RT Journal Article
T1 A review of recent innovative strategies for controlling mycotoxins in foods
A1 Hamad, Gamal M.
A1 Mehany, Taha
A1 Simal Gándara, Jesús
A1 Abou-Alella, Sarah Abd-Elmohsen
A1 Esua, Okon J.
A1 Abdel-Wahhab, Mosaad A.
A1 Hafez, Elsayed E.
K1 3309 Tecnología de los Alimentos
K1 3214 Toxicología
K1 2302.90 Bioquímica de Alimentos
AB Mycotoxin contamination of foods from mycotoxigenic fungi such as Aspergillus, Alternaria, Fusarium and Penicilliumspp. is a significant threat to food safety and quality. Aflatoxins, ochratoxins, fumonisins, deoxynivalenol,zearalenone, trichothecenes and patulin have been demonstrated to show immune toxicity, carcinogenicity,nephrotoxicity, hepatotoxicity, neurotoxicity and teratogenicity activities in humans and animals. Implementationof the prerequisite programs like the HACCP-based procedures can reduce mycotoxin contamination,while conventional chemical, biological and physical methods can be employed for detoxification aftercontamination. But the increasing fungal resistance and challenges associated with the conventional systemsnecessitate the development of innovative strategies for rapid elimination with short processing time andnegligible impact on quality. This review evaluated recent innovative strategies of cold atmospheric plasma(CAP), polyphenols and flavonoids, magnetic materials and nanoparticles and natural essential oils (NEOs) forcontrolling mycotoxin in foods. Although the available studies indicated the promising potential of these strategies,complete decontamination was not achieved. The mechanisms for the reduced bioactivity of mycotoxinsincluded the disruption of fungal cell membrane and structural degradation of complex biochemical moleculesby the oxidative effects of reactive species, inhibition of enzymes responsible for breakdown of carbohydratesand adsorption and binding of functional groups of mycotoxins in food substrate. Integrated management systemsof combining multiple strategies can be explored for achieving higher efficiency and better adaptability todifferent food matrices. Additional studies on the toxicity of the food matrices, degraded products and industrialup-scaling are necessary for ensuring widespread adoption and cost-effective commercialisation for sustainablefood processing
PB Food Control
SN 09567135
YR 2023
FD 2023-02
LK http://hdl.handle.net/11093/4136
UL http://hdl.handle.net/11093/4136
LA eng
NO Food Control, 144, 109350 (2023)
NO Financiaciado para publicación en acceso aberto: Universidade de Vigo/CISUG
DS Investigo
RD 23-ene-2025