Processing parameters in breadmaking and bioaccessibility of acrylamide and 5-hydroxymethylfurfural.

This study aimed to evaluate the fate in digestive steps, bioaccessibility and diffusion of acrylamide (AA) and 5-Hydroxymethylfurfural (5-HMF) in bread samples produced under different processing parameters. AA and 5-HMF were determined in every sample ready-to-eat, after every digestion step and in the digested after crossing the dialysis membrane. The contaminants were extracted by QuEChERS method and determined by HPLC-PDA. Doubling fermentation time (from 60 to 120 min) increased the level of AA by 1.2-fold, and it decreased the level of 5-HMF by 1.4-fold. A combination of 60 min fermentation and 20 min baking led to the lowest levels of AA (1.71 mg/kg) and 5-HMF (0.50 mg/kg). There was no increase in AA level in the gastric stage however, the 5-HMF level increased. Both contaminant levels had increased in the intestinal stage. This fact showed that the determination of the contaminants in the ready-to-eat product did not reflect their actual bioaccessibility because the digestive enzymes and pH variation may affect the release and detection of AA and 5-HMF accumulated in the baking stage. The initial levels of 5-HMF were correlated to the baking time, and initial levels of AA were correlated to the fermentation time. From the bioaccessible levels of AA and 5-HMF, approximately 90 % (5 mg/kg) and 100 % (6.5 mg/kg) crossed the dialysis membrane respectively. Initial and bioaccessible levels of AA were above the security recommendations for bread (50 µg/kg), which is a concern considering the daily consumption of this food. This study showed that focusing on a combination of processing parameters could be a promising strategy to decrease the bioaccessibility of both contaminants in bread.

Processing contaminants in wheat-based foods - a systematic review, meta-analysis and bibliometric analysis.

Wheat is one of the main cereals grown around the world and is the basis for several foods such as bread, cakes and pasta. The consumption of these foods raises a concern with food safety, as toxic substances such as acrylamide, 5-hydroxymethylfurfural and polycyclic aromatic hydrocarbons are formed during their processing. To assess the occurrence of processing contaminants in wheat-based foods, a systematic search was carried out in four databases: PubMed, Embase, Web of Science and Scopus. Of the 1479 results, 28 were included for a meta-analysis. Most studies (69.7%) evaluated acrylamide in bread, cookies, and pasta, while PAHs (26.2%) were determined mainly in wheat grains and pasta. HMF was the least determined contaminant (4.1%), with only four studies on cookies included in the meta-analysis. The highest concentration was for acrylamide (136.29 µg·kg-1) followed by HMF (70.59 µg·kg-1) and PAHs (0.11 µg·kg-1). Acrylamide is the main processing contaminant researched, and no studies on the subject have been found in commercial samples in some regions of the world. This result shows a gap in the dates available about process contaminants in wheat-based foods and how the levels can change depending on the process parameters and the ingredients used.

Use of natural resources from Southern Brazil as a strategy to mitigate fungal contamination.

Contamination of food by fungi can result in changes in sensory characteristics, as well as rapid reduction in quality and consequently the infeasibility of using contaminated material. In addition, contamination can pose a danger to public health, as in addition to decreasing the availability of nutrients, some fungal species can produce toxic substances. Much research has explored the use of natural resources to prevent or mitigate microbial contamination. Recovery of chemicals from many families from plants and microorganisms has been evaluated. Phenolic compounds are the most studied class on the premise that they have the capacity to inhibit endogenous and exogenous biological degradation processes. In this manuscript, we intend to emphasize the biochemical and experimental evidence of the phenolic compounds present in natural resources from the South of Brazil that have potential to be used in strategies to mitigate the consequences of fungal contamination. The crude phenolic extracts from natural resources (plant portion and microorganisms) of the Southern Brazilian region should be better exploited, to propose strategies to scale up their application in food industries because they have demonstrated an ability to inhibit fungal development without promoting stress and consequent mycotoxin production.

Ion chromatography coupled to mass spectrometry as a powerful technique for halogens and sulfur determination in egg powder and its fractions.

RATIONALE: To increase the consumption of egg powder and its fractions a suitable quality control method is required to obtain more information on its nutritional composition. The proposed method enables the quantification of important elements for the functioning of the human organism, such as halogens and sulfur, in egg powder and its fractions. METHODS: Up to 350 mg of egg powder or its fractions (egg white powder and egg yolk powder) were digested by microwave-induced combustion using 20 bar pressure of oxygen. The analytes were absorbed in 100 mmol L-1 of NH4 OH solution. The determination of halogens (chlorine, bromine, fluorine, and iodine) and sulfur was performed in a single analysis using ion chromatography with conductivity detection coupled to mass spectrometry. RESULTS: Using the proposed method, spike recoveries between 99% and 104% for all analytes were obtained, and results agreed with certified values of reference materials (agreements were between 100% and 109%). The relative standard deviations were below 8%. The variation in elemental concentration over a wide range in different fractions (whole egg powder, egg white powder, and egg yolk powder) and different brands was also observed. CONCLUSIONS: The proposed method provides reliable information about minerals in whole egg powder and its fractions, contributing to better quality control of these products. Because these food products are widely consumed, these results suggest the safe ingestion levels of these elements.

Inhibition of in vitro trichothecenes production by microalgae phenolic extracts.

There is evidence that microalgae phenolic compounds can inhibit the growth of toxigenic fungi. This study aimed to evaluate the ability of microalgae phenolic extracts to inhibit trichothecene production by Fusarium genus and thereby identify parameters that can promote a new technology to avoid contamination of crops by mycotoxins. The microalgae phenolic acids (Spirulina sp. and Nannochloropsis sp.) were extracted with methanol, clarified and resuspended in water. The in vitro experiment involved adding the phenolic extract from each microalga (40 µg/mL) to Petri dishes containing culture medium and previously sterilized wheat grains, with subsequent inoculation of an isolate belonging to the F. graminearum species complex. The control was cultured with sterile water. Treatment with the fungicide tebuconazole (0.6 mg/mL) was also performed. Petri dishes were incubated at 25 °C, with a light/dark photoperiod of 12-12 h. After 168 h, the samples were extracted by the adapted QuEChERS method; the trichothecenes (nivalenol, deoxynivalenol and acetylates) were identified and quantified by high-performance liquid chromatography. When the phenolic extracts from microalgae were applied, the characteristic peak of nivalenol was not detected, suggesting total inhibition, whereas, the nivalenol content increased (15%) in the presence of tebuconazole. Both microalgae phenolic extracts also had a promising effect on the inhibition of deoxynivalenol, with no detection (Nannochloropsis sp. extract) and 62% reduction (Spirulina sp. extract). The application of the fungicide tebuconazole increased the deoxynivalenol concentration. Both microalgae phenolic extracts and tebuconazole decreased the detection of acetylates. Thus, phenolic extracts from microalgae were more efficient than tebuconazole as antifungal and antimycotoxigenic agents in cultures in vitro.

Single analysis of human hair for determining halogens and sulfur after sample preparation based on combustion reaction.

A single analysis of hair for determining halogens (chlorine, bromine, fluorine, and iodine) and sulfur by ion chromatography with suppressed conductivity and mass spectrometry detection (IC-MS) was proposed. Inductively coupled plasma optical emission spectrometry (ICP OES) and inductively coupled plasma mass spectrometry (ICP-MS) were also used to compare the results. For this purpose, 300 mg of human hair were digested by microwave-induced combustion (MIC) using 20 bar of oxygen pressure. The analytes were absorbed in 100 mmol L-1 NH4OH. Trueness of the proposed method was evaluated by analysis of a CRM of human hair; by recovery tests, using standard solution at two levels (50% and 100%), and by comparison of results with those obtained by ICP OES (Cl and S) and ICP-MS (Br and I). Suitable recoveries (ranging from 92 to 105%) were obtained, and the results from CRM analysis did not differ significantly from those described in the certificate. Moreover, results obtained by IC-MS did not present significant differences (p > 0.05) from those obtained by ICP OES and by ICP-MS. Precision was evaluated in terms of repeatability and intermediate precision, and the relative standard deviations were always lower than 8%. The proposed method presented good accuracy and it is a reliable strategy for human hair analysis. Final digests obtained using the MIC method were fully compatible with all proposed determination techniques. Compared to others reported in the literature, the proposed method presents several advantages, especially given that it is possible to determine halogens and sulfur in a single analysis. Graphical abstract.

Nannochloropsis sp. and Spirulina sp. as a Source of Antifungal Compounds to Mitigate Contamination by Fusarium graminearum Species Complex.

Phenolic (free, conjugated and bound) and carotenoid extracts from microalgae Nannochloropsis sp. and Spirulina sp. were investigated regarding their potential to mitigate contamination by Fusarium complex fungal pathogens. Free phenolic acid extracts from both microalgae were the most efficient, promoting the lowest mycelial growth rates of 0.51 cm day- 1 (Spirulina sp.) and 0.78 cm day- 1 (Nannochloropsis sp.). An experiment involving natural free phenolic acid extracts and synthetic solutions was carried out based on the natural phenolic acid profile. The results revealed that the synthetic mixtures of phenolic acids from both microalgae were less efficient than the natural extracts at inhibiting fungal growth, indicating that no purification is required. The half-maximal effective concentration (EC50) values of 49.6 µg mL- 1 and 33.9 µg mL- 1 were determined for the Nannochloropsis and Spirulina phenolic acid extracts, respectively. The use of phenolic extracts represents a new perspective regarding the application of compounds produced by marine biotechnology to prevent Fusarium species contamination.

Inhibition of Enzymatic and Oxidative Processes by Phenolic Extracts from Spirulina sp. and Nannochloropsis sp.

This study investigates the capacity of phenolic extracts from microalgae Nannochloropsis sp. and Spirulina sp. to inhibit enzymes and free radical activities, intending to find an innovative way to slow down food damage. HPLC-UV and LC-MS/MS served to determine and confirm, respectively, the phenolic acid profiles in the soluble methanolic (free phenolic) and ethanolic (conjugated phenolic) fractions, and after hydrolysis (bound phenolic fractions). Different procedures measured the antioxidant activity of the extracts to estimate the minimal concentration for the protective effect, stability and versatility of activity. The ability to inhibit the oxidative process (ABTS and DPPH), α-amylase and peroxidase activities were estimated as specific inhibition (%/(min·µg)) for better comparison between the phenolic sources. The phenolic acid mass fractions in the free phenolic extracts from Spirulina sp. and Nannochloropsis sp. were 628 and 641 µg/g, respectively. Phenolic extract from Nannochloropsis sp. showed the highest value of ABTS inhibition (1.3%/(min·µg)) and highest inhibition of peroxidase activity (0.4%/(min·µg)). The extract from Spirulina sp. was a better inhibitor of α-amylase activity (0.07%/(min·µg)). Therefore, the phenolic extracts from the edible microalgae may be applied in food industry as natural protector against endogenous and exogenous hydrolytic and oxidative processes.

Application of Fungicides and Microalgal Phenolic Extracts for the Direct Control of Fumonisin Contamination in Maize.

Fungicides and, for the first time, microalgal phenolic extracts (MPE) from Spirulina sp. and Nannochloropsis sp. were applied on maize culture media under field conditions to evaluate their ability to minimize Fusarium species development and fumonisin production. An in vitro assay against F. verticillioides was carried out using maize grains as the culture medium. An open-field experiment was carried out in Northwest Italy under natural infection conditions. The compared treatments were factorial combinations of two insecticide treatments (an untreated control and pyrethroid, used against European Corn Borer), four antifungal treatments (an untreated control, MPE from Spirulina sp., MPE from Nannochloropsis sp., and a synthetic fungicide), and two timings of the application of the antifungal compounds (at maize flowering and at the milk stage). The MPE compounds were capable of inhibiting fumonisin production in vitro more efficiently than tebuconazole. Insecticide application reduced the infection by Fusarium species and subsequent fumonisin contamination. However, fumonisins in maize fields were not significantly controlled by either fungicide or MPE application.

Rice husk as an adsorbent: A new analytical approach to determine aflatoxins in milk.

Aflatoxins determinations are usually expensive and employ environmentally unfriendly procedures, thus, the search for new materials and technologies, that are both ecologically safe, inexpensive and able to fulfill its role with little pre-processing is growing. One interesting approach is employing by-products as adsorbents during the extraction step of aflatoxins especially in products such as milk and dairy that are so important in basic dietary. Thus, a method to use rice husk, an agroindustry residue that is a promising material to adsorb aflatoxins to enable further analysis steps, is proposed by applying a Plackett-Burman design followed by 2(2) central composite rotational design. Rice husks were prepared by washing the husk with a solvents sequence. The washed particles were analysed by scanning electron microscopy, characterized by an elemental analyser and analysed for the presence of pesticides and mycotoxins. The rice husks contained 41% carbon, 4.3% hydrogen and 0.2% nitrogen, without mycotoxins and pesticides. The adsorptions were conducted using 0.5 g of rice husk, with 42 mesh, and 10 mL of milk contaminated with several know levels of aflatoxins M1 and B1. The solution was filtrated trough the adsorbent layer using a pressure of 10 in. Hg. The adsorbed mycotoxins were removed with 6 mL of methanol:chloroform (80:20). This condition achieved recovery of around 100% for both mycotoxins, with the average quantity of mycotoxin adsorbed equal 0.0150 µg g(-1) of afla B1 and 0.0174 µg g(-1) of afla M1.