Mir Shabir Ahmad, Dar B N, Shah Manzoor Ahmad, Sofi Sajad Ahmad, Hamdani Afshan Mumtaz, Oliveira Carlos A F, Hashemi Moosavi Motahareh, Mousavi Khaneghah Amin, Sant'Ana Anderson S
Department of Food Science & Technology, Government College for Women, M. A. Road, Srinagar, Jammu & Kashmir, India.
Department of Food Technology, Islamic University of Science & Technology, Awantipora, Jammu & Kashmir, India.
Food Chem Toxicol. 2021 Feb;148:111976. doi: 10.1016/j.fct.2021.111976. Epub 2021 Jan 8.
Emerging decontamination technologies have been attracted considerable attention to address the consumers' demand for high quality and safe food products. As one of the important foods in the human diet, cereals are usually stored for long periods, resulting in an increased risk of contamination by different hazards. Mycotoxins comprise one of the significant contaminants of cereals that lead to enormous economic losses to the industry and threats to human health. While prevention is the primary approach towards reducing human exposure to mycotoxins, decontamination methods have also been developed as complementary measures. However, some conventional methods (chemical treatments) do not fulfill industries' expectations due to limitations like safety, efficiency, and the destruction of food quality attributes. In this regard, novel techniques have been proposed to food to comply with the industry's demand and overcome conventional methods' limitations. Novel techniques have different efficiencies for removing or reducing mycotoxins depending on processing conditions, type of mycotoxin, and the food matrix. Therefore, this review provides an overview of novel mycotoxin decontamination technologies such as cold plasma, irradiation, and pulse light, which can be efficient for reducing mycotoxins with minimum adverse effects on the quality and nutritional properties of produce.
新兴的去污技术已引起了相当大的关注，以满足消费者对高质量和安全食品的需求。作为人类饮食中的重要食物之一，谷物通常要长期储存，这增加了受到不同危害污染的风险。霉菌毒素是谷物的主要污染物之一，会给该行业带来巨大的经济损失，并对人类健康构成威胁。虽然预防是减少人类接触霉菌毒素的主要方法，但去污方法也已被开发为补充措施。然而，一些传统方法（化学处理）由于安全性、效率和食品质量属性破坏等局限性，无法满足行业期望。在这方面，已提出了新技术来处理食品，以符合行业需求并克服传统方法的局限性。根据加工条件、霉菌毒素类型和食品基质的不同，新技术去除或减少霉菌毒素的效率也有所不同。因此，本综述概述了新型霉菌毒素去污技术，如冷等离子体、辐照和脉冲光，这些技术在减少霉菌毒素方面可能是有效的，同时对农产品的质量和营养特性产生最小的不利影响。
