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11 pages, 1203 KiB

Open AccessArticle

Impact of Combined Processes Involving Ultrasound and Pulsed Electric Fields on ENNs, and OTA Mitigation of an Orange Juice-Milk Based Beverage

by Albert Sebastià, Mara Calleja-Gómez, Noelia Pallarés, Francisco J. Barba, Houda Berrada and Emilia Ferrer

Foods 2023, 12(8), 1582; https://doi.org/10.3390/foods12081582 - 8 Apr 2023

Cited by 9 | Viewed by 2343

Abstract

In recent years, several innovative food processing technologies such as ultrasound (USN) and pulsed electric fields (PEF) have emerged in the market, showing a great potential both alone and in combination for the preservation of fresh and processed products. Recently, these technologies have also shown promising applications to reduce mycotoxin levels in food products. Therefore, the objective of this study is to investigate the potential of the combined treatments USN + PEF and PEF + USN on the reduction of Ochratoxin A (OTA) and Enniatins (ENNs) of an orange juice mixed with milk beverage. For this purpose, the beverages were elaborated in the laboratory and individually spiked with mycotoxins at a concentration of 100 µg/L. They were then treated by PEF (30 kV, 500 kJ/Kg) and USN (20 kHz, 100 W, at a maximum power for 30 min). Finally, mycotoxins were extracted using dispersive liquid-liquid microextraction (DLLME), and liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS-IT) was employed to determine them. The results showed promising applications, with reductions up to 50% for OTA and up to 47% for Enniatin B (ENNB) after the PEF + USN treatment combination. Lower reduction rates, up to 37%, were obtained with the USN + PEF combination. In conclusion, the combination of USN and PEF technologies could be a useful tool to reduce mycotoxins in fruit juices mixed with milk. Full article

(This article belongs to the Special Issue Emerging Technologies for Improving Properties, Shelf Life and Analysis of Dairy Products)

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19 pages, 4472 KiB

Open AccessArticle

Sea Bass Side Streams Valorization Assisted by Ultrasound. LC-MS/MS-IT Determination of Mycotoxins and Evaluation of Protein Yield, Molecular Size Distribution and Antioxidant Recovery

by Fadila Al Khawli, Noelia Pallarés, Francisco J. Martí-Quijal, Emilia Ferrer and Francisco J. Barba

Appl. Sci. 2021, 11(5), 2160; https://doi.org/10.3390/app11052160 - 1 Mar 2021

Cited by 8 | Viewed by 3037

Abstract

Sea bass side streams obtained from the fish industry can be a good source of nutrients such as high-quality protein, lipids, and antioxidants. In this context, it is interesting to develop innovative approaches to extract the added-value compounds from fish side streams. In this study, a strategy to obtain valuable compounds and to minimize the presence of toxins from fish side streams assisted by ultrasound technology is presented. For this purpose, ultrasound-assisted extraction (UAE) conditions have been optimized based on a response surface methodology (RSM) with the dependent variables: time (0.5–30 min), pH (5.5–8.5), and temperature (20–50 °C). After the treatment, protein extraction and antioxidant activity were evaluated in the extracts obtained from sea bass side streams using some spectrophotometric and fluorometric methods. Furthermore, mycotoxin presence was evaluated by LC-MS/MS-QTRAP. The results obtained revealed a high recovery percentage of proteins and antioxidant activity in the UAE extracts, especially those obtained from viscera, when the time and temperature increased to 30 min and 50 °C. Furthermore, none of the analyzed mycotoxins were detected in the sea bass side streams extracts under the studied variables. The experimental values obtained were close to the expected values, confirming the validity of the model employed to establish the optimal UAE conditions. Full article

(This article belongs to the Collection Ultrasound in Extraction Processing)

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13 pages, 3210 KiB

Open AccessFeature PaperArticle

Pulsed Electric Fields (PEF) to Mitigate Emerging Mycotoxins in Juices and Smoothies

by Noelia Pallarés, Francisco J. Barba, Houda Berrada, Josefa Tolosa and Emilia Ferrer

Appl. Sci. 2020, 10(19), 6989; https://doi.org/10.3390/app10196989 - 7 Oct 2020

Cited by 23 | Viewed by 3693

Abstract

The development of innovative food processing technologies has increased to answer the growing demand to supply of fresh-like products. The aim of the present study is to investigate the effect of pulsed electric fields (PEF) technology on reducing the emerging mycotoxins (enniatins (ENs) and beauvericin (BEA)) contents in juice and smoothie samples. The products of degradation obtained after PEF treatment were identified and their toxicological endpoint toxicities predicted by Pro Tox-II web. Mycotoxin reduction ranged from 43 to 70% in juices and smoothies, but in water the expected effect was lower. The acidified pH increased BEA reduction in water. The degradation products that were produced were the result of the loss of aminoacidic fragments of the original molecules, such as HyLv, Val, Ile, or Phe. Pro Tox-II server assigned a toxicity class I for enniatin B (ENB) degradation products with a predicted LD50 of 3 mg/Kgbw. The other degradation products were classified in toxicity class III and IV. Full article

(This article belongs to the Special Issue Food Toxicity: Mechanism, Analysis and Disease)

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