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In this review, an analysis focusing on mycotoxin determination in infant breast milk and infant food has been summarised for the last fifteen years of research focused on the intended population group of 1–9 months. The objective was to know the level of exposure of the child population to an estimated daily intake (EDI) of mycotoxins from the consumption of habitual foods. The EDI was compared with the tolerable daily intake (TDI) established by EFSA to estimate risk. In breast milk, the high prevalence and levels were for samples from Africa (Egypt and Tanzania) with aflatoxin M1 (1.9 μg/L and 10%), and Asia (Iran) with ochratoxin-A (7.3 μg/L and 100%). In infant formulas, high incidences and values were for samples with aflatoxin M1 from Burkina Faso (167 samples, 84%, 87 μg/kg). In cereal products, the highest incidence was for DON from the United States (96 samples), and the highest value was an Italian sample (0.83 μg/kg of enniatin B). In fruit products, patulin was the most detected in Italian (78) and Spanish (24) samples. The highest risk was observed in breast milk during the first month of age, the highest EDI for aflatoxin M1 was reported for Egypt (344–595 ng/kg bw/day) and ochratoxin-A for Iran (97–167ng/kg bw/day), representing a public health problem.
Marta Hernández; Ana Juan-García; Juan Moltó; Jordi Mañes; Cristina Juan. Evaluation of Mycotoxins in Infant Breast Milk and Infant Food, Reviewing the Literature Data. Toxins 2021, 13, 535 .
AMA StyleMarta Hernández, Ana Juan-García, Juan Moltó, Jordi Mañes, Cristina Juan. Evaluation of Mycotoxins in Infant Breast Milk and Infant Food, Reviewing the Literature Data. Toxins. 2021; 13 (8):535.
Chicago/Turabian StyleMarta Hernández; Ana Juan-García; Juan Moltó; Jordi Mañes; Cristina Juan. 2021. "Evaluation of Mycotoxins in Infant Breast Milk and Infant Food, Reviewing the Literature Data." Toxins 13, no. 8: 535.
Red Delicious apple pomace was produced at laboratory scale with a domestic blender and different non-conventional extraction techniques were performed to isolate phenolic compounds, such as ultrasound-assisted extraction (UAE), ultraturrax extraction (UTE), accelerated solvent extraction (ASE) and pulsed electric field (PEF) extraction pre-treatment. Total phenolic content (TPC) was determined by Folin–Ciocalteu assay. Phloridzin, the main phenolic compound in apples, was determined by chromatographic analysis Q-TOF-LC/MS. The results obtained with these techniques were compared in order to identify the most efficient method to recover polyphenols. The highest value of TPC (1062.92 ± 59.80 µg GAE/g fresh apple pomace) was obtained when UAE was performed with EtOH:H2O (50:50, v/v), while ASE with EtOH:H2O (30:70, v/v) at 40 °C and 50% of flush was the most efficient technique in the recovery of phloridzin. The concentration of the main phenolic compounds ranged from 385.84 to 650.56 µg/g fresh apple pomace. The obtained results confirm that apple pomace represents an interesti-ng by-product, due to the presence of phenolic compounds. In particular, phloridzin could be considered a biomarker to determine the quality of numerous apple products. Therefore, this research could be a good starting point to develop a value-added product such as a functional food or nutraceutical.
Luna Pollini; Lina Cossignani; Cristina Juan; Jordi Mañes. Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques. Molecules 2021, 26, 4272 .
AMA StyleLuna Pollini, Lina Cossignani, Cristina Juan, Jordi Mañes. Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques. Molecules. 2021; 26 (14):4272.
Chicago/Turabian StyleLuna Pollini; Lina Cossignani; Cristina Juan; Jordi Mañes. 2021. "Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques." Molecules 26, no. 14: 4272.
Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxigenic activity from 28 microorganisms (MO) isolated from red grape. The antifungal activity of a cell free supernatant of fermented medium by the isolated MO (CFS) was tested with the agar diffusion method and the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) assay. Additionally, different antifungal compounds from the CFS were identified and quantified (organic acids, phenolic compounds, and volatile organic compounds). Finally, the most active CFS were tested as red grape bio-preservative agents. Results evidenced that CFS fermented by the strain UTA 6 had the highest antifungal activity, above all isolates, and produced a wide pool of antifungal compounds. The use of UTA 6 CFS as bio-preservative agent showed a reduction of 0.4 and 0.6 log10 spores per gram of fruit in grapes contaminated by A. flavus and B. cinerea, respectively. Moreover, UTA 6 CFS treatment reduced the occurrence of aflatoxin B1 and fumonisin (B2, B3, and B4) production in grapes contaminated by 28–100%.
Victor Dopazo; Carlos Luz; Jordi Mañes; Juan Quiles; Raquel Carbonell; Jorge Calpe; Giuseppe Meca. Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi. Toxins 2021, 13, 412 .
AMA StyleVictor Dopazo, Carlos Luz, Jordi Mañes, Juan Quiles, Raquel Carbonell, Jorge Calpe, Giuseppe Meca. Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi. Toxins. 2021; 13 (6):412.
Chicago/Turabian StyleVictor Dopazo; Carlos Luz; Jordi Mañes; Juan Quiles; Raquel Carbonell; Jorge Calpe; Giuseppe Meca. 2021. "Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi." Toxins 13, no. 6: 412.
Celiac disease (CD) is a genetic-based autoimmune disorder which is characterized by inflammation in the small intestinal mucosa due to the intolerance to gluten. Celiac people should consume products without gluten, which are elaborated mainly with maize or other cereals. Contamination of cereals with mycotoxins, such as fumonisins (FBs) and aflatoxins (AFs) is frequently reported worldwide. Therefore, food ingestion is the main source of mycotoxin exposure. A new analytical method was developed and validated for simultaneous analysis of 21 mycotoxins in gluten-free pasta, commonly consumed by celiac population as an alternative to conventional pasta. Ultrahigh-performance liquid chromatography coupled to quadrupole Orbitrap high-resolution mass spectrometry (UHPLC-Q-Exactive Orbitrap MS) was used for analyte separation and detection. The mycotoxins included in this work were those widely reported to occur in cereal samples, namely, ochratoxin-A (OTA), aflatoxins (AFB1, AFB2, AFG1 and AFG2), zearalenone (ZON), deoxynivalenol (DON), 3-acetyl-deoxynivalenol and 15-acetyl-deoxynivalenol (3-AcDON and 15-AcDON, respectively), nivalenol (NIV), neosolaniol (NEO), fusarenone-X, (FUS-X), T-2 toxin (T-2) and HT-2 toxin (HT-2), fumonisin B1 and B2 (FB1 and FB2, respectively), enniatins (ENN A, ENN A1, ENN B and ENN B1) and beauvericin (BEA). The validated method was successfully applied to 84 gluten-free pasta samples collected from several local markets of Campania region (Italy) during September to November 2020 to monitor the occurrence of mycotoxins and to assess the exposure to these food contaminants. A significant number of samples (95%) showed mycotoxin contamination, being Fusarium mycotoxins (FB1, ZON and DON) the most commonly detected ones. Regarding the risk assessment, the higher exposures were obtained for NIV, DON and FB1 for children and teenagers age group which can be explained due to their lower body weight.
Josefa Tolosa; Yelko Rodríguez-Carrasco; Giulia Graziani; Anna Gaspari; Emilia Ferrer; Jordi Mañes; Alberto Ritieni. Mycotoxin Occurrence and Risk Assessment in Gluten-Free Pasta through UHPLC-Q-Exactive Orbitrap MS. Toxins 2021, 13, 305 .
AMA StyleJosefa Tolosa, Yelko Rodríguez-Carrasco, Giulia Graziani, Anna Gaspari, Emilia Ferrer, Jordi Mañes, Alberto Ritieni. Mycotoxin Occurrence and Risk Assessment in Gluten-Free Pasta through UHPLC-Q-Exactive Orbitrap MS. Toxins. 2021; 13 (5):305.
Chicago/Turabian StyleJosefa Tolosa; Yelko Rodríguez-Carrasco; Giulia Graziani; Anna Gaspari; Emilia Ferrer; Jordi Mañes; Alberto Ritieni. 2021. "Mycotoxin Occurrence and Risk Assessment in Gluten-Free Pasta through UHPLC-Q-Exactive Orbitrap MS." Toxins 13, no. 5: 305.
In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid P. commune CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact.
Raquel Torrijos; Tiago Nazareth; Juan Quiles; Jordi Mañes; Giuseppe Meca. Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents. Foods 2021, 10, 431 .
AMA StyleRaquel Torrijos, Tiago Nazareth, Juan Quiles, Jordi Mañes, Giuseppe Meca. Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents. Foods. 2021; 10 (2):431.
Chicago/Turabian StyleRaquel Torrijos; Tiago Nazareth; Juan Quiles; Jordi Mañes; Giuseppe Meca. 2021. "Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents." Foods 10, no. 2: 431.
Coffee silverskin and spent coffee have been evaluated in a neuroblastoma cell line (SH-SY5Y cells) against beauvericin (BEA) and α-zearalenol (α-ZEL)-induced cytotoxicity with different strategies of treatment. First, the direct treatment of mycotoxins and coffee by-products extracts in SH-SY5Y cells was assayed. IC50 values for α-ZEL were 20.8 and 14.0 µM for 48 h and 72 h, respectively and, for BEA only at 72 h, it was 2.5 µM. Afterwards, the pre-treatment with spent coffee obtained by boiling water increased cell viability for α-ZEL at 24 h and 48 h from 10% to 16% and from 25% to 30%, respectively; while with silverskin coffee, a decrease was observed. Opposite effects were observed for BEA where an increase for silverskin coffee was observed at 24 h and 48 h, from 14% to 23% and from 25% to 44%, respectively; however, a decrease below 50% was observed for spent coffee. Finally, the simultaneous treatment strategy for the highest concentration assayed in SH-SY5Y cells provided higher cytoprotection for α-ZEL (from 44% to 56% for 24 h and 48 h, respectively) than BEA (30% for 24 h and 48 h). Considering the high viability of coffee silverskin extracts for SH-SY5Y cells, there is a forthcoming promising use of these unexploited residues in the near future against mycotoxins effects.
Ana Juan-García; Giovanni Caprioli; Gianni Sagratini; Jordi Mañes; Cristina Juan. Coffee Silverskin and Spent Coffee Suitable as Neuroprotectors against Cell Death by Beauvericin and α-Zearalenol: Evaluating Strategies of Treatment. Toxins 2021, 13, 132 .
AMA StyleAna Juan-García, Giovanni Caprioli, Gianni Sagratini, Jordi Mañes, Cristina Juan. Coffee Silverskin and Spent Coffee Suitable as Neuroprotectors against Cell Death by Beauvericin and α-Zearalenol: Evaluating Strategies of Treatment. Toxins. 2021; 13 (2):132.
Chicago/Turabian StyleAna Juan-García; Giovanni Caprioli; Gianni Sagratini; Jordi Mañes; Cristina Juan. 2021. "Coffee Silverskin and Spent Coffee Suitable as Neuroprotectors against Cell Death by Beauvericin and α-Zearalenol: Evaluating Strategies of Treatment." Toxins 13, no. 2: 132.
Aromatic and medicinal plants (AMPs), as herbal material, are subjected to contamination by various mycotoxin-producing fungi, either free and conjugated. Such a problem is associated with poor storage practices, and lack of adopting good agricultural practices and good harvesting practices. Nevertheless, AMPs are poorly investigated. The purpose of this study was to investigate the co-occurrence of 15 mycotoxins (four aflatoxins (AFB1, AFB2, AFG1, and AFG2), ochratoxin A (OTA), beauvericin (BEA), four enniatins (ENA, ENA1, ENB, and ENB1), zearalenone (ZEN), alternariol (AOH), tentoxin (TENT), T-2, and HT-2 toxins) in 40 samples of AMPs frequently consumed in Morocco by using liquid chromatography tandem mass spectrometry. Evaluation of conjugated mycotoxins and their identification using liquid chromatography coupled to time-of-flight mass spectrometry with ion mass exact was also carried out. Results showed that 90% of the analyzed samples presented at least one mycotoxin, and 52% presented co-occurrence of them. Mycotoxins detected were: AOH (85%), ZEN (27.5%), β-ZEL (22%), AFG1 (17.5%), TENT (17.5%), ENB (10%), AFG2 (7.5%), α-ZEL (5%), ENA1 (2.5%), and HT-2 (2.5%), while the conjugated mycotoxins were ZEN-14-Glc (11%) and ZEN-14-Sulf (9%). The highest observed level was for AOH, with 309 ng/g. Ten samples exceeded the recommended levels set by the European Pharmacopoeia for AF mycotoxins in plant material (4 ng/g), and three samples exceeded the maximum limits for AFs (10 ng/g) in species established by the European Commission. Although the co-occurrence of several mycotoxins in AMP samples was observed, the dietary exposure assessment showed that the intake of mycotoxins through the consumption of AMP beverages does not represent a risk for the population.
Aicha Jai; Abdellah Zinedine; Ana Juan-García; Jordi Mañes; Samira Etahiri; Cristina García. Occurrence of Free and Conjugated Mycotoxins in Aromatic and Medicinal Plants and Dietary Exposure Assessment in the Moroccan Population. Toxins 2021, 13, 125 .
AMA StyleAicha Jai, Abdellah Zinedine, Ana Juan-García, Jordi Mañes, Samira Etahiri, Cristina García. Occurrence of Free and Conjugated Mycotoxins in Aromatic and Medicinal Plants and Dietary Exposure Assessment in the Moroccan Population. Toxins. 2021; 13 (2):125.
Chicago/Turabian StyleAicha Jai; Abdellah Zinedine; Ana Juan-García; Jordi Mañes; Samira Etahiri; Cristina García. 2021. "Occurrence of Free and Conjugated Mycotoxins in Aromatic and Medicinal Plants and Dietary Exposure Assessment in the Moroccan Population." Toxins 13, no. 2: 125.
Background: The consumption of meals at resturants has increased mass catering establishments. Such food services may present several risk factors for foodborne diseases, which have a substantial negative impact on public health. The smallest business with no technical or financial support struggles to comply with food safety European Regulation. The aim of this four years study was to assess Good Manufacture Practices (GMP) in Portuguese restaurants applying a designed food safety methodology, FoodSimplex, through audit data to determine good manufacture practices, and microbiological sampling of the meals before and after its implementation, by food groups according to their risk. Methods: FoodSimplex is a combination of four stages methodology, based on Hazards Analysis and Critical Control Point (HACCP), combined with technical-functional and food safety audits, with pretested checklist, training and microbial analysis (Mesophylic bacteria, Listeria monocytogenes, E. coli, Coagulase-positive staphylococci and Salmonella spp) of the meals served. Results: Results of the food safety audit for GMP parameters showed a general improvement with 80% compliance with the checklist subitems. The ready-to-eat food samples presented, regarding the total mesophilic aerobes count, a statistical significant change to acceptable and satisfactory condition (p-value= 0.029). 100% compliance, with acceptable and satisfactory results was observed for Listeria monocytogenes (p-value= 0.180) and for E. coli, coagulase-positive Staphylococci and Salmonella spp., all the food samples presented satisfactory results in the study (100%). Conclusion: At the end of the investigation period, a decrease in bacterial populations in food samples was observed with an improvement of the GMP audit data which indicated that the FoodSimplex methodology improved the food safety status of these establishments.
Ana L. Baltazar; Ana Ferreira; Lara Manyes; Jordi Mañes. FoodSimplex as a Mean to Improve Portuguese Restaurants’ Goods Manufacturing Practices - Audit and Microbial Assessment. Current Nutrition & Food Science 2020, 16, 1449 -1458.
AMA StyleAna L. Baltazar, Ana Ferreira, Lara Manyes, Jordi Mañes. FoodSimplex as a Mean to Improve Portuguese Restaurants’ Goods Manufacturing Practices - Audit and Microbial Assessment. Current Nutrition & Food Science. 2020; 16 (9):1449-1458.
Chicago/Turabian StyleAna L. Baltazar; Ana Ferreira; Lara Manyes; Jordi Mañes. 2020. "FoodSimplex as a Mean to Improve Portuguese Restaurants’ Goods Manufacturing Practices - Audit and Microbial Assessment." Current Nutrition & Food Science 16, no. 9: 1449-1458.
Nowadays, bioactive compounds from vegetable food and waste are of great interest for their inhibitory potential against digestive enzymes. In the present study, the inhibitory activity of methanolic extract from Lycium barbarum leaves on porcine pancreas α-amylase has been studied. The α-amylase inhibitory activity of the constituent phenolic acids was also investigated. The leaves were extracted by ultrasound-assisted method, one of the most efficient techniques for bioactive extraction from plant materials, and then the phenolic acids were identified by Accurate-Mass Quadrupole Time-of-Flight (Q-TOF) Liquid Chromatography/Mass Spectrometry (LC/MS). Chlorogenic and salicylic acids were the most abundant phenolic acids in L. barbarum leaf extract. The inhibitory effect against α-amylase, determined for individual compounds by in vitro assay, was higher for chlorogenic, salicylic, and caffeic acids. L. barbarum leaf extract showed an appreciable α-amylase inhibitory effect in a concentration-dependent manner. Docking studies of the considered phenolic acids into the active site of α-amylase suggested a conserved binding mode that is mainly stabilized through H-bonds and π-π stacking interactions.
Luna Pollini; Alessandra Riccio; Cristina Juan; Carmela Tringaniello; Federica Ianni; Francesca Blasi; Jordi Mañes; Antonio Macchiarulo; Lina Cossignani. Phenolic Acids from Lycium barbarum leaves: In Vitro and In Silico Studies of the Inhibitory Activity Against Porcine Pancreatic α-Amylase. Processes 2020, 8, 1388 .
AMA StyleLuna Pollini, Alessandra Riccio, Cristina Juan, Carmela Tringaniello, Federica Ianni, Francesca Blasi, Jordi Mañes, Antonio Macchiarulo, Lina Cossignani. Phenolic Acids from Lycium barbarum leaves: In Vitro and In Silico Studies of the Inhibitory Activity Against Porcine Pancreatic α-Amylase. Processes. 2020; 8 (11):1388.
Chicago/Turabian StyleLuna Pollini; Alessandra Riccio; Cristina Juan; Carmela Tringaniello; Federica Ianni; Francesca Blasi; Jordi Mañes; Antonio Macchiarulo; Lina Cossignani. 2020. "Phenolic Acids from Lycium barbarum leaves: In Vitro and In Silico Studies of the Inhibitory Activity Against Porcine Pancreatic α-Amylase." Processes 8, no. 11: 1388.
The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fermented whey at a concentration ranged from 0.34 to 1.21 mg/L. These results suggest the possible use of fermented whey as a source of new preservatives of natural origin to incorporate in food matrices for the purpose of improving the shelf life. PRACTICAL APPLICATION: Whey could be a good candidate for use as a natural antifungal agent to incorporate in food matrices. Whey could be used to prevent specific fungal growth that naturally occurs in food preparations. Consequentially, whey could enhance the shelf life of edible products.
Luana Izzo; Carlos Luz; Alberto Ritieni; Juanma Quiles Beses; Jordi Mañes; Giuseppe Meca. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. Journal of Food Science 2020, 85, 3920 -3926.
AMA StyleLuana Izzo, Carlos Luz, Alberto Ritieni, Juanma Quiles Beses, Jordi Mañes, Giuseppe Meca. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. Journal of Food Science. 2020; 85 (11):3920-3926.
Chicago/Turabian StyleLuana Izzo; Carlos Luz; Alberto Ritieni; Juanma Quiles Beses; Jordi Mañes; Giuseppe Meca. 2020. "Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent." Journal of Food Science 85, no. 11: 3920-3926.
During fish production processes, great amounts of by-products are generated, representing ≈30–70% of the initial weight. Thus, this research study is investigating 30 lactic acid bacteria (LAB) derived from the sea bass gastrointestinal tract, for anti-fungal activity. It has been previously suggested that LAB showing high proteolitic activity are the most suitable candidates for such an investigation. The isolation was made using a MRS (Man Rogosa Sharpe) broth cultivation medium at 37 ºC under anaerobiosis conditions, while the evaluation of the enzymatic activity was made using the API® ZYM kit. Taking into account the selected bacteria, a growing research was made fermenting two kinds of broths: (i) by-products (WB), and (ii) meat (MB). Both were fermented at three different times (24, 48 and 72 h). Then, the antifungal activities of both fermented by-products and meat broths were determined qualitatively and quantitatively in solid and liquid medium against two different strains of the genera Penicillium, Aspergillus and Fusarium. After the experiments, a total of 30 colonies were isolated, observing a proteolytic activity in 7 of the isolated strains, which belong to Lactobacillus genus, and the two more active strains were identified by polymerase chain reaction (PCR) as L. plantarum. Several strains evidenced antifungal activity showing an inhibition halo and Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values between 1–32 g/L and 8–32 g/L, respectively. In conclusion, the isolated bacteria of sea bass had the ability to promote the antifungal activity after the fermentation process, thus being a useful tool to give an added value to fish industry by-products.
Francisco J. Martí-Quijal; Andrea Príncep; Adrián Tornos; Carlos Luz; Giuseppe Meca; Paola Tedeschi; María-José Ruiz; Francisco J. Barba; Jordi Mañes. Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods 2020, 9, 576 .
AMA StyleFrancisco J. Martí-Quijal, Andrea Príncep, Adrián Tornos, Carlos Luz, Giuseppe Meca, Paola Tedeschi, María-José Ruiz, Francisco J. Barba, Jordi Mañes. Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods. 2020; 9 (5):576.
Chicago/Turabian StyleFrancisco J. Martí-Quijal; Andrea Príncep; Adrián Tornos; Carlos Luz; Giuseppe Meca; Paola Tedeschi; María-José Ruiz; Francisco J. Barba; Jordi Mañes. 2020. "Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths." Foods 9, no. 5: 576.
Recently, much interest has been focused on Moringa oleifera L., a highly versatile and sustainable plant. In addition to its nutritional properties, numerous bioactive compounds have been identified in M. oleifera leaves, for which healthy properties have been reported. In the present research, the impact of ultrasound-assisted extraction (UAE) on the recovery of the bioactive compounds from leaves was investigated. Firstly, an experimental design approach has been used to highlight the influence of some extraction parameters (solvent, solvent/dry leaves ratio, temperature, time) on phenol compound recovery and antioxidant activity. Solvent composition was the most influential factor; in fact, the presence of water in the solvent (50:50, v/v) corresponded to an increase in the extraction performance. The liquid/solid ratio (L/S) also influenced the extraction process; in fact, the total phenol content reached 13.4 mg gallic acid equivalent (GAE)/g dry matter (DM) in the following UAE conditions: 50% water, 60:1 L/S ratio, 60 °C, 60 min. In order to quantify flavonols, hydroalcoholic extracts were analysed by HPLC-DAD (high performance liquid chromatography-diode array detector). In the flavonol class, the glycosidic forms of quercetin and kaempferol were mainly detected. Their content ranged from 216.4 µg/g DM of quercetin 3-O-rhamnoside to 293.9 µg/g DM of quercetin 3-O-(6″-O-malonyl)-β-D-glucoside. In summary, the leaves of M. oleifera are a potential natural source of bioactive compounds, proving to be very promising for the development of health-promoting food supplements.
Luna Pollini; Carmela Tringaniello; Federica Ianni; Francesca Blasi; Jordi Manes; Lina Cossignani. Impact of Ultrasound Extraction Parameters on the Antioxidant Properties of Moringa Oleifera Leaves. Antioxidants 2020, 9, 277 .
AMA StyleLuna Pollini, Carmela Tringaniello, Federica Ianni, Francesca Blasi, Jordi Manes, Lina Cossignani. Impact of Ultrasound Extraction Parameters on the Antioxidant Properties of Moringa Oleifera Leaves. Antioxidants. 2020; 9 (4):277.
Chicago/Turabian StyleLuna Pollini; Carmela Tringaniello; Federica Ianni; Francesca Blasi; Jordi Manes; Lina Cossignani. 2020. "Impact of Ultrasound Extraction Parameters on the Antioxidant Properties of Moringa Oleifera Leaves." Antioxidants 9, no. 4: 277.
Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 °C in anaerobic conditions. After that, the cell-free supernatant (CFS) were recovered to determine its antifungal activity by halo diffusion agar test. In addition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) was determined for each L. plantarum CFS by 96-well microplates method. Additionally, CFS was used as a natural biocontrol agent on corn kernels and corn ears contaminated with Aspergillus flavus and Fusarium verticillioides, respectively. The L. plantarum CECT 749 CFS showed the highest antifungal effect against all essayed strains. Moreover, the employment of this CFS in food reduced the mycotoxin production at a percentage ranging from 73.7 to 99.7%. These results suggest that the L. plantarum CECT 749 CFS could be promising for the biocontrol of corn.
Tiago De Melo Nazareth; Carlos Luz; Raquel Torrijos; Juan Manuel Quiles; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears. Toxins 2019, 12, 21 .
AMA StyleTiago De Melo Nazareth, Carlos Luz, Raquel Torrijos, Juan Manuel Quiles, Fernando Bittencourt Luciano, Jordi Mañes, Giuseppe Meca. Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears. Toxins. 2019; 12 (1):21.
Chicago/Turabian StyleTiago De Melo Nazareth; Carlos Luz; Raquel Torrijos; Juan Manuel Quiles; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. 2019. "Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears." Toxins 12, no. 1: 21.
: In recent years, agricultural and industrial residues have attracted a lot of interest in the recovery of phytochemicals used in the food, pharmaceutical, and cosmetic industries. In this paper, a study on the recovery of phenol compounds from Lycium spp. leaves is presented. Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) have been used with alcoholic and hydroalcoholic solvents. Methanolic UAE was the most successful technique for extracting phenols from Lycium leaves, and we used on leaves from L.barbarum and L.chinense cultivated in Italy. The extracts were then characterized as regards to the antioxidant properties by in vitro assays and the phenol profiling by a high performance liquid chromatography-diode array detector (HPLC-DAD). Chlorogenic acid and rutin were the main phenol compounds, but considerable differences have been observed between the samples of the two Lycium species. For example, cryptochlorogenic acid was found only in L.barbarum samples, while quercetin-3-O-rutinoside-7-O-glucoside and quercetin-3-O-sophoroside-7-O-rhamnoside only in L.chinense leaves. Finally, multivariate statistical analysis techniques applied to the phenol content allowed us to differentiate samples from different Lycium spp. The results of this study confirm that the extraction is a crucial step in the analytical procedure and show that Lycium leaves represent an interesting source of antioxidant compounds, with potential use in the nutraceutical field.
Luna Pollini; Rachele Rocchi; Lina Cossignani; Jordi Mañes; Dario Compagnone; Francesca Blasi. Phenol Profiling and Nutraceutical Potential of Lycium spp. Leaf Extracts Obtained with Ultrasound and Microwave Assisted Techniques. Antioxidants 2019, 8, 260 .
AMA StyleLuna Pollini, Rachele Rocchi, Lina Cossignani, Jordi Mañes, Dario Compagnone, Francesca Blasi. Phenol Profiling and Nutraceutical Potential of Lycium spp. Leaf Extracts Obtained with Ultrasound and Microwave Assisted Techniques. Antioxidants. 2019; 8 (8):260.
Chicago/Turabian StyleLuna Pollini; Rachele Rocchi; Lina Cossignani; Jordi Mañes; Dario Compagnone; Francesca Blasi. 2019. "Phenol Profiling and Nutraceutical Potential of Lycium spp. Leaf Extracts Obtained with Ultrasound and Microwave Assisted Techniques." Antioxidants 8, no. 8: 260.
To evaluate the influence of weather conditions on mycotoxin presence in wheat, deoxynivalenol (DON), 3-acetyldeoxynivalenol (3AcDON), 15-acetyldeoxynivalenol (15AcDON), fusarenon-X (FUS-X), nivalenol (NIV), HT-2 toxin (HT-2), T-2 toxin (T-2), diacetoxyscirpenol (DAS), neosolaniol (NEO) and zearalenone (ZEN) were evaluated in 102 Romanian wheat samples coming from five wheat growing areas during 2015. Only six mycotoxins were detected, while FUS-X, DAS, NEO and NIV were not present in the wheat samples. Mycotoxin concentrations were correlated with precipitation and temperature values during anthesis and the preharvest period. Overall, the highest frequency was registered for DON, while the lowest frequency was registered for NIV. In the North Muntenia, DON and ZEN registered high frequencies (68% and 16%, respectively). This region was characterized in June and July by medium to high values of rainfall (41–100 mm/month) and normal temperatures (mean of 20.0 °C in June and 24.0 °C in July), suggesting that precipitation levels influence fungi and mycotoxin development to a greater extent compared to the influence of temperature.
Oana Stanciu; Cristina Juan; Houda Berrada; Doina Miere; Felicia Loghin; Jordi Mañes. Study on Trichothecene and Zearalenone Presence in Romanian Wheat Relative to Weather Conditions. Toxins 2019, 11, 163 .
AMA StyleOana Stanciu, Cristina Juan, Houda Berrada, Doina Miere, Felicia Loghin, Jordi Mañes. Study on Trichothecene and Zearalenone Presence in Romanian Wheat Relative to Weather Conditions. Toxins. 2019; 11 (3):163.
Chicago/Turabian StyleOana Stanciu; Cristina Juan; Houda Berrada; Doina Miere; Felicia Loghin; Jordi Mañes. 2019. "Study on Trichothecene and Zearalenone Presence in Romanian Wheat Relative to Weather Conditions." Toxins 11, no. 3: 163.
Ochratoxin A (OTA) is a mycotoxin produced in the secondary metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this study, the employment of oriental mustard flour (OMF) as an ingredient in a packaged sauce was evaluated for the generation in situ of the antimicrobial compound allyl isothiocyanate (AITC) in order to preserve pita bread contaminated with Penicillium verrucosum VTT D-01847, an OTA producer, in an active packaging system. Four different concentrations (8, 16, 33 and 50 mg/g) were tested. Mycelium formation, mycotoxin production, AITC absorbed by the food matrix, and volatilization kinetics were studied for each concentration. The results obtained were compared with bread treated with the commercial additive calcium propionate (E-282). The results showed a shelf life increase of two and three days with the employment of 33 and 50 mg/g of OMF, with a significant reduction of the fungal population (3.1 and 5.7 logs, respectively) in comparison with the control experiment. The use of 16 and 33 mg/g of OMF in the sauce formulation decreased the concentration of OTA in the bread samples while no OTA production was detected employing 50 mg/g of OMF.
Raquel Torrijos; Tiago M. Nazareth; Júlia Pérez; Jordi Mañes; Giuseppe Meca. Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement. Molecules 2019, 24, 1019 .
AMA StyleRaquel Torrijos, Tiago M. Nazareth, Júlia Pérez, Jordi Mañes, Giuseppe Meca. Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement. Molecules. 2019; 24 (6):1019.
Chicago/Turabian StyleRaquel Torrijos; Tiago M. Nazareth; Júlia Pérez; Jordi Mañes; Giuseppe Meca. 2019. "Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement." Molecules 24, no. 6: 1019.
The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) against Aspergillus flavus (8111 ISPA) aflatoxins (AFs) producer and Penicillium verrucosum (D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated with P. verrucosum and corn with A. flavus. The cereals were treated with a hydroxyethylcellulose gel disk to which 500 µL/L of AITC were added; the silo system was closed and incubated for 30 days at 21 °C. After that, simulated silos of 100 L capacity were used. Barley, wheat, and corn were contaminated under the same conditions as the previous trial and treated with disks with 5 mL of AITC, closed and incubated for 90 days at 21 °C. In both cases, the control test did not receive any antifungal treatment. The growth of the inoculated fungi and the reduction in the formation of AFs and OTA were determined. In the lab scale silo system, complete inhibition of fungal growth at 30 days has been observed. In corn, the reduction of aflatoxin B1 (AFB₁) was 98.5%. In the 100 L plastic drums, a significant reduction in the growth of A. flavus was observed, as well as the OTA formation in wheat (99.5%) and barley (92.0%).
Juan Manuel Quiles; Tiago De Melo Nazareth; Carlos Luz; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation. Toxins 2019, 11, 137 .
AMA StyleJuan Manuel Quiles, Tiago De Melo Nazareth, Carlos Luz, Fernando Bittencourt Luciano, Jordi Mañes, Giuseppe Meca. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation. Toxins. 2019; 11 (3):137.
Chicago/Turabian StyleJuan Manuel Quiles; Tiago De Melo Nazareth; Carlos Luz; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. 2019. "Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation." Toxins 11, no. 3: 137.
Emerging fusariotoxins, mainly enniatins (ENNs) and beauvericin (BEA), are secondary toxic metabolites produced by Fusarium spp. and are widely distributed contaminants of cereals and by-products. Mycotoxin contamination in these products supposes an important risk to feed supply security in the feed industry due to the common use of cereals in feed formulations. Hence, continuous monitoring of both raw materials and feed mixtures is highly recommended as stated by sanitary authorities. Therefore, an analytical procedure based on liquid chromatography tandem mass spectrometry and an acetonitrile-based extraction followed by a d-SPE (QuEChERS) step for the simultaneous determination of emerging Fusarium mycotoxins was in-house validated and successfully applied to raw materials (n = 39) and feed manufactured with them (n = 48). The analytical method was validated following the European guidelines and satisfactory results were obtained. Both raw materials and complete feedstuffs showed mycotoxin contamination at incidences of 18% and 92%, respectively. ENN B was the most commonly found mycotoxin in the analyzed samples at concentrations up to several tens of µg/kg. On the other hand, the co-occurrence of mycotoxins was observed in 47% of samples, ENN B and BEA being the most common combination. These results highlight the necessity to take a vigilant attitude to monitor the occurrence of contaminants in raw materials and feedstuffs throughout the manufacturing chain and storage.
Josefa Tolosa; Yelko Rodríguez-Carrasco; Emilia Ferrer; Jordi Mañes. Identification and Quantification of Enniatins and Beauvericin in Animal Feeds and Their Ingredients by LC-QTRAP/MS/MS. Metabolites 2019, 9, 33 .
AMA StyleJosefa Tolosa, Yelko Rodríguez-Carrasco, Emilia Ferrer, Jordi Mañes. Identification and Quantification of Enniatins and Beauvericin in Animal Feeds and Their Ingredients by LC-QTRAP/MS/MS. Metabolites. 2019; 9 (2):33.
Chicago/Turabian StyleJosefa Tolosa; Yelko Rodríguez-Carrasco; Emilia Ferrer; Jordi Mañes. 2019. "Identification and Quantification of Enniatins and Beauvericin in Animal Feeds and Their Ingredients by LC-QTRAP/MS/MS." Metabolites 9, no. 2: 33.
The fate of deoxynivalenol, deoxynivalenol-3-glucoside, 3- and 15-acetyl-deoxynivalenol, zearalenone, α- and β-zearalenol and fumonisins (fumonisin B1 and fumonisin B2) through mashing and wort boiling was studied. Three different mycotoxin contamination scenarios were considered. In almost all samples an increase in the level of mycotoxins in wort was observed during mashing followed by a decrease after just 30 min of the process, with levels remaining constant until the end of boiling. Deoxynivalenol and its metabolites were reduced to their initial level contained in the malt before mashing, or even lower, however in none of the samples they were completely eliminated. Zearalenone was not quantitated at the end of boiling, although there was a significant initial level of ZEN. β-Zearalenol remained unaltered during the process. Fumonisins were reduced by between 50 and 100 per cent during mashing and boiling.
Xenia Pascari; Yelko Rodriguez-Carrasco; Cristina Juan; Jordi Mañes; Sonia Marin; Antonio J. Ramos; Vicente Sanchis. Transfer of Fusarium mycotoxins from malt to boiled wort. Food Chemistry 2018, 278, 700 -710.
AMA StyleXenia Pascari, Yelko Rodriguez-Carrasco, Cristina Juan, Jordi Mañes, Sonia Marin, Antonio J. Ramos, Vicente Sanchis. Transfer of Fusarium mycotoxins from malt to boiled wort. Food Chemistry. 2018; 278 ():700-710.
Chicago/Turabian StyleXenia Pascari; Yelko Rodriguez-Carrasco; Cristina Juan; Jordi Mañes; Sonia Marin; Antonio J. Ramos; Vicente Sanchis. 2018. "Transfer of Fusarium mycotoxins from malt to boiled wort." Food Chemistry 278, no. : 700-710.
The effect of supercritical carbon dioxide (SC-CO2) (10–40 MPa) and conventional extraction (CE) to recover oil from by-products obtained during “horchata” production was assessed. To evaluate both extraction techniques, the fatty acid composition, polyphenols, α-tocopherol, antioxidant capacity and lipid oxidation parameters of the extracts obtained were analysed. A linear relationship between extraction pressure and oil yield was observed. However, the highest oil yield was obtained under conventional extraction. The by-products from “horchata” presented a profile where monounsaturated fatty acids (MUFA) were the predominant, representing ≈ 70% of total fatty acids. The amount of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) was higher and MUFA lower at 10 MPa samples compared to the oils extracted using SC-CO2 at 20, 30 or 40 MPa, where no differences were detected. The content of α-tocopherol was significantly higher after SC-CO2 treatments compared to conventional extraction, independently of the applied treatment. On the other hand, the values of phenolic compounds and total antioxidant activity (TAC) increased as the pressure conditions of the SC-CO2 extraction increased, presenting a linear adjustment of the data. Regarding lipid oxidation, the lower oxidation indexes were obtained when the SC-CO2 pressure increased. Finally, our results confirmed that the application of SC-CO2 could be a potential alternative to conventional extraction in order to obtain oils from “horchata” by-products rich in high-added value compounds without the use of organic solvents which can be toxic.
Elena Roselló Soto; Francisco J. Barba; Jose M. Lorenzo; Ruben Domínguez; Mirian Pateiro; Jordi Mañes; Juan Carlos Moltó. Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters. Food Research International 2018, 120, 888 -894.
AMA StyleElena Roselló Soto, Francisco J. Barba, Jose M. Lorenzo, Ruben Domínguez, Mirian Pateiro, Jordi Mañes, Juan Carlos Moltó. Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters. Food Research International. 2018; 120 ():888-894.
Chicago/Turabian StyleElena Roselló Soto; Francisco J. Barba; Jose M. Lorenzo; Ruben Domínguez; Mirian Pateiro; Jordi Mañes; Juan Carlos Moltó. 2018. "Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters." Food Research International 120, no. : 888-894.