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Application of electron beam technology in detoxification of mycotoxins in cereal-based products; comparison with conventional techniques: a case study of cracker

Grant number: 18/15432-7
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): May 01, 2019
Effective date (End): June 30, 2022
Field of knowledge:Biological Sciences - Microbiology - Applied Microbiology
Principal researcher:Anderson de Souza Sant'Ana
Grantee:Amin Mousavi Khaneghah
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


Among different parts of our daily diet, cereal and cereal-based products are the primary sources of energy, vitamins, and minerals although their contamination by mycotoxins reserved considerable attention. Crackers as one of staple snack foods for all age groups, occupy a highly remarkable position among the available cereal-based products world widely, particularly with the recent shifts in diets from traditional foods to cheap, fast and nutritive food products, however, up to now a few studies regarding the mycotoxin levels in cracker were conducted. On the other hand, although based on the scientific reports, prevention of contamination by fungi and consequently mycotoxins during harvest and post-harvest of cereal still is the most ideal strategy to reduce the issue of mycotoxins, the detoxification of mycotoxin can be considered as one of the most useful and applicable technique to improve the safety of food products. In this regard, however, some investigations were carried out considering the application of biological detoxification (as one of the safest approaches of detoxification) of mycotoxins in cereal-based, no study was conducted to eliminate or reduce mycotoxins in cracker by the aid of electron-beam irradiation (EBI) as a novel, environment-friendly with saving in cost, and time, alone or in combination with fermentation (biological detoxification). Therefore, this innovative project will be undertaken to investigate the effects of e-Beam combined with fermentation on the concentration of common mycotoxins (ochratoxin A (OTA), zearalenone (ZEN) and deoxynivalenol (DON)) in cereal-based products, especially cracker. Finally, the degradation variability of these mycotoxins submitted to crackers processing will be characterized, followed by an evaluation of the exposure in order to determine the possible impacts on consumers' health.

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Scientific publications (4)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MOOSAVI, MOTAHAREH HASHEMI; KHANEGHAH, AMIN MOUSAVI; JAVANMARDI, FARDIN; HADIDI, MILAD; HADIAN, ZAHRA; JAFARZADEH, SHIMA; HUSEYN, ELCIN; SANT'ANA, ANDERSON S. A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound. ULTRASONICS SONOCHEMISTRY, v. 79, NOV 2021. Web of Science Citations: 0.
KHANEGHAH, AMIN MOUSAVI; MOOSAVI, MOTAHAREH; OMAR, SHARAF S.; OLIVEIRA, CARLOS A. F.; KARIMI-DEHKORDI, MARYAM; FAKHRI, YADOLAH; HUSEYN, ELCIN; NEMATOLLAHI, AMENE; FARAHANI, MINA; SANT'ANA, ANDERSON S. The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression. FOOD CONTROL, v. 125, JUL 2021. Web of Science Citations: 7.
MIR, SHABIR AHMAD; DAR, B. N.; SHAH, MANZOOR AHMAD; SOFI, SAJAD AHMAD; HAMDANI, AFSHAN MUMTAZ; OLIVEIRA, CARLOS A. F.; MOOSAVI, MOTAHAREH HASHEMI; KHANEGHAH, AMIN MOUSAVI; SANT'ANA, ANDERSON S. Application of new technologies in decontamination of mycotoxins in cereal grains: Challenges, and perspectives. Food and Chemical Toxicology, v. 148, FEB 2021. Web of Science Citations: 5.
KHANEGHAH, AMIN MOUSAVI; MOOSAVI, MOTAHAREH HASHEMI; OLIVEIRA, CARLOS A. F.; VANIN, FERNANDA; SANT'ANA, ANDERSON S. Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview. Food and Chemical Toxicology, v. 143, SEP 2020. Web of Science Citations: 1.

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