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Study of thermal resistance and in vitro bioaccessibility of patulin from artificially contaminated apple products
No full textApple juices and purees represent categories widely consumed by whole population and above all children.
Patulin (PAT) is a mycotoxin known for its acute and chronic effects in animals. Several studies indicate
there is a risk associated to the PAT intake, through the consumption of purees and apple juices. In
this study, apple juice and puree were prepared and artificially contaminated with PAT at 50 lg/kg and
submitted to a thermal treatment simulating pasteurization to evaluate PAT’s reduction. In a second
phase of the work, apple products samples (n = 7) included juices, nectars and purees belonging to different
commercial brands were collected, artificially contaminated with PAT at 50 lg/L (limit established for
PAT in juices) and 25 lg/kg (limit established for PAT in purees), digested with an in vitro gastrointestinal
protocol and bioaccessibility values (%) were calculated.
After thermal treatment, the PAT’s loss evidenced in purees and juices was of 1.41 ± 0.52% and
62.62 ± 2.53% respectively. Related to the bioaccessibility data, two juices with pulp showed values of
70.89 ± 4.93 and 67.30 ± 10.76%; two purees showed levels of 58.15 ± 5.50 and 55.69 ± 4.73%, whereas nectar
and two clarified juice showed percentages of 38.88 ± 2.42, 28.59 ± 0.46 and 25.28 ± 0.61%, respectively
Aflatoxins, Ochratoxins, Trichothecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption.
No full textMycotoxins are considered a serious threat for mankind health due to their ability to form toxic secondary
metabolites. For this reason, many efforts are actually in progress to reduce their impact on food, feed and food
chain by-products. In particular, a large part of the scientific investigation is focused on reducing the on field
contamination using an in situ agronomic approach or specific biological tools. In this paper, the reduction of
Aflatoxins (AFs), Ochratoxins (OTAs), Trichothecenes (TC), Patulin (PAT), Fumonisins (FBs) and Beauvericin (BEA)
in industrial processes addressed to obtain finished products for human consumption will be explored and analyzed.
In particular, performances of the main mycotoxins and corresponding reduction methodologies will be examined
together with the processes and the process conditions used during the usual commodities handling and foodstuff
manufacturing
Evaluation of beauvericin and enniatins in Italian cereal products and multicereal food by liquid chromatography coupled to triple quadrupole mass spectrometry
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Bioaccessibility of Deoxynivalenol and its natural co-occurrence, with Ochratoxin A and Aflatoxin B1 in italian commercial pasta
No full textCereals products for direct human consumption are rarely contaminated by moulds, unlike raw materials,
which are often infected, either in the field or during storage.
In this study, 27 samples of dried pasta characterised by size, packaging and marketing intended for
young children consumption were collected and analysed by liquid chromatography (LC) and liquid chromatography–
tandem mass spectrometry (LC–MS/MS) for Deoxynivalenol (DON), Ochratoxin A (OTA) and
Aflatoxin B1 (AFB1) determination. The samples that showed the highest amounts of one of the mycotoxins
were cooked for 10 min, digested with an in vitro gastrointestinal protocol and bioaccessibility values
were calculated. Seven of the 27 samples exceeded from 120% to 225% the legal limit of 200 lg/kg for
DON fixed for processed cereal-based baby foods by an European Regulation; all the collected samples
were under the OTA legal limit (0.05 lg/kg) fixed by the European Regulation and no sample was contaminated
by AFB1 over the instrumental limit of detection of 0.10 lg/kg. The mean value of gastric bioaccessibility
verified for the DON resulted of 23.1%, whereas mean duodenal bioaccessibility was 12.1%
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview
No full textMycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the context offood safety, due to their acute and chronic toxic effects on animals and humans. Therefore, new accurate methods for theiridentification and quantification are constantly developed in order to increase the performance of extraction, improve theaccurac y of identification and reduce the limit of detection. At the same time, several industrial practices have shown the abilityto reduce the level of mycotoxin contamination in food. In particular, a decrease in the amount of mycotoxins could resultfrom standard processes naturally used for food processing or by procedures strategically introduced during processing, withthe specific aim of reducing the amount of mycotoxins. In this review, the current methods adopted for accurate analyses ofmycotoxins in cereals (aflatoxins, ochratoxins, trichothecenes, fumonisins) are discussed. In addition, both conventional andinnovative strategies adopted to obtain safer finished products from common cereals intended for human consumption will beexplored and analysed
Integrated control of blue mould using new fungicides and biocontrol yeasts lowers levels of fungicide residues and patulin contamination in apples
No full textWe tested the compatibility of the biocontrol yeasts (Rhodosporidium kratochvilovae LS11 and Cryptococcus
laurentii LS28) with the recently developed fungicides boscalid (BOSC), cyprodinil (CYPR) and
fenhexamid (FENH) to create an efficient integrated approach to control blue mould on apples. The fungicide
thiabendazole (TBZ), which is presently allowed for postharvest treatment of pome fruit in different
countries, was also used as the control. Both the biocontrol agents (BCAs) LS11 and LS28 were compatible
in vitro with BOSC and CYPR, whereas they were strongly inhibited by FENH. TBZ was compatible
with LS28, while it strongly inhibited LS11. In vitro assays with some isolates of Penicillium expansum
showed that the majority were resistant to TBZ, whereas they were all markedly inhibited by BOSC and
CYPR. Experiments of integrated control were performed on wounded apples kept at 21 ◦C up to 7 days.
After 4 days of storage, the combination of a low BCA concentration (5×106 cfumL−1) with a low dose
(25% of the label dose) of commercial formulates of BOSC or CYPR, resulted in an efficient reduction of
blue mould incidence (83–100% less infection with respect to the control). Conversely, the combination
of BCAs with TBZ was less effective (not more than 60% of rot reduction). When applied alone at low
dosage, LS11, LS28, BOSC, CYPR and TBZ reduced Penicillium rot by 35%, 52%, 67%, 72% and 0%, respectively.
After 7 days of storage, only the integrated treatment based on BCAs with BOSC or CYPR resulted
in a significant rot reduction (as much as 98%). Treatments based on the utilization of the BCA LS28 or low
dosage of CYPR alone were much less effective (10% and 28% rot reduction, respectively), whereas both
BCAs integrated with TBZ were ineffective. Furthermore, integrated treatments (BCAs + BOSC or CYPR)
resulted in lower fungicide residues and patulin (PAT) contamination in apples. Our data show that the
integration of biocontrol yeasts with a low rate of the recently commercialized fungicides BOSC or CYPR
could be an effective and safer strategy to control P. expansum and keep fungicide residues as well as PAT
contamination in apples low
A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit
Full text linkIn recent years, yellow commercial tomatoes have attracted great interest from consumers. The goal of this work was to characterise the parameters of three yellow genotypes that affect the fruit quality, in comparison with those of a red fruit genotype. Compared to the other genotypes, the GiaGiu ecotype was characterised as having the highest titratable acidity, organic acids content and pectin content before and after a thermal treatment simulating industrial pasteurisation. Most of the analysed parameters influence the taste and aroma of fresh fruit and processed products, particularly the high glutamic acid content measured in the GiaGiu ecotype. This genotype was also distinctive for its higher pectin content, which influences the texture. These features might allow the development of new food products that require a specific viscosity, such as sauces and ketchup. Interestingly, the beneficial properties of GiaGiu were pre- served after thermal processing
Aflatoxin M1 in raw, UHT milk and dairy products in Sicily (Italy)
No full textA survey on 73 milk samples from different animal breeds and 24 dairy products samples from Sicily, Italy, was carried out for the presence of aflatoxin M1 (AFM1) by LC-fluorescence detection after immunoaffinity cleanup. AFM1 was detected in 48% and 42% of the milk and dairy samples at concentration ranges between <5.0-16.0 and <5.0-18.0 ng L-1, respectively. Within the raw milk samples, 92% had an AFM1 content below 5.0 ng L-1, in 7% of the cases it was in the range 5.0-10.0 ng L-1 and 1% was contaminated between 10.0 and 20.0 ng L-1. For the dairy products, ultra-high-temperature treated (UHT) milk, milk cream and cheese, the incidence was 42%, of which 83% contained less than 5.0 ng L-1 and 17% contained 10.0-20.0 ng L-1 AFM1. The levels of contamination found justify continuous monitoring for public health and to reduce consumer exposure
SELECTION OF SOLANUM PENNELLII SUB-LINES FOR IDENTIFICATION OF KEY GENES CONTROLLING ASCORBIC ACID AND PHENOLIC CONTENT IN TOMATO FRUITS
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