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. 2022 Jan 12;11(2):190.
doi: 10.3390/foods11020190.

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

Noelia Pallarés  1 , Albert Sebastià  1 , Vicente Martínez-Lucas  1 , Rui Queirós  2 , Francisco J Barba  1 , Houda Berrada  1 , Emilia Ferrer  1
Affiliations

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

Noelia Pallarés et al. Foods. .

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.

Keywords: dispersive liquid-liquid microextraction methodology (DLLME); enniatins; high pressure processing; juice models; liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT); thermal treatment.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Reduction percentages (%) achieved for (a) enniatin A (ENNA), (b) enniatin A1 (ENNA1), (c) enniatin B (ENNB), and (d) enniatin B1 (ENNB1), respectively, in the different juice models studied after high-pressure processing (HPP) (600 MPa during 5 min). Bars with different letters indicate significant statistical differences (p < 0.05) between different juice models.
Figure 2
Figure 2
LC-MS/MS-IT chromatogram of orange juice/milk beverage contaminated by ENNA1 (100 µg/L), comparing thermal treated vs. non-treated.
Figure 2
Figure 2
LC-MS/MS-IT chromatogram of orange juice/milk beverage contaminated by ENNA1 (100 µg/L), comparing thermal treated vs. non-treated.
See this image and copyright information in PMC

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