Innovative modifications in food processing to reduce the levels of mycotoxins

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: CURRENT OPINION IN FOOD SCIENCE; v. 38, p. 7-pg., 2021-04-01.

Resumo

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)

• Processo FAPESP: 19/21603-1 - Abordagens de biomarcadores para avaliar a exposição precoce a múltiplas micotoxinas na dieta
• Beneficiário: Carlos Augusto Fernandes de Oliveira
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• 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