电磁辐射及其对丝状真菌和真菌毒素的影响:最新进展和展望

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2023-08-01 DOI:10.1016/j.cofs.2023.101073

Elettra Berni, Andrea Brutti

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引用次数: 0

摘要

这篇综述展示了在过去三年中对食品进行的研究的最新进展，这些研究是通过电磁辐射来去除食品中的菌类和真菌毒素的。为了这个目的，电离辐射(x射线和γ射线)和非电离辐射(射频、微波、红外辐射、可见光和紫外线辐射)都被考虑在内。它们的有效性被证实取决于诸如目标真菌物种的状态和家族、真菌毒素的化学结构、所施加的辐射剂量以及食品的结构特征等参数。在电磁辐射中，电离辐射在灭活孢子和减少真菌毒素方面似乎是最有效的。事实证明，x射线对真菌的杀伤效果比其他任何辐射都好，而真菌有毒分子对γ射线更敏感。

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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Electromagnetic radiations and their effect on filamentous fungi and mycotoxins: recent advances and perspectives

This review shows an update of the researches carried out in the last three years on foods to decontaminate them from mycetes and mycotoxins by means of electromagnetic radiations. Both ionizing (X-rays and γ-rays) and nonionizing (radiofrequencies, microwaves, infrared radiation, visible light, and ultraviolet radiation) radiations have been taken into consideration for this purpose. Their effectiveness confirmed to depend on parameters such as the state and the family of the targeted fungal species, the chemical structure of mycotoxins, the dose of radiation applied, and the structural characteristics of foods. Among the electromagnetic radiations, the ionizing radiations seem to be the most effective in inactivating conidia and in reducing mycotoxins. X-rays proved more performing than any other radiation against mycetes, whereas fungal toxic molecules proved more susceptible to γ-rays.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.