Degradation of aflatoxin B1 by water-assisted microwave irradiation: Kinetics, products, and pathways

Zhang, Yaolei; Li, Mengmeng; Liu, Yuanxiao; Guan, Erqi; Bian, Ke

doi:10.1016/j.lwt.2021.112310

Cited by 15 publications

(5 citation statements)

References 31 publications

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“…Zhang et al. (2021b) investigated the role of water‐assisted microwave radiation in AFB 1 decontamination and observed that six degradation products were produced at 500 W and 140°C. As depicted in Figure 3, the main product C 16 H 14 O 5 was first formed by hydrolysis of lactone ring and decarboxylation, and two other products were produced through the conversion of OCH 3 • to OH• or the hydration at double bond in furan ring.…”

Section: Degradation Of Aflatoxins By Physical Methodsmentioning

confidence: 99%

“…Microwave degradation of AFB 1 is principally accomplished by hydrolysis reaction, and two studies described reaction pathways. Zhang et al (2021b) investigated the role of water-assisted microwave radiation in AFB 1 decontamination and observed that six degradation products were produced at 500 W and 140 • C. As depicted in Figure 3, the main product C 16 H 14 O 5 was first formed by hydrolysis of lactone ring and decarboxylation, and two other products were produced through the conversion of OCH 3 • to OH• or the hydration at double bond in furan ring. The furan rings of AFB 1 and C 15 H 12 O 5 began to hydrolyze when the temperature exceeded 120 • C, and C 12 H 12 O 4 also appeared with more extreme temperatures.…”

Section: Degradation Mechanisms and Productsmentioning

confidence: 99%

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Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Peng

Zhang

et al. 2023

Comp Rev Food Sci Food Safe

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Aflatoxins are the most toxic natural mycotoxins discovered so far, posing a serious menace to the food safety and trading economy of the world, especially developing countries. How to effectively detoxify has persistently occupied a place on the list of “global hot‐point” concerns. Among the developed detoxification methods, physical methods, as the authoritative techniques for aflatoxins degradation, could rapidly induce irreversible denaturation of aflatoxins. This review presents a brief overview of aflatoxins detection and degradation product structure identification methods. Four main safety evaluation methods for aflatoxins and degradation product toxicity assessment are highlighted combined with an update on research of aflatoxins decontamination in the last decade. Furthermore, the latest applications, degradation mechanisms and products of physical aflatoxin decontamination techniques including microwave heating, irradiation, pulsed light, cold plasma and ultrasound are discussed in detail. Regulatory issues related to “detoxification” are also explained. Finally, we put forward the challenges and future work in studying aflatoxin degradation based on the existing research. The purpose of supplying this information is to help researchers have a deeper understanding on the degradation of aflatoxins, break through the existing bottleneck, and further improve and innovate the detoxification methods of aflatoxins.

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Section: Degradation Of Aflatoxins By Physical Methodsmentioning

confidence: 99%

Section: Degradation Mechanisms and Productsmentioning

confidence: 99%

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Peng

Zhang

et al. 2023

Comp Rev Food Sci Food Safe

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“…In addition to drying, microwave-based heating produces food products which are pathogen-free, and the findings of this study substantiate previous results on the impacts of microwaves on bacteria removal. Further, previous experiments showed that aflatoxin B1 (carcinogens) could be reduced by microwave radiation [27]. In our study, we evaluated the role of microwave exposure on E. coli using a series of methods such as E. coli enumeration by a modified mTEC method and E. coli genomic DNA degradation measurement by automated gel electrophoresis and Qubit fluorometers, which is yet to be reported.…”

Section: Comparison Between Automated Electrophoresis and Qubit Fluor...mentioning

confidence: 99%

Quantitative Analysis of Genomic DNA Degradation of E. coli Using Automated Gel Electrophoresis under Various Levels of Microwave Exposure

Pandey,

Momeni,

Pandey

2024

Gels

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The problem that this study addresses is to understand how microwave radiation is able to degrade genomic DNA of E. coli. In addition, a comparative study was made to evaluate the suitability of a high-throughput automated electrophoresis platform for quantifying the DNA degradation under microwave radiation. Overall, this study investigated the genomic DNA degradation of E. coli under microwave radiation using automated gel electrophoresis. To examine the viable organisms and degradation of genomic DNA under microwave exposure, we used three methods: (1) post-microwave exposure, where E. coli was enumerated using modified mTEC agar method using membrane filtration technique; (2) extracted genomic DNA of microwaved sample was quantified using the Qubit method; and (3) automated gel electrophoresis, the TapeStation 4200, was used to examine the bands of extracted DNA of microwaved samples. In addition, to examine the impacts of microwaves, E. coli colonies were isolated from a fecal sample (dairy cow manure), these colonies were grown overnight to prepare fresh E. coli culture, and this culture was exposed to microwave radiation for three durations: (1) 2 min; (2) 5 min; and (3) 8 min. In general, Qubit values (ng/µL) were proportional to the results of automated gel electrophoresis, TapeStation 4200, DNA integrity numbers (DINs). Samples from exposure studies (2 min, 5 min, and 8 min) showed no viable E. coli. Initial E. coli levels (at 0 min microwave exposure) were 5 × 108 CFU/mL, and the E. coli level was reduced to a non-detectable level within 2 min of microwave exposure. The relationships between Qubit and TapeStation measurements was linear, except for when the DNA level was lower than 2 ng/µL. In 8 min of microwave exposure, E. coli DNA integrity was reduced by 61.7%, and DNA concentration was reduced by 81.6%. The overall conclusion of this study is that microwave radiation had a significant impact on the genomic DNA of E. coli, and prolonged exposure of E. coli to microwaves can thus lead to a loss of genomic DNA integrity and DNA concentrations.

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“…In fact, water in microwave heating can participate in the degradation of AFs and not act only as a solvent. The degradation does not depend only on heat treatment and microwaves can also participate [42][43][44][45].…”

Section: Mycotoxin Degradation Difference For Cooking Conditionsmentioning

confidence: 99%

Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking

Galluzzo,

Cammilleri,

Pulvirenti

et al. 2024

Foods

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In this study, we investigate the role of microwave cooking in reducing mycotoxin contamination in plant-based food matrices, with a focus on veggie burgers (purchased and home-made) and their ingredients (soybean, potatoes, zucchini, carrots). Two different conditions were studied (Max–Min) that were 800 W for 60 s and 800 W for 90 s, respectively. The degradation patterns of aflatoxins (AFB1, AFB2, AFG1, AFG2), fumonisins (FB1, FB2, FB3), trichothecenes (T2, HT2, ZEA), and ochratoxin A (OTA) were studied. The extraction procedures were conducted with the QuEChERS extraction, and the analyses were conducted with liquid chromatography–tandem mass spectrometry (LC-MS/MS). Principal component analysis (PCA) showed that degradation under microwave cooking varies considerably across different food matrices and cooking conditions. This study provides valuable insights into the degradation of mycotoxins during microwave cooking and underscores the need for more research in this area to ensure food safety.

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Degradation of aflatoxin B1 by water-assisted microwave irradiation: Kinetics, products, and pathways

Cited by 15 publications

References 31 publications

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products

Quantitative Analysis of Genomic DNA Degradation of E. coli Using Automated Gel Electrophoresis under Various Levels of Microwave Exposure

Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking

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