Postharvest UV-C irradiation for fungal control and reduction of mycotoxins in brown, black, and red rice during long-term storage

Ferreira, Cristiano Dietrich; Lang, Gustavo Heinrich; Lindemann, Igor da Silva; Timm, Newiton da Silva; Hoffmann, Jéssica Fernanda; Ziegler, Valmor; Oliveira, Maurício de

doi:10.1016/j.foodchem.2020.127810

Cited by 49 publications

(28 citation statements)

References 30 publications

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“…When AFG1, AFB1, and AFB2 were spiked in pure water and were treated by UV light, significant decreases in their concentrations (67.22, 98.25, and 29.77% decreases, respectively) were recorded [77]. Higher dose and more extended UV-C treatment (6.18 kJ/cm 2 , 3 h) decrease the AFB1 content of brown, black, and red rice [51]. The key issue of the efficiency of UV treatment is that the radiation has to be applied on the whole surface ensuring uniformity: e.g., rotation of peanuts during UV-C treatment resulted in 25% higher AFB1 degradation [52].…”

Section: Physical Methodsmentioning

confidence: 99%

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Sípos

Peles

Brassó

et al. 2021

Toxins

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Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious health risks on both household animals and humans. The more frequent occurrence of aflatoxins in the feed and food chain is clearly foreseeable as a consequence of the extreme weather conditions recorded most recently worldwide. Furthermore, production parameters, such as unadjusted variety use and improper cultural practices, can also increase the incidence of contamination. In current aflatoxin control measures, emphasis is put on prevention including a plethora of pre-harvest methods, introduced to control Aspergillus infestations and to avoid the deleterious effects of aflatoxins on public health. Nevertheless, the continuous evaluation and improvement of post-harvest methods to combat these hazardous secondary metabolites are also required. Already in-use and emerging physical methods, such as pulsed electric fields and other nonthermal treatments as well as interventions with chemical agents such as acids, enzymes, gases, and absorbents in animal husbandry have been demonstrated as effective in reducing mycotoxins in feed and food. Although most of them have no disadvantageous effect either on nutritional properties or food safety, further research is needed to ensure the expected efficacy. Nevertheless, we can envisage the rapid spread of these easy-to-use, cost-effective, and safe post-harvest tools during storage and food processing.

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Section: Physical Methodsmentioning

confidence: 99%

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Sípos

Peles

Brassó

et al. 2021

Toxins

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“…Irradiación a dosis de hasta 3 kGy no causa una pérdida significativa de flavonoides en las fresas y tiene un efecto insignificante efecto sobre el contenido de ácidos grasos saturados, insaturados y trans de la carne de res o aceite de oliva. La irradiación en almacenaje de arroz durante 6 meses disminuyo la cantidad de hongos y micotoxinas, así como no se demostró ningún cambio en las propiedades de cocción y coloración (Ehling, 2010;Ferreira, 2021).…”

Section: Efectos De La Irradiación Sobre Las Propiedades En Los Alime...unclassified

Irradiación en Alimentos

ORTIZ-RODRIGUEZ¹

2022

Handbook Tecnologías Emergentes Aplicadas en Alimentos

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The application of ionizing radiation on food is one of the most important contributions to food science and technology due to it improves food safety and shelf life. There are scientific studies about this emerging technology that demonstrate that food does not transform into radioactive products, on the contrary, the irradiation effects are minimal on their nutritional, sensory and texture quality. Non-ionizing radiation is found in most environments where humans beings are normally developed. Adverse health effects have not been found. Food, on the other hand, is subject to specific non-ionizing radiation doses such as visible light, infrared light, ultraviolet light, microwaves and accelerated electrons beams in order to destroy microorganisms such as virus or bacteria on food or agricultural products. Exposing food to radiation controls insect infestation, delays fruit ripening or avoids the appearance of any pathogen on the vegetables; it also reduces the proteins allergenicity on livestock products or seeds. Irradiated fruits are frequently sweeter than non-irradiated fruits. However, excessive irradiation doses may have adverse effects on food; for this reason, it is important to apply the normativity of the allowed dose. Some of the advantages of applying irradiation on food are energy saving, the improvement of flavour and texture, the increase of shelf life, the reduction of allergenicity, it is an alternative for avoiding chemical products or fumigants and it sterilizes food.

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“…Although the Aspergillus fungus is related to several functions in the fermentation process of Pu-erh tea, such as for enzymatic production, of lovastatin, puerins and teadenol, conversion of polyphenols, degradation of caffeine, formation of bioactive compounds and flavor producer, this fungus is a producer of mycotoxin ochratoxin A (OTA) (Ma et al, 2021). OTA was discovered in 1965 in South Africa, being a potent nephrotoxin that causes renal and liver dysfunction in animals and humans (Apeh et al, 2021, Ferreira et al, 2021, mainly produced by A. ochraceus. In addition, aflatoxins are also considered to be potent health hazards as they have mutagenic, carcinogenic, teratogenic and immunosuppressive effects, causing chronic diseases such as liver cancer (Pakshir et al, 2020).…”

Section: Fermentative Processmentioning

confidence: 99%

Pu-erh tea: Fermentative process as a potentialized of sensory aspects and bioactive profile – a review

Devos

Barth

Dettmer

et al. 2021

RSD

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Pu-erh is a fermented Chinese tea with characteristics of mild, woody flavor and dark red color. The preparation of the tea starts from leaves of Camellia sinensis in natura that undergo a drying in the sun. Its classification is given in two categories: a raw tea similar to green tea and a matured tea that is fermented. Matured tea has a higher market value due to the processes involved in manufacturing, especially in terms of aging. Pu-erh has numerous benefits for human health, which are closely related to the bioactive profile of the main chemical components of tea, being polyphenols, theabrownins, flavonols, polysaccharides, amino acids and alkaloids. The increasing introduction of Pu-erh tea in the diet of consumers results in the need to explore information associated with consumption through analysis of the available literature, addressing current scientific evidence. Therefore, the present review sought to elucidate the fermentative process of Pu-erh tea production, its chemical composition, its sensory aspects and health benefits.

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Postharvest UV-C irradiation for fungal control and reduction of mycotoxins in brown, black, and red rice during long-term storage

Cited by 49 publications

References 30 publications

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Irradiación en Alimentos

Pu-erh tea: Fermentative process as a potentialized of sensory aspects and bioactive profile – a review

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