An overview of the physical, chemical and biological strategies for the removal of emerging mycotoxins: Recent advances and future perspectives

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-09-03 DOI:10.1016/j.foodcont.2025.111700

Jiayi Yao , Binbin Ouyang , Wei Xu , Yanli Xie , Wanmeng Mu

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引用次数: 0

Abstract

Emerging mycotoxins are defined as fungal toxins that are widely distributed and frequently detected, but have not yet been incorporated into routine monitoring, regulatory frameworks, or established maximum residue limits. The Fusarium sp., Alternaria sp., Aspergillus and Penicillium sp. are the main source for the emerging mycotoxins including beauvericin (BEA), enniatins (ENNs), moniliformin (MON), alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA), tentoxin (TEN), sterigmatocystin (STC) and citrinin (CIT). The presence of these emerging mycotoxins not only causes crop yield reduction and quality deterioration, but also exists in processed food products, posing a great safety threat to humans and animals. In recent years, research on the removal of emerging mycotoxins has received widespread attention. This review systematically summarizes the current degradation strategies for emerging mycotoxins, including physical (food processing, cold plasma, irradiation, and adsorption), chemical (oxidizing/reducing agents, plant extracts, essential oils, and phytochemicals), and biological (microbial degradation, microbial antagonism, and enzymatic degradation) approaches. Moreover, representative cases of mycotoxin degradation in various food matrices are discussed, aiming to promote the development of efficient, environmentally friendly, and practical detoxification strategies, thereby providing valuable insights for the effective control of emerging mycotoxins.

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清除新发真菌毒素的物理、化学和生物策略综述：最新进展和未来展望

新发真菌毒素被定义为广泛分布和经常检测到的真菌毒素，但尚未纳入常规监测、监管框架或确定最大残留限量。Fusarium sp.、Alternaria sp.、Aspergillus和Penicillium sp.是新兴真菌毒素的主要来源，包括beauvericin （BEA）、enniatins （ENNs）、monilformin （MON）、alternariol （AOH）、alternariol mon甲醚（AME）、tenuazonic acid （TeA）、tentoxin （TEN）、sterigmatocystin （STC）和citrinin （CIT）。这些新出现的真菌毒素的存在不仅导致作物减产和质量恶化，而且存在于加工食品中，对人类和动物的安全构成极大威胁。近年来，新兴真菌毒素的脱除研究受到了广泛关注。这篇综述系统地总结了目前新兴真菌毒素的降解策略，包括物理（食品加工、冷等离子体、辐照和吸附）、化学（氧化/还原剂、植物提取物、精油和植物化学物质）和生物（微生物降解、微生物拮抗和酶降解）方法。此外，本文还讨论了真菌毒素在各种食物基质中降解的代表性案例，旨在促进高效、环保、实用的脱毒策略的发展，从而为有效控制新出现的真菌毒素提供有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.