Mycotoxin* |
Process |
Foodstuff |
Conditions |
Reduction (%) |
Reference |
AFB1 |
roasting |
peanuts
coffee |
90-150°C for 30-120 min
140°C for 40 min |
17-63%
59% |
[16,20] |
nixtamalization |
tortillas |
alkaline-cooking |
51.7%-78.8% |
[22] |
microwave-cooking and milling |
presence of water and lime |
84% |
[24] |
fermentation |
maize |
solide state |
93% |
[25] |
extrusion |
breakfast cereals and snacks |
150°C |
50-80% |
[28] |
parboiling |
rice |
soaking for 4-5 h |
82% |
[32] |
gamma radiation |
black pepper |
0-60 kGy |
43% |
[34] |
AFM1 |
sterilization |
milk |
121°C for 15 min |
12% |
[37] |
OTA |
roasting |
cocoa |
110-140°C for 30 min |
93.6% |
[42] |
alkaline treatment |
98% |
[43] |
coffee |
90-150°C for 2.5-10min |
69-96% |
[44] |
cleaning and milling |
white flour |
room temperature |
75% |
[49] |
extrusion |
breakfast cereals |
150°C |
40% |
[46] |
baking |
biscuits |
200°C |
66% |
[46] |
Gamma radiation |
Millet flour |
1-3 kGy |
13-44% |
[52] |
DON |
Baking |
wheat |
190-230°C for 20-30 min |
1.7-4.1% |
[63] |
Boiling |
pasta |
100°C for 10 min |
80% |
[67] |
86-89% |
[68] |
noodles |
alkaline treatment |
43.2-66.6% |
[71] |
Frying |
flour |
169-242°C |
38-66% |
[72] |
Extrusion |
maize |
150-180°C |
95% |
[59] |
ZEA |
Extrusion |
corn grits |
120-160°C |
77-83% |
PAT |
Activated carbon |
apple juice |
40-60 mesh |
98% |
[80] |
Evaporation |
70°-80°C for 20 min |
9.4-14% |
[80] |
Pasteurization |
90-100°C for 20min |
19-26% |
Thermal treatment |
80°C for 20 min |
62.62% |
[88] |
Addition of ascorbic acid |
25°C |
100% |
[89] |
SO2 |
SO2 level of 100 ppm |
50% |
Germicidal UV radiation |
fresh apple cider |
14.2-99.4 mJ/cm2 |
9.4-43.4% |
[90] |
Pulsed light |
apple puree |
12J/cm2 |
51% |
[91] |
FB1 |
Extrusion |
corn flakes |
70-170°C for 2-5 min |
30% |
[100] |
grits |
in presence of glucose |
44.8%-66.6% |
[102] |
Baking |
maize muffin |
200°C for 20 min |
70% |
[104] |
Frying |
maize chips |
190-210°C for 5-10 min |
67% |
BEA |
Baking |
Crispy breads |
160-200°C for 3-20 min |
20-90% |
[108] |
Bread |
200°C |
75-95% |
[109] |
Fermentation |
Beer |
4 days at 23°C in anaerobiosis |
23-82% |
Cereal kernels and flours |
pH 4-10 |
9-97% |
[111] |
* AFB1, aflatoxin B1; AFM1, aflatoxins M1, OTA, ochratoxin A, DON, deoxynivalenol ; ZEA, zearalenone; PAT, patulin; FB1, fumonisin B1; BEA, beauvericin. |
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