Innovative modifications in food processing to reduce the levels of mycotoxins
| Autor: | Amin Mousavi Khaneghah, Motahareh Hashemi Moosavi, Carlos Af Oliveira, Valéria M.R. Nunes |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Ochratoxin A Aflatoxin 030109 nutrition & dietetics Food industry business.industry medicine.medical_treatment 04 agricultural and veterinary sciences 040401 food science Applied Microbiology and Biotechnology Electron beam irradiation 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Detoxification (alternative medicine) medicine Food processing Environmental science Biochemical engineering business Mycotoxin Food Science Mycotoxin degradation |
| Zdroj: | Current Opinion in Food Science. 38:155-161 |
| ISSN: | 2214-7993 |
| Popis: | In this opinion article, the most recent advances in experimental food processing technologies to reduce mycotoxins' levels in food products are presented and discussed regarding their limitations and future challenges for application in food industries. Electron beam irradiation, cold atmospheric plasma, pulsed electric fields, and ozone application have been categorized among the most promising innovative techniques for decontamination of aflatoxins, ochratoxin A, fumonisins, zearalenone, and trichothecenes in food materials. However, these techniques' cost-benefit relationships need to be evaluated for each target food before incorporation by the food industry. Besides, considerable research is necessary to clarify these innovative technologies’ detoxification mechanisms, quantify alterations of the nutritional value of treated foods, and determine potential interactions of compounds originated by mycotoxin degradation with the food matrix under a safety perspective. |
| Databáze: | OpenAIRE |
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