Article
Chemistry, Applied
Ines Rodriguez-Canas, Jesus M. Gonzalez-Jartin, Amparo Alfonsoa, Rebeca Alvarino, Mercedes R. Vieytes, Luis M. Botana
Summary: Plant-based beverages have become popular in recent years due to environmental and ethical concerns, as well as milk intolerances and allergies. However, the raw materials used to make these beverages are susceptible to mycotoxin contamination. Researchers have developed a new method for analyzing mycotoxins in oat, rice, soy, and almond beverages, and found that several types of mycotoxins are present in these products.
Article
Public, Environmental & Occupational Health
Rouaa Daou, Maha Hoteit, Khlood Bookari, Karine Joubrane, Lydia Rabbaa Khabbaz, Ali Ismail, Richard G. Maroun, Andre El Khoury
Summary: This study aims to investigate the concentrations of aflatoxin B-1 and ochratoxin A in spices, herbs, and nuts in Lebanon, and evaluate the dietary exposure and health risks associated with these mycotoxins. The results showed high occurrence of aflatoxin B-1 and ochratoxin A in the samples, potentially related to poor storage conditions.
FRONTIERS IN PUBLIC HEALTH
(2023)
Article
Pharmacology & Pharmacy
Tamara Schreiner, Dorena Sauter, Maren Friz, Julia Heil, Gertrud Elisabeth Morlock
Summary: A study investigated 68 powdered plant extracts to evaluate their bioactivity profile and identify over 60 important bioactive compounds. The hyphenation method used allowed for the detection and control of active mechanisms in traditional medicines and plant-based foods. The results demonstrated the diverse bioactivity potential of natural foods and their powerful impact on our body's homeostasis.
FRONTIERS IN PHARMACOLOGY
(2021)
Article
Chemistry, Applied
Sasha M. Dahl, Vivien Rolfe, Gemma E. Walton, Glenn R. Gibson
Summary: Culinary herbs and spices may have beneficial effects on health by acting as antioxidants, antimicrobials, and prebiotics. They can modulate gut microbiota, potentially influencing inflammation-related conditions such as obesity. However, more human studies are needed to confirm the impact of herb and spice consumption on gut microbiota and its connection to health outcomes, as current literature shows inconsistencies in conclusions.
Review
Food Science & Technology
Chandana Deekshith, Markandeya Jois, Jessica Radcliffe, Jency Thomas
Summary: This article systematically reviewed literature on the effects of culinary herbs and spices on obesity in adults, finding eight herbs/spices to be beneficial in regards to obesity, with significant improvements in BMI, weight, and waist circumference.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Applied
Ines Rodriguez-Canas, Jesus M. Gonzalez-Jartin, Rebeca Alvarino, Amparo Alfonso, Mercedes R. Vieytes, Luis M. Botana
Summary: This study presents a reliable method to quantify 32 mycotoxins in cheese. The method involves a QuEChERS extraction process and UHPLC-MS/MS detection. The method was validated for accuracy and precision, and applied to the analysis of 38 commercial cheese samples. High occurrences of beauvericin and enniatins were found, with ochratoxin A concentrations posing a potential risk to human health in three samples.
Article
Food Science & Technology
Nicola Cicero, Teresa Gervasi, Alessandra Durazzo, Massimo Lucarini, Antonio Macri, Vincenzo Nava, Filippo Giarratana, Roberta Tardugno, Rossella Vadala, Antonello Santini
Summary: Spices and aromatic herbs have historical significance in human nutrition, being a rich source of bioactive compounds. However, they may also pose biological hazards and contain harmful chemical substances. This study aimed to assess the compliance of various spices and herbs from a non-European country market with EU and WHO regulations through microbiological and trace mineral determination. The results showed that the tested spices were safe, meeting the legal criteria for microbiological parameters and potentially toxic substances.
Review
Chemistry, Applied
Yulin Xu, Jinyu Zhang, Yuanzhong Wang
Summary: Growing concerns about the quality and safety of herbs and spices among consumers have led to an increased demand for technical testing. Non-destructive analysis techniques have been studied and applied to overcome the limitations of single technologies and fully describe the characteristics of complex products. This review focuses on the application of multi-source and non-destructive information in quality authentication of herbs and spices, highlighting the use of vibration spectroscopy and electronic sensor technologies. The investigation provides clear evidence for the superiority of authentication methods based on multi-source and non-destructive information.
Article
Chemistry, Applied
Daiane Cassia Pereira Abreu, Eugenia Azevedo Vargas, Fabiano Aurelio da Silva Oliveira, Ana Paula Trovatti Uetanabaro, Polyane Novais Pires, Matheus Julien Ferreira Bazzana, Adelir Aparecida Saczk
Summary: In this study, 135 cocoa bean samples from the Amazon and Atlantic Forest regions in Brazil were analyzed for the presence of 34 mycotoxins. The results showed that 42% of the cocoa samples contained quantifiable levels of 11 mycotoxins. The co-occurrence of up to six mycotoxins was observed in 18% of the samples, while no trichothecenes or ergot alkaloids were detected.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Microbiology
Burak Demirhan, Buket Er Demirhan
Summary: This study investigated the contamination of mycotoxins in spice samples from Ankara, Turkey. The results showed that some samples exceeded the maximum limits for aflatoxins and ochratoxin A.
Article
Chemistry, Analytical
Baohua Zheng, Yunhan Yu, Meiling Wang, Jianwu Wang, Huilan Xu
Summary: A method using high-performance liquid chromatography-tandem mass spectrometry coupled with the quick, easy, cheap, effective, rugged and safe approach was established for qualitative and quantitative detections of 20 mycotoxins in milk. The method showed a wide linear range, high correlation coefficients, and accurate quantitation of mycotoxins.
JOURNAL OF SEPARATION SCIENCE
(2022)
Article
Food Science & Technology
Chris M. Maragos, Kristin Barnett, Luke Morgan, Martha M. Vaughan, Kristal K. Sieve
Summary: Fumonisins are mycotoxins commonly found in contaminated maize. Immunoassays are used for initial screening, and mass spectrometry is used for confirmation. This study introduces a portable mass spectrometer for measuring fumonisins in maize, and validates the method with 64 samples. The results show good correlation between the portable mass spectrometer and the laboratory-based LC-MS method.
Review
Nutrition & Dietetics
Sofia Charneca, Ana Hernando, Patricia Costa-Reis, Catarina Sousa Guerreiro
Summary: Despite advances in understanding the biological mechanisms of rheumatic diseases (RDs), a significant proportion of patients still do not achieve remission with current pharmacological treatments. Therefore, patients are increasingly seeking complementary dietary interventions, including the use of herbs and spices. These natural ingredients, which have been widely used for culinary and medicinal purposes across different cultures, are now gaining interest for their bioactive molecules and potential benefits in immune-mediated diseases, including RDs. This paper aims to provide an updated review of the mechanisms through which herbs and spices may be beneficial in RDs, including modulation of gut microbiota, and summarize human studies investigating their effects in Rheumatoid Arthritis, Osteoarthritis, and Fibromyalgia.
Article
Food Science & Technology
Angela Giorgia Potorti, Vincenzo Lo Turco, Giuseppa Di Bella
Summary: The study aimed to evaluate the concentrations of elements in samples from two districts of Algeria, finding high concentrations of certain elements in different spices. The research results suggest that while the intake of essential elements was low, the overall potential health risks associated with consumption of these foods were insignificant.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Debora Muratori Holanda, Sung Woo Kim
Summary: The occurrence of mycotoxins, especially aflatoxins and Fusarium toxins, poses a challenge to pig production globally. Their toxic effects impair the health and growth of pigs. Effective mycotoxin-detoxifying agents are needed to improve pig health and performance, and enhance the sustainable use of crops.
Article
Food Science & Technology
Carla Cervini, Antonia Gallo, Luca Piemontese, Donato Magista, Antonio F. Logrieco, Massimo Ferrara, Michele Solfrizzo, Giancarlo Perrone
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
Review
Food Science & Technology
S. A. Tittlemier, B. Cramer, C. Dall'Asta, M. H. Iha, V. M. T. Lattanzio, C. Maragos, M. Solfrizzo, M. Stranska, J. Stroka, M. Sumarah
WORLD MYCOTOXIN JOURNAL
(2020)
Article
Food Science & Technology
F. R. Bertani, L. Businaro, L. Gambacorta, A. Mencattini, D. Brenda, D. Di Giuseppe, A. De Ninno, M. Solfrizzo, E. Martinelli, A. Gerardino
Article
Food Science & Technology
Manar Al Ayoubi, Michele Solfrizzo, Lucia Gambacorta, Ian Watson, Nada El Darra
Summary: The study reveals that there is a significant risk of Aflatoxin B-1 from spices, while the risks of Ochratoxin A and fumonisin B-1 are relatively limited, except for fumonisin B-1 from garlic and onion.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Food Science & Technology
Donato Magista, Giuseppe Cozzi, Lucia Gambacorta, Antonio F. Logrieco, Michele Solfrizzo, Giancarlo Perrone
Summary: The study found that electrolysed oxidising water (EOW) can effectively substitute fungicides to reduce contamination of black Aspergilli and OTA in grapes.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Massimo Ferrara, Antonia Gallo, Carla Cervini, Lucia Gambacorta, Michele Solfrizzo, Scott E. Baker, Giancarlo Perrone
Summary: Ochratoxin A (OTA) is a well-known mycotoxin found in food and feed, with fungal genome sequencing being useful for identifying secondary metabolites gene clusters. Comparative analysis reveals high synteny in the OTA-biosynthetic cluster among different fungi, with the identification of a cyclase gene, otaY, for the first time in the OTA biosynthetic pathway.
Article
Food Science & Technology
Manar Al Ayoubi, Mohammad Salman, Lucia Gambacorta, Nada El Darra, Michele Solfrizzo
Summary: The study found that OTA was present in the diets and urine of Lebanese children, with MOE values for neoplastic effects below the limit, indicating a major health threat. Further toxicokinetic studies on OTA should be conducted before using urine to measure OTA exposure.
Article
Food Science & Technology
Judit Szabo-Fodor, Maria Szeitzne-Szabo, Brigitta Bota, Tamas Schieszl, Cserne Angeli, Lucia Gambacorta, Michele Solfrizzo, Andras Szabo, Melinda Kovacs
Summary: Urinary biomarkers of mycotoxin exposure were evaluated in healthy people and coeliac patients using a multi-biomarker LC-MS/MS immunoaffinity based method. The concentrations of the biomarkers were used to calculate the probable daily intake of certain mycotoxins and compared with their tolerable daily intake. The results showed that the average OTA concentration was significantly higher in healthy people compared to coeliac patients, and piglet excretion data resulted in lower PDI values compared to human data.
Article
Chemistry, Medicinal
Leonardo Brunetti, Rosalba Leuci, Antonio Carrieri, Marco Catto, Sara Occhineri, Giuseppe Vinci, Lucia Gambacorta, Hanna Baltrukevich, Silvia Chaves, Antonio Laghezza, Cosimo Damiano Altomare, Paolo Tortorella, M. Amelia Santos, Fulvio Loiodice, Luca Piemontese
Summary: Alzheimer's disease is a widespread age-related pathology that is caused in part by cholinergic deficit. This study aimed to develop new multifunctional compounds by targeting multiple enzymes. The results showed that some compounds exhibited interesting profiles as multi-target agents, with one compound displaying stronger inhibition activity than an approved drug.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
(2022)
Article
Agriculture, Dairy & Animal Science
Hiyam El Kojok, Mahmoud Khalil, Rima Hage, Rola Jammoul, Adla Jammoul, Nada El Darra
Summary: This study assessed the microbiological quality, antibiotic and pesticide residues, and drug resistance of pathogens in traditional Lebanese cheeses. The results showed that a percentage of the cheese samples were non-conforming microbiologically and contained antibiotic residues. The presence of pathogenic bacteria and antibiotic residues in the cheese samples pose a potential risk to public health.
Article
Food Science & Technology
Tareq M. M. Osaili, Wael A. M. Bani Odeh, Maryam S. S. Al Sallagi, Ahmed A. S. A. Al Ali, Reyad S. S. Obaid, Vaidehi Garimella, Fatema Saeed Bin Bakhit, Hayder Hasan, Richard Holley, Nada El Darra
Summary: This study assessed the quality characteristics of honey imported by the UAE via Dubai ports from 2017 to 2021. 20.8% of the samples did not comply with the Emirates honey standard, suggesting possible adulteration, improper storage, or inappropriate heat treatment. India had the highest percentage of non-compliant samples at 32.5%, while Germany had the lowest at 4.5%. It is recommended to conduct comprehensive physicochemical analysis on internationally traded honey and strengthen honey inspection at Dubai ports to reduce the importation of adulterated products.
Article
Multidisciplinary Sciences
Tareq M. Osaili, Wael A. M. Bani Odeh, Manar Al Ayoubi, Ahmed A. S. A. Al Ali, Maryam S. Al Sallagi, Reyad S. Obaid, Vaidehi Garimella, Fatema Saeed Bin Bakhit, Richard Holley, Nada El Darra
Summary: This study analyzed the occurrence of aflatoxins in nuts and nut products imported to the UAE from 57 countries and examined associations between container type and processing technique and aflatoxin levels. Non-conformity was detected in nuts imported from 32 different countries. The report will serve as a valuable reference document for developing approaches to control nut importation and prevent food safety risks due to aflatoxin exposure.
Article
Integrative & Complementary Medicine
Karim Raafat, Nada El-Darra, Fatima A. Saleh
JOURNAL OF TRADITIONAL AND COMPLEMENTARY MEDICINE
(2020)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.