Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies

Ergot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen Claviceps. Claviceps purpurea is one of the most important species, being a major producer of EAs that infect more than 400 species of monocotyledonous plants. Rye, barley, wheat, millet, oats, and triticale are the main crops affected by EAs, with rye having the highest rates of fungal infection. The 12 major EAs are ergometrine (Em), ergotamine (Et), ergocristine (Ecr), ergokryptine (Ekr), ergosine (Es), and ergocornine (Eco) and their epimers ergotaminine (Etn), egometrinine (Emn), egocristinine (Ecrn), ergokryptinine (Ekrn), ergocroninine (Econ), and ergosinine (Esn). Given that many food products are based on cereals (such as bread, pasta, cookies, baby food, and confectionery), the surveillance of these toxic substances is imperative. Although acute mycotoxicosis by EAs is rare, EAs remain a source of concern for human and animal health as food contamination by EAs has recently increased. Environmental conditions, such as low temperatures and humid weather before and during flowering, influence contamination agricultural products by EAs, contributing to the appearance of outbreak after the consumption of contaminated products. The present work aims to present the recent advances in the occurrence of EAs in some food products with emphasis mainly on grains and grain-based products, as well as their toxicity and control strategies

Advances in Analysis and Detection of Major Mycotoxins in Foods

Mycotoxins are the most widely studied biological toxins, which contaminate foods at very low concentrations. This review describes the emerging extraction techniques and the current and alternatives analytical techniques and methods that have been used to successfully detect and identify important mycotoxins. Some of them have proven to be particularly effective in not only the detection of mycotoxins, but also in detecting mycotoxin-producing fungi. Chromatographic techniques such as high-performance liquid chromatography coupled with various detectors like fluorescence, diode array, UV, liquid chromatography coupled with mass spectrometry, and liquid chromatography-tandem mass spectrometry, have been powerful tools for analyzing and detecting major mycotoxins. Recent progress of the development of rapid immunoaffinity-based detection techniques such as immunoassays and biosensors, as well as emerging technologies like proteomic and genomic methods, molecular techniques, electronic nose, aggregation-induced emission dye, quantitative NMR and hyperspectral imaging for the detection of mycotoxins in foods, have also been presented

Physicochemical study using liquid chromatography technique on the effect of ozone on aflatoxins’ degradation and elimination, in pure substrates and foods

Αflatoxins are unavoidable contaminants of food and feed, cause significant economic losses and pose a serious health risk to both humans and animals. The behaviour of aflatoxins under the influence of chemical reagents has been extensively studied, due to the possible application of such methods in detoxification of contaminated products. In this thesis, which is part of the research field of physical chemistry and food safety, the use of ozone gas was studied as a mean of reducing or completely eliminating the B1, B2, G1 and G2 of aflatoxins levels in pure substrates and foods. Initially, the behaviour and stability of aflatoxins solutions with different initial concentrations were studied, in triple distilled water. Furthermore, the stability of solutions of aflatoxins in acetonitrile or alkaline buffers with different pH values, was also studied. From the kinetic study of the effect of ozone gas on the aflatoxins’ degradation in neutral, alkaline and acidic solutions the kinetic equations of these decompositions, the classes of reactions, the rate constants of the above procedures and the activation energies, were calculated. Moreover, the degradation of aflatoxins was examined using ozone gas in wheat substrates (store in different conditions) artificially contaminated with aflatoxins. The determination of aflatoxins was carried out using the HPLC/FLD technique. The results of this study showed a clear correlation between concentration and time of application of ozone gas on different concentration levels of aflatoxins in pure substrates (triple distilled water and acetonitrile), in buffers and wheat substrates artificially contaminated with aflatoxins. Specifically, the ozone gas reduced or completely diminished the levels of aflatoxins proving that the ozonation is a satisfactory mean for their degradation. The effectiveness of ozone gas and the rate of degradation of aflatoxins were depended on the duration of the exposure to it, the concentration of ozone gas, the chemical structure of aflatoxins, the treatment temperature and the initial concentration of each aflatoxin. The results of this thesis, except for the scientific interest, have also practical significance because the problem of aflatoxins is globally considered very serious and much effort has been made to reduce or even eliminate aflatoxins through the implementation of various means.Οι αφλατοξίνες αποτελούν αναπόφευκτους επιμολυντές των τροφίμων και των ζωοτροφών, επιφέροντας σημαντικές οικονομικές απώλειες και θέτοντας σε σοβαρό κίνδυνο την υγεία τόσο των ανθρώπων όσο και των ζώων. Η συμπεριφορά των αφλατοξινών υπό την επίδραση χημικών αντιδραστηρίων έχει μελετηθεί εκτεταμένα, εξαιτίας της πιθανής εφαρμογής τέτοιων μεθόδων, στην αποτοξίνωση προϊόντων που έχουν μολυνθεί. Στην παρούσα διδακτορική διατριβή, η οποία εντάσσεται στο ερευνητικό πεδίο της φυσικοχημείας και της ασφάλειας των τροφίμων, μελετήθηκε η χρήση του όζοντος, ως μέσο μείωσης ή και πλήρους εξάλειψης των αφλατοξινών Β1, Β2, G1 και G2 σε καθαρά υποστρώματα και σε τρόφιμα. Αρχικά μελετήθηκε η συμπεριφορά και η σταθερότητα διαλυμάτων αφλατοξινών διαφορετικών αρχικών συγκεντρώσεων, σε τριπλά αποσταγμένο νερό. Μελετήθηκε επίσης η σταθερότητα διαλυμάτων αφλατοξινών σε ακετονιτρίλιο και σε αλκαλικά ρυθμιστικά διαλύματα με διαφορετικές τιμές pH. Από την κινητική μελέτη της επίδρασης του όζοντος στη διάσπαση των τεσσάρων αφλατοξινών σε ουδέτερα, αλκαλικά και όξινα διαλύματα, υπολογίστηκαν οι κινητικές εξισώσεις των διασπάσεων αυτών, οι τάξεις των αντιδράσεων, οι σταθερές ταχύτητας των παραπάνω διαδικασιών και οι ενέργειες ενεργοποίησης. Ακολούθως, εξετάσθηκε η αποικοδόμηση των αφλατοξινών παρουσία όζοντος, σε υποστρώματα σιταριού τεχνητά επιμολυσμένα με αφλατοξίνες και αποθηκευμένα σε διάφορες συνθήκες. Για τον προσδιορισμό των αφλατοξινών έγινε χρήση της τεχνικής HPLC/FLD. Τα αποτελέσματα της διατριβής έδειξαν μια σαφή συσχέτιση της συγκέντρωσης και του χρόνου εφαρμογής του όζοντος στα διαφορετικά επίπεδα συγκεντρώσεων αφλατοξινών στα καθαρά υποστρώματα (τριπλά αποσταγμένο νερό και ακετονιτρίλιο), στα ρυθμιστικά διαλύματα και στα υποστρώματα σιταριού τεχνητά επιμολυσμένα με αφλατοξίνες. Συγκεκριμένα, το όζον μείωσε (μερικώς ή πλήρως) τα επίπεδα των αφλατοξινών αποδεικνύοντας ότι, ο οζονισμός αποτελεί ικανοποιητικό μέσο διάσπασης των συγκεκριμένων επιμολυντών. Η αποτελεσματικότητα του όζοντος και ο βαθμός διάσπασης των αφλατοξινών απ’ αυτό, εξαρτήθηκε από τη χρονική διάρκεια της έκθεσης των επιμολυντών σε αυτό, από τη συγκέντρωση του όζοντος, από τη χημική δομή των αφλατοξινών, από τη θερμοκρασία μεταχείρισης και από την αρχική συγκέντρωση της κάθε μιας αφλατοξίνης. Τα αποτελέσματα αυτής της διατριβής εκτός από επιστημονικό ενδιαφέρον έχουν και πρακτική σημασία καθώς γίνεται παγκοσμίως προσπάθεια μείωσης ή ακόμη και εξάλειψης των αφλατοξινών (μέσω της εφαρμογής διαφόρων μέσων), αφού θεωρούνται πολύ σοβαρό πρόβλημα για τη δημόσια υγεία

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins that are of the greatest agroeconomic importance are aflatoxins, ochratoxins, fumonisins, trichothecenes, emerging Fusarium mycotoxins, enniatins, ergot alkaloids, Alternaria toxins, and patulin. Thus, in order to mitigate mycotoxin contamination of foods, many control approaches are used. Prevention, detoxification, and decontamination of mycotoxins can contribute in this purpose in the pre-harvest and post-harvest stages. Therefore, the purpose of the review is to elaborate on the recent advances regarding the occurrence of main mycotoxins in many types of important agricultural products, as well as the methods of inactivation and detoxification of foods from mycotoxins in order to reduce or fully eliminate them

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique

Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of honey, chemometrics is usually used for assessing honey authenticity and quality control, combined with well-established analytical methods. Research related to investigation of the quality changes in honey due to modifications after processing and storage is rare, with a visibly increasing tendency in the last decade (and concentrated on investigating novel methods to preserve the honey quality, such as ultrasound or high-pressure treatment). This review presents the evolution in the last few years in using chemometrics in analyzing honey quality during processing and storage. The advantages of using chemometrics in assessing honey quality during storage and processing are presented, together with the main characteristics of some well-known chemometric methods. Chemometrics prove to be a successful tool to differentiate honey samples based on changes of characteristics during storage and processing

Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western Greece

Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspects. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivars, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics, followed by statistical and chemometric analysis in order to profile for the first time the typical characteristics of Lianolia Kerkyras as well as to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters (free fatty acid, peroxide value, and UV spectrometric indices) are concerned. A higher concentration in the mono-unsaturated oleic acid characterize olive oils of cv. Koroneiki compared to cv. Lianolia Kerkyras, while a clearly higher concentration in the poly-unsaturated linoleic acid was observed in olive oils of cv. Lianolia Kerkyras. In addition, olive oil samples of cv. Koroneiki showed a clear lower total sterols concentration with a percentage of 40.9% not surpassing the required EU Regulatory limit of 1000 mg/kg, an observation which strengthens previous published results of our research group and depicts an overall “intrinsic characteristic” of cv. Koroneiki. As far as the profile of the individual sterols is concerned, Lianolia Kerkyras samples exhibited higher mean value for the total sterol content as well as for β-sitosterol, the major phytosterol in olive oils, compared to the relative values of Koroneiki. Significant differences in the sterolic and fatty acid composition of the examined olive oil samples were shown by means of statistical analysis demonstrating a strong botanical effect and depicting that those compositional markers can be suggested as possible authenticity tools