Application of ozone for degradation of mycotoxins in food:A review
| Autor: | Reza Ehsani, Parvaneh Hajeb, L. Afsah-Hejri |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Ochratoxin A
Fusarium Aflatoxin aflatoxins Ozone AFLATOXIN B-1 Food Contamination CONTAMINATED WHEAT 01 natural sciences Patulin chemistry.chemical_compound Food Sciences 0404 agricultural biotechnology Anti-Infective Agents FUSARIUM-VERTICILLIOIDES STRUCTURE ELUCIDATION mycotoxins Spore germination TRICHOTHECENE MYCOTOXINS Food science Mycotoxin Zearalenone SAFETY EVALUATION biology Chemistry ASPERGILLUS-FLAVUS 010401 analytical chemistry Fungi Penicillium food and beverages 04 agricultural and veterinary sciences Mycotoxins biology.organism_classification 040401 food science 0104 chemical sciences Aspergillus VIVO TOXICITY ASSESSMENT Fumigation GASEOUS OZONE Food Microbiology GAMMA-IRRADIATION ozone gas Food Science |
| Zdroj: | Afsah-Hejri, L, Hajeb, P & Ehsani, R J 2020, ' Application of ozone for degradation of mycotoxins in food : A review ', Comprehensive Reviews in Food Science and Food Safety, vol. 19, no. 4, pp. 1777-1808 . https://doi.org/10.1111/1541-4337.12594 Comprehensive reviews in food science and food safety, vol 19, iss 4 |
| DOI: | 10.1111/1541-4337.12594 |
| Popis: | Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O-3) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall.Fusariumis the most sensitive mycotoxigenic fungi to ozonation followed byAspergillusandPenicillium. Studies have shown complete inactivation ofFusariumandAspergillusby O(3)gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O(3)gas exposure. O(3)gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants. |
| Databáze: | OpenAIRE |
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