Mycotoxins: Management and innovative tools for detection

Mycotoxins are toxic low molecular compounds produced by the secondary metabolism of certain fungal species and are known to impose severe health effects on both humans and animals. In most cases they occur in tropical and temperate regions and are known to affect major agricultural commodities such as nuts, cereals spices, seeds, coffee and fruits (Rodrigues et al., 2012). Mycotoxins are mostly produced during storage of agricultural commodities but their formation can take place even during processing (Buszewska-Forajta, 2020). The most toxic category of mycotoxins is aflatoxins which are known for their carcinogenic potential as well as for the damage they can cause to liver (Buszewska-Forajta, 2020).

According to Codex, mycotoxins levels in foods must be very low because of their high toxicity. For instance, Codex has set the maximum levels for aflatoxins for a variety of nuts, grains, dried figs and milk which are fall in the range of 0.5 to 15 µg/kg (WHO, 2018). Intense efforts have been made globally in order to efficiently manage mycotoxins, though an early detection and identification is crucial. Certain biosensors may provide with accurate and rapid results like in the case of a colorimetric sensor with zinc oxide nanoparticles which has been recently developed and proved very efficient in detecting aflatoxin B1 in rice (Khansili et al. 2020). Therefore, do you believe that biosensors can become high potential tool for the detections of mycotoxins from agricultural commodities?

References:

Buszewska-Forajta, M. (2020). Mycotoxins, invisible danger of feedstuff with toxic effect on animals. Toxicon , 182: 34–53. doi.org/10.1016/j.toxicon.2020.04.101.

Khansili, N., Rattu, G., Kumar, A. and Krishma, P.M. (2020). Development of colorimetric sensor with zinc oxide nanoparticles for rapid detection of aflatoxin B1 in rice. Materials Today: Proceedings , 21: 1846–1855. https://doi.org/10.1016/j.matpr.2020.01.240

Rodrigues, P., Venâncio, A. and Lima, N. (2012). Mycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxins. Food Research International , 48: 76–90. doi:10.1016/j.foodres.2012.02.007.

WHO. (2018). Mycotoxins. WHO (Online). Accessed on 16th of August 2020 from: Mycotoxins

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Replacer for sugar (sucrose) in snack seasoning

Hi,
I am working on sugar reduction or replacement of sucrose in snack seasoning. As we know sucrose is one of the major ingredient in snack seasoning, it’s quite challenging to reduce or replace it. How can we effectively replace this sugar or at least reduce it?

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Role of %RH in product shelf life studies

What is the role of %RH in accelerated shelf life studies. Anybody can explain please me.

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Nutritional Value of Grain-Based Foods

Grains are fundamental in the daily diets of many people worldwide; they are used for
the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous,
bulgur, and snacks. Botanically, they are the seeds of plants, belonging mainly to the groups of
cereals, pseudocereals, and legumes. They contribute macronutrients to the human diet, mainly
carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals.
They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are
of interest for the manufacturing of high value foods with enhanced health benefits. They can be used
for the production of gluten-containing (as well as gluten-free) products. One of the main objectives
of the food industry when producing grain-based foods is to manufacture safe, attractive products,
with enhanced nutritional value to respond to consumer expectations. The following Special Issue
“Nutritional Value of Grain-Based Foods” consists of one review and eight original research papers
that contribute to the existing knowledge of important ingredients, such as fat substitutes, and of the
technological quality and nutritional role of grains and grain-based foods (gluten-containing and
gluten-free), such as bread, muffins, and muesli bars

Read the full book.

https://cdn.fstdesk.com/nutritional-value-of-grainbased-foods.html

https://doi.org/10.3390/books978-3-03936-211-0
© 2020 by the authors; CC BY licence

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Food Irradiation

Irradiation is physical treatment of food with high-energy ionising radiation to:

Destroy micro-organisms, viruses, bacteria or insects
Prevent germination and sprouting of potatoes, onions and garlic
Slow down ripening and ageing of fruit and vegetables
Prolong the shelf life and prevent food-borne diseases in meat, poultry and seafood

Its use is limited but authorised in many countries.

When is food irradiation authorised?

Treating food with ionising radiation may be authorised if:

there is reasonable technological need
it poses no health hazard
it benefits consumers
it does not replace hygiene, health or good manufacturing or agricultural practice

Irradiated food or one containing irradiated ingredients must be labelled .

Food irradiation has nothing to do with radioactive contamination of food resulting from a spill or an accident.

Source: https://ec.europa.eu/

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Xylella fastidiosa

Xylella fastidiosa is one of the most dangerous plant bacterium in the world, threatening agriculture, the environment and the economy.

EC AV PORTAL

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NUTRIENT FINDER is available Now!

NUTRIENT FINDER is available Now!

This is a tool that you can find nutrients from 8000+ foods. With this tool you can easily find nutrients, create recipes, find energy value and nutrients. You can export the results as a excel file.

Great tool.

You should try it

https://nutrient.fstdesk.com/

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Effect of freezing

What is the effect of freezing on stir fry meat ?

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Non Moving Items

Hii all i want to use rancid almonds, where can i use because i have 5tone rancid material and i don’t want to discard there is lots of money invested

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