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. 2022 Oct 21;11(20):3304. doi: 10.3390/foods11203304

Table 5.

Simultaneous techniques to mitigate mycotoxins in solid foods and feeds.

Combination Feeds/Foods Mycotoxins Experimental Parameters Reduction Rate Advantages/Disadvantages References
UV
+
H2O2 		Peanuts AFs Advanced Oxidation Processes by UV and H2O2 Advantages:

  • The AOP treatment can be considered environmentally friendly;

  • No waste—the degradation compounds are only water and oxygen;

  • This combination accelerates the degradation rate of AF;

  • Drying peanuts at 35 °C for 12h: complete removal of residual H2O2.

Disadvantages:

  • The oil quality was slightly affected by the AOP treatment in whole kernels, but a more severe influence on oil quality was observed in the milled kernels;

  • The color of whole kernels slightly darkened but not considerably affect its appearance.

 [128]
1 h AOP (2.76 mW/cm2 UV-C, 1 g/hg H2O2) of whole peanut kernels Degradation rate of AF = 33%
1 h AOP (2.76 mW/cm2 UV-C, 1 g/hg H2O2) of milled kernels Degradation rate of AF = 60%
Citric acid
+
Pulsed light		 Peanuts AFB PL + CA treatment AFT ≈ 98.2%
AFB1 ≈ 98.9%
AFB2 ≈ 98.1%		 Advantages:

  • No significant changes in chemical quality.

Disadvantages:

  • Significant changes in color.

 [129] 
 
 
 
 
 
 
IR Nixtamalization
(alkaline treatment + IR)		 Maize tortillas AFs The infrared nixtamalization process (IRNP)—Cooking in a cooker that generates infrared radiation (14.2 A, 1704 W) The degradation rate of AF: 93.82% Advantages:

  • They did not show adduct AFB1-Lys formation;

  • An effective method for aflatoxin detoxification in maize tortillas, as it generates degradation products less toxic than those used in traditional nixtamalization.

 [130]
Traditional nixtamalization process (TNP) The degradation rate of AF: 98.35%
Roasting + acid Pistachio nuts AFB1 Treatment 1: 50 g Pistachio—addition of 30 mL water + 30 mL lemon juice + 6 g of citric acid—roasting at 120 °C for 1 h AFB1 = 93.1 ± 8.2% Advantages:

  • Useful and safe degradation method of AFB1 in naturally contaminated pistachio nuts;

  • Treatment 2 caused no noticeable change in the desired appearance of pistachios.

Disadvantages:

  • Treatment 1 altered the desired physical properties.

 [131]
Treatment 2: 50 g Pistachio—addition of 30 mL water + 15 mL lemon juice + 2.25 g of citric acid—Roasting at 120 °C for 1 h AFB1 = 49.2 ± 3.5%