.12 to 3.63 ± 0.10 meq/kg oil and 6.76 ± 2.27 to 35.26 ± 0.37 MDA/kg oil, respectively, affecting the flavor and odor of GCBs. Higher storage temperature significantly influenced a lower GCB quality. GP bags maintained higher GCB quality than LDPE and PW bags. Results provided scientific evidence of the packaging impact on oxidation for GCB under accelerated storage.
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Affiliation(s)
- Sai Aung Moon
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Sirirung Wongsakul
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Hiroaki Kitazawa
- Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba 305-8642, Ibaraki, Japan
| | - Rattapon Saengrayap
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Integrated AriTech Ecosystems Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: ; Tel.: +66-53917186; Fax: +66-53916737
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Ochratoxin A and citrinin in green coffee and dietary supplements with green coffee extract. Toxicon 2020; 188:172-177. [PMID: 33096150 DOI: 10.1016/j.toxicon.2020.10.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/25/2020] [Accepted: 10/20/2020] [Indexed: 11/21/2022]
Abstract
The aim of this study was to determine the degree of mold contamination and mycotoxin levels in commercially available green coffee products and dietary supplements with green coffee extract. The study included 34 samples from green coffee products: raw beans (n = 16), ground coffee (n = 15) and instant coffee (n = 3), as well as 22 samples from dietary supplements in form of capsules (n = 19), tablets (n = 2) and sachets (n = 1). Total mold count was determined with spread-plate method. Anamorphic mold were identified based on their microscopic morphology and the type of sporulation. Concentrations of mycotoxins, ochratoxin A and citrinin, were quantified by means of HPLC-fluorescence detection. Molds, typically Aspergillus spp. and Penicillium spp., were found in 94% of green coffee beans, 100% of ground and instant coffee samples, and 55% of dietary supplement samples. None of the samples contained detectable levels of citrinin. Ochratoxin A (0.4 ng/g) was detected in only one sample of raw green coffee beans, but in up to 40% and 67% of ground and instant coffee samples, respectively. Mean concentrations of ochratoxin A in ground and instant coffee samples were 3.28 ng/g and 4.09 ng/g, respectively, and maximum concentrations amounted to 6.65 ng/g and 7.44 ng/g, respectively. Ochratoxin A (mean concentration 9.60 ng/g, maximum level 31.4 ng/g) was also detected in up to 58% of the supplement capsules, but in none of tablets and sachets.
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Taniwaki MH, Pitt JI, Copetti MV, Teixeira AA, Iamanaka BT. Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and Opportunities. Toxins (Basel) 2019; 11:E411. [PMID: 31311158 PMCID: PMC6669623 DOI: 10.3390/toxins11070411] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 06/26/2019] [Accepted: 06/28/2019] [Indexed: 12/03/2022] Open
Abstract
Brazil is one of the largest food producers and exporters in the world. In the late 20th century, the European Union program for the harmonization of regulations for contaminants in food, including mycotoxins, led to the examination of mycotoxin contamination in foods at a global level. The problem of the rejection of food by the European Union and other countries became a Brazilian national priority because of economic and food safety aspects. Ochratoxin A in coffee and cocoa and aflatoxins in Brazil nuts are examples of the impact of technical trade barriers on Brazilian foods. To overcome these threats, several strategies were undertaken by Brazilian and international organizations. In this context, the Codex Commission on Food Contaminants (CCCF) has emerged as a forum to discuss with more transparency issues related to mycotoxins, focusing on establishing maximum levels and codes of practices for some commodities and mycotoxins to ensure fair trade and food safety. Our experience in investigating and understanding mycotoxin contamination across the food chains in Brazil has contributed nationally and internationally to providing some answers to these issues.
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Affiliation(s)
- Marta H Taniwaki
- Food Technology Institute, ITAL, C.P. 139, Campinas - SP, CEP 13078-170, Brazil.
| | - John I Pitt
- CSIRO Agriculture and Food, P.O. Box 52, North Ryde, NSW 1670, Australia
| | - Marina V Copetti
- Departamento de Tecnologia e Ciência de Alimentos, Centro de Ciências Rurais (CEP), Universidade Federal de Santa Maria (UFSM), Santa Maria RS 97105-900, Brazil
| | - Aldir A Teixeira
- Experimental Agrícola do Brasil Ltda, São Paulo - SP, CEP 04105-001, Brazil
| | - Beatriz T Iamanaka
- Food Technology Institute, ITAL, C.P. 139, Campinas - SP, CEP 13078-170, Brazil
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Barcelo JM, Barcelo RC. Post-harvest practices linked with ochratoxin A contamination of coffee in three provinces of Cordillera Administrative Region, Philippines. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 35:328-340. [DOI: 10.1080/19440049.2017.1393109] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Jonathan M. Barcelo
- Department of Medical Laboratory Science, School of Natural Sciences, Saint Louis University, Baguio City, Philippines
| | - Racquel C. Barcelo
- Department of Biology, School of Natural Sciences, Saint Louis University, Baguio City, Philippines
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Poltronieri P, Rossi F. Challenges in Specialty Coffee Processing and Quality Assurance. CHALLENGES 2016; 7:19. [DOI: 10.3390/challe7020019] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Gil-Serna J, Vázquez C, García Sandino F, Márquez Valle A, González-Jaén MT, Patiño B. Evaluation of growth and ochratoxin A production by Aspergillus steynii and Aspergillus westerdijkiae in green-coffee based medium under different environmental conditions. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.058] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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