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

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

dc.contributor.author	Pallarés Barrachina, Noelia
dc.contributor.author	Sebastià Duque, Albert
dc.contributor.author	Martínez Lucas, Vicente
dc.contributor.author	Queirós, Rui P.
dc.contributor.author	Barba Orellana, Francisco José
dc.contributor.author	Berrada Ramdani, Houda
dc.contributor.author	Ferrer García, Emilia
dc.date.accessioned	2022-11-28T16:01:07Z
dc.date.available	2022-11-28T16:01:07Z
dc.date.issued	2022
dc.identifier.citation	Pallarés Barrachina, Noelia Sebastià Duque, Albert Martínez Lucas, Vicente Queirós, Rui P. Barba Orellana, Francisco José Berrada Ramdani, Houda Ferrer García, Emilia 2022 High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) : Mitigation in Different Juice and Juice-Milk Matrices Foods 11 2 190
dc.identifier.uri	https://hdl.handle.net/10550/84603
dc.description.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.
dc.language.iso	eng
dc.relation.ispartof	Foods, 2022, vol. 11, num. 2, p. 190
dc.subject	Aliments Anàlisi
dc.subject	Fongs
dc.title	High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) : Mitigation in Different Juice and Juice-Milk Matrices
dc.type	journal article	es_ES
dc.date.updated	2022-11-28T16:01:07Z
dc.identifier.doi	10.3390/foods11020190
dc.identifier.idgrec	150060
dc.rights.accessRights	open access	es_ES