Department of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan, ROC.
Department of Tropical Agriculture and International Co-operation, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, ROC.
Food Res Int. 2021 Mar;141:110104. doi: 10.1016/j.foodres.2021.110104. Epub 2021 Jan 5.
Consumption of foods containing mycotoxins, as crucial groups of naturally occurring toxic agents, could pose significant health risks. While the extensive scientific literature indicates that prevention of contamination by toxigenic fungi is one of the best ways to reduce mycotoxins, detoxifying strategies are useful for improving the safety of food products. Nowadays, the food and pharmaceutical industries are using the concept of combined technologies to enhance the product yield by implementing emerging techniques, such as ultrasound, ohmic heating, moderate electric field (MEF), pulsed electric field (PEF) and high-pressure processing, during the fermentation process. While the application of emerging technologies in improving the fermentation process is well explained in this literature, there is a lack of scientific texts discussing the possibility of mycotoxin degradation through the interaction effects of emerging technologies and fermentation. Therefore, this study was undertaken to provide deep insight into applying emerging processing technologies in fermentation, mechanisms and the prospects of innovative combinations of physical and biological techniques for mycotoxins' detoxification. Among various emerging technologies, ultrasound, ohmic heating, MEF, PEF, and cold plasma have shown significant positive effects on fermentation and mycotoxins detoxification, highlighting the possibility of interactions from such combinations to degrade mycotoxins in foods.
食用含有霉菌毒素的食物，这些霉菌毒素是一类重要的天然有毒物质，可能会对健康造成重大风险。虽然广泛的科学文献表明，防止产毒真菌的污染是减少霉菌毒素的最佳方法之一，但解毒策略对于提高食品安全性是有用的。如今，食品和制药行业正在利用联合技术的概念，通过在发酵过程中实施新兴技术，如超声、欧姆加热、适度电场 (MEF)、脉冲电场 (PEF) 和高压处理，来提高产品产量。虽然新兴技术在改善发酵过程中的应用在这篇文献中有详细解释，但缺乏科学文本讨论通过新兴技术和发酵的相互作用来降低霉菌毒素的可能性。因此，本研究旨在深入了解应用新兴加工技术进行发酵、机制以及物理和生物技术创新组合用于霉菌毒素解毒的前景。在各种新兴技术中，超声、欧姆加热、MEF、PEF 和冷等离子体已显示出对发酵和霉菌毒素解毒的显著积极影响，突出了这些组合相互作用降解食品中霉菌毒素的可能性。
