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During storage, infestation by insect pests occurs, causing quantitative and qualitative losses in grains, which requires the control of these insects with phosphine gas. Rice husk has a high phosphine adsorption capacity, influencing the gas concentration during fumigation and potentially leading to inefficient fumigation. Additionally, the high sorption of rice husk results in a higher residue of phosphine in the grain. Therefore, the objective of this study was to evaluate the phosphine sorption and phosphine residue in rice husk, paddy rice, and brown rice, as well as the industrial quality (head rice yield, rehydration capacity, cooking time, colorimetric profile) of brown and white rice during storage. To achieve this, fumigation of paddy rice, brown rice, and rice husks with 3.0 g·m−3 of phosphine was carried out for 240 h (recommended duration in the industry). A high sorption rate was observed in the rice husk (94.77%), paddy rice (97.61%), and, lastly, brown rice (35.17%). Due to the high sorption rate, only brown rice maintained a concentration above the recommended level for effective pest control (400 ppm for 120 h). Higher phosphine residues than permitted were observed in the rice husk (0.25 ppm). Lower rice head yields were observed in non-fumigated rice samples when analyzing the brown rice samples (66.21% for paddy rice and 65.01% for brown rice). A greater rehydration capacity was observed in fumigated samples at the beginning of storage when analyzing the brown rice samples (1.21 for paddy rice, 1.23 for brown rice), reducing the cooking time (24.00 for paddy rice, 23.80 for brown rice). More studies should be carried out to evaluate the effectiveness of fumigation on paddy rice, considering the high sorption rate of the paddy. [ABSTRACT FROM AUTHOR]

Brazil is one of the largest food producers and exporters in the world, with the responsibility for producing food in adequate quantity and quality for consumption. In Brazil, the National Health Surveillance Agency defines the maximum tolerated limits (MTL) for mycotoxins in food, as presented in RDC/ANVISA No. 07 of 2011. This review begins with a general introduction to Brazilian legislation regarding MTL and regulations for mycotoxins. Subsequently, classification, toxicity, health risks and the mycotoxins MTL in grains and cereals are presented, followed by a collection of the main works published in the last ten years where the MTL is surpassed in different grains and cereals. The risk of co-exposure to mycotoxins, and studies demonstrating the different mycotoxins co-occurrence in grains and cereals grown in Brazil are also addressed. At least, the Brazilian legislation on mycotoxins is compared to the USA and EU. Different studies from the last ten years indicate that the mycotoxins MTL is exceeded in several grains and cereals intended for human consumption. Furthermore, co-occurrence is also demonstrated in different studies, occurring mainly in wheat, rice, corn, barley, cocoa and soybeans. [ABSTRACT FROM AUTHOR]

This review begins with a general introduction to essential oils (EO) and their relation to food and microorganisms. Classification and characteristics of EO, addressing the major compounds with antimicrobial action. Subsequently, the main microorganisms followed by a collection of the main works published in recent years that approached the influence of the EO on the protection against microorganisms and food decontamination. At last, the major gaps and future perspectives on the subject. Using EO for fighting food contamination is a way of sustainably supplying the need for new antimicrobials to ensure microbial safety and is a viable source to solve the problem of current microbial resistance. Form of application, EO composition and microbiological load are reported as the responsible factors for the treatment's success. The EO's effects on fungi and bacteria are already well known, but its effect on viruses and yeasts is something to be explored. [ABSTRACT FROM AUTHOR]

In the Olive drupe (Olea europaea L.) oil extraction process, 80% of the volume generated is waste (bagasse). Advancing the expansion of the olive oil market, it is necessary to develop alternatives that, in addition to adding value to industrial waste, also reduce possible environmental damage. Our study aimed to understand the antimicrobial and Cytotoxic activity potential of the residues from the extraction of olive oil from the blend of the varieties Arbequina and Arbosana. The extract shows cytotoxic activity, inhibiting about 75% of cancer cells in the human colon at a concentration of 0.15 mg of Gallic Acid equivalent (GAE)/mL. The effectiveness of the extract against microorganisms often associated with foodborne diseases and food decomposition has also been discovered, without compromising the microorganisms responsible for fermentation. Thus, this study provides future perspectives for the use of active ingredients extracted from the residue from the extraction of olive oil. [ABSTRACT FROM AUTHOR]