High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices.

Noelia Pallarés,Houda Berrada,Francisco J Barba,Albert Sebastià,Rui Queirós,Vicente Martínez-Lucas,Emilia Ferrer

doi:10.3390/foods11020190

Abstract

The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices.

Highlights

Mycotoxins are secondary metabolites produced naturally by certain filamentous fungi that can be found, usually at low concentrations, in a wide range of food matrices such as cereals, nuts, herbal teas, wine, coffee or species
Those percentages increased up to 62.11% when high-pressure processing (HPP) was combined with pulses
The reduction percentages obtained in the present study for emerging mycotoxins were in the range of those obtained by these authors

Summary

Introduction

Mycotoxins are secondary metabolites produced naturally by certain filamentous fungi that can be found, usually at low concentrations, in a wide range of food matrices such as cereals, nuts, herbal teas, wine, coffee or species. Emerging mycotoxins have not been regulated yet, and maximum levels have not been established in food products, a growing interest has been shown in evaluating their prevalence in food and feed, as well as their potential toxicity in humans and animals due to their high interest and concern [4,5]. In fruits and their processed products, such as juice beverages, PAT, OTA, and Alternaria toxins constitute the most reported mycotoxins [6], emerging mycotoxins are ubiquitous food contaminants that occur frequently in agricultural products [7]

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