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Safety of yam-derived (Dioscorea rotundata) foodstuffs-chips, flakes and flour: effect of processing and post-processing conditions

Publication . Omohimi, Celestina; Piccirillo, Clara; Ferraro, Vincenza; Roriz, Mariana C.; Omemu, Mobolaji A.; Santos, Sandra M. Dias; Ressurreição, Sandrine da; Abayomi, Louise; Adebowale, Abdulraqaz; Vasconcelos, Marta W.; Obadina, Oluwasegun; Sanni, Lateef; Pintado, Maria M. E.

The production of yam-derived (Dioscorea rotundata) foodstuffs is mainly performed by small and medium scale processors that employ old traditional methods. This can lead to differences in quality from processor to processor, and from location to location, with consequent safety concerns. As such, the effects of processing and post-processing phases (i.e., storage, transport, etc.) on the safety of some yam-derived foodstuffs—namely chips, flakes, and flour—has been evaluated, with a focus on bacterial and fungal contamination, aflatoxins, pesticides, and heavy metals (Pb, Ni, Cd and Hg). Yams harvested and processed in Nigeria were screened, being that the country is the largest producer of the tuber, with 70–75% of the world production. Results highlighted no presence of pesticides, however, many samples showed high levels of bacterial and fungal contamination, together with heavy metal concentrations above the recommended safety levels. No trend was observed between the items considered; it was noticed, however, that samples purchased from the markets showed higher contamination levels than those freshly produced, especially regarding bacterial and aflatoxins presence. The processing stage was identified as the most critical, especially drying. Nonetheless, post-processing steps such as storage and handling at the point of sale also contributed for chemical contamination, such as aflatoxin and heavy metals. The results suggested that both the processing and post-processing phases have an impact on the safety of yam chips, flakes, and flour.

2019Journal article

Open access

A hydroxyapatite–Fe2O3 based material of natural origin as an active sunscreen filter

Publication . Piccirillo, C.; Rocha, C.; Tobaldi, D. M.; Pullar, R. C.; Labrincha, J. A.; Ferreira, M. O.; Castro, Paula M. L.; Pintado, M. E.

The use of sunscreens as protective barriers against skin damage and cancer, by absorbing harmful UVA and UVB rays, is becoming an increasingly important issue. Such products are usually based on TiO2 or ZnO, although both Fe2O3 and hydroxyapatite (Ca10(PO4)6(OH)2, HAp) doped with metal ions have been reported as being ultraviolet (UV) absorbing materials. HAp is the main component of bone; it is, therefore, highly biocompatible. In the present work, an iron-doped HAp-based material, containing both Fe ions substituted into the HAp structure and iron oxide in hematite (a-Fe2O3) form, was successfully developed from waste cod fish bones. This was achieved through a simple process of treating the bones in a Fe(II) containing solution, followed by heating at 700 C. The material showed good absorption in the whole UV range and did not form radicals when irradiated. The sunscreen cream formulated with this material could be used as a broad sunscreen protector (lcrit > 370 nm), showing high absorption both in the UVA and UVB ranges. Because of its absorption properties it would be classified as 5 star protection according to the Boots UVA star rating system. The cream is also photostable, and does not cause irritation or erythema formation when in contact with the human skin. These results show that a food by-product such as fish bones could be converted into a valuable product, with potential applications in health care and cosmetics. This is the first time a HAp-based sunscreen cream has been developed and validated as a proof of concept.

2014Journal article

Restricted access

Oxygen vacancies, the optical band gap (Eg) and photocatalysis ofhydroxyapatite: Comparing modelling with measured data

Publication . Bystrov, V. S.; Piccirillo, C.; Tobaldi, D. M.; Castro, P. M. L.; Coutinho, J.; Kopyl, S.; Pullar, R.

Hydroxyapatite (Ca10(PO4)6(OH)2, HAp) is a calcium phosphate employed both in biomedicine and forenvironmental remediation. It is known that HAp can also be photocatalytic under UV light, probablydue to oxygen deficiencies, but the mechanism is unclear, and reported optical band gap energies varygreatly. For the first time we propose the mechanisms and precise kinds of vacancies which may causethe photocatalytic activity of HAp, and compare these theoretical data with our measured data on bothsamples of marine origin and commercial HAp powders. Density functional theory (DFT) (from firstprinciples calculations and Density of States (DOS) modelling) was used to calculate the optical bandgap energy (Eg) created by various possible oxygen vacancies in the HAp lattice: O from PO4, O fromOH, the loss of an entire OH group, or the simultaneous loss of O from PO4and an entire OH group. Themodelled values match the measured values very closely, suggesting that in non-photocatalytic HAp, ifany vacancies exist, they are O atoms from the OH group, resulting in a band gap of ∼5 eV in the UVCregion (not present in solar light at the Earth’s surface). However, in photocatalytic HAp, reduction fromthe combustion of an organic component at 1000◦C led to oxygen deficiency in the phosphate groups,probably in the O15 position, giving an Egof ∼3.45 eV, in the UVA region (present in sunlight). HeatingHAp with no organic component to 1200◦C also led to vacancies, of both an entire OH group and oxygenfrom PO4groups, which led to an intermediate Egvalue of ∼4 eV, on the boundary of the UVA-UVB regions.Absorption peaks were also predicted in the visible-light region with some types of vacancy.

2016Journal article

Restricted access

Characterization and antimicrobial properties of food packaging methylcellulose films containing stem extract of Ginja cherry

Publication . Campos, Débora; Piccirillo, Clara; Pullar, Robert C; Castro, Paula ML; Pintado, Maria ME

BACKGROUND: Food contamination and spoilage is a problem causing growing concern. To avoid it, the use of food packaging with appropriate characteristics is essential; ideally, the packaging should protect food from external contamination and exhibit antibacterial properties. With this aim, methylcellulose (MC) films containing natural extracts from the stems of Ginja cherry, an agricultural by-product, were developed and characterized. RESULTS: The antibacterial activity of filmswas screened by the disc diffusion method and quantified using the viable cell count assay. The films inhibited the growth of both Gram-positive and Gram-negative strains (Listeria innocua, methicillin-sensitive Staphylococcus aureus, methicillin-resistant S. aureus, Salmonella Enteritidis, Escherichia coli). For the films with lower extract content, effectiveness against the microorganisms depended on the inoculum concentration. Scanning electron microscope images of the films showed that those containing the extracts had a smooth and continuous structure. UV–visible spectroscopy showed that thesematerials do not transmit light in the UV. CONCLUSION: This study shows that MC films containing agricultural by-products, in this case Ginja cherry stem extract, could be used to prevent food contamination by relevant bacterial strains and degradation by UV light. Using such materials in food packaging, the shelf life of food products could be extended while utilizing an otherwise wasted by-product.

2014Journal article

Restricted access

Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours

Publication . Omohimi, C. I.; Piccirillo, C.; Roriz, M.; Ferraro, V.; Vasconcelos, M. W.; Sanni, L. O.; Tomlins, K.; Pintado, M. M.; Abayomi, L. A.

Yam (Dioscorea spp) is an essential tuber crop for hundreds of millions of people in many African, Asian and South American countries. Considering in particular Southwest Nigeria, chips, flakes and flours are amongst the most common shelf-stable traditionally-processed yam products. This paper reports a systematic study on the proximate (moisture, protein, carbohydrate, fibre, fat, ash and gross energy) and mineral composition of these three food commodities sold in Nigerian markets. Results showed no significant differences in the moisture, crude protein and fibre content of all samples (10.0–12.3, 2.7–4.3 and 1.3–2.0 wt%, respectively). Gross energy was also comparable for all yam derived food items (between 3300 and 3507 kcal/kg), contradicting the common belief that yam flakes have lower nutritional value than chips and flours. Considering the mineral composition, Ca, Mg, P and K were the predominant macronutrients. Micronutrients such as Zn, Co, Mn and Cu were also detected. Significant differences existed between products, and their various sources (markets). Principal component analysis showed a direct correlation between ash content of the samples and the assessed macronutrients, irrespective of the market, or the seller of the commodities. This study confirmed that yam derived food stuffs have an adequate nutritional composition, irrespective of their form and/or origin.

2018Journal article

Restricted access