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The distribution of mycotoxins during cheese production and storage is a complex process that depends on several factors, including milk quality, cheese type, storage conditions, and the presence of competing microorganisms. This paper investigates the occurrence and distribution of mycotoxins in curd/cheese/whey during different cheese processes and the effect of ripening/storage time on mycotoxin levels in the final product using a review approach. The paper covers the major mycotoxins that can contaminate cheese, including aflatoxins, ochratoxin‐A, roquefortine‐C, mycophenolic acid, and beauvericin. Overall, it synthesises the existing understanding of the spread of mycotoxins during cheese production and storage. [ABSTRACT FROM AUTHOR]

Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs, humidities and substrate types. Besides sporulating, some species are toxigenic and produce toxic metabolites, mycotoxins, under adverse biotic and abiotic variables. Microorganisms are inactivated along the food chain, but mycotoxins have stable structures and remain in ready-to-eat food. The most prevalent mycotoxins in food, which are aflatoxins, fumonisins, ochratoxin A, patulin, tenuazonic acid, trichothecenes and zearalenone, have maximum tolerable limits (MTLs) defined as ppb and ppt by official organizations. The chronic and acute toxicities of mycotoxins and their stability are different in a chemical family. This critical review aims to discuss promising scientific research that successfully mitigated levels of mycotoxins and focus the results of our research group on this issue. It highlights the application of natural antifungal compounds, combinations of management, processing parameters and emergent technologies, and their role in reducing the levels and bioaccessibility. Despite good crop management and processing practices, total decontamination is almost impossible. Experimental evidence has shown that exposure to mycotoxins may be mitigated. However, multidisciplinary efforts need to be made to improve the applicability of successful techniques in the food supply chain to avoid mycotoxins' impact on global food insecurity. [ABSTRACT FROM AUTHOR]

Tetradenia riparia is known for its richness in essential oil which has been widely investigated due to its biological activities such as antimicrobial, insecticidal, trypanocidal, antimalarial and antioxidant. The objective of this work was to chemically analyze and evaluate the antifungal and antimycotoxigenic activity of the essential oil and the crude extract of leaves, flower buds and stems of T. riparia from the northwest region of the state of Paraná. The essential oil was obtained by hydrodistillation using a Clevenger-type apparatus. To obtain the crude extract, the leaves, flower buds and stems were pulverized and subjected to a dynamic maceration process using 70% v v−1 ethyl alcohol. Chemical analysis of the essential oil was performed by GC/MS, and chemical identification of the crude extract by UHPLC-ESI/qTOF. Antifungal activity (Rhizopus oryzae, Aspergillus flavus, Aspergillus ochraceus, Penicillium verrucosum and Fusarium graminearum) was performed by broth microdilution and the antimycotoxigenic assay was performed with A. ochraceus and P. verrucosum. Ochratoxin A was extracted by partition with chloroform and quantified by HPLC-FL. The oil yield was 0.29% for leaves, 0.34% for stems and 0.38% for flower buds, and the major compounds were fenchone, β-caryophyllene, α-cadinol, 14-hydroxy-9- epi-caryophyllene, 9β,13β-epoxy-7-abietene, α-cadinol and 6–7-dehydroroyleanone. The main chemical compounds identified in the crude extract were terpenes, anthocyanins, flavonoids, tannins and phenolic acids. The minimum inhibitory concentration (MIC) of oils from leaves, flower buds and stems for the strains tested ranged from 0.87 mg mL−1 to 33.3 mg mL−1, while the minimum fungicidal concentration (MFC) ranged from 6.94 mg mL−1 and 33.3 mg mL−1. The MIC and MFC for ketoconazole, tebuconazole, sorbate and nitrite ranged from 0.05 to 33.3 mg mL−1. The oil and crude extract of leaves, stems and flower buds showed an inhibition of ochratoxin A production for P. verrucosum of approximately 100%. [ABSTRACT FROM AUTHOR]

Summary: This study evaluated effects of enzymatic, extrusion and combined pretreatments on functional and thermal properties of protein concentrates from defatted rice bran to improve their applicability to food formulations. After the pretreatments, protein concentrates were recovered by alkaline solubilisation and isoelectric point precipitation. Water absorption capacity, oil absorption capacity, emulsifying and foaming properties, and thermal stability were determined in protein concentrates. Yields of each pretreatment were above 62% protein. Enzymatic hydrolysis increased all functional properties studied, mainly for emulsifying activity index (an increase of 71.1%) and foaming capacity (an increase of 60.3%). The extrusion affected positively the oil absorption capacity, emulsifying activity index and foaming capacity. The combined process was able to raise the functional properties. The principal component analysis confirmed that 95.5% improvement in functional properties of concentrates had a strong positive correlation with the pretreatments. However, the pretreatments affected thermal stability and the enthalpy of denaturation negatively. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

In this study Aflatoxin B1 (AFB1), ochratoxin A (OTA) and zearalenone (ZEN) occurrence in fish feed, regarding its chemical composition, were investigated. Besides, AFB1 bioaccessibility to fish was evaluated by in vitro digestion. Mycotoxins were extracted by QuEChERS and quantified by HPLC-FLD. Results showed that 93.3% of the samples were contaminated at maximum levels of 16.5, 31.6, and 322 µg/kg in the cases of AFB1, OTA, and ZEN, respectively. A positive correlation between OTA, ZEN contamination, and lipid content was observed. Risk estimation of feed consumption by fish at the highest levels of AFB1, OTA, and ZEN shows that the younger the fish, the higher the risk of exposure to mycotoxins. The AFB1 bioaccessibility assay showed that 85% of this mycotoxin may be absorbed by fish. Therefore, establishing maximum levels in the fishing sector is fundamental to contribute to feed quality and nutritional safety of fish species. [ABSTRACT FROM AUTHOR]

Phenolic compounds, their inhibitory activity against fungal amylase and the occurrence of aflatoxins were determined in edible beans. The free, conjugated and bounded phenolic compounds and their phenolic acid profiles were determined in ten bean varieties. A method for aflatoxin B 1 , B 2 , G 1 and G 2 determination and confirmation by LC–MS/MS was validated. The red and carioca beans presented the highest total phenolic content (1.8 and 1.2 mg.g −1 , respectively); the fradinho and white beans the lowest (0.18 and 0.19 mg.g −1 , respectively). In the free and conjugated forms, chlorogenic acid was present in 60% of the samples, while in the bounded phenolic, ferulic acid was in 90% of the samples. The phenolic extracts were able to inhibit fungal amylase, and the PCA analysis confirmed that the relation between the chlorogenic and gallic acids is important to this effect. The absence of aflatoxins in samples confirm the protector effects of these phenolic compounds. [ABSTRACT FROM AUTHOR]

During the fermentative processes with R hizopus oryzae CCT 7560 and T richoderma reesei QM 9414, the effects of rice hull and moisture content on the endoglucanase and total cellulase activities were investigated by response surface methodology, employing a central composite rotatable design. The nutrient solution and bioreactor design were also studied. In tray bioreactors maximum cellulase activity was achieved with 82.5% of rice hull and 17.5% of rice bran, with an initial moisture content of 30% for R hizopus, while 100% of rice hull with an initial moisture content of 50% was used for T richoderma in Erlenmeyer bioreactors. The results obtained for R hizopus were 91% higher for endoglucanase when compared with T richoderma, confirming the potential of the newly isolated R . oryzae CCT 7560 for cellulase production. In addition, this provided an economical and environmentally viable destination for one of the biggest wastes resulting from the rice industry, the rice hull. Practical Applications Most cellulases related in the literature are obtained from fermentative processes employing genetically modified microorganisms during extensive time to achieve maximum activity. The microorganism studied in this work ( R hizopus oryzae CCT 7560) exhibited rapid enzymatic production indicating its use to obtain digestible carbohydrates from agribusiness waste in a quick and safe way. [ABSTRACT FROM AUTHOR]

Food intake contributes to adequate growth and neurodevelopment of children. Ready-to-eat foods, frequently consumed by this population, are sources of acrylamide (AA), hydroxymethylfurfural (HMF) and furfural (FF). In this sense, a review of the AA, HMF, and FF presence in ready-to-eat foods was evaluated through a systematic search to infer the risk of exposure in the child population. About 75.8%, 24.2%, and 21% of the studies found AA, HMF, and FF in ready-to-eat foods, respectively. AA is predominant in processed and ultra-processed foods, while HMF and FF are commonly found in fruit-based foods. Only 17.7% of the studies assessed the children's risk of exposure, based on the contaminant concentration in ready-to-eat food and not after gastrointestinal digestion, a more realistic measure. Therefore, with the obtained information and found gaps, it is expected that new strategies will be proposed to assess the vulnerability of the child population to these processing contaminants. [Display omitted] • 75% of the studies found acrylamide in foods consumed by the child population; • Acrylamide is predominant in processed and ultra-processed foods; • Hydroxymethylfurfural and furfural are commonly found in fruit-based foods; • Few studies assessed the risk of exposure to processing contaminants by the children; • The risk of exposure of children after food ingestion has not been verified in the studies; [ABSTRACT FROM AUTHOR]

Abstract The reduction and bioaccessibility of aflatoxins B1, B2, G1 and G2 and their relationship with resistant starch in three class of rice after two hydrothermal treatments was studied by Principal Component Analysis (PCA). Microwave oven (84.5%) and electric plate (87.2%) treatments promoted a high level of reduction for all aflatoxins. Bioaccessibility in the range of 58%–100% for aflatoxins B2, G1 and G2 was caused by the microwave treatment and in this treatment the polished rice had a higher bioaccessibility. Hydrothermal treatment efficiently mitigated AFB1 and AFB2 in brown rice. The correlation among aflatoxin bioaccessibility, their reduction during hydrothermal treatment and the level of resistant starch was performed by a Principal Component Analysis and it showed no correlation between aflatoxins bioaccessibility and resistant starch, but it showed that the higher reduction of mycotoxin levels the lower its bioaccessibility, which makes this study interesting to mitigating human exposure to this contaminant. Highlights • Microwave oven and electric plate promoted a high level of aflatoxins reduction. • Microwave treatment caused bioaccessibility (58%–100%) for aflatoxins B2, G1 and G2. • The higher reduction of mycotoxin levels the lower its bioaccessibility. [ABSTRACT FROM AUTHOR]

• PAHs were successfully extracted from honey by original QuEChERS. • PAHs were detected in Meliponinae honey produced in both rural and urban areas. • Influence of both pyrogenic and petrogenic sources of PAHs were observed. • The excess cancer risk was above the threshold as acceptable (10−6) and severe (10−4). • Meliponinae honey can be used as a bioindicator of contamination by PAHs. This study evaluated sixteen Polycyclic Aromatic Hydrocarbons (PAHs) considered priority pollutants by the United States Environmental Protection Agency (USEPA) in 13 honey samples from seven Meliponinae species, collected in native forests and industrial areas in southern Brazil. All samples contained at least one PAH. ∑PAHs ranged from 1.4 to 23.3 μg kg−1, where 23 % of samples were above the maximum allowed levels in dietary food for special medical purposes. Furthermore, the Excess Cancer Risk (ECR) ranged from 1.67 × 10-5 to 6.17 × 10-3, and 2.97 × 10-6 to 1.10 × 10-3, according to the Brazilian Institute of Geography and Statistics (IBGE) and Food and Agriculture Organization (FAO) daily intakes, respectively, being 61.54 % and 15.38 % of the samples above the threshold classified into sever by the USEPA. Results highlighted that honey has been affected by PAH contamination and that it has the potential to be used as an indicator of environmental pollution. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24h over 120h. The content of phospholipids was determined by colorimetric method. Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids from fermented rice bran (FB) decreased from 20.4% to 11.2% in the range between 0h and 120h of fermentation while phospholipid contents were increased up to . In fermented bran, oleic, palmitic and linoleic acids prevailed, with a decrease in saturated fatty acids (20%) and increase in the unsaturated ones (5%). This study showed that rice bran fermentation with R. oryzae can be applied to the production of phospholipids altering the saturated to unsaturated fatty acid ratio. [Copyright &y& Elsevier]

• Benzoate, sorbate and parabens were successfully extracted from processed foods by QuEChERS. • The method was inexpensive, fast and easy, being adequate for routine analysis. • Dairy food, beverages, sauces, jams, pastes and artificial sweeteners were analyzed. • Preservatives were determined in all food samples whose labels mentioned them. • Highest intakes were estimated to benzoates, up to 25% of acceptable daily intake. A fast and simple method, which employs QuEChERS and HPLC-UV, was developed to determine preservatives in processed foods from different classes. The method showed correlation coefficients above 0.99, LOQs between 0.13 and 0.33 mg kg−1 and recoveries between 91 and 107%, with RSD ≤ 5.3%. Levels of preservatives were up to 2040 mg kg−1 for benzoates, up to 3185 mg kg−1 for sorbates and up to 452 mg kg−1 for methylparaben. Only four out of 82 samples under analysis were above the maximum level allowed by the legislation. Additionally, daily intakes of preservatives were estimated. Regarding benzoates, relatively high intakes were estimated (25% of the acceptable daily intake – ADI) in comparison with sorbates (5% of ADI) and parabens (<1% of ADI), when mean consumption is considered. This method is a good alternative to determining preservatives in different food samples. [ABSTRACT FROM AUTHOR]

Highlights • Particle size and chemical composition of cornmeal influence the RS content. • Hydrothermal treatment promoted availability of free phenolic acids. • The ferulic acid was the major in the bound phenolic's fraction. • Cornmeal with smaller particle size had higher RS content. • Hydroxybenzoic and ferulic acids influence the RS formation. Abstract The influence of particle size and chemical composition of three different cornmeals on the resistant starch (RS) content formed during the hydrothermal treatment was studied. The changes in reducing sugars and phenolic acids in different fractions caused by the hydrothermal treatment were correlated with RS content. The cornmeal with smaller particle size had higher RS content (202 mg/g). The hydrothermal treatment promoted a reduction in the total reducing sugars (46.7–84.5%), availability of free phenolic acids (256.7%) and reduction of the bound phenolic acids (71.1%). The correlation between RS contents and phenolic acids was determined by multivariate statistics and principal component analysis (PCA) showed that hydroxybenzoic and ferulic acids influence the formation of RS similar to type 5, amylose-phenol complex. The texture profile parameters (TPA) of cornmeal were negatively correlated with RS and differential scanning calorimetry (DSC) analysis showed consistency with this behavior. [ABSTRACT FROM AUTHOR]

• Quality parameters of Meliponinae and Apis mellifera honey differ significatively. • Floral species, geographic origins and seasons influence the quality of honey. • The results indicate that a specific legislation for Meliponinae honey is required. • No pesticide residues were detected in the evaluated samples. • The regions under study present high potential for honey production. This study evaluated the physicochemical parameters and the occurrence of pesticides in multi-flower honey produced by six species of Meliponinae and Apis mellifera and collected in different seasons, floral species and sites in southern Brazil. Meliponinae honey were found to exhibit higher moisture, free acidity and sucrose concentration and lower concentration of reducing sugars than the standard of Apis mellifera honey in Brazil. Regarding Apis mellifera honey, reducing sugars and sucrose did not comply with the legislation. The Principal Component Analysis (PCA) showed that most of the composition variability was defined by free acidity, moisture, soluble solids, fructose, glucose, and reducing sugars. Determination of pesticides was carried out by the citrate QuEChERS method and gas chromatography tandem mass spectrometry (GC–MS/MS). However, no pesticide residues at concentrations above the limit of quantification were found in the twenty honey samples. Results show that this region has the potential to produce honey. [ABSTRACT FROM AUTHOR]