Mousavi Khaneghah Amin, Hashemi Moosavi Motahareh, Oliveira Carlos A F, Vanin Fernanda, Sant'Ana Anderson S
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Food Chem Toxicol. 2020 Sep;143:111557. doi: 10.1016/j.fct.2020.111557. Epub 2020 Jul 5.
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.
食品在生产链各环节不同条件下受到污染是人们关注的焦点，尤其是近年来。虽然已推出多种用于谷物及谷物制品微生物和霉菌毒素去污的传统方法，但诸如电子束辐照（EBI）等新引入技术受到显著关注。EBI被归类为一种非热去污方法，与传统热处理相比有诸多优势，包括环保、省时，且对食品营养价值的不利影响较小。相比之下，提供加速器所需的高投资以及电子束的低穿透能力是EBI在食品工业中应用的限制因素。重要的是，该方法与其他传统方法联合应用时效果会增强。本文综述了有关EBI在降低谷物制品霉菌毒素和微生物污染方面应用的现有数据，表明该技术在显著降低微生物负荷和主要霉菌毒素方面的潜在应用，尤其是与发酵方法联合使用时。这项有前景的技术可被视为谷物及谷物制品微生物和霉菌毒素去污的可用替代方法之一。
