A complete workflow for discovering small bioactive peptides in foods by LC-MS/MS: A case study on almonds.

Identification of bioactive peptides is an increasingly important target for food chemists, particularly in consideration of the widespread application of proteolytic enzymes in food processing. Because the characterization of small peptides by LC-MS/MS is challenging, we optimized a dimethyl labeling technique to facilitate small peptide identification, using almond proteins as a model. The method was […]

Research advancements in optical imaging and spectroscopic techniques for nondestructive detection of mold infection and mycotoxins in cereal grains and nuts.

Cereal grains and nuts are represented as the economic backbone of many developed and developing countries. Kernels of cereal grains and nuts are prone to mold infection under high relative humidity and suitable temperature conditions in the field as well as storage conditions. Health risks caused by molds and their molecular metabolite mycotoxins are, therefore, […]

A Recent Overview of Producers and Important Dietary Sources of Aflatoxins

Aflatoxins (AFs) are some of the most agriculturally important and harmful mycotoxins. At least 20 AFs have been identified to this date. Aflatoxin B1 (AFB1), the most potent fungal toxin, can cause toxicity in many species, including humans. AFs are produced by 22 species of Aspergillus section Flavi, 4 species of A. section Nidulantes, and […]

AIEgens enabled ultrasensitive point-of-care test for multiple targets of food safety: Aflatoxin B 1 and cyclopiazonic acid as an example

Food safety is currently a significant issue for human life and health. Various fluorescent nanomaterials have been applied in the point-of-care test (POCT) for food safety as labeling materials. However, previous fluorescent nanomaterials can cause aggregation-caused quenching (ACQ), thus reducing the detection sensitivity. Conversely, aggregation-induced emission luminogens (AIEgens) are promising candidates for POCT in the […]

Exploring the potential of NIRS technology for the in situ prediction of amygdalin content and classification by bitterness of in-shell and shelled intact almonds

Amygdalin is a cyanogenic compound found in almonds which gives them their bitter taste. For the almond industry, it is important to prevent the presence of bitter almonds in batches of sweet almond that can affect their commercialization and even consumer safety. This study sought to ascertain the viability of near infrared spectroscopy (NIRS), as […]

Aflatoxins in foodstuffs: occurrence and risk assessment in Turkey

This study aims to determine dietary exposure to aflatoxin B1 (AFB1) and the sum of aflatoxins (AFT) for the Turkish population and assess the risks to human health related to aflatoxins. A total of 1473 results on five main food categories commercialised in Turkey in 2002–2019 were used in the risk assessment. In the adult […]