Physical Decontamination and Degradation of Aflatoxins

Mostashari, Parisa; Amiri, Saber; Bari, Laya Rezazad; Moosavi, Motahareh Hashemi; Khaneghah, Amin Mousavi

doi:10.1007/978-3-030-85762-2_10

Cited by 3 publications

(3 citation statements)

References 93 publications

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“…Several microorganisms are capable to restoration the damages make happen by UV light, and therefore could become infectious over again. DNA damage caused by UV light can be repaired by photo reactivation and/or dark repair (Mostashari et al, 2021).…”

Section: Effect Of Uv Treatment On Fungal Populationmentioning

confidence: 99%

The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period

Zeraatpisheh

Mosallaie

Sanaei

et al. 2023

J Food Process Engineering

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This investigation aimed to assess the simultaneous impact of ultraviolet (UV) and cold plasma (CP) on the quality and microbial attributes of dried pistachios during the storage period. Currently, novel nonthermal technologies exhibit high potential as a low‐cost, efficient, additive‐free, and nonpolluting strategies for fungi deactivation and mycotoxins degradation in foods. Over recent years, the combination of CP with other procedures, such as ultraviolet (UV) irradiation, ultrasound, ozone, and so forth, has been proposed and attracted lots of attention. For this purpose, in this study, the simultaneous effects of ultraviolet rays and cold plasma on dried pistachios artificially contaminated with aflatoxigenic fungi were assessed. The physicochemical attributes and surface morphology of pistachios were evaluated as well. The concentration of aflatoxin produced was investigated via high‐performance liquid chromatography. Artificially contaminated pistachios were treated with cold plasma at 80 W constant power level at both 10 and 15 min. Following the plasma treatment, pistachio samples were treated by ultraviolet rays at 354 nm wavelength and current intensity in 0.25 A at the same time. The results of this study revealed the fungal deactivation rate achieved by UV‐CP treatment was greater than the sum of the deactivation rates of distinct UV and CP treatments, as maximum reduction of Aspergillus oryzae count (3.7 CFU/g) observed after simultaneous UV‐CP treatment for 15 min (p < 0.05). Moreover, no substantial modifications were detected in the investigation of pH and DPPH radical scavenging activity of samples treated with UV‐CP (p > 0.05). The results of this study confirm the effectiveness of the simultaneous application of UV rays and CP in nuts to maintain quality and increase useful life, along with an alternative method for thermal treatments.Practical applicationsUsually, nonthermal procedures lead to their destruction by changing the chemical structure of mycotoxins. Ultraviolet (UV) radiation being a nonthermal technology, the benefits of its usage are various: the least loss of nutrients and sensorial quality of foods, no toxic residues, and low energy consumption compared with other thermal treatments normally applied for food decontamination. The latter is the main purpose of this technique due to its effectiveness in the inactivation of pathogenic microorganisms and spoilage. Besides this, Cold plasma (CP) technology has been displayed to overcome many of the insufficiency of regular decontamination strategies in the food industry, with slight damage to the quality of products and high efficiency. Although several physical procedures have shown acceptable results in the decontamination of fungi and degradation of mycotoxins in many foods, to date there are few published works on the effects of simultaneous application of UV radiation and CP on foods, particularly pistachios in is available. Hence, the intention of this investigation was to assess the effect of combination of UV radiation and CP on the physicochemical attributes and shelf life of dried pistachios during the storage period.

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Section: Effect Of Uv Treatment On Fungal Populationmentioning

confidence: 99%

The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period

Zeraatpisheh

Mosallaie

Sanaei

et al. 2023

J Food Process Engineering

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“…The application of ozone is one of the most promising strategies for inactivating mycotoxins, protecting food and beverage against mycotoxins, and reducing off-odors or contaminants (Mostashari et al, 2021;Yang et al, 2021).…”

Section: Impact Of Ozone On the Degradation Of Mycotoxins In Grapesmentioning

confidence: 99%

“…Mycotoxins can increase liver, bladder, lung cancer risk, infections, risk of several forms of cancer, asthma and arthritis, neurological problems, and mental depression (Batrinou et al., 2020; Deng et al., 2020; Grumi et al., 2020; Nourbakhsh and Tajbaksh, 2021; Pires et al, 2022; Mir et al., 2021). The application of ozone is one of the most promising strategies for inactivating mycotoxins, protecting food and beverage against mycotoxins, and reducing off‐odors or contaminants (Mostashari et al., 2021; Yang et al., 2021).…”

Section: Application Of Ozone In the Vineyards And Wineriesmentioning

confidence: 99%

Ozone in wineries and wine processing: A review of the benefits, application, and perspectives

Mostashari

Gavahian

Jafarzadeh

et al. 2022

Comp Rev Food Sci Food Safe

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Ozone (O3) is an emerging eco‐friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivation, Clean‐in‐Place (CIP) systems, and postharvest treatment. Wine is among the most financially profitable sectors of the beverage industry. Ozone technology as an alternative approach to conventional methods to inhibit microbes in wine processing and wineries has attracted researchers' attention as this emerging technology will probably play important roles in wineries in the future. This review discusses the prospective applications of ozone in winemaking and wineries and elaborates on ozone's antimicrobial effects on the control of the broad spectrum of microorganisms during wine processing. Also, this paper provides discussions on its effects of O3 on wine quality and the benefits this emerging technology can bring to wineries. Ozone treatments can improve yeast fermentation by impacting the yeast ecology of postharvested wine grapes, mainly by affecting apiculate yeasts and adjusting the population of undesirable yeasts, such as Brettanomyces spp., during the fermentation process. Furthermore, ozone treatment may enhance wine's anthocyanin concentration, physicochemical properties, color, pH, oxidative stability, and concentration of pleasant volatile compounds and esters. This article presents important information to have a better understanding of the impact of ozone treatment on different stages of wine preparation.

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Technologies to decontaminate aflatoxins in foods: a review

Kinyoro,

Kaale

2024

Int J of Food Sci Tech

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SummaryAflatoxins are toxic secondary metabolites produced by Aspergillus spp., found in staple food commodities. Aflatoxins are carcinogenic, teratogenic, and mutagenic and pose a serious threat to the health of humans. The identification and quantification of aflatoxins in foods is a major challenge to guarantee food safety. Therefore, developing feasible, sensitive, and robust methods for decontamination is paramount, with short processing time and negligible impact on quality. This review evaluates recent novel technologies for aflatoxins decontamination by physical methods (microwave heating, Gama and electron beam irradiation, pulse light and ultraviolet), chemical methods (ozone, natural plant extracts, and organic acids), and biological methods (atoxigenic Aspergillus strains, Trichoderma spp., and bacteria and yeast). The study highlights on the cutting‐edge technologies of smart packaging and artificial intelligence (AI). To achieve more efficiency and adaptability to different food matrices in aflatoxins decontamination, the study suggests integrating multiple strategies. The study also recommends integrating Partnership for Delivery (P4D) to share the responsibility to increase the chance for success and control aflatoxins in foods.

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Physical Decontamination and Degradation of Aflatoxins

Cited by 3 publications

References 93 publications

The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period

The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period

Ozone in wineries and wine processing: A review of the benefits, application, and perspectives

Technologies to decontaminate aflatoxins in foods: a review

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