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Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate

The high incidence of aflatoxins (AFs) in chocolates suggests the necessity to create a practical and cost-effective processing strategy for eliminating mycotoxins. The present study aimed to assess the adsorption abilities of activated charcoal (A. charcoal), yeast (Saccharomyces cerevisiae), and t...

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Autores principales: Hamad, Gamal M., Amer, Amr, El-Nogoumy, Baher, Ibrahim, Mohamed, Hassan, Sabria, Siddiqui, Shahida Anusha, EL-Gazzar, Ahmed M., Khalifa, Eman, Omar, Sabrien A., Abd-Elmohsen Abou-Alella, Sarah, Ibrahim, Salam A., Esatbeyoglu, Tuba, Mehany, Taha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9863511/
https://www.ncbi.nlm.nih.gov/pubmed/36668841
http://dx.doi.org/10.3390/toxins15010021
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author Hamad, Gamal M.
Amer, Amr
El-Nogoumy, Baher
Ibrahim, Mohamed
Hassan, Sabria
Siddiqui, Shahida Anusha
EL-Gazzar, Ahmed M.
Khalifa, Eman
Omar, Sabrien A.
Abd-Elmohsen Abou-Alella, Sarah
Ibrahim, Salam A.
Esatbeyoglu, Tuba
Mehany, Taha
author_facet Hamad, Gamal M.
Amer, Amr
El-Nogoumy, Baher
Ibrahim, Mohamed
Hassan, Sabria
Siddiqui, Shahida Anusha
EL-Gazzar, Ahmed M.
Khalifa, Eman
Omar, Sabrien A.
Abd-Elmohsen Abou-Alella, Sarah
Ibrahim, Salam A.
Esatbeyoglu, Tuba
Mehany, Taha
author_sort Hamad, Gamal M.
collection PubMed
description The high incidence of aflatoxins (AFs) in chocolates suggests the necessity to create a practical and cost-effective processing strategy for eliminating mycotoxins. The present study aimed to assess the adsorption abilities of activated charcoal (A. charcoal), yeast (Saccharomyces cerevisiae), and the probiotic Lactobacillus rhamnosus as AFs adsorbents in three forms—sole, di- and tri-mix—in phosphate-buffered saline (PBS) through an in vitro approach, simulated to mimic the conditions present in the gastrointestinal tract (GIT) based on pH, time and AFs concentration. In addition, the novel fortification of chocolate with A. charcoal, probiotic, and yeast (tri-mix adsorbents) was evaluated for its effects on the sensory properties. Using HPLC, 60 samples of dark, milk, bitter, couverture, powder, and wafer chocolates were examined for the presence of AFs. Results showed that all the examined samples contained AFs, with maximum concentrations of 2.32, 1.81, and 1.66 µg/kg for powder, milk, and dark chocolates, respectively. The combined treatment demonstrated the highest adsorption efficiency (96.8%) among all tested compounds. Scanning electron microscope (SEM) analysis revealed the tested adsorbents to be effective AF-binding agents. Moreover, the novel combination of tri-mix fortified chocolate had a minor cytotoxicity impact on the adsorptive abilities, with the highest binding at pH 6.8 for 4 h, in addition to inducing an insignificant effect on the sensory attributes of dark chocolate. Tri-mix is thus recommended in the manufacturing of dark chocolate in order to enhance the safety of the newly developed product.
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spelling pubmed-98635112023-01-22 Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate Hamad, Gamal M. Amer, Amr El-Nogoumy, Baher Ibrahim, Mohamed Hassan, Sabria Siddiqui, Shahida Anusha EL-Gazzar, Ahmed M. Khalifa, Eman Omar, Sabrien A. Abd-Elmohsen Abou-Alella, Sarah Ibrahim, Salam A. Esatbeyoglu, Tuba Mehany, Taha Toxins (Basel) Article The high incidence of aflatoxins (AFs) in chocolates suggests the necessity to create a practical and cost-effective processing strategy for eliminating mycotoxins. The present study aimed to assess the adsorption abilities of activated charcoal (A. charcoal), yeast (Saccharomyces cerevisiae), and the probiotic Lactobacillus rhamnosus as AFs adsorbents in three forms—sole, di- and tri-mix—in phosphate-buffered saline (PBS) through an in vitro approach, simulated to mimic the conditions present in the gastrointestinal tract (GIT) based on pH, time and AFs concentration. In addition, the novel fortification of chocolate with A. charcoal, probiotic, and yeast (tri-mix adsorbents) was evaluated for its effects on the sensory properties. Using HPLC, 60 samples of dark, milk, bitter, couverture, powder, and wafer chocolates were examined for the presence of AFs. Results showed that all the examined samples contained AFs, with maximum concentrations of 2.32, 1.81, and 1.66 µg/kg for powder, milk, and dark chocolates, respectively. The combined treatment demonstrated the highest adsorption efficiency (96.8%) among all tested compounds. Scanning electron microscope (SEM) analysis revealed the tested adsorbents to be effective AF-binding agents. Moreover, the novel combination of tri-mix fortified chocolate had a minor cytotoxicity impact on the adsorptive abilities, with the highest binding at pH 6.8 for 4 h, in addition to inducing an insignificant effect on the sensory attributes of dark chocolate. Tri-mix is thus recommended in the manufacturing of dark chocolate in order to enhance the safety of the newly developed product. MDPI 2022-12-28 /pmc/articles/PMC9863511/ /pubmed/36668841 http://dx.doi.org/10.3390/toxins15010021 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hamad, Gamal M.
Amer, Amr
El-Nogoumy, Baher
Ibrahim, Mohamed
Hassan, Sabria
Siddiqui, Shahida Anusha
EL-Gazzar, Ahmed M.
Khalifa, Eman
Omar, Sabrien A.
Abd-Elmohsen Abou-Alella, Sarah
Ibrahim, Salam A.
Esatbeyoglu, Tuba
Mehany, Taha
Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate
title Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate
title_full Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate
title_fullStr Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate
title_full_unstemmed Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate
title_short Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate
title_sort evaluation of the effectiveness of charcoal, lactobacillus rhamnosus, and saccharomyces cerevisiae as aflatoxin adsorbents in chocolate
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9863511/
https://www.ncbi.nlm.nih.gov/pubmed/36668841
http://dx.doi.org/10.3390/toxins15010021
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