ABSTRACT

Mycotoxins are health-threatening fungal metabolites that have been found in several foods around the world. Although agricultural, transportation, and storage management strategies have been employed to reduce the production of mycotoxins, they are not effective in eliminating mycotoxins. In this context, the application of ozone has emerged for the degradation of mycotoxins. Ozone has a strong oxidation rate and generates more free radicals, which can counter the functional groups of the mycotoxin by changing their molecular structures and forming products having lower molecular weight reduced number of double bonds, and reduced toxicity. Research indicates that ozone could be able to destroy mycotoxins without leaving any residues in the commodities. The ozone processing parameters, surface and nutritional properties of food, and fungal species are the primary determinants affecting the processing efficacy. Ozone can contribute to sustainable food consumption through mycotoxin degradation to achieve sustainable development goals (SDGs).

摘要

霉菌毒素是威胁健康的真菌代谢物，已在世界各地的多种食物中发现。尽管已采用农业、运输和储存管理策略来减少霉菌毒素的产生，但它们在消除霉菌毒素方面并不有效。在此背景下，臭氧在霉菌毒素降解方面的应用应运而生。臭氧具有很强的氧化率，产生更多的自由基，可以通过改变其分子结构和形成较低分子量的产物来对抗霉菌毒素的官能团，减少双键数量，降低毒性。研究表明，臭氧可以破坏霉菌毒素，而不会在商品中留下任何残留物。食品的臭氧加工参数、表面和营养特性，和真菌种类是影响加工效果的主要决定因素。臭氧可以通过降解霉菌毒素来促进可持续食品消费，从而实现可持续发展目标 (SDG)。