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

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

doi:10.3390/app10196989

Francisco J. Barba, Noelia Pallarés + Show 3 more

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https://doi.org/10.3390/app10196989

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Journal: Applied Sciences	Publication Date: Oct 7, 2020
Citations: 12	License type: CC BY 4.0

Affiliation: University of Valencia

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.

Highlights

IntroductionHigh hydrostatic pressure (HPP), pulsed electric field (PEF), and ultrasound (USN), collectively called innovative food processing technologies, are being employed to obtain safe, healthy processed food with, if possible, unaltered sensory and nutritional properties [2]
Excellent nutritional and sensory food properties as well as food security are some of the main population concerns leading to an increased demand of high quality fresh-like foods [1].High hydrostatic pressure (HPP), pulsed electric field (PEF), and ultrasound (USN), collectively called innovative food processing technologies, are being employed to obtain safe, healthy processed food with, if possible, unaltered sensory and nutritional properties [2].These technologies are based on physical constraints and offer some advantages compared to traditional thermal processing as they use mild temperatures and short treatment times, being a useful alternative to partially or completely replace the traditional well-established processes of preservation [3,4]
pulsed electric fields (PEF) technology involves the application of electrical treatments of different electric field strength (1–40 kV/cm) for short periods of time to a product placed between two electrodes

Summary

Introduction

High hydrostatic pressure (HPP), pulsed electric field (PEF), and ultrasound (USN), collectively called innovative food processing technologies, are being employed to obtain safe, healthy processed food with, if possible, unaltered sensory and nutritional properties [2]. These technologies are based on physical constraints and offer some advantages compared to traditional thermal processing as they use mild temperatures and short treatment times, being a useful alternative to partially or completely replace the traditional well-established processes of preservation [3,4]. PEF-processed juices allowed for more retention of biologically active compounds

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