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Physical Decontamination and Degradation of Aflatoxins

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Aflatoxins in Food

Abstract

Aflatoxins are significant mycotoxins produced by numerous fungi, particularly Aspergillus flavus, A. parasiticus, and A. nomius. Nuts, maize, dried fruits and spices, and meat and milk products are the significant sources of aflatoxins. Aflatoxins are potential human carcinogen agents with teratogenic, immunogenic, nephrotoxic, and genotoxic features. Aflatoxin decontamination has been an ongoing challenge for the food industry. However, their complete degradation and decontamination required further investigations. The present chapter delivers the roles of physical techniques used for aflatoxin degradation and decontamination in foodstuffs. Some aflatoxin decontamination physical techniques, including adsorption, thermal processing, radiations, cold plasma, electrolyzed water, ozonation, and pulsed electric field, are reviewed in detail. Decontamination mechanisms, degradation competence, advantages, and limitations of these physical techniques have been reviewed in this chapter. While thermal techniques cause aflatoxin degradation, they are not sufficient for comprehensive degradation in foodstuffs. Electrolyzed water, pulsed light, some radiations, and cold plasma techniques harbored higher aflatoxin degradation. However, further research should perform to evaluate degradant toxicology and its interaction with food components. It seems novel technologies, such as radiations, cold plasma, electron beam, pulsed light, electrolyzed water, ozonation, and pulsed electric field, have the significant potential for future applications in aflatoxin decontamination and degradation in the food industry.

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Acknowledgments

Amin Mousavi Khaneghah would like to thank the support of Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) (Grant #2018/15432-7).

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Authors and Affiliations

  1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Parisa Mostashari & Motahareh Hashemi Moosavi

  2. Research Center of Nutrition and Organic Products (RCNOP), Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

    Parisa Mostashari

  3. Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

    Saber Amiri

  4. Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

    Laya Rezazad Bari

  5. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil

    Amin Mousavi Khaneghah

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  2. Saber Amiri
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  3. Laya Rezazad Bari
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  4. Motahareh Hashemi Moosavi
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  5. Amin Mousavi Khaneghah
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Corresponding author

Correspondence to Amin Mousavi Khaneghah .

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Editors and Affiliations

  1. Department of Biological Sciences, Faculty of Science King Abdulaziz University, Jeddah, Saudi Arabia

    Khalid Rehman Hakeem

  2. Department of Food Engineering School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil

    Carlos A. F. Oliveira

  3. Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan

    Amir Ismail

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Mostashari, P., Amiri, S., Rezazad Bari, L., Hashemi Moosavi, M., Mousavi Khaneghah, A. (2021). Physical Decontamination and Degradation of Aflatoxins. In: Hakeem, K.R., Oliveira, C.A.F., Ismail, A. (eds) Aflatoxins in Food. Springer, Cham. https://doi.org/10.1007/978-3-030-85762-2_10

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