scholarly journals High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 190
Author(s):  
Noelia Pallarés ◽  
Albert Sebastià ◽  
Vicente Martínez-Lucas ◽  
Rui Queirós ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Orange Juice ◽  
Ion Trap ◽  
Matrix Effects ◽  
Grape Juice ◽  
High Pressure Processing ◽  
Dispersive Liquid Liquid Microextraction ◽  
Liquid Microextraction ◽  
Strawberry Juice

The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices.

scholarly journals High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3769
Author(s):  
Noelia Pallarés ◽  
Albert Sebastià ◽  
Vicente Martínez-Lucas ◽  
Mario González-Angulo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Orange Juice ◽  
Grape Juice ◽  
Good Alternative ◽  
High Pressure Processing ◽  
Life Extension ◽  
Food Contaminants ◽  
Dispersive Liquid Liquid Microextraction ◽  
Strawberry Juice

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

scholarly journals Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2706 ◽  
Author(s):  
Fabiana Vieira ◽  
Sónia Lourenço ◽  
Liliana Fidalgo ◽  
Sónia Santos ◽  
Armando Silvestre ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Orange Juice ◽  
High Pressure Processing ◽  
Term Effect ◽  
Carotenoid Content ◽  
Bioactive Components ◽  
Long Term Effect ◽  
Phenolic Components

The long-term effect of thermal pasteurization (TP) and high-pressure processing (HPP) of orange juices stored under refrigeration, on the bioactive components and antioxidant activity, was compared. Total phenolic content (TPC), flavonoid, anthocyanin, and carotenoid contents, the individual content of major phenolic components, and the antioxidant activity, were evaluated in TP- and HPP-treated juices over a 36-day period. At day 0, no significant differences in TPC, and a decrease in carotenoid content after both treatments, were observed. TP caused a decrease of flavonoid and anthocyanin contents, while HPP increased flavonoid content. Three major phenolic components were identified: apigenin-6,8-di-C-glucoside, naringenin-7-O-rutinoside, and hesperetin-7-O-rutinoside, the latter increasing ca. 45% immediately after HPP. During storage, a decrease in TPC, and in the anthocyanin and carotenoid contents of both treated juices was observed, with higher anthocyanin and phenolic contents in HPP juices. A significant increase of hesperetin-7-O-rutinoside content was observed in HPP juice. Both treatments caused a decrease (26% and 13%, respectively) of antioxidant activity. Most of the kinetic profiles followed zero-order patterns, with HPP juices showing a considerably higher half-life than TP ones. These results clearly demonstrate the advantages of HPP for orange juice preservation allowing, also, their nutritional benefits to be enhanced by increasing the content of some bioactive components.

Inactivation of Yersinia pseudotuberculosis 197 and Francisella tularensis LVS in Beverages by High Pressure Processing

2009 ◽  
Vol 72 (1) ◽  
pp. 165-168 ◽  
Author(s):  
JOSEPH E. SCHLESSER ◽  
BRIAN PARISI
Keyword(s):  
High Pressure ◽  
Francisella Tularensis ◽  
Orange Juice ◽  
Yersinia Pseudotuberculosis ◽  
Hold Time ◽  
Skim Milk ◽  
High Pressure Processing ◽  
Pressure Treatment ◽  
Log Reduction ◽  
Pressure Resistance

In 2003, the U.S. Department of Health and Human Services announced a new research program to develop technologies and strategies to prevent and minimize potential food safety and security threats. The threat of terrorist attacks against the nation's food supplies has created the need to study microorganisms not typically associated with foodborne illness. High-pressure processing has been proposed as a treatment to reduce Yersinia pestis and Francisella tularensis LVS levels in beverages. The objectives of this work were to determine the pressure resistance of Y. pseudotuberculosis 197 (surrogate for Y. pestis) and F. tularensis LVS (vaccine strain). For each bacterium, samples of ultrahigh-temperature pasteurized skim milk and pasteurized reduced-acid orange juice (pH ca. 4.2) were inoculated at a minimum level of 5 log CFU/ml. Ten-milliliter samples of the inoculated product were vacuum sealed in polyester pouches and subjected to pressures of 300 and 500 MPa for holding times ranging from 30 s to 6 min. One set of trials was performed at an initial temperature of 10°C and another at 25°C. Processed samples were immediately plated and enumerated. A pressure treatment of 300 MPa at 25°C for less than 6 min was not sufficient to achieve a 5-log reduction of Y. pseudotuberculosis 197 or F. tularensis LVS in milk. However, a pressure treatment of 500 MPa was effective at hold times as low as 30 s. Overall, F. tularensis LVS demonstrated less pressure resistance than Y. pseudotuberculosis 197. Based on these findings, a high-pressure process designed to inactivate 5 log CFU of Y. pseudotuberculosis 197 per ml and F. tularensis LVS in orange juice or milk should be set at or above 500 MPa with a hold time of 2 min or greater.

scholarly journals Analytical Scheme for Simultaneous Determination of Phthalates and Bisphenol A in Honey Samples Based on Dispersive Liquid–Liquid Microextraction Followed by GC-IT/MS. Effect of the Thermal Stress on PAE/BP-A Levels

2020 ◽  
Vol 3 (1) ◽  
pp. 23 ◽  
Author(s):  
Ivan Notardonato ◽  
Sergio Passarella ◽  
Giuseppe Ianiri ◽  
Cristina Di Fiore ◽  
Mario Vincenzo Russo ◽  
...  
Keyword(s):  
Bisphenol A ◽  
Simultaneous Determination ◽  
Thermal Stresses ◽  
Ion Trap ◽  
Limit Of Detection ◽  
Limit Of Quantification ◽  
Analytical Scheme ◽  
Dispersive Liquid Liquid Microextraction ◽  
Liquid Microextraction

In this paper, an analytical protocol was developed for the simultaneous determination of phthalates (di-methyl phthalate DMP, di-ethyl phthalate DEP, di-isobutyl phthalate DiBP, di-n-butyl phthalate DBP, bis-(2-ethylhexyl) phthalate DEHP, di-n-octyl phthalate DNOP) and bisphenol A (BPA). The extraction technique used was the ultrasound vortex assisted dispersive liquid–liquid microextraction (UVA-DLLME). The method involves analyte extraction using 75 µL of benzene and subsequent analysis by gas chromatography combined with ion trap mass spectrometry (GC-IT/MS). The method is sensitive, reliable, and reproducible with a limit of detection (LOD) below 13 ng g−1 and limit of quantification (LOQ) below 22 ng g−1 and the intra- and inter-day errors below 7.2 and 9.3, respectively. The method developed and validated was applied to six honey samples (i.e., four single-use commercial ones and two home-made ones. Some phthalates were found in the samples at concentrations below the specific migration limits (SMLs). Furthermore, the commercial samples were subjected to two different thermal stresses (24 h and 48 h at 40 °C) for evidence of the release of plastic from the containers. An increase in the phthalate concentrations was observed, especially during the first phase of the shock, but the levels were still within the limits of the regulations.

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