The impact of wheat-based food processing on the level of trichothecenes and their modified forms

Lemos, Andressa Cunha; Borba, Verônica Simões de; Badiale‐Furlong, Eliana

doi:10.1016/j.tifs.2021.02.056

Cited by 14 publications

(13 citation statements)

References 54 publications

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“…Trichothecenes A and B contaminate cereals and other substrates that are rich in carbohydrates and exhibit high water activity that allows fungal growth. Their toxicity is a consequence of the effect on different steps of protein synthesis, from translation to elongation of the protein chain [78]. The main symptoms of exposure are gastrointestinal disorders, depression of the immunological system and damage to neurological functions [79].…”

Section: Degradation Of Trichothecenesmentioning

confidence: 99%

“…Since the identification of the risk of exposure to group B trichothecenes, mitigation strategies have been mainly implemented in the processing chain of wheat, corn, oat, rice and rye [79]. The most studied trichothecene belongs to group B, DON, which has MTLs defined in many countries and commercial trading [78]. Since the 1990's, when its acetylated and glycosylated derivatives were detected in cereal-based food, their interconversions in the processing chain and in digestive reactions have also been a concern [78].…”

Section: Degradation Of Trichothecenesmentioning

confidence: 99%

See 1 more Smart Citation

Mitigation of Mycotoxins in Food—Is It Possible?

Furlong,

Buffon,

Cerqueira

et al. 2024

Foods

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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. The most prevalent mycotoxins in food, which are aflatoxins, fumonisins, ochratoxin A, patulin, tenuazonic acid, trichothecenes and zearalenone, have maximum tolerable limits (MTLs) defined as ppb and ppt by official organizations. The chronic and acute toxicities of mycotoxins and their stability are different in a chemical family. This critical review aims to discuss promising scientific research that successfully mitigated levels of mycotoxins and focus the results of our research group on this issue. It highlights the application of natural antifungal compounds, combinations of management, processing parameters and emergent technologies, and their role in reducing the levels and bioaccessibility. Despite good crop management and processing practices, total decontamination is almost impossible. Experimental evidence has shown that exposure to mycotoxins may be mitigated. However, multidisciplinary efforts need to be made to improve the applicability of successful techniques in the food supply chain to avoid mycotoxins’ impact on global food insecurity.

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Section: Degradation Of Trichothecenesmentioning

confidence: 99%

Section: Degradation Of Trichothecenesmentioning

confidence: 99%

Mitigation of Mycotoxins in Food—Is It Possible?

Furlong,

Buffon,

Cerqueira

et al. 2024

Foods

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show abstract

“…The compound presented nephrotoxicity and adverse effects on reproduction in studies conducted with rats, in addition to carcinogenic, but not genotoxic, potential in high doses (400 ppm). The tolerable daily intake (TDI) for 3-MCPD and its esters was established at 2 μg/kg of body weight by the EFSA Contaminant Panel in 2017, whereas the Joint FAO/WHO Expert Committee on Food Additives (JECFA) determined a value of 4 μg/kg body weight/day for the same parameter [ 156 , 157 , 158 , 159 , 160 , 161 ].…”

Section: Contaminants Formed In Coffeementioning

confidence: 99%

Thermal Contaminants in Coffee Induced by Roasting: A Review

Costa

Albuquerque

Costa

et al. 2023

IJERPH

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Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.

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“…Excluding trichothecenes, all abovementioned mycotoxins are carcinogenic [89]. Other adverse health effects of mycotoxin include their teratogenicity, liver and kidney toxicity, neural-tube defects, genotoxicity, immunotoxicity, immunosuppression and cytotoxicity [95][96][97][98][99][100][101]. These effects depend on the extent of exposure, amount ingested and sensitivity of the consumer [96].…”

Section: Mycotoxins In Prunus Fruits: a Serious Health Riskmentioning

confidence: 99%

Prunus spp. Fruit Quality and Postharvest: Today’s Challenges and Future Perspectives

Ricardo-Rodrigues,

Laranjo,

Elias

et al. 2023

New Advances in Postharvest Technology

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Prunus is a genus of trees and shrubs that date to the Eocene. Some species are known for their health benefits and for their exceptional role in international trade. Several Prunus species are widely cultivated all over the world, such as sweet cherry (Prunus avium L.), sour cherry (Prunus cerasus L.), plums (Prunus salicina L.), prunes (Prunus domestica L.), peaches (Prunus persica L.) or almonds (Prunus amygdalus, syn. Prunus dulcis). In this work, we review the most important quality parameters and sensory attributes for the abovementioned main Prunus species. Moreover, we focus on the postharvest challenges that are posed today to producers and retailers, as well as on consumer preferences. Finally, we discuss some new commercialization perspectives considering that the final aim agronomic activity is to produce fruits of good nutritional and sensory quality, with the least environmental impact possible and in a sustainable manner, according to the Sustainable Development Goals (SDGs) of 2030 Agenda of the United Nations.

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The impact of wheat-based food processing on the level of trichothecenes and their modified forms

Cited by 14 publications

References 54 publications

Mitigation of Mycotoxins in Food—Is It Possible?

Mitigation of Mycotoxins in Food—Is It Possible?

Thermal Contaminants in Coffee Induced by Roasting: A Review

Prunus spp. Fruit Quality and Postharvest: Today’s Challenges and Future Perspectives

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