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A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound
Innovative technologies for the pasteurization of food products have increased due to the global demand for higher-quality food products. In this regard, the current article aimed to provide an overview regarding the latest research on US application in the decontamination of fungi in food products...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8476429/ https://www.ncbi.nlm.nih.gov/pubmed/34562735 http://dx.doi.org/10.1016/j.ultsonch.2021.105755 |
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author | Hashemi Moosavi, Motahareh Mousavi Khaneghah, Amin Javanmardi, Fardin Hadidi, Milad Hadian, Zahra Jafarzadeh, Shima Huseyn, Elcin Sant'Ana, Anderson S. |
author_facet | Hashemi Moosavi, Motahareh Mousavi Khaneghah, Amin Javanmardi, Fardin Hadidi, Milad Hadian, Zahra Jafarzadeh, Shima Huseyn, Elcin Sant'Ana, Anderson S. |
author_sort | Hashemi Moosavi, Motahareh |
collection | PubMed |
description | Innovative technologies for the pasteurization of food products have increased due to the global demand for higher-quality food products. In this regard, the current article aimed to provide an overview regarding the latest research on US application in the decontamination of fungi in food products and highlight the parameters influencing the effectiveness of this method. Therefore, the related article with inactivation of fungi and mycotoxins by ultrasound among last four years (2018–2021) by using terms such as 'mycotoxin,' 'inactivation,' 'ultrasound,' 'decontamination' among some international databases such as PubMed, Web of Science, Embase and Google Scholar“ was retrieved. Ultrasound (US) is considered a non-thermal decontamination method for food products. In US, the release of energy due to the acoustic phenomenon destroys microorganisms. This technology is advantageous as it is inexpensive, eco-friendly, and does not negatively affect food products' food structure and organoleptic properties. The influence of the US on food structure and organoleptic properties dramatically depends on the intensity and energy density applied In addition, it can preserve higher levels of ascorbic acid, lycopene, and chlorophyll in sonicated food products. The treatment conditions, including frequency, intensity, duration, temperature, and processing pressure, influence the effectiveness of decontamination. However, US displays synergistic or antagonistic effects on bacteria, yeasts, molds, and mycotoxins when combined with other types of decontamination methods such as chemical and thermal approaches. Thus, further research is needed to clarify these effects. Overall, the application of US methods in the food industry for decreasing the microbial content of food products during processing has been applied. However, the use of US with other techniques needs to be studied further. |
format | Online Article Text |
id | pubmed-8476429 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-84764292021-10-04 A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound Hashemi Moosavi, Motahareh Mousavi Khaneghah, Amin Javanmardi, Fardin Hadidi, Milad Hadian, Zahra Jafarzadeh, Shima Huseyn, Elcin Sant'Ana, Anderson S. Ultrason Sonochem Review Innovative technologies for the pasteurization of food products have increased due to the global demand for higher-quality food products. In this regard, the current article aimed to provide an overview regarding the latest research on US application in the decontamination of fungi in food products and highlight the parameters influencing the effectiveness of this method. Therefore, the related article with inactivation of fungi and mycotoxins by ultrasound among last four years (2018–2021) by using terms such as 'mycotoxin,' 'inactivation,' 'ultrasound,' 'decontamination' among some international databases such as PubMed, Web of Science, Embase and Google Scholar“ was retrieved. Ultrasound (US) is considered a non-thermal decontamination method for food products. In US, the release of energy due to the acoustic phenomenon destroys microorganisms. This technology is advantageous as it is inexpensive, eco-friendly, and does not negatively affect food products' food structure and organoleptic properties. The influence of the US on food structure and organoleptic properties dramatically depends on the intensity and energy density applied In addition, it can preserve higher levels of ascorbic acid, lycopene, and chlorophyll in sonicated food products. The treatment conditions, including frequency, intensity, duration, temperature, and processing pressure, influence the effectiveness of decontamination. However, US displays synergistic or antagonistic effects on bacteria, yeasts, molds, and mycotoxins when combined with other types of decontamination methods such as chemical and thermal approaches. Thus, further research is needed to clarify these effects. Overall, the application of US methods in the food industry for decreasing the microbial content of food products during processing has been applied. However, the use of US with other techniques needs to be studied further. Elsevier 2021-09-17 /pmc/articles/PMC8476429/ /pubmed/34562735 http://dx.doi.org/10.1016/j.ultsonch.2021.105755 Text en © 2021 The Author(s) https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Hashemi Moosavi, Motahareh Mousavi Khaneghah, Amin Javanmardi, Fardin Hadidi, Milad Hadian, Zahra Jafarzadeh, Shima Huseyn, Elcin Sant'Ana, Anderson S. A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound |
title | A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound |
title_full | A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound |
title_fullStr | A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound |
title_full_unstemmed | A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound |
title_short | A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound |
title_sort | review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8476429/ https://www.ncbi.nlm.nih.gov/pubmed/34562735 http://dx.doi.org/10.1016/j.ultsonch.2021.105755 |
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