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

Applied Sciences

Noelia Pallarés¹  Emilia Ferrer¹  Josefa Tolosa¹  FranciscoJ. Barba¹  Houda Berrada¹ 

[1] Laboratory of Toxicology and Food Chemistry, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Valencia, Spain;

关键词: enniatins;    beauvericin;    PEF;    degradation compounds;    DLLME;    LC-MS/MS-IT;   

DOI  :  10.3390/app10196989

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown