White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural.

This study used a green validated method to evaluate the risk of exposure of individuals of different ages to acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) by consuming white and wholewheat bread. Recoveries of AA and 5-HMF were 100.7% and 100.

Mitigation of Mycotoxins in Food-Is It Possible?

Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs, humidities and substrate types. Besides sporulating, some species are toxigenic and produce toxic metabolites, mycotoxins, under adverse biotic and abiotic variables. Microorganisms are inactivated along the food chain, but mycotoxins have stable structures and remain in ready-to-eat food.

Processing parameters in breadmaking and bioaccessibility of acrylamide and 5-hydroxymethylfurfural.

This study aimed to evaluate the fate in digestive steps, bioaccessibility and diffusion of acrylamide (AA) and 5-Hydroxymethylfurfural (5-HMF) in bread samples produced under different processing parameters. AA and 5-HMF were determined in every sample ready-to-eat, after every digestion step and in the digested after crossing the dialysis membrane. The contaminants were extracted by QuEChERS method and determined by HPLC-PDA.

Pasta cooking influence on in vitro bioaccessibility of type B trichothecenes, acrylamide and hydroxymethylfurfural.

The study evaluated the effect of cooking time on the levels of type B trichothecenes (TCT), acrylamide (AA) and hydroxymethylfurfural (HMF) in semolina pasta and their bioaccessibilities in order to propose strategies to reduce the daily exposure of these natural and processing contaminants. Three brands of commercial pasta were submitted to different cooking times (7, 10 and 13 min). Subsequently, the in vitro bioaccessibility trials, permeation across the intestinal membrane and estimation of daily exposure were carried out.

Effect of Gliding Arc Plasma Jet on the Mycobiota and Deoxynivalenol Levels in Naturally Contaminated Barley Grains.

and are primary contaminants of barley, capable of producing several mycotoxins, mainly type B trichothecenes and zearalenone. Cold plasma decontamination has been gaining prominence, seeking to control the fungal and mycotoxin contamination of food and feed and to improve product quality. To reach this objective, the present study was divided into two parts.

Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products.

In bakery products, beyond the heat treatment conditions, the type of flour and the combination with other ingredients in different ratios can increase or mitigate the formation of processing contaminants. In this study, a central composite design and a principal component analysis (PCA) were used to assess how the formulation affects the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) in wholemeal and white cakes. The HMF levels (45-138 µg/kg) were up to 13 times lower than the AA (393-970 µg/kg) in cakes.

Patulin in tomatoes and the inhibitory capacity of their phenolic extracts against Penicillium expansum.

This study aimed to determine Patulin (PAT) in samples of organically and conventionally grown tomato varieties, to correlate it with their phenolic profile and at evaluating effects of phenolic extracts of tomato samples against the Penicillium expansum CCT 7549 strain. Four varieties of tomatoes (Cherry, Khaki, Italian and Long Life) subject to conventional and organic management were collected in markets in the south of Brazil. PAT was determined in samples by validated method Matrix Solid Phase Dispersion (MSPD) with detection in HPLC-PDA.

Rice Bran and Its Potential To Complement the Nutritional Needs of Children and Elderly.

Rice bran is an agro-industrial by-product of low added value that can be used to complement human nutritional needs. In this work, the profile of minerals, fatty acids and amino acids in brown rice bran was determined, aiming to evaluate its potential to complement the nutritional needs of different age groups, according to recommendations of regulatory agencies. The brown rice bran was supplied by a rice processing industry located in the south of the state of Rio Grande do Sul.

Simultaneous distribution of aflatoxins B1 and B2, and fumonisin B1 in corn fractions during dry and wet-milling.

Unlabelled: One of the limitations of the use of corn in the food chain is its contamination with mycotoxins. Reduction in their levels can be achieved by processing the grain, which in the case of corn can be achieved by wet or dry milling. The aim of this study was to compare the distribution of aflatoxins B1 and B2, and fumonisin B1 in corn fractions obtained by dry and wet milling, aiming to identify conditions to mitigate the risk of exposure to these contaminants.

Toxicity evaluation of traditional and organic yerba mate ( A. St.-Hil.) extracts.

Yerba mate ( A. St.-Hil.

Processing contaminants in wheat-based foods - a systematic review, meta-analysis and bibliometric analysis.

Wheat is one of the main cereals grown around the world and is the basis for several foods such as bread, cakes and pasta. The consumption of these foods raises a concern with food safety, as toxic substances such as acrylamide, 5-hydroxymethylfurfural and polycyclic aromatic hydrocarbons are formed during their processing. To assess the occurrence of processing contaminants in wheat-based foods, a systematic search was carried out in four databases: PubMed, Embase, Web of Science and Scopus.

Mushroom extract of (L.) Sf. Gray as biopesticide: Antifungal activity and toxicological analysis.

(Wint.) Honey is a plant pathogenic fungus that infects stone fruits such as peach, nectarine and plum, which are high demand cultivars found in Brazil. This pathogen may remain latent in the host, showing no apparent signs of disease, and consequently may spread to different countries.

Stability of fumonisin B1 and its bioaccessibility in extruded corn-based products.

Fumonisins are a group of mycotoxins commonly associated with corn-based products and require innovative alternatives to control exposure to its toxicity. The objective of this research was to determine the effect of amylose and resistant starch on fumonisin B1 (FB) levels in extruded corn-based products as well as the toxin bioaccessibility upon digestion. Cornmeal contaminated with FB (1.

Biological contamination of the common bean ( L.) and its impact on food safety.

The occurrence of biological contaminants in common beans is a challenge for food safety, as they can affect the bean at different points in the production chain. Their presence can result in damage to the health of consumers through their direct toxic effect or by promoting nutritional deficiencies, in addition to decreasing the crop yield that has an economic impact. In this article, the information available in the literature on the occurrence of biological contaminants in the common bean ( L.

Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes.

Cakes are the most popular bakery items around the world because they are easy to consume and affordable. Their baking characteristics and consumers' healthy habits have driven the adoption of new ingredients and technologies to improve their functionality. This study aimed to develop cakes in which wheat flour was replaced by different amounts of defatted rice bran and to evaluate their physicochemical composition, nutritional and technological properties, and sensory profile.

Evaluation of the influence of cultivation on the total magnesium concentration and infusion extractability in commercial arabica coffee.

Coffee is considered an important source of organic nutrients and minerals, and these resources are strongly affected by agricultural management. Among the minerals, the element Mg is important, which is essential for both plants and humans. In this work, the effects of agricultural management on the absorption and storage of Mg by commercial, ground, roasted Arabica coffee were investigated.

Peroxidase as a simultaneous degradation agent of ochratoxin A and zearalenone applied to model solution and beer.

The aim of this study was to evaluate the action of the commercial peroxidase (POD) enzyme (Armoracia rusticana) on the simultaneous degradation of ochratoxin A (OTA) and zearalenone (ZEA) in model solution and beer. For this purpose, the reaction parameters for POD action were optimized, POD application in the degradation of mycotoxins in model solution and beer was evaluated and the kinetic parameters of POD were defined (Michaelis-Menten constant - K and maximal velocity - V). In the reaction conditions (pH 7, ionic strength of 25 mM, incubation at 30 °C, addition of 26 mM HO and 1 mM potassium ion), POD (0.

Phenolic compounds and antioxidant capacity of (Chlorococcales) biomass.

Bioactive compounds, synthesized by photosynthetic microorganisms, have drawn the attention of the pharmaceutical field. This study aimed at evaluating synthesis and antioxidant capacity of phenolic compounds produced by a microalgae species , which was grown in six different culture media (standard BG11, modified BG11/MBG11, standard WC, modified WC, WC*2 and basal). The highest concentrations of biomass (1.

Use of natural resources from Southern Brazil as a strategy to mitigate fungal contamination.

Contamination of food by fungi can result in changes in sensory characteristics, as well as rapid reduction in quality and consequently the infeasibility of using contaminated material. In addition, contamination can pose a danger to public health, as in addition to decreasing the availability of nutrients, some fungal species can produce toxic substances. Much research has explored the use of natural resources to prevent or mitigate microbial contamination.

Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans (Glycine max L.).

Background: Soybean is widely used in food formulations; however, few studies on fungal or mycotoxin contamination have been undertaken. Free, conjugated, and bound phenolic compounds, and their antioxidant and antifungal potential, were therefore evaluated together with the occurrence of aflatoxin B (AFB ) in soybeans.

Results: The conjugated and bound phenolic soybean extracts were more efficient for the inhibition of the 2,2 diphenyl-1-picryl-hydrazyl (DPPH) radical, the peroxidase enzyme, and the fungal α-amylase enzyme.

Inhibition of in vitro trichothecenes production by microalgae phenolic extracts.

There is evidence that microalgae phenolic compounds can inhibit the growth of toxigenic fungi. This study aimed to evaluate the ability of microalgae phenolic extracts to inhibit trichothecene production by Fusarium genus and thereby identify parameters that can promote a new technology to avoid contamination of crops by mycotoxins. The microalgae phenolic acids (Spirulina sp.

Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality.

Background: Maize is one of the most important cereals. It is used for different purposes and in different industries worldwide. This cereal is prone to contamination with mycotoxins, such as zearalenone (ZEN), which is produced mainly by Fusarium graminearum, F.

Ochratoxin A reduction by peroxidase in a model system and grape juice.

This study aimed at evaluating the potential of the peroxidase (PO) enzyme to reduce ochratoxin A (OTA) levels and its application to grape juice. Both commercial PO and PO extracted from rice bran were evaluated, respectively, regarding their activity towards OTA in a model system. The affinity between PO and OTA was verified by the Michaelis-Menton constant and the maximum velocity parameters, resulting in 0.

Nannochloropsis sp. and Spirulina sp. as a Source of Antifungal Compounds to Mitigate Contamination by Fusarium graminearum Species Complex.

Phenolic (free, conjugated and bound) and carotenoid extracts from microalgae Nannochloropsis sp. and Spirulina sp. were investigated regarding their potential to mitigate contamination by Fusarium complex fungal pathogens.