Impact of nonthermal food processing techniques on mycotoxins and their producing fungi
C. Drishya
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, 613005 India
Contribution: Data curation (equal), Writing - original draft (equal)
Search for more papers by this authorK.S. Yoha
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, 613005 India
Contribution: Data curation (equal), Writing - original draft (equal)
Search for more papers by this authorAnand Babu Perumal
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, 613005 India
Contribution: Data curation (equal), Writing - original draft (equal)
Search for more papers by this authorJeyan A Moses
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, 613005 India
Contribution: Conceptualization (supporting), Investigation (equal), Supervision (lead), Writing - review & editing (equal)
Search for more papers by this authorCorresponding Author
C. Anandharamakrishnan
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, 613005 India
*Correspondent: E-mail: [email protected]
Contribution: Conceptualization (lead), Project administration (lead), Visualization (lead), Writing - review & editing (equal)
Search for more papers by this authorV. M. Balasubramaniam
Department of Food Science and Technology & Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio, USA
Search for more papers by this authorC. Drishya
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, 613005 India
Contribution: Data curation (equal), Writing - original draft (equal)
Search for more papers by this authorK.S. Yoha
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, 613005 India
Contribution: Data curation (equal), Writing - original draft (equal)
Search for more papers by this authorAnand Babu Perumal
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, 613005 India
Contribution: Data curation (equal), Writing - original draft (equal)
Search for more papers by this authorJeyan A Moses
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, 613005 India
Contribution: Conceptualization (supporting), Investigation (equal), Supervision (lead), Writing - review & editing (equal)
Search for more papers by this authorCorresponding Author
C. Anandharamakrishnan
Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, 613005 India
*Correspondent: E-mail: [email protected]
Contribution: Conceptualization (lead), Project administration (lead), Visualization (lead), Writing - review & editing (equal)
Search for more papers by this authorV. M. Balasubramaniam
Department of Food Science and Technology & Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio, USA
Search for more papers by this authorAbstract
Mycotoxins are a significant threat to food safety and quality. Over the years, mycotoxins have been detected in almost all food and feed crops without any regional barrier. Conventional techniques for decontamination of mycotoxin involve physical, chemical, and biological methods, but these technologies often impact the quality of food in terms of changes in nutritional and sensory attributes. We examined the effects of nonthermal techniques on mycotoxins and their producing fungi to remove or reduce mycotoxin levels in food products without compromising food quality. Nonthermal technologies employ different lethal agents (including ozone, cold plasma, light, pressure, radiation, ultrasound, electric field, and magnetic field) to degrade mycotoxins while minimising product thermal exposure. However, the degradation pathway and toxicology of treated products need further research for a better understanding. With such food process development and optimisation efforts, food processors can employ various nonthermal technologies as tools for delivering consumer-desired mycotoxin-free food products with intact nutritional and sensory quality.
Conflicts of interest
The authors declare no conflict of interest.
Open Research
Peer review
The peer review history for this article is available at https://publons.com/publon/10.1111/ijfs.15444.
Data availability statement
All relevant information have been included in the manuscript and supplementary files.
Supporting Information
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| ijfs15444-sup-0001-FigS1.tifTIFF image, 2.1 MB | Figure S1 |
| ijfs15444-sup-0002-TableS1.docxWord 2007 document , 60.6 KB | Table S1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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