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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview

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Author(s):
Khaneghah, Amin Mousavi [1] ; Moosavi, Motahareh Hashemi [2] ; Oliveira, Carlos A. F. [3] ; Vanin, Fernanda [3] ; Sant'Ana, Anderson S. [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Dept Food Sci & Technol, Tehran - Iran
[3] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP - Brazil
Total Affiliations: 3
Document type: Review article
Source: Food and Chemical Toxicology; v. 143, SEP 2020.
Web of Science Citations: 1
Abstract

The contamination of food commodities in various conditions along the production chain is the point of concern, especially among recent years. While different conventional methods for microbial and mycotoxin decontamination of cereal and cereal-based products were introduced, approaching of newly introduced techniques such as Electron Beam Irradiation (EBI) attracted notable attention. EBI is classified as a non-thermal method for decontamination with several advantages over conventional thermal treatments, including environmental friendly, time effective, and lower detrimental effects on the nutritional value of food products. By contrast, the high needed investment for providing accelerators and low penetration power of the electron beam are among the limitations for the use of EBI in food industries. Importantly, the effectiveness of this method increased when applied in combination with other traditional approaches. In this paper, a review of available data regarding the application of EBI in reducing of the mycotoxin and microbial contaminations of cereal-based products is presented, indicating potential applications of this technique to significantly reduce the microbial load and main mycotoxins, especially when combined with fermentation methods. This promising technology can be considered as one of available alternatives in microbial and mycotoxin decontamination of cereal and cereal-based products. (AU)

FAPESP's process: 18/15432-7 - Application of electron beam technology in detoxification of mycotoxins in cereal-based products; comparison with conventional techniques: a case study of cracker
Grantee:Amin Mousavi Khaneghah
Support Opportunities: Scholarships in Brazil - Post-Doctoral