A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound

Autor(es)

Moosavi, Motahareh Hashemi ^[1] ; Khaneghah, Amin Mousavi ^[2] ; Javanmardi, Fardin ^[1] ; Hadidi, Milad ^[3] ; Hadian, Zahra ^[1] ; Jafarzadeh, Shima ^[4] ; Huseyn, Elcin ^[5] ; Sant'Ana, Anderson S. ^[2]

Afiliação do(s) autor(es)

^[1] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci & Food Technol, Dept Food Sci & Technol, Tehran - Iran

^[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci & Nutr, Campinas, SP - Brazil

^[3] Univ Castilla La Mancha, Fac Chem Sci & Technol, Dept Organ Chem, Ciudad Real 13071 - Spain

^[4] Univ Sains Malaysia, Sch Ind Technol, Food Technol Div, George Town - Malaysia

^[5] Azerbaijan State Oil & Ind Univ, Res Lab Intelligent Control & Decis Making Syst I, Baku - Azerbaijan

• Tipo de documento: Artigo de Revisão
• Fonte: ULTRASONICS SONOCHEMISTRY; v. 79, NOV 2021.
• Citações Web of Science: 0

Resumo

Innovative technologies for the pasteurization of food products have increased due to the global demand for higher-quality food products. In this regard, the current article aimed to provide an overview regarding the latest research on US application in the decontamination of fungi in food products and highlight the parameters influencing the effectiveness of this method. Therefore, the related article with inactivation of fungi and mycotoxins by ultrasound among last four years (2018-2021) by using terms such as `mycotoxin,' `inactivation,' `ultrasound,' `decontamination' among some international databases such as PubMed, Web of Science, Embase and Google Scholar{''} was retrieved. Ultrasound (US) is considered a non-thermal decontamination method for food products. In US, the release of energy due to the acoustic phenomenon destroys microorganisms. This technology is advantageous as it is inexpensive, eco-friendly, and does not negatively affect food products' food structure and organoleptic properties. The influence of the US on food structure and organoleptic properties dramatically depends on the intensity and energy density applied In addition, it can preserve higher levels of ascorbic acid, lycopene, and chlorophyll in sonicated food products. The treatment conditions, including frequency, intensity, duration, temperature, and processing pressure, influence the effectiveness of decontamination. However, US displays synergistic or antagonistic effects on bacteria, yeasts, molds, and mycotoxins when combined with other types of decontamination methods such as chemical and thermal approaches. Thus, further research is needed to clarify these effects. Overall, the application of US methods in the food industry for decreasing the microbial content of food products during processing has been applied. However, the use of US with other techniques needs to be studied further. (AU)

• Processo FAPESP: 18/15432-7 - Aplicação da tecnologia de feixe de elétrons na detoxificação de micotoxinas em produtos à base de cereais e sua comparação com técnicas convencionais: um estudo de caso com biscoitos
• Beneficiário: Amin Mousavi Khaneghah
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado