The occurrence and dietary exposure assessment of 16 mycotoxins, 6 biogenic amines (BAs), and 13 metallic elements in blue-veined cheeses (n = 46) is reported. Co-occurrence of mycophenolic acid (≤599 µg·kg−1) with roquefortine C (≤5454 µg·kg−1) was observed in 63% of the tested cheeses, while BAs were frequently present at concentrations between 0.2 and 717 mg kg−1. The concentrations of heavy metals in cheeses were very low. Chronic/acute exposure assessment based on consumption data from different European populations indicated that the levels of mycotoxins and heavy metals are safe to consumers, whereas, rather high hazard indexes (HI up to 0.77) were determined for BAs according to the worst-case scenario based on high consumption and 95th percentile occurrence. A more detailed acute dietary intake study indicated that histamine and tyramine were predominant among these BAs, reaching 27 and 41% of the acute oral intake reference doses.
Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.
Nowadays, the popularity of plant-based edible oils is on the rise; they are gaining the interest of consumers because of their functional and health-promoting properties (Vasseghian et al., 2020). Moreover, consumers are increasingly choosing nontraditional oils in search of new food sensory properties and greater functionality.For this reason, edible oils prepared from sea buckthorn, mustard, flaxseed, hempseed, and camelina seeds at small-scale agriculture companies are gaining popularity.Oil prepared from sea buckthorn has a high content of palmitoleic acid; however, oils prepared from seeds and pulp have a different fatty acid (FA) profile (Ciesarová et al., 2020). Sea buckthorn seeds contain 12.5% oil, and the whole fruits, on average, 10% (Zielińska & Nowak, 2017). In addition, sea buckthorn is rich in tocopherols and other bioactive compounds (Olas, 2018;Tudor et al., 2020).
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