A review of novel physical and chemical decontamination technologies for aflatoxin in food

Pankaj, S.K.; Shi, Hu; Keener, Kevin M.

doi:10.1016/j.tifs.2017.11.007

Cited by 298 publications

(179 citation statements)

References 97 publications

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“…Therefore, in this work, we will review the state of the science and practices pertinent to study of physical and chemical effects of cold plasma treatment on fungal organisms. Some recent reviews have briefly discussed the plasma assisted mycotoxin degradation (Hojnik, Cvelbar, Tavcar-Kalcher, Walsh, & Krizaj, 2017;Pankaj, Shi, & Keener, 2018;Schmidt, Zannini, Lynch, & Arendt, 2018). In this review, we will discuss in detail, the ability of cold plasma to effectively degrade the toxins produced by some fungi, the "mycotoxins.…”

Section: Introductionmentioning

confidence: 99%

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

241

169

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Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly against micro‐organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf‐life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.

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Section: Introductionmentioning

confidence: 99%

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

241

169

View full text Add to dashboard Cite

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“…This effect can be attributed to the stimulation of POD enzyme . The dominant mold in microbial contamination of pistachio is Aspergillus flavus , which produces aflatoxin . The reducing effect of UV‐C irradiation on aflatoxins has been reported in walnut, almonds, and pistachio …”

Section: Resultsmentioning

confidence: 99%

“…44 The reducing effect of UV-C irradiation on aflatoxins has been reported in walnut, almonds, and pistachio. 9,44…”

Section: Microbial Evaluationmentioning

confidence: 98%

Effects of a rotational UV‐C irradiation system and packaging on the shelf life of fresh pistachio

et al. 2019

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BACKGROUND In this study, fresh pistachio was exposed to UV‐C irradiation (2.1 and 4.5 kJ m−2) in a rotating cylindrical system with seven germicidal UV‐C lamps and immediately packed in perforated and non‐perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning index), and microbial counts during 35 days of storage at 4 °C. RESULTS UV‐C treatment caused a significant decrease (P < 0.05) in the weight loss of fresh pistachios compared to the control. The activity of catalase and peroxidase enzymes was significantly higher (P < 0.05) in irradiated samples packed in non‐perforated PET in comparison to those of untreated samples. Irradiation did not inhibit the activity of polyphenol oxidase in treated samples, although a slight decrease in polyphenol oxidase activity was observed in irradiated samples compared to control. The fruit treated with 2.1 kJ m−2 of UV‐C and the control packed in non‐perforated PET were lighter (L*), redder (a*), and less yellow (b*) compared to 4.5 kJ m−2 treated samples. Furthermore, a dose of 4.5 kJ m−2 UV‐C significantly decreased sensory attributes of fresh pistachios compared to the other irradiation level and control. CONCLUSION UV‐C irradiation at a dose of 2.1 kJ m−2 and packing in non‐perforated PET are recommended for fresh pistachio preservation based on the physicochemical, microbial, and sensory parameters. © 2019 Society of Chemical Industry

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“…It causes a serious threat to public health and livestock productivity, even at relatively low concentration. It is frequently observed with mycotoxins in different food products (Li & Gilbert, 2018; Liu et al., 2009; Pankaj, Shi, & Keener, 2018). Among the 20 well‐known aflatoxins, aflatoxin B 1 (AFB 1 ), aflatoxin B 2 (AFB 2 ), aflatoxin G 1 (AFG 1 ), and aflatoxin G 2 (AFG 2 ) are the most toxic with toxicity level of AFB 1 >AFG 1 >AFB 2 >AFG 2 , and the structure of aflatoxins is shown in Table 1.…”

Section: Introductionmentioning

confidence: 99%

Molecular docking studies and in vitro degradation of four aflatoxins (AFB₁, AFB₂, AFG₁, and AFG₂) by a recombinant laccase from Saccharomyces cerevisiae

Liu

Mao

et al. 2020

Journal of Food Science

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Here, molecular docking simulation was used to predict and compare interactions between a recombinant Trametes sp. C30 laccase from Saccharomyces cerevisiae and four aflatoxins (AFB 1 , AFB 2 , AFG 1 , and AFG 2 ) as well as their degradation at a molecular level. The computational result of docking simulation indicates that each of the aflatoxins tested can interact with laccase with a binding ability of AFB 1 >AFG 2 >AFG 1 >AFB 2 . Simultaneously, it also demonstrated that aflatoxin B 1 , B 2 , G 1 , G 2 may interact near the T1 copper center of the enzyme through H-bonds and hydrophobic interactions with amino acid residues His481 and Asn288; His481; Asn288, and Asp230; His481 and Asn288. Biological degradation test was performed in vitro in the presence of a recombinant laccase. Degradation increased as incubation time increased from 12 to 60 hr and the maximum degradation obtained for AFB 1 , AFB 2 , AFG 1 , and AFG 2 was 90.33%, 74.23%, 85.24%, and 87.58%, respectively. Maximum degradation of aflatoxins was determined with a total activity 3 U laccase at 30°C in 0.1 M phosphate buffer, pH 5.7 after 48-hr incubation. The experimental results are consistent with that of docking calculation on the biological degradation test of four aflatoxins by laccase.Practical Application: In this study, the degradation efficiencies of laccase for B and G series of aflatoxins were determined by computer simulation and verified by performing in vitro experiments. It can provide reference for rapid screening of aflatoxin degradation-related enzymes.

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A review of novel physical and chemical decontamination technologies for aflatoxin in food

Cited by 298 publications

References 97 publications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Effects of a rotational UV‐C irradiation system and packaging on the shelf life of fresh pistachio

Molecular docking studies and in vitro degradation of four aflatoxins (AFB₁, AFB₂, AFG₁, and AFG₂) by a recombinant laccase from Saccharomyces cerevisiae

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A review of novel physical and chemical decontamination technologies for aflatoxin in food

Cited by 298 publications

References 97 publications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Effects of a rotational UV‐C irradiation system and packaging on the shelf life of fresh pistachio

Molecular docking studies and in vitro degradation of four aflatoxins (AFB1, AFB2, AFG1, and AFG2) by a recombinant laccase from Saccharomyces cerevisiae

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Product

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About

Molecular docking studies and in vitro degradation of four aflatoxins (AFB₁, AFB₂, AFG₁, and AFG₂) by a recombinant laccase from Saccharomyces cerevisiae