Article
Food Science & Technology
Ante Loncaric, Bojan Sarkanj, Ana-Marija Gotal, Marija Kovac, Ante Nevistic, Goran Fruk, Martina Skendrovic Babojelic, Jurislav Babic, Borislav Milicevic, Tihomir Kovac
Summary: The study examined the resistance of traditional and conventional apple cultivars to Penicillium expansum and found a positive correlation between patulin content and polyphenolic compounds such as catechin, epicatechin, and gallic acid in apples.
Article
Food Science & Technology
Wanjing Lai, Rui Cai, Kang Yang, Tianli Yue, Zhenpeng Gao, Yahong Yuan, Zhouli Wang
Summary: This study aimed to screen probiotic strains for effective patulin control during juice fermentation. Among the six LAB strains tested, Lactobacillus pentosus (DSM 20314) showed the highest efficiency in removing patulin in apple juice, detoxifying 53.14% of the mycotoxin within 24 hours. The results indicate the potential of these probiotic strains in controlling patulin during apple juice fermentation and digestion.
Article
Food Science & Technology
Xiaoshuang Liu, Leran Wang, Saiqun Wang, Rui Cai, Tianli Yue, Yahong Yuan, Zhenpeng Gao, Zhouli Wang
Summary: In this study, four commercial enzymes were used to degrade patulin and showed high degradation rates. The quality indicators of apple juice remained stable after enzyme degradation, and the toxicity of the degradation products was lower. This discovery may provide a more convenient option for juice detoxification.
Article
Food Science & Technology
Emmanuel K. Tangni, Julien Masquelier, Els Van Hoeck
Summary: Apple and apple derivatives are the most contaminated foodstuffs with patulin, and a method using LC-MS/MS was developed to monitor and ensure the patulin levels are below the maximum permitted levels. The method was validated and applied to juices, purees, and ciders purchased in Belgium, showing the presence of patulin in a significant percentage of apple juices and a small percentage of puree samples. The results highlight the need for regular surveillance of the quality of apple juices and purees in the market.
Article
Chemistry, Applied
Chen Hu, Caiping Huang, Bangzhu Peng
Summary: In this study, a nitrogen-doped chitosan-TiO2 nanocomposite was used as a photocatalyst to degrade patulin in juice. The photocatalyst successfully decomposed 500 μg/L of patulin within 1 hour, with superoxide and hydroxyl radicals identified as the main species responsible for patulin degradation. The study also predicted the reaction sites in patulin and proposed a possible photodegradation pathway, providing insights into the mechanism of mycotoxin degradation.
Article
Food Science & Technology
Giti Paimard, Reza Mohammadi, Roya Bahrami, Kianoush Khosravi-Darani, Zahra Sarlak, Milad Rouhi
Summary: Novel selenium nanoparticles were synthesized for efficient removal of patulin from contaminated juice, showing excellent adsorption efficiency of 98% after 150 minutes using Se-chitosan/L-cysteine NPs in a juice simulator. The proposed NPs demonstrated potential as effective patulin adsorbents in aqueous solutions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Xiaoqian Tang, Qi Zhang, Maria Isabel Pividori, Zhaowei Zhang, Jean-Louis Marty, Gaelle Catanante
Summary: Patulin contamination is a serious health risk factor for food safety and human health. In this study, a sensitive aptamer-based lateral flow assay was developed for rapid and simple patulin detection in apple juice.
Article
Chemistry, Applied
David Moreno-Gonzalez, Pavel Jac, Petra Riasova, Lucie Novakova
Summary: A simple and sensitive method for determining patulin in apple-based products at low levels has been developed, utilizing molecularly imprinted polymer solid-phase extraction microcartridge in capillary electrophoresis with mass spectrometry. The method showed excellent validation parameters for patulin and successfully analyzed patulin content in various apple-based products, demonstrating high accuracy and precision.
Article
Chemistry, Applied
Mengyang Xing, Yong Chen, Boqiang Li, Shiping Tian
Summary: The cloned SDR gene CgSDR can effectively transform patulin into E-ascladiol in vitro, showing significant degradation ability; addition of CgSDR can reduce 80% of patulin in apple juice without affecting its quality.
Article
Food Science & Technology
Hua Pang, Hui Li, Wen Zhang, Jin Mao, Liangxiao Zhang, Zhaowei Zhang, Qi Zhang, Du Wang, Jun Jiang, Peiwu Li
Summary: A highly selective and sensitive aptasensor was developed for detecting patulin using fullerenol quantum dots as the fluorescence quencher. The aptasensor showed excellent performance in detecting various food pollutants.
Article
Food Science & Technology
Jingyimei Liang, Qian He, Yuning Zhao, Yahong Yuan, Zhouli Wang, Zhenpeng Gao, Zhongqiu Hu, Xubo Zhao, Tianli Yue
Summary: Bacterial cellulose gel membranes (BCMs) modified with silanization have shown a promising adsorption capacity for patulin in fruit juice, with an adsorption capacity 125 times higher than before modification.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Neus Gonzalez, Montse Marques, Josep Calderon, Roger Collantes, Lidia Corraliza, Isabel Timoner, Jaume Bosch, Victoria Castell, Jose L. Domingo, Marti Nadal
Summary: This study investigated the levels of food processing contaminants in food products purchased in Catalonia, Spain, and assessed the human exposure for different population groups. The results revealed potential health concerns, particularly for the youngest population groups, regarding the intake of certain food processing contaminants. The study highlights the need for regular monitoring studies and policy measures to address this issue.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Shuaishuai Duan, Fengjuan Liu, Qiaomei Qin, Qinlan Jia, Xiaoqian Cao, Zhenyu Hua, Yingying Fan, Cheng Wang
Summary: This study collected samples from 13 steps of apple juice concentrate production and analyzed PAT content using HPLC. It identified five processes that significantly influence PAT content and established a HACCP plan to control its levels. The study provides important guidance for juice manufacturers in effectively controlling PAT content in their products.
Article
Food Science & Technology
Yu Li, Rui Cai, Chuanhan Fu, Lige Qi, Yahong Yuan, Tianli Yue, Qian Ge, Zidan Zhao, Zhouli Wang
Summary: The effect of pulsed light (PL) treatment on the degradation of patulin in apple juice and its quality was investigated. The highest degradation rate of patulin (200 μg/L) reached 96.27% under the highest fluence (40.50 J/cm(2), total processing time: 6 min 30 s) at 3.5 cm from the quartz glass. The lactone ring of patulin was destroyed, producing a lower toxic desoxypatulinic acid. PL can degrade patulin in apple juice below the legal standard (50 μg/L) in 7 min and can preserve the quality of the juice. It indicates that PL is a potential decontamination technology for patulin in apple juice.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Ceren Bayrac, Bahar Yilmaz, Mevlut Bayrakci
Summary: This study investigated the adsorption capacity of carboxy-and amine-terminated magnetic spheres for PAT in aqueous solution and apple juice, and evaluated their effectiveness as detoxifying agents. The results showed that these adsorbents had good adsorption capacities and could be reused.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Laura Pastor, Ariane Vettorazzi, Elizabeth Guruceaga, Adela Lopez de Cerain
Summary: The study shows that male and female rats respond differently to OTA treatment in terms of gene expression in the kidney over time. Females exhibit a progressive and consistent response, while males have an early response with more up-regulated genes. Key DEGs are related to metabolism enzymes and transporters, some of which also show basal sex differences.
Article
Food Science & Technology
Julen Sanz-Serrano, Ariane Vettorazzi, Damian Muruzabal, Amaya Azqueta, Adela Lopez de Cerain
Summary: This article provides a complete in vitro genotoxicity assessment of three nutrients widely used in the European market, demonstrating that they did not show genotoxicity in any of the conditions tested. This study contributes to the limited evidence available and complements EFSA recommendations for in vitro genotoxicity testing of nutrients.
Article
Food Science & Technology
Kizkitza Insausti, Maria T. Murillo-Arbizu, Olaia Urrutia, Jose A. Mendizabal, Maria J. Beriain, Michael J. Colle, Phillip D. Bass, Ana Arana
Summary: The study revealed that ageing can decrease certain compounds in lamb meat, such as 1,4-dimethylbenzene, while increasing others like tridecane and hexanal. Ageing also leads to a reduction in liver and bloody flavor in the meat, while increasing compounds associated with fresh green grass and fat descriptors.
Review
Food Science & Technology
Maite M. Aldaya, Francisco C. Ibanez, Paula Dominguez-Lacueva, Maria Teresa Murillo-Arbizu, Mar Rubio-Varas, Beatriz Soret, Maria Jose Beriain
Summary: Research on the relationship between human nutrition and sustainability is crucial for guiding government policies, but current studies tend to focus on limited aspects and overlook potential impacts in other areas. To identify the best food options, a comprehensive analysis from health, environmental, and socio-economic perspectives is necessary.
Article
Toxicology
Damian Muruzabal, Julen Sanz-Serrano, Sylvie Sauvaigo, Bertrand Treillard, Ann-Karin Olsen, Adela Lopez de Cerain, Ariane Vettorazzi, Amaya Azqueta
Summary: The field of mechanistic toxicology is becoming increasingly important for human health risk assessment. Researchers have successfully increased the sensitivity and specificity of detecting DNA damage by modifying the comet assay.
ARCHIVES OF TOXICOLOGY
(2021)
Article
Food Science & Technology
Maria Jose Beriain, Maria T. Murillo-Arbizu, Kizkitza Insausti, Francisco C. Ibanez, Christine Leick Cord, Tom R. Carr
Summary: The study compared the physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) from Spain and Certified Angus Beef (CAB) from the US. CAB had smaller ribeye areas but higher marbling levels than CTNA, as well as higher fat content and tenderness. Trained panelists found CAB to be juicier, more tender, and more flavorful than CTNA. Differences in sensory evaluations between Spanish and US panelists may be attributed to training variances or differences in product knowledge.
Article
Food Science & Technology
Maria Alonso-Jauregui, Maria Font, Elena Gonzalez-Penas, Adela Lopez de Cerain, Ariane Vettorazzi
Summary: Humans are widely exposed to a great variety of mycotoxins and their mixtures, so it is important to prioritize mycotoxins based on their toxic potential. A strategy combining in silico tools and in vitro tests was used to classify 12 mycotoxins and evaluate their mutagenic potential, showing different mutagenic potentials and the role of metabolic activation in some mycotoxins.
Review
Chemistry, Multidisciplinary
Josefa Domenech, Adriana Rodriguez-Garraus, Adela Lopez de Cerain, Amaya Azqueta, Julia Catalan
Summary: Graphene-based materials (GBMs) are a broad family of carbon-based nanomaterials widely used in nanotechnology. The potential genotoxicity of GBMs has raised concerns in terms of human health. Existing literature suggests that certain GBMs have the potential to induce genetic damage, although the specific damage type depends on the material. However, the variability in GBMs, cellular systems, and research methods used in studies makes it difficult to identify the physico-chemical properties that drive the genotoxicity response to GBMs.
Article
Chemistry, Multidisciplinary
Adriana Rodriguez-Garraus, Amaya Azqueta, Francisco Laborda, Ana C. Gimenez-Ingalaturre, Alba Ezquerra, Luis Lostao, Adela Lopez de Cerain
Summary: The overuse of antibiotics as growth promoters is one of the causes of global antimicrobial resistance. A new material containing silver in a clay base was developed as a feed additive. In vitro genotoxicity evaluation showed that the formulation did not cause gene mutations, chromosomal aberrations, or DNA damage, suggesting its potential as an antimicrobial material in animal feed.
Article
Food Science & Technology
Maria Alonso-Jauregui, Elena Gonzalez-Penas, Adela Lopez de Cerain, Ariane Vettorazzi
Summary: In this study, an alternative S9 fraction from the kidneys was used to assess the genotoxicity of 12 mycotoxins. The results indicate that the organ used for S9 fraction preparation has an influence on the genotoxic activity of some compounds.
Article
Chemistry, Multidisciplinary
Adriana Rodriguez-Garraus, Maria Alonso-Jauregui, Ana-Gloria Gil, Inigo Navarro-Blasco, Adela Lopez de Cerain, Amaya Azqueta
Summary: A new material composed of kaolin base with silver nanoparticles was developed as an alternative to antibiotics in animal feed. In an in vivo geno-toxicological evaluation in rats, the material showed no adverse effects when administered orally at a dose of 2000 mg/kg b.w. for 28 days. The material did not induce micronuclei or DNA damage in various tissues, and silver content in target organs confirmed the negative results.
Article
Food Science & Technology
Borja Munoz-Solano, Elena Gonzalez-Penas
Summary: This study presents data on the presence and co-occurrence of nine mycotoxins in compound feed samples collected in Spain from 2019 to 2020. Although mycotoxin levels in Spanish feed generally comply with EU regulations, regular monitoring is necessary to prevent contaminated materials from entering the food chain.
Article
Food Science & Technology
Borja Munoz-Solano, Elena Gonzalez-Penas
Summary: Mycotoxins are a major concern for food safety, as their exposure in animals can lead to health problems, economic losses, and contamination of animal-derived foods. This study used a revalidated methodology to analyze mycotoxins in animal plasma samples, finding that the prevalence of STER was high but levels were low in the analyzed feed. Animal biomonitoring can be a useful tool in assessing mycotoxin exposure, but more research is needed on appropriate biomarkers and analytical methods.
Article
Food Science & Technology
Diana Ansorena, Ruben Ramirez, Adela Lopez de Cerain, Amaya Azqueta, Iciar Astiasaran
Summary: The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were subjected to different treatments and changes in peroxide values, thiobarbituric acid reactive substances values, fatty acid profiles, and volatile compounds were analyzed. Mutagenicity was not detected in any case, indicating that the three oils are safe to consume.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
