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Mastanjević K, Kovačević D, Nešić K, Krstanović V, Habschied K. Traditional Meat Products-A Mycotoxicological Review. Life (Basel) 2023; 13:2211. [PMID: 38004351 PMCID: PMC10671907 DOI: 10.3390/life13112211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/03/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Traditional meat products are commonly produced in small family businesses. However, big industries are also involved in the production of this kind of product, especially since a growing number of consumers crave the traditional taste and aromas. The popularization of original and organic products has resulted in a return to traditional production methods. Traditional meat products are produced worldwide. However, in such (domesticated) conditions there is a potential danger for mycotoxin contamination. This review aims to present the sources of mycotoxins in traditional meat products, the most common mycotoxins related to such meat products, and future prospects regarding the suppression of their occurrence. Special attention should be paid to reducing the transfer of mycotoxins via the food chain from animal feed to animals to humans (stable-to-table principle), which is also described in this review. Other sources of mycotoxins (spices, environment, etc.) should also be monitored for mycotoxins in traditional production. The importance of monitoring and regulating mycotoxins in meat products, especially in traditional meat products, is slowly being recognized by the institutions and hopefully, in the future, can deliver legally regulated limits for such products. This is especially important since meat products are available to the general population and can seriously affect human health.
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Affiliation(s)
- Krešimir Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Dragan Kovačević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Ksenija Nešić
- Food and Feed Department, Institute of Veterinary Medicine of Serbia, Smolućska 11, 11070 Beograd, Serbia;
| | - Vinko Krstanović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Kristina Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
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Habschied K, Kartalović B, Kovačević D, Krstanović V, Mastanjević K. Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt. Foods 2023; 12:foods12030454. [PMID: 36765985 PMCID: PMC9913933 DOI: 10.3390/foods12030454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/12/2023] [Accepted: 01/14/2023] [Indexed: 01/20/2023] Open
Abstract
Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are prone to appear at higher temperatures and are generally designated as undesirable in food and beverages. Sixteen PAHs are framed in legislation, but there is a lack of scientific data related to PAHs in malt, malt-related foods (bread, cookies) and beverages (whisky, malted non-alcoholic beverages). The aim of this paper was to assess and quantify the occurrence of different PAHs in malts exposed to different kilning temperatures (50-210°) over a variable time frame. The results indicate that some of the PAHs detected at lower temperatures disappear when malt is exposed to high temperatures (>100 °C). Phenanthrene was no longer detected at 100 °C and indeno [1,2,3-cd] pyrene at 130 °C, while fluorene, anthracene and benzo (a) anthracene were not quantified at 170 °C. The results of this research can be implemented in food safety legislation since foods available to children utilize malted flour (bread, cookies, bakery goods, etc.) due to its enzymatic activity or as a colour additive.
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Affiliation(s)
- Kristina Habschied
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
| | - Brankica Kartalović
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia
| | - Dragan Kovačević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
| | - Vinko Krstanović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
| | - Krešimir Mastanjević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
- Correspondence: ; Tel.: +385-31-224-300
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Mastanjević K, Krstanović V, Habschied K. A Review on Antifungal Green Preservatives: An Aspect of Food Industry. Curr Res Nutr Food Sci 2022. [DOI: 10.12944/crnfsj.10.3.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Many studies have been conducted on the harmful effect of mycotoxins on human and animal health. However, other chemicals can also contribute to the toxicity of ingested foods, directly or indirectly (via animal products). Many synthetic chemicals that are used for field treatments of cereals, or applied during storage time to prolong the storage time and to insure the absence of fungal contamination, are proven to be harmful to human and animal health. In order to reduce the usage of such chemicals and to improve the already deteriorated ecosystems, scholars are dedicated to optimizing and commercializing a “greener” option not only for agronomic applications, but also for the food industry. Recent advances in the effectiveness of green preservatives aiming at the food industry will be described in this paper. The intention is to preserve not only the health-related aspects of food by applying green preservatives, but also to maintain the ecological aspect regarding the environment as much as possible.
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Affiliation(s)
- Krešimir Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača, Osijek, Croatia
| | - Vinko Krstanović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača, Osijek, Croatia
| | - Kristina Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača, Osijek, Croatia
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Habschied K, Krstanović V, Zdunić Z, Babić J, Mastanjević K, Šarić GK. Mycotoxins Biocontrol Methods for Healthier Crops and Stored Products. J Fungi (Basel) 2021; 7:348. [PMID: 33946920 PMCID: PMC8145935 DOI: 10.3390/jof7050348] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 12/27/2022] Open
Abstract
Contamination of crops with phytopathogenic genera such as Fusarium, Aspergillus, Alternaria, and Penicillium usually results in mycotoxins in the stored crops or the final products (bread, beer, etc.). To reduce the damage and suppress the fungal growth, it is common to add antifungal substances during growth in the field or storage. Many of these antifungal substances are also harmful to human health and the reduction of their concentration would be of immense importance to food safety. Many eminent researchers are seeking a way to reduce the use of synthetic antifungal compounds and to implement more eco-friendly and healthier bioweapons against fungal proliferation and mycotoxin synthesis. This paper aims to address the recent advances in the effectiveness of biological antifungal compounds application against the aforementioned fungal genera and their species to enhance the protection of ecological and environmental systems involved in crop growing (water, soil, air) and to reduce fungicide contamination of food derived from these commodities.
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Affiliation(s)
- Kristina Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (V.K.); (J.B.)
| | - Vinko Krstanović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (V.K.); (J.B.)
| | - Zvonimir Zdunić
- Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia;
| | - Jurislav Babić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (V.K.); (J.B.)
| | - Krešimir Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (V.K.); (J.B.)
| | - Gabriella Kanižai Šarić
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia;
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Habschied K, Kanižai Šarić G, Krstanović V, Mastanjević K. Mycotoxins-Biomonitoring and Human Exposure. Toxins (Basel) 2021; 13:113. [PMID: 33546479 PMCID: PMC7913644 DOI: 10.3390/toxins13020113] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/23/2021] [Accepted: 01/26/2021] [Indexed: 12/31/2022] Open
Abstract
Mycotoxins are secondary metabolites produced by fungal species that commonly have a toxic effect on human and animal health. Different foodstuff can be contaminated and are considered the major source of human exposure to mycotoxins, but occupational and environmental exposure can also significantly contribute to this problem. This review aims to provide a short overview of the occurrence of toxigenic fungi and regulated mycotoxins in foods and workplaces, following the current literature and data presented in scientific papers. Biomonitoring of mycotoxins in plasma, serum, urine, and blood samples has become a common method for determining the exposure to different mycotoxins. Novel techniques are more and more precise and accurate and are aiming toward the simultaneous determination of multiple mycotoxins in one analysis. Application of liquid chromatography (LC) methodologies, coupled with tandem mass spectrometry (MS/MS) or high-resolution mass spectrometry (HRMS) has become a common and most reliable method for determining the exposure to mycotoxins. Numerous references confirm the importance of mycotoxin biomonitoring to assess the exposure for humans and animals. The objectives of this paper were to review the general approaches to biomonitoring of different mycotoxins and the occurrence of toxigenic fungi and their mycotoxins, using recent literature sources.
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Affiliation(s)
- Kristina Habschied
- Department of Process Engineering, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (V.K.); (K.M.)
| | - Gabriella Kanižai Šarić
- Department of Agroecology and Environment Protection, Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia;
| | - Vinko Krstanović
- Department of Process Engineering, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (V.K.); (K.M.)
| | - Krešimir Mastanjević
- Department of Process Engineering, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (V.K.); (K.M.)
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Krstanović V, Habschied K, Mastanjević K. Research of Malting Procedures for Winter Hard Wheat Varieties-Part II. Foods 2021; 10:foods10010147. [PMID: 33445729 PMCID: PMC7828202 DOI: 10.3390/foods10010147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/22/2020] [Accepted: 01/08/2021] [Indexed: 12/02/2022] Open
Abstract
This paper examines the influence of malting process parameters on the wheat malt quality obtained from the assortment of winter red wheat. For this assortment, previous research established that strongly restrictive and strongly intensive malting processes are not suitable, that is, they do not significantly improve the quality of the obtained wheat malts, and in some segments, they even disturb it. Therefore, modifications were introduced to both procedures, and malting was performed with moderately intensive procedure D and moderately restrictive procedure E. Starting wheat, indicators of micromalting process success, and finished wheat malts were analyzed. The results showed that the moderately restrictive malting process (E) significantly improves not only the values for soluble N for almost all tested varieties, but also the values of cytolytic degradation success (wort viscosity, filtration time), and extract yield. The moderately intensive procedure did not improve the determined indicators; for many varieties, the modification even resulted in poorer values. Furthermore, the moderately restrictive procedure allows a strong individual response of a particular variety to the process conditions during malting, which is very important for the assessment of the malting potential for a particular variety. Namely, when assessing the actual malting quality of an individual variety, it is necessary to include amylolytic indicators and indicators of enzymatic strength. In this way, a group of varieties were established which had an increased initial share of total N (varieties no. 7, 8, 9, 10, 12, 13, and 16). These varieties, by this procedure, gave the best quality wheat malts in the entire examined assortment.
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Krstanović V, Habschied K, Mastanjević K. Research of Malting Procedures for Winter Hard Wheat Varieties-Part I. Foods 2020; 10:foods10010052. [PMID: 33379153 PMCID: PMC7824263 DOI: 10.3390/foods10010052] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/16/2020] [Accepted: 12/24/2020] [Indexed: 12/02/2022] Open
Abstract
This paper examines the influence of the malting process of red hard wheat varieties (which have many characteristics of soft wheat varieties and represent a transitional form between durum and soft wheat). According to the values of total and soluble proteins and viscosity of wort these wheat varieties belong to the second malting quality group. To establish the individual response of each variety and estimate how the chosen varieties respond in groups to different process conditions, sixteen varieties were selected and malted according to the standard procedure (A), restrictive procedure (B), and intense procedure (C). Starting wheat, indicators of micromalting process success, and finished malts were analyzed. It was found that the restrictive procedure (B) gives poor results for the values of proteolysis performance parameters (soluble N, free amino nitrogen (FAN)) with simultaneous disturbance and values of cytolytic degradation (viscosity and filtration time) and extract yield. At the same time, this procedure lacks a stronger individual response of an individual variety to the process conditions during malting (F/C difference and extract yield). The optimal malting process for the specified assortment would include the modification of processes B and C in a way to alleviate the restrictive conditions in process B, or in a way to reduce the intensity of the decomposition in process C.
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Lukinac J, Koceva Komlenić D, Mastanjević K, Nakov G, Mastanjević K, Krstanović V, Jukić M. Evaluation of visual characteristics of beer using the computer vision method. Ukr food j 2020. [DOI: 10.24263/2304-974x-2020-9-4-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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Gagula G, Mastanjević K, Mastanjević K, Krstanović V, Horvat D, Magdić D. The influence of packaging material on volatile compounds of pale lager beer. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100496] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Habschied K, Krska R, Sulyok M, Lukinac J, Jukić M, Šarkanj B, Krstanović V, Mastanjević K. The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt. Foods 2019; 8:foods8100478. [PMID: 31614530 PMCID: PMC6835677 DOI: 10.3390/foods8100478] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 10/01/2019] [Accepted: 10/04/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to assess the impact of steeping water change and Fusarium graminearum contamination level on different multi-toxin types and concentrations in barley malt. Malt samples were subjected to two micromalting regimes-steeping water change and the other with no steeping water change. Malt was contaminated with different F. graminearum contamination levels (0%, 10%, and 20%). The results indicate that malt with higher F. graminearum contamination levels ensured higher concentrations of toxins. Higher fungal metabolite concentrations were determined in samples exposed to freshly-changed steeping water, especially zearalenone and its derivates whose values were three to four times higher than in samples with no water change. Zearalenone-4-sulfate showed four (in 10% contamination) and even thirty times (in 20% contamination) higher concentrations than in samples with no water change. Water change during malting resulted in higher levels of multi-toxins in the final product.
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Affiliation(s)
- Kristina Habschied
- Josip Juraj Strossmayer, Faculty of Food Technology, University of Osijek, Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Rudolf Krska
- Institute of Bioanalytics and Agro-Metabolomics, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Straße 20, 3430 Tulln, Austria.
- Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, University Road, Belfast BT7 1NN, Northern Ireland, UK.
| | - Michael Sulyok
- Institute of Bioanalytics and Agro-Metabolomics, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Straße 20, 3430 Tulln, Austria.
| | - Jasmina Lukinac
- Josip Juraj Strossmayer, Faculty of Food Technology, University of Osijek, Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Marko Jukić
- Josip Juraj Strossmayer, Faculty of Food Technology, University of Osijek, Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Bojan Šarkanj
- Department of Food Technology, University North, University center Koprivnica, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia.
| | - Vinko Krstanović
- Josip Juraj Strossmayer, Faculty of Food Technology, University of Osijek, Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Krešimir Mastanjević
- Josip Juraj Strossmayer, Faculty of Food Technology, University of Osijek, Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
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Mastanjević K, Šarkanj B, Mastanjević K, Šantek B, Krstanović V. Fusarium culmorum mycotoxin transfer from wheat to malting and brewing products and by-products. WORLD MYCOTOXIN J 2019. [DOI: 10.3920/wmj2018.2340] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objectives of this study were to establish the impact of Fusarium culmorum infection and fungicide treatment on the occurrence of deoxynivalenol (DON), 3-acetyl deoxynivalenol, T-2 toxin, HT-2 toxin, nivalenol, fusarenon-X, diacetoxyscirpenol and zearalenone in wheat, wheat malt and wort (beer). The concentrations of these compounds were also measured in the germ/rootlets, spent grains and spent yeast because these are the most important by-products and are further used as food or feed additives. Two wheat genotypes were obtained from the Agricultural Institute in Osijek, Croatia. The Osk.110/09 genotype, the genotype more susceptible to Fusarium infections, and Lucija, the genotype less susceptible to Fusarium, were analysed in this research. Each genotype was treated in four different ways at the field: (A) control, (B) treated with fungicide Prosaro® 250, (C) inoculated with F. culmorum spores and treated with fungicide Prosaro® 250, and (D) inoculated with F. culmorum spores. All samples were malted and brewed according to standard procedures, products and by-products were analysed for the mycotoxins by using LC-MS/MS. Since the majority of trichothecenes are polar molecules, the water after steeping was also analysed with LC-MS/MS. Mycotoxin concentrations were lower in malt samples treated with the fungicide. Elevated mycotoxin concentrations were observed in samples of both genotypes exposed to F. culmorum. Fungicide treatment was observed to suppress mycotoxin production and accumulation. However, samples with notably high mycotoxin concentrations, especially DON, retained elevated mycotoxin concentrations throughout the entire beer production process, even after a six-month storage period. DON proved to be the most frequently occurring mycotoxin in all of the by-products. The highest concentration of this compound was found in the steeping water from sample D (Osk.110/09), at 20,326 μg/l, leaving the spent grains of this sample with no detectable levels of DON.
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Affiliation(s)
- K. Mastanjević
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
| | - B. Šarkanj
- Department of Food Technology, University Center Koprivnica, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - K. Mastanjević
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
| | - B. Šantek
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - V. Krstanović
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
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Mastanjević K, Lukinac J, Jukić M, Šarkanj B, Krstanović V, Mastanjević K. Multi-(myco)toxins in Malting and Brewing By-Products. Toxins (Basel) 2019; 11:E30. [PMID: 30634499 PMCID: PMC6356641 DOI: 10.3390/toxins11010030] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 01/03/2019] [Accepted: 01/04/2019] [Indexed: 12/18/2022] Open
Abstract
Fungi, yeasts, and bacteria are common microorganisms on cereals used in malting and brewing industries. These microorganisms are mostly associated with the safety and quality of malt and beer, but also with the health safety of by-products used in animal nutrition. The real problem is their harmful metabolites-toxins that, due to their thermostable properties, can easily be transferred to malting and brewing by-products. Besides fungal metabolites, other toxins originating from plants can be harmful to animal health. Precise and accurate analytical techniques broadened the spectrum of known toxins originating from microorganisms and plants that can pose a threat to animal health. Multi-(myco)toxin analyses are advanced and useful tools for the assessment of product safety, and legislation should follow up and make some important changes to regulate yet unregulated, but highly occurring, microbial and plant toxins in malting and brewing by-products used for animal feed.
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Affiliation(s)
- Kristina Mastanjević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Bojan Šarkanj
- Department of Food Technology, University North, University Center Koprivnica, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia.
| | - Vinko Krstanović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Krešimir Mastanjević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
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Mastanjević K, Šarkanj B, Warth B, Krska R, Sulyok M, Mastanjević K, Šantek B, Krstanović V. Fusarium culmorum multi-toxin screening in malting and brewing by-products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.047] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Mastanjević K, Španić V, Horvat D, Mastanjević K, Šarkanj B, Krstanović V, Šantek B. Establishing the impact of
Fusarium culmorum
infection and fungicide treatment on wheat malt quality. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kristina Mastanjević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | | | | | - Krešimir Mastanjević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Bojan Šarkanj
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Vinko Krstanović
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Božidar Šantek
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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15
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Mastanjević K, Krstanović V, Lukinac J, Mastanjević K. Impact of Fusariuminfection and fungicide treatment on wheat malt wort quality. J Inst Brew 2018. [DOI: 10.1002/jib.492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kristina Mastanjević
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; F. Kuhača 20 31000 Osijek Croatia
| | - Vinko Krstanović
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; F. Kuhača 20 31000 Osijek Croatia
| | - Jasmina Lukinac
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; F. Kuhača 20 31000 Osijek Croatia
| | - Krešimir Mastanjević
- Josip Juraj Strossmayer University of Osijek; Faculty of Food Technology Osijek; F. Kuhača 20 31000 Osijek Croatia
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Mastanjević K, Šarkanj B, Krska R, Sulyok M, Warth B, Mastanjević K, Šantek B, Krstanović V. From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters. Food Chem 2018; 254:115-121. [PMID: 29548430 DOI: 10.1016/j.foodchem.2018.02.005] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 01/23/2018] [Accepted: 02/01/2018] [Indexed: 11/24/2022]
Abstract
The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and the effect of fungicide treatment in the field on mycotoxins concentrations in beer. To ensure the usual practical agronomical conditions, sample A was treated with fungicide Prosaro® 250, and sample B was infected with Fusarium culmorum spores, in order to obtain infected malt. Malt was produced using standard procedure and beer was produced in a semi-industrial unit. During fermentation measurement of sugars (maltotriose and maltose), glycerol and ethanol content was performed on a daily basis. Multiple toxins were determined in malt and beer. Deoxynivalenol (DON), its modified plant metabolite DON-3-glucoside (DON-glucoside), brevianamide F, tryptophol, linamarin, lotaustralin, culmorin (CUL), 15-hydroxy-CUL and 5-hydroyx-CUL were detected in all samples. Results indicate that F. culmorum infection did not influence the fermentation process or the alcohol concentration.
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Affiliation(s)
- Kristina Mastanjević
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Bojan Šarkanj
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
| | - Rudolf Krska
- Center for Analytical Chemistry,Department for Agrobiotechnology (IFA-Tulln),University of Natural Resources and Life Sciences,Vienna (BOKU),Konrad-Lorenz-Straße 20,3430 Tulln,Austria
| | - Michael Sulyok
- Center for Analytical Chemistry,Department for Agrobiotechnology (IFA-Tulln),University of Natural Resources and Life Sciences,Vienna (BOKU),Konrad-Lorenz-Straße 20,3430 Tulln,Austria
| | - Benedikt Warth
- University of Vienna, Faculty of Chemistry, Department of Food Chemistry and Toxicology, Waehringer Str. 38, A-1090 Vienna, Austria
| | - Krešimir Mastanjević
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
| | - Božidar Šantek
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Vinko Krstanović
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
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Slačanac V, Hardi J, Lučan M, Kun S, Havas P, Krstanović V. Effect of honey addition on fermentation activity ofLactobacillus caseiLc-01 in cow’s and goat’s milk: A kinetic study. Acta Alimentaria 2011. [DOI: 10.1556/aalim.40.2011.2.11] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Krstanović V, Klapec T, Velić N, Milaković Z. Contamination of malt barley and wheat by Fusarium graminearum and Fusarium culmorum from the crop years 2001-2003 in eastern Croatia. Microbiol Res 2005; 160:353-9. [PMID: 16255139 DOI: 10.1016/j.micres.2005.02.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
This study investigated infection levels with Fusarium graminearum and Fusarium culmorum in malt barley and wheat in eastern Croatia. The contamination was surveyed over three consecutive crop years (2001-2003) on five locations for barley and three wheat cultivating locations. F. graminearum loads reached levels of potentially serious threat for the commercial production of malting raw materials in both cereals (up to 29.1%). On the other hand, the mean percentage of kernels infected with F. culmorum was low to medium (up to 6.1%). The fungal invasions for years and locations were affected by meteorologic and other environmental factors and the pattern seemed to be consistent with species-specific optimal conditions reported by other authors.
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