High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Abstract

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices

“…Similar to what was observed in the present study, HPP was also found to be more effective than thermal treatment for mycotoxins reduction (AFB1 and AOH mycotoxins in juice), obtaining a 12% and 7% decrease for AFB1 and AOH, respectively, in grape juice when thermal treatment was applied without reductions obtained in the rest of juice models (orange juice and strawberry juice/milk beverages) [38].…”

Pesticide Use and Degradation Strategies: Food Safety, Challenges and Perspectives

“…High-pressure processing (HPP) is an environmentally friendly technology proposed as useful in reducing food contaminants such as pesticides and mycotoxins [154]. The efficiency of the HPP process depends on processing parameters, the chemical structure of the pesticide or mycotoxin, and the food matrix [154]. For example, its application successfully reduced chlorpyrifos levels in tomato samples under optimized conditions [155].…”

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

“…HHP and LP can be considered risk management tools to increase levels of mycotoxins in beverages. The efficiency of pesticide removal by chitosan ranged from 54% to 72% at a chitosan concentration of 0.05% and increased to 86 to 98% when using a higher chitosan concentration (max 0.5%) in comparison to other clarifiers, 0.05% chitosan had the greatest pesticide removal efficiency (72%) [194] Mycotoxins In white wine, OTA was completely removed, whereas red wine had a 40% removal efficiency [196] Patulin (PAT) contamination 1.0 mg/L UV light Thermal procedure…”