In vitro uklanjanje mikotoksina korišćenjem različitih neorganskih adsorbenata i organskih otpadnih materijala iz Srbije

Aflatoxin B1 (AFB1), ochratoxin A (OTA), zearalenone (ZON), deoxynivalenol (DON) and T-2 toxin are the most extensively studied toxic fungal metabolites. Once mycotoxins enter the food/feed production chain keeping their toxic characteristics, it is very difficult to remove or eliminate them. One of promising methods to reduce mycotoxins in contaminated food/feedstuffs is the use of mycotoxin binders. This paper presents the results of in vitro investigations of mineral mycotoxin binders (bentonite - BEN, diatomite - DIA and zeolite - ZEO), and organic mycotoxin binders - agricultural waste materials (Myriophillium spicatum, peach and sour cherry pits). Chemical compositions of the adsorbents have showed that they do not consist of elements toxic to the animals. Inorganic adsorbents (BEN, DIA and ZEO) tested in vitro were better binders of AFB1 (94.97% - 96.90%), while the biosorbents were more efficient in adsorption of OTA (19.98% - 66.66%), ZON (33.33% - 75.00%) and T-2 toxin (16.67% - 50.00%). Inorganic adsorbents and organic waste materials expressed similar binding capacity for DON in vitro, with the exception of M. spicatum that did not at all adsorb this type B trichothecene. Our results indicate that feed contamination with different types of mycotoxins might be diminished by a product that combines different inorganic and organic adsorbents with diverse mycotoxin binding properties.Aflatoksin B1 (AFB1), ohratoksin A (OTA), zearalenon (ZON), dezoksinivalenol (DON) i T-2 toksin su najviše izučavani toksični metaboliti gljiva. Kada mikotoksini uđu u proizvodni lanac za hranu/hranu za životinje, zadržavajući svoje toksične karakteristike, teško ih je ukloniti ili eliminisati. Jedna od obećavajućih metoda za smanjenje nivoa mikotoksina u kontaminiranoj hrani/hrani za životinje je korišćenje mikotoksinskih veziva. Ovaj rad predstavlja rezultate in vitro istraživanja mineralnih mikotoksinskih veziva (bentonit - BEN, diatomit - DIA i zeolit - ZEO) i organskih veziva mikotoksina - poljoprivrednog otpadnog materijala (Myriophillium spicatum, koštice breskve i višnje). Hemijski sastavi adsorbenata pokazali su da ne sadrže elemente toksične za životinje. Neorganski adsorbenti (BEN, DIA i ZEO) testirani in vitro bolje su vezivali AFB1 (94,97% - 96,90%), dok su biosorbenti bili efikasniji u adsorpciji OTA (19,98% - 66,66%), ZON-a (33,33% - 75,00% ) i T-2 toksina (16,67% - 50,00%). Neorganski adsorbenti i organski otpadni materijali su pokazali sličan kapacitet in vitro vezivanja DON-a, sa izuzetkom M. spicatum koji uopšte nije adsorbovao ovaj trihotecen tipa B. Naši rezultati koji su prikazani ovde pokazuju da zagađivanje hrane i hrane za životinje različitim vrstama mikotoksina može biti smanjeno dodavanjem preparata dobijenog kombinacijom različitih neorganskih i organskih adsorbenata koji poseduju različite karakteristike vezivanja mikotoksina

Influence of different extrusion temperatures on the stability of ellagic acid from raspberry seeds

Production of raspberry products leaves large amounts of seeds which are considered as by-product or waste. These seeds are rich source of ellagic acid and about 88% of the total ellagic acid content in raspberries comes from the seeds. This study investigates the influence of extrusion process at different temperatures on the content of ellagic acid in 'Willamette' raspberry seeds. The extrusion was performed on a Brabender singlescrew laboratory extruder and at three temperature regimes: 140, 160 and 200°C. HPLC/DAD analysis was used to determine and quantify the content of ellagic acid in the extruded samples. Ellagic acid content was quantified by calculation using a calibration curve established from standard ellagic acid. The content of ellagic acid in raspberry seeds was found to be 286.54 μg/g. Use of different extrusion temperatures did not have any impact on the stability of ellagic acid from 'Willamete' raspberry seeds, i.e. did not make significant differences in the content of the ellagic acid. These findings indicated that raspberry seeds may be suitable for the high temperature food processing

Chicory (Cichorium intybus L.) as a food ingredient – Nutritional composition, bioactivity, safety, and health claims: A review

Chicory (Cichorium intybus L.) is a perennial herb from the Cichorium genus, Asteraceae family, and is worldwide cultivated. So far, chicory has been used mainly in animal feed, but also in several cases in the food industry: as salad, for teas and tea blends, for coffee supplementation, and as a source for the inulin production. Nowadays there is an increasing interest in chicory utilization for food production and supplementation. Some compounds present in chicory, such as polyphenols, inulin, oligofructose and sesquiterpene lactones may be considered as potential carriers of food functionality. This review describes nutritional, mineral and bioactive composition of the chicory plant and summarized the main biological activities associated with the presence of bioactive compounds in the different plant parts. Finally, the review explores possibilities of uses of chicory and its implementation in food products, with intention to design new functional foods.This work was funded by Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200222)

Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions

This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, sesquiterpene lactones, and polyphenols) of gluten-free rice snacks. Chicory root is considered a potential carrier of food bioactives, while extrusion may produce a wide range of functional snack products. The mineral profiles were determined in all of the obtained extrudates in terms of Na, K, Ca, Mg, Fe, Mn, Zn, and Cu contents, while antioxidative activity was established through reducing capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) tests. Chicory root addition contributed to the improvement of bioactive compounds and mineral contents, as well as antioxidative activities in all of the investigated extrudates in comparison to the pure-rice control sample. An increase in moisture content raised sesquiterpene lactones and minerals, while high screw speeds positively affected polyphenols content. The achieved results showed the important impact of the extrusion conditions on the investigated parameters and promoted chicory root as an attractive food ingredient in gluten-free snack products with high bioactive value

Effects of extrusion process on Fusarium and Alternaria mycotoxins in whole grain triticale flour

Abstract Effects of extrusion processing parameters of co-rotating twin-screw extruder – screw speed (SS = 500, 650, 800 rpm), feed rate (FR = 22, 26, 30 kg/h), and moisture content of the material (MC = 20, 25, 30 g/100 g), on the reduction rate of deoxynivalenol (DON), 3- and 15- acetyldeoxynivalenol (3- and 15-AcDON), HT-2 toxin (HT-2), tentoxin (TEN) and alternariol monomethyl ether (AME), in whole grain triticale flour were investigated, together with the physico-chemical characterization of obtained products. The die temperature of the extruder ranged between 113 and 151 °C, the pressure at the die was from 2.7 to 7.9 MPa, the mean retention time of material in the barrel was between 4 and 11 s, torque ranged between 39.6 and 59.4 Nm, while the specific mechanical energy ranged from 66.9 to 125 kWh/t. Optimal parameters for lowering the concentration of each investigated mycotoxins were: SS = 650 rpm, FR = 30 kg/h, MC = 20 g/100 g, with a reduction of 9.5, 27.8, 28.4, 60.5, 12.3 and 85.7% for DON, 3-AcDON, 15-AcDON, HT-2, TEN and AME, respectively. Present study is the first report for the fate of mycotoxins (3-AcDON, 15-AcDON, HT-2, TEN and AME) studied less during extrusion process of naturally contaminated whole grain triticale flour