Innovative modifications in food processing to reduce the levels of mycotoxins

Author(s)

Nunes, Valeria M. R. ; Moosavi, Motahareh ; Khaneghah, Amin Mousavi ; Oliveira, Carlos A. F.

• Document type: Journal article
• Source: CURRENT OPINION IN FOOD SCIENCE; v. 38, p. 7-pg., 2021-04-01.

Abstract

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. (AU)

• FAPESP's process: 19/21603-1 - Biomarker approaches for assessing the early life exposure to multiple mycotoxins in the diet
• Grantee: Carlos Augusto Fernandes de Oliveira
• Support Opportunities: Research Projects - Thematic Grants
• 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