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 Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: May 01, 2019
• End date: June 30, 2022
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Anderson de Souza Sant'Ana
• Grantee: Amin Mousavi Khaneghah
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

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.

Scientific publications

(9)

(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. (18/15432-7)

KHANEGHAH, AMIN MOUSAVI. Editorial overview: Mycotoxins in food products: current challenges and perspectives. CURRENT OPINION IN FOOD SCIENCE, v. 42, p. 2-pg., 2021-12-01. (18/15432-7)

KHANEGHAH, AMIN MOUSAVI. Application of new emerging techniques in combination with conventional methods in decontamination of food products: Current state, challenges, and perspectives. Food Research International, v. 150, p. 2-pg., 2021-11-10. (18/15432-7)

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. (18/15432-7)

KHANEGHAH, AMIN MOUSAVI; MOSTASHARI, PARISA; OLIVEIRA, CARLOS A. F.; VANIN, FERNANDA M.; AMIRI, SABER; SANT'ANA, ANDERSON S.. Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production. Journal of Food Composition and Analysis, v. 115, p. 11-pg., 2023-01-01. (18/15432-7)

CHAVES, RAFAEL D.; KUMAZAWA, SAMUEL H.; KHANEGHAH, AMIN MOUSAVI; ALVARENGA, VERONICA O.; HUNGARO, HUMBERTO M.; SANT'ANA, ANDERSON S.. Comparing the susceptibility to sanitizers, biofilm-forming ability, and biofilm resistance to quaternary ammonium and chlorine dioxide of 43 Salmonella enterica and Listeria monocytogenes strains. FOOD MICROBIOLOGY, v. 117, p. 8-pg., 2023-09-08. (13/27118-1, 18/15432-7, 14/03791-1, 17/00569-4)

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. (18/15432-7)

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. (18/15432-7)

NUNES, VALERIA M. R.; MOOSAVI, MOTAHAREH; KHANEGHAH, AMIN MOUSAVI; OLIVEIRA, CARLOS A. F.. Innovative modifications in food processing to reduce the levels of mycotoxins. CURRENT OPINION IN FOOD SCIENCE, v. 38, p. 7-pg., 2021-04-01. (19/21603-1, 18/15432-7)