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Ozone against mycotoxins and pesticide residues in food: Current applications and perspectives
Trombete, F.M1, Freitas-Silva, O2, Saldanha, T3, VenĂ¢ncio, A.A4, Fraga, M.E5.
Food safety may be compromised by the presence of chemical contaminants, such as
mycotoxins and pesticide residues. Mycotoxins are natural contaminants produced by certain
species of filamentous fungi and can cause toxic effects on human health. Pesticide residues
are any specified substance in food resulting from the use of a pesticide with toxicological
significance. To protect consumers from these toxic substances, different food regulatory
agencies have set maximum levels permitted in different raw materials and processed foods.
However, recent research has demonstrated a high incidence of both mycotoxins and pesticide
residues (not simultaneously) in foods marketed all around the world, sometimes with levels
above the regulated limits. One way to reduce such contaminants is to use ozone (O3) in food
processing. Due to its high potential as an oxidant, O3 or the radicals generated in the ozonation
process react with mycotoxins and pesticide residues that lose their toxicity due to molecular
degradation. In this review paper the recent research into using O3 for gaseous ozonation
and ozonized water to decontaminate food by eliminating and/or reducing mycotoxins and
pesticide residues are discussed. Also the changes promoted in food quality attributes, the
possible formation of degradation products of toxic relevance, as well as some perspectives for
the future use of this technology in food processing are explored.
Affiliation:
- Federal Rural University of Rio de Janeiro, Brazil
- Embrapa Food Technology, Brazil
- Federal Rural University of Rio de Janeiro, Brazil
- University of Minho, Portugal
- Not Indicated, Not Indicated
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Indexation |
Indexed by |
MyJurnal (2017) |
H-Index
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8 |
Immediacy Index
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0.002 |
Rank |
24/42,Q3(Sciences ) 24/42,Q3(Sciences ) 8/20,Q2(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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