Article
Food Science & Technology
Ghazaleh Aliakbarzadeh, Masoumeh Mahmoudi-Meymand, Mansoureh Mazaheri
Summary: This article verifies a standard method for analyzing four of the most toxic aflatoxins in food and feed. The method's accuracy, precision, and uncertainty are explained in detail, and its figures of merit are evaluated. The method shows a relative standard deviation of 4.99-7.85% and has a low detection limit.
Article
Chemistry, Analytical
P. Palma, M. Godoy, M. Vidal, A. Rivera, R. Calderon
Summary: Mycotoxin contamination in agro-food systems is a global concern. This study developed and validated an analytical method for the quantification of total aflatoxins (AFs) in merken, a mixed spice. The method showed satisfactory results and is important for future quality monitoring efforts.
MICROCHEMICAL JOURNAL
(2022)
Article
Veterinary Sciences
Martha Maggira, Ioannis Sakaridis, Maria Ioannidou, Georgios Samouris
Summary: This study compared three available ELISA kits for the detection of aflatoxins in feed samples. All three kits showed good performance and were validated. Furthermore, the results of both ELISA and HPLC tests confirmed their suitability for mycotoxin analysis.
VETERINARY SCIENCES
(2022)
Article
Pharmacology & Pharmacy
Omar Tawfik Kholif, Ahmed Salem Sebaei, Fawzy I. Eissa, Osama H. Elhamalawy
Summary: A testing method for aflatoxin detection in oilseed was developed and validated, highlighting the potential risk of aflatoxin exposure from corn consumption.
Review
Food Science & Technology
Christodoulos Deligeorgakis, Christopher Magro, Adriana Skendi, Haileeyesus Habtegebriel Gebrehiwot, Vasilis Valdramidis, Maria Papageorgiou, Ting Zhou
Summary: Cereal grains, such as wheat, serve as a major source of nutrition worldwide. However, they are often contaminated by fungi, including Fusarium, Penicillium, Aspergillus, and Alternaria, which can produce harmful mycotoxins. This study aimed to identify the most common fungal contaminants in cereal grains used for breadmaking, as well as to analyze the occurrence and levels of mycotoxins in wheat flour. The results showed that Fusarium was the most frequently reported genus, followed by Penicillium, Aspergillus, and Alternaria. The concentration of mycotoxins occasionally exceeded the maximum limits set by authorities. However, a meta-analysis revealed that the prevalence of mycotoxins in flour samples from the European Union and China, as well as in infant food, had significantly decreased compared to other commercial flours.
Article
Food Science & Technology
Thanapoom Maneeboon, Chananya Chuaysrinule, Warapa Mahakarnchanakul
Summary: Dispersive liquid-liquid microextraction was optimized and successfully applied for the simultaneous extraction and quantification of aflatoxins from powdered senna leaves and pods. The optimized method showed good efficiency and accuracy, with recoveries, RSD values, and limits of detection and quantification within acceptable ranges. This method provides a reliable approach for the analysis of aflatoxins in dried senna leaves and pods.
Article
Veterinary Sciences
Martha Maggira, Maria Ioannidou, Ioannis Sakaridis, Georgios Samouris
Summary: This study compared three ELISA kits and a newly developed HPLC-FL method for the detection of AFM1 in milk. The results showed that both ELISA kits and the HPLC method performed well in terms of accuracy and recovery rates, with the ELISA kit being considered as a faster alternative method.
VETERINARY SCIENCES
(2021)
Article
Green & Sustainable Science & Technology
Ashutosh Bahuguna, Vishal Kumar, Srinivasan Ramalingam, Anil Kumar Yadav, Myunghee Kim
Summary: Ginger was found to effectively reduce aflatoxins and protect cells from toxicity.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Food Science & Technology
Wanjiku N. Gichohi-Wainaina, Martin Kimanya, Yasinta C. Muzanila, Nelson C. Kumwenda, Harry Msere, Mariam Rashidi, Omari Mponda, Patrick Okori
Summary: Recently, aflatoxin exposure, especially through maize and groundnuts, has been linked to growth impairment in children. Infants and children are more susceptible to toxins due to their lower body weight, higher metabolic rate, and lower ability to detoxify. For women of reproductive age, aflatoxin exposure may not only affect their health but also the health of their fetuses during pregnancy.
Article
Food Science & Technology
Andrea Reboucas Rocha, Mariana Silva Cardoso, Jose Antonio Souza Junior, Erival Amorim Gomes Junior, Leonardo Fonseca Maciel, Jose Antonio Menezes-Filho
Summary: This study found the presence of aflatoxins in beer samples produced in Brazil, both with and without adjuncts, with AFB1 having the highest contamination level. Elevated consumption of beer may pose a carcinogenic risk due to exposure to aflatoxins, particularly in the case of pure malt beers.
Article
Food Science & Technology
Omotola Olagunju, Oluwatosin Ijabadeniyi
Summary: This study found that different processing methods (milling, fermentation, roasting) and compositing with maize significantly influenced the growth of Aspergillus flavus and aflatoxin production in Bambara groundnut flour and maize composite flour during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Chemistry, Analytical
Fatemeh Kardani, Roya Mirzajani, Yousef Tamsilian, Alireza Kiasat, Farnoosh Bakhshandeh Farajpour
Summary: In this study, immunoaffinity columns based on metal-organic framework (MOF) and molecular imprinted polymers (MIPs) were synthesized for the extraction and preconcentration of aflatoxins AFB1, AFB2, AFG1, and AFG2 using deep eutectic solvents (DES). The parameters affecting the extraction efficiency were optimized using the one factor at a time (OFAT) method. The method showed low limits of detection, good linearity, and acceptable relative standard deviations (RSDs). It was successfully applied to quantify aflatoxin in cereal samples.
MICROCHEMICAL JOURNAL
(2023)
Review
Chemistry, Analytical
Aurelia Magdalena Pisoschi, Florin Iordache, Loredana Stanca, Adriana Ionescu Petcu, Letitia Purdoiu, Ovidiu Ionut Geicu, Liviu Bilteanu, Andreea Iren Serban
Summary: Aflatoxins are highly toxic secondary metabolites of fungi that are classified as poisonous mycotoxins. They are mainly produced by Aspergillus flavus and Aspergillus parasiticus in cereals, peanuts, and animal feeds. Sample preparation techniques, chromatographic methods, and detection techniques are crucial in aflatoxin analysis. Selectivity in analysis is achieved using bio-recognition elements like enzymes, antibodies, or DNA sequences. Determination of aflatoxins is essential for food safety due to their high toxicity and presence in food and agricultural products. The choice of analysis method depends on the sample nature, available equipment, toxin concentration range, sensitivity, detection limit, precision, selectivity, required analysis time, and personnel training.
MICROCHEMICAL JOURNAL
(2023)
Article
Food Science & Technology
Maryam Ajmal, Ahmad F. Alshannaq, Heungyun Moon, Dasol Choi, Abida Akram, Brian Gagosh Nayyar, John G. Gibbons, Jae-Hyuk Yu
Summary: This study isolated a high number of Aspergillus isolates from sesame seeds in Pakistan and characterized them for aflatoxigenic potentials. The study found that the number of potential aflatoxigenic isolates was significantly higher in stored samples than in fresh seeds, and there was no significant difference between rainfed and irrigated zones. Whole genome sequencing and analysis revealed a low aflatoxin-producing A. flavus isolate with elevated missense variant rate, high impact mutations, and a deletion in the norB gene.
Article
Food Science & Technology
Xu Wang, Disha Lu, Qingfeng Huang, Jinyi Yang
Summary: This study developed a highly efficient time-resolved fluorescence immunoassay microfluidics method for sensitive detection of fungal toxins, especially AFB1, ZEN, and DON, in agricultural products.
Article
Chemistry, Multidisciplinary
Marco Iammarino, Carmen Palermo, Igor Tomasevic
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
Annalisa Mentana, Rosalia Zianni, Maria Campaniello, Michele Tomaiuolo, Andrea Chiappinelli, Marco Iammarino, Valeria Nardelli
Summary: In this study, a novel Accelerated Solvent Extraction (ASE) procedure combined with UHPLC-Q-Orbitrap-MS was developed for detailed untargeted lipid profile of mozzarella cheese. The optimised ASE method, together with the Folch extraction, contributed to a complete characterization of lipid profile of mozzarella cheese, confirming ASE technique, associated with high resolution mass spectrometry detection, as an efficient tool for Lipidomics in food science.
Article
Food Science & Technology
Aparna Agarwal, Shivika Gandhi, Abhishek Dutt Tripathi, Marco Iammarino, Snigdha Homroy
Summary: This study analysed the migration of BPA in coffee from different qualities of polycarbonate microwaveable cups using UHPLC. The results showed that BPA migration was minimal in good-quality cups, but increased significantly in poor-quality cups with longer contact duration. The leaching process of BPA was enhanced during microwave heating due to high temperatures reached in a short time.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Marco Iammarino, Giovanna Berardi, Valeria Vita, Antonio Elia, Giulia Conversa, Aurelia Di Taranto
Summary: This study analyzed nitrite and nitrate levels in Swiss chard and wild rocket samples, revealing high nitrite concentrations in some samples and nitrate concentrations exceeding the legal limit. The study suggests the introduction of legal limits for nitrite/nitrate in Swiss chard and nitrite in wild rocket.
Editorial Material
Nutrition & Dietetics
Marco Iammarino, Sara Panseri, Gulhan Unlu, Giuliana Marchesani, Antonio Bevilacqua
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Oto Miedico, Valeria Nardelli, Teresa D'Amore, Monica Casale, Paolo Oliveri, Cristina Malegori, Giuseppe Paglia, Marco Iammarino
Summary: In this study, a novel approach based on multivariate analysis of 43 trace elements in meat products is described for identifying mechanically separated meat (MSM). The method was validated and found to have an accuracy of 90% when analyzing blind meat samples. This new analytical approach represents a significant improvement for determining the presence of MSM in meat products.
Editorial Material
Food Science & Technology
Marco Iammarino
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Emanuela Bortolin, Concetta Boniglia, Maria Campaniello, Andrea Chiappinelli, Marina Foti, Marco Iammarino, Olga Lai, Valeria Nardelli, Antonella Nardoni, Irene Palermo, Maria Cristina Quattrini, Michele Tomaiuolo
Summary: This study aimed to verify the applicability of the CEN EN 13751 method using the PSL technique for identifying irradiated fruit. Tests were conducted on 15 types of fresh and dried fruit, both non-irradiated and irradiated. Results showed significant differences in PSL sensitivities among different fruit types as well as different batches of the same fruit. The best results were obtained with certain dried fruits, such as pistachios, peanuts, dried figs, and raisins.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Marco Iammarino, Giovanna Berardi, Igor Tomasevic, Valeria Nardelli
Summary: This study investigated the effect of different cooking methods on the residual levels of nitrite and nitrate in food. The results showed that cooking led to a decrease in nitrite levels and an increase in nitrate levels. It is necessary to consider revising the legal limit of nitrate to ensure food safety.
Article
Food Science & Technology
Michele Tomaiuolo, Valeria Nardelli, Annalisa Mentana, Maria Campaniello, Rosalia Zianni, Marco Iammarino
Summary: In this study, UHPLC-Q-Orbitrap-MS and multivariate statistics were used to investigate the lipid fingerprint of Camembert cheese and its variation after X-ray irradiation treatment. A total of 479 lipids from 16 subclasses were measured, and oxidized lipids were identified to understand lipid oxidation during the process. The results demonstrate the effectiveness of the lipidomic approach in evaluating the effects of X-ray irradiation on food and ensuring its safety. Partial Least Squares-Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA) showed high discriminating ability, identifying potential markers for food safety control.
Article
Biology
Teresa D'Amore, Oto Miedico, Ciro Pompa, Chiara Preite, Marco Iammarino, Valeria Nardelli
Summary: Arsenic is a well-known carcinogenic and toxic element that is present in the environment in both inorganic and organic forms. The identification and determination of arsenic species are important due to the varying toxicity of these compounds. A sensitive and optimized method using HPLC/ICP-MS was developed for the determination of inorganic arsenic and relevant organic arsenic compounds. The method was validated and successfully applied to various food matrices, revealing significant concentrations of arsenic in seaweed, rice, cereals, legumes, and plant-based foods for infants and young children. These findings contribute to the assessment of overall arsenic exposure and the establishment of maximum limits.
Article
Food Science & Technology
Dieter Schrenk, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Jesus del Mazo, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Jean-Charles Leblanc, Carlo Stefano Nebbia, Elsa Nielsen, Evangelia Ntzani, Annette Petersen, Salomon Sand, Tanja Schwerdtle, Christiane Vleminckx, Heather Wallace, Benigni Romualdo, Fortes Cristina, Hecht Stephen, Iammarino Marco, Olaf Mosbach-Schulz, Francesca Riolo, Anna Christodoulidou, Bettina Grasl-Kraupp
Summary: EFSA was requested to assess the risks of N-nitrosamines (N-NAs) in food on public health. The assessment focused on 10 carcinogenic N-NAs found in food, namely NDMA, NMEA, NDEA, NDPA, NDBA, NMA, NSAR, NMOR, NPIP, and NPYR. N-NAs are genotoxic and cause liver tumors in rodents. The available data to determine potency factors are limited, so equal potency of TCNAs was assumed. The risk assessment found that TCNAs exposure through food, particularly in meat and meat products, raises health concerns with Margin of Exposure values below the threshold.
Article
Food Science & Technology
G. Trotta, M. A. Ferrante, M. Langianese, N. Bortone, R. Damiano, M. Nicolini, V. Nardelli, M. Iammarino
Summary: Research on methods for radiochemical determination of alpha-emitting radioactive elements focuses on reducing pollution, increasing efficiency, and reusing chemical reagents. A study presents a method using a commercially available resin to simultaneously determine multiple isotopes, suitable for laboratories analyzing various matrices.
FOOD ANALYTICAL METHODS
(2023)
Editorial Material
Food Science & Technology
Maria Tufariello, Marco Iammarino, Fabio Licciardello, Annalisa Mentana
Article
Biotechnology & Applied Microbiology
Stefano Castellana, Angelica Bianco, Loredana Capozzi, Laura Del Sambro, Domenico Simone, Marco Iammarino, Valeria Nardelli, Annamaria Caffo, Carmelinda Trisolini, Antonella Castellana, Elisabetta Catalano, Angelica Milano, Giulia Schino, Roldano Sottili, Antonio Parisi
Summary: This study investigated the microbial communities in four artisanal dairy factories in Apulia, Italy, using 16S metagenomics. Lactobacillus was found to be the main acidifying component, while contaminant bacteria were present in certain products. Additionally, the microbial diversity of mozzarella seemed to be positively correlated with its lactic acid content.
FERMENTATION-BASEL
(2023)
