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Application of ozone for degradation of mycotoxins in food: A review

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Application of ozone for degradation of mycotoxins in food : A review. / Afsah-Hejri, Leili; Hajeb, Parvaneh; Ehsani, Reza J.

In: Comprehensive Reviews in Food Science and Food Safety, Vol. 19, No. 4, 2020, p. 1777-1808.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperReviewResearchpeer-review

Harvard

Afsah-Hejri, L, Hajeb, P & Ehsani, RJ 2020, 'Application of ozone for degradation of mycotoxins in food: A review', Comprehensive Reviews in Food Science and Food Safety, vol. 19, no. 4, pp. 1777-1808. https://doi.org/10.1111/1541-4337.12594

APA

Afsah-Hejri, L., Hajeb, P., & Ehsani, R. J. (2020). Application of ozone for degradation of mycotoxins in food: A review. Comprehensive Reviews in Food Science and Food Safety, 19(4), 1777-1808. https://doi.org/10.1111/1541-4337.12594

CBE

Afsah-Hejri L, Hajeb P, Ehsani RJ. 2020. Application of ozone for degradation of mycotoxins in food: A review. Comprehensive Reviews in Food Science and Food Safety. 19(4):1777-1808. https://doi.org/10.1111/1541-4337.12594

MLA

Afsah-Hejri, Leili, Parvaneh Hajeb and Reza J. Ehsani. "Application of ozone for degradation of mycotoxins in food: A review". Comprehensive Reviews in Food Science and Food Safety. 2020, 19(4). 1777-1808. https://doi.org/10.1111/1541-4337.12594

Vancouver

Afsah-Hejri L, Hajeb P, Ehsani RJ. Application of ozone for degradation of mycotoxins in food: A review. Comprehensive Reviews in Food Science and Food Safety. 2020;19(4):1777-1808. https://doi.org/10.1111/1541-4337.12594

Author

Afsah-Hejri, Leili ; Hajeb, Parvaneh ; Ehsani, Reza J. / Application of ozone for degradation of mycotoxins in food : A review. In: Comprehensive Reviews in Food Science and Food Safety. 2020 ; Vol. 19, No. 4. pp. 1777-1808.

Bibtex

@article{0eb2b5a9ef594b058fa0789252381999,
title = "Application of ozone for degradation of mycotoxins in food: A review",
abstract = "Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O-3) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall.Fusariumis the most sensitive mycotoxigenic fungi to ozonation followed byAspergillusandPenicillium. Studies have shown complete inactivation ofFusariumandAspergillusby O(3)gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O(3)gas exposure. O(3)gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.",
keywords = "aflatoxins, Aspergillus, Fusarium, mycotoxins, ozone gas, Penicillium, VIVO TOXICITY ASSESSMENT, AFLATOXIN B-1, GASEOUS OZONE, ASPERGILLUS-FLAVUS, FUSARIUM-VERTICILLIOIDES, CONTAMINATED WHEAT, GAMMA-IRRADIATION, SAFETY EVALUATION, TRICHOTHECENE MYCOTOXINS, STRUCTURE ELUCIDATION",
author = "Leili Afsah-Hejri and Parvaneh Hajeb and Ehsani, {Reza J.}",
year = "2020",
doi = "10.1111/1541-4337.12594",
language = "English",
volume = "19",
pages = "1777--1808",
journal = "Comprehensive Reviews in Food Science and Food Safety",
issn = "1541-4337",
publisher = "Wiley",
number = "4",

}

RIS

TY - JOUR

T1 - Application of ozone for degradation of mycotoxins in food

T2 - A review

AU - Afsah-Hejri, Leili

AU - Hajeb, Parvaneh

AU - Ehsani, Reza J.

PY - 2020

Y1 - 2020

N2 - Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O-3) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall.Fusariumis the most sensitive mycotoxigenic fungi to ozonation followed byAspergillusandPenicillium. Studies have shown complete inactivation ofFusariumandAspergillusby O(3)gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O(3)gas exposure. O(3)gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.

AB - Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O-3) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall.Fusariumis the most sensitive mycotoxigenic fungi to ozonation followed byAspergillusandPenicillium. Studies have shown complete inactivation ofFusariumandAspergillusby O(3)gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin-contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone-treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O(3)gas exposure. O(3)gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.

KW - aflatoxins

KW - Aspergillus

KW - Fusarium

KW - mycotoxins

KW - ozone gas

KW - Penicillium

KW - VIVO TOXICITY ASSESSMENT

KW - AFLATOXIN B-1

KW - GASEOUS OZONE

KW - ASPERGILLUS-FLAVUS

KW - FUSARIUM-VERTICILLIOIDES

KW - CONTAMINATED WHEAT

KW - GAMMA-IRRADIATION

KW - SAFETY EVALUATION

KW - TRICHOTHECENE MYCOTOXINS

KW - STRUCTURE ELUCIDATION

UR - http://www.scopus.com/inward/record.url?scp=85087211420&partnerID=8YFLogxK

U2 - 10.1111/1541-4337.12594

DO - 10.1111/1541-4337.12594

M3 - Review

C2 - 33337096

VL - 19

SP - 1777

EP - 1808

JO - Comprehensive Reviews in Food Science and Food Safety

JF - Comprehensive Reviews in Food Science and Food Safety

SN - 1541-4337

IS - 4

ER -