Aspergillus Producing-Ochratoxin A During Coffee Processing in Cameroon: A Short Literature Review and Analysis

The present study was aimed at determining the distribution of ochratoxin A (OTA) in different types of coffee using short review and analysis. Mycotoxins have undoubtedly presented a global challenge to human health since the earliest times, and this threat will mainly increase as the demand for the available food supply increases in response to the growth of the world population. The most important naturally occurring mycotoxins in human food are aflatoxin, ochratoxin, deoxynivalenol, zearalenone and fumonisin. OTA is the most prevalent and toxic and is produced by both Aspergillus and Penicillium. Coffee production has high socio-economic importance in most African countries. However, postharvest treatment and storage conditions represent optimal environments for the occurrence of fungi responsible for mycotoxins production in coffee beans. Preliminary data revealed the wild diversity of coffee beans with the presence of other fungal genera such as Mucor, Cladosporium, Fusarium, Wallemia and Acremonium. In addition, the authors found the production ability of A. niger, A. carbonarius and A. ochraceus to produce Ochratoxin-A at concentrations of 0.31, 5.07 and 13.08 µg.kg-1. The outcome of this short review can be used for the building of a risk evaluation procedure aiming to provide specific actions to reduce the exposure to OTA in coffee beans and to improve the exchange of coffee products throughout the world.

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Food waste bioconversion into new food: A mini-review on nutrients circularity in the production of mushrooms, microalgae and insects

Waste Management & Research ◽

10.1177/0734242x211038189 ◽

2021 ◽

pp. 0734242X2110381

Author(s):

Francesca Girotto ◽

Laura Piazza

Keyword(s):

Food Waste ◽

Optimal Growth ◽

World Population ◽

Cultivation Conditions ◽

Health Security ◽

Global Challenge ◽

Factors Analysis ◽

Growing Medium ◽

The World ◽

Food And Feed

The global challenge of feeding an ever-increasing world population is leading scientists’ attention towards nutritious and sustainable foods whose production should have low impacts on environment, economy and society. In case the input feedstock can be waste nutrients, the label of such productions becomes even greener. Nutrients circularity is nowadays an important circular economy practice. This mini-review focuses on the valorisation of food waste as precious biomass to grow new food and feed. In particular, three functional edibles are discussed in the present paper: mushrooms, microalgae and insects. These foods are part of people diets since ages in certain areas of the world and the original aspect of their cultivation and breeding found on waste nutrients recovery is here reviewed. Proofs of such food waste biorefinery viability are already given by several researches featuring the main traits of a suitable growing medium: optimal pool of nutrients and optimal pH. However, lot of work still needs to be done in order to assess the optimal growth and cultivation conditions and the health security of the harvested/bred edibles. A SWOT factors analysis was performed.

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Development of bio-yoghurt chewable tablet: a review

Nutrition & Food Science ◽

10.1108/nfs-07-2019-0202 ◽

2019 ◽

Vol 50 (3) ◽

pp. 539-553 ◽

Cited By ~ 1

Author(s):

Yong Lin Chan ◽

Nurul Aini Jamalullail ◽

Chin Ping Tan ◽

Mohd Yazid Abdul Manap ◽

O.M. Lai

Keyword(s):

Shelf Life ◽

Storage Conditions ◽

Growth Potential ◽

Heat Sensitivity ◽

Chewable Tablet ◽

Content Type ◽

Heavy Weight ◽

Food Standard ◽

The World ◽

And Storage

Purpose This paper aims to discuss the limitations surrounding the yoghurt industry and challenges to producing a bio-yoghurt tablet. The paper looks into challenge facing the yoghurt industry, such as manufacturing and distribution, its short shelf life, heat-sensitivity and relatively heavy weight. It further looks into the selection of strains, excipients and storage conditions with special consideration towards maintaining the viability of the probiotics inside bio-yoghurt tablets. The paper also discusses yoghurt standards and definitions across various countries and suggests a more uniform standard be embraced across countries for ease of categorization and production. Design/methodology/approach The paper is divided into a few major sections; each exploring various aspects of the yoghurt industry. Topics discussed include challenges in yoghurt production and storage; processes involved in bio-yoghurt tablet production, e.g. maximising viability, choice of excipients and more; market trends of yoghurt consumption and potential; and various food standards in countries around the world with a focus on yoghurt. Findings The review finds that yoghurt is a segment of the food industry with big growth potential. Most of the problems associated with yoghurt, i.e. poor shelf life, and heavy weight, can be circumvented by transforming it into a bio-yoghurt tablet. The paper further identifies food standard variations among different countries around the world which could impede yoghurt manufacture and acceptance. Originality/value This paper looks the various challenges surrounding the increased uptake of yoghurt, specifically in the Asian markets and suggests a viable option to overcome this problem, i.e. the use of a bio-yoghurt tablet. Should the worldwide bodies come together and agree to a universal standard involving yoghurt, the industry may see an even bigger expansion.

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The world population and its expected future evolution

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201058030197 ◽

2010 ◽

Vol 58 (3) ◽

pp. 197-206 ◽

Cited By ~ 1

Author(s):

Marie Prášilová ◽

Pavla Hošková

Keyword(s):

20Th Century ◽

World Population ◽

African Countries ◽

Future Evolution ◽

Smoothing Methods ◽

Statistical Procedures ◽

Adaptive Procedures ◽

The World ◽

The Relationship ◽

Population Numbers

Population numbers on Planet Earth grow steadily. The most rapid increase took place over the 20th century when the number of world population rose from 1.6 billion up to 6 billion. Demographic revolution affect the process of changes. The paper has paid attention to the relationship between natality and mortality in various parts of the world. It indicates the differing behaviour in the African countries where the demographic revolution has not been finished so far. Population numbers on the Planet Earth are being forecast for 2050 applying the exponential smoothing methods. The outcomes of statistical procedures are being compared with the UN prognoses and they do not indicate large differences in confidence intervals predictions. The adaptive procedures selected have been found suitable and satisfying for the population numbers forecasting purposes. Most rapidly the population of Africa numbers will grow until 2050, the number of Europeans will cover 7.55 % of the world population only.

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Nanodiagnosis for Diagnosing COVID-19: a Brief Review

Letters in Applied NanoBioScience ◽

10.33263/lianbs94.15781582 ◽

2020 ◽

Vol 9 (4) ◽

pp. 1578-1582

Keyword(s):

Infectious Disease ◽

Viral Infection ◽

Short Review ◽

Emerging Infectious Disease ◽

World Population ◽

New Disease ◽

Respiratory Viral Infection ◽

Treatment And Prevention ◽

Medical Disorders ◽

The World

Nanotechnology is useful for many applications. The use of nanomaterials can help create new innovations that can be applied in several aspects, including medical aspects. In medicine, nanomedicine is the specific branch of nanoscience. Applied nanomedicine is useful for diagnosis, treatment, and prevention of medical disorders. The applied nanomedicine for diagnosis, nanodiagnosis, is confirmed for its advantage. In the present day, COVID-19 is a newly emerging infectious disease that already causes pandemic worldwide. This new emerging respiratory viral infection caused the pandemic and affected more than 17 million of the world population and result in many deaths. The diagnosis of this new disease is a big challenge in medicine. Of several new attempts in diagnosis, nanotechnology is presently applied for diagnostic purposes in managing COVID-19. The applied nanodiagnosis for managing COVID-19 is an interest application of nanotechnology. In this short review, the authors discuss the applied nanodiagnosis for COVID-19.

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Occurrence of Ochratoxin A in Coffee: Threads and Solutions—A Mini-Review

Beverages ◽

10.3390/beverages5020036 ◽

2019 ◽

Vol 5 (2) ◽

pp. 36 ◽

Cited By ~ 4

Author(s):

Ana Lúcia Leitão

Keyword(s):

Ochratoxin A ◽

Alcoholic Beverage ◽

Final Concentration ◽

Mitigation Strategies ◽

Health Concern ◽

Public Health Concern ◽

Roasted Coffee ◽

Coffee Beans ◽

The World ◽

Roasted Coffee Beans

Ochratoxin A (OTA) is a widespread bioactive extrolite from secondary metabolism of fungi which presence in foods like coffee is of public health concern, particularly for heavy drinkers. Coffee is one of the most consumed and appreciated non-alcoholic beverage in the world. Its production from the plantation to the coffee cup involves several steps that would determine the final concentration of OTA in the beverage. This review gives an overview of OTA contamination in roasted coffee beans in different countries and mitigation strategies for OTA reduction.

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The Occurrence and Contamination Level of Ochratoxin A in Plant and Animal-Derived Food Commodities

Molecules ◽

10.3390/molecules26226928 ◽

2021 ◽

Vol 26 (22) ◽

pp. 6928

Author(s):

Xianjiang Li ◽

Wen Ma ◽

Zhiyong Ma ◽

Qinghe Zhang ◽

Hongmei Li

Keyword(s):

Food Safety ◽

Human Health ◽

Ochratoxin A ◽

Human Exposure ◽

Storage Conditions ◽

Contamination Level ◽

Risk Monitoring ◽

Dried Fruit ◽

Food Commodities ◽

And Storage

Ochratoxin A (OTA) is a highly toxic mycotoxin and poses great threat to human health. Due to its serious toxicity and widespread contamination, great efforts have been made to evaluate its human exposure. This review focuses on the OTA occurrence and contamination level in nine plant and animal derived food commodities: cereal, wine, coffee, beer, cocoa, dried fruit, spice, meat, and milk. The occurrence and contamination level varied greatly in food commodities and were affected by many factors, including spices, geography, climate, and storage conditions. Therefore, risk monitoring must be routinely implemented to ensure minimal OTA intake and food safety.

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SENSORY QUALITY OF ROASTED COFFEE BEANS UNDER DIFFERENT STORAGE CONDITIONS

Coffee Science ◽

10.25186/cs.v14i4.1627 ◽

2019 ◽

Vol 14 (4) ◽

pp. 509

Author(s):

Denis Henrique Silva Nadaleti ◽

Hully Alves Rocha ◽

Luciana Maria Vieira Lopes Mendonça ◽

José Marcos Angélico de Mendonça ◽

Iêda Bruna dos Reis ◽

...

Keyword(s):

Storage Time ◽

Sensory Quality ◽

Storage Conditions ◽

Roasted Coffee ◽

Coffee Beans ◽

And Storage ◽

Zero Time ◽

Roasted Coffee Beans ◽

Storage Temperatures

Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

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ABAY’S HERITAGE FROM THE FUND OF THE CENTRAL SCIENTIFIC LIBRARY

BULLETIN Series Historical and socio-political sciences ◽

10.51889/2021-1.1728-5461.45 ◽

2021 ◽

Vol 68 (1) ◽

Author(s):

S.O. Smagulova ◽

◽

M.K. Begimova ◽

Keyword(s):

19Th Century ◽

Significant Role ◽

Storage Conditions ◽

The World ◽

Great Poet ◽

The Moment ◽

The 19Th Century ◽

And Storage ◽

Central Scientific

The works of the great poet, humanist Abay is known not only in his country, but throughout the world. His works are connected with the realities of life. The poet’s heritage created at the end of the 19th century has reached subsequent generations in the form of manuscripts collected by children and relatives who are interested in his work. The manuscripts played a significant role in the propaganda of the poet Abay’s works. This article has analyzed the versions of the manuscripts of Abay’s heritage from the collection of Zeinelgabiden ibn Amre, Murseit Bikeuly, Nugerbek Kudabayuly, etc. stored in the rare fund of the Central Scientific Library, and also some differences and similarities had been reveald. The moment of appearance and storage conditions of the manuscripts of Abay’s poems in the library is being specified. The conclusions of scientists regarding the use of Abay’s manuscripts are considered.

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Botanical and commodity characteristics of black pepper

10.33920/igt-01-2010-01 ◽

2020 ◽

pp. 6-11

Author(s):

O.A. Ryazanova ◽

M.A. Nikolaeva ◽

Yu.N. Kleschevskiy

Keyword(s):

Folk Medicine ◽

World Market ◽

Storage Conditions ◽

Black Pepper ◽

Economic Significance ◽

The World ◽

Botanical Characteristics ◽

And Storage

The article considers the botanical characteristics of plants of the pepper family, the most important representative of which is black pepper. Brief information on the world market, its origin and botanical characteristics are provided; its biology and range, economic significance, use in folk medicine, and contraindications are described. Identifying features and indicators regulated by GOST and storage conditions are given.

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Potential Control of Mycotoxigenic Fungi and Ochratoxin A in Stored Coffee Using Gaseous Ozone Treatment

Microorganisms ◽

10.3390/microorganisms8101462 ◽

2020 ◽

Vol 8 (10) ◽

pp. 1462

Author(s):

Asya Akbar ◽

Angel Medina ◽

Naresh Magan

Keyword(s):

Ochratoxin A ◽

Natural Populations ◽

Ozone Treatment ◽

Green Coffee ◽

Initial Water ◽

Green Coffee Beans ◽

Gaseous Ozone ◽

Coffee Beans ◽

Fungal Populations ◽

And Storage

The objective of this study was to examine the effect of treatment of Arabica green coffee beans with gaseous ozone (O3) for the control of ochratoxigenic fungi and ochratoxin A (OTA) contamination by Aspergillus westerdijkiae, A. ochraceus, and A. carbonarius during storage. Studies included (i) relative control of the populations of each of these three species when inoculated on irradiated green coffee beans of different initial water availabilities using 400 and 600 ppm gaseous O3 treatment for 60 min at a flow rate of 6 L−1 and on OTA contamination after 12 days storage at 30 °C and (ii) effect of 600 ppm O3 treatment on natural populations of green stored coffee beans at 0.75, 0.90, and 0.95 water activity (aw) or with additional inoculum of a mixture of these three ochratoxigenic fungi after treatment and storage for 12 days at 30 °C on fungal populations and OTA contamination. Exposure to 400 and 600 ppm O3 of coffee beans inoculated with the toxigenic species showed that there was less effect on fungal populations at the lowered aw (0.75). However, toxigenic fungal populations significantly increased 48 h after exposure and when stored at 0.90 and 0.95 aw for 12 days. All three species produced high amounts of OTA in both O3 treatments of the wetter coffee beans at 0.90 and 0.95 aw. Gaseous O3 (600 ppm) treatment of naturally contaminated green coffee beans had little effect on fungal populations after treatment, regardless of the initial aw level. However, after storage, there was some reduction (26%) observed in coffee at 0.95 aw. In addition, no fungal populations or OTA contamination occurred in the 0.75 and 0.90 aw treatments after exposure to 600 ppm gaseous O3 and storage for 12 days. It appears that under wetter conditions (≥0.90–95 aw) it is unlikely that fungal populations and OTA contamination of stored coffee beans, even with such high O3 concentrations would be controlled. The results are discussed in the context of potential application of O3 as an intervention system for stored coffee post-fermentation and during medium term storage and transport.

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