A summary of current cutting-edge methods for reducing mycotoxins in food

Food safety and quality are seriously threatened by mycotoxin contamination from mycotoxigenic fungi such Aspergillus, Alternaria, Fusarium, and Penicillium species. It has been shown that the immunological toxicity, carcinogenicity, nephrotoxicity, hepatotoxicity, neurotoxicity, and teratogenicity activities of the aflatoxins, ochratoxins, fumonisins, deoxynivalenol, zearalenone, trichothecenes, and patulin in humans and animals. While standard chemical, biological, and physical approaches can be used for detoxification after contamination, the implementation of precursor programmes such HACCP-based protocols can reduce mycotoxin contamination. However, the constraints and growing fungal resistance associated with conventional methods force the development of novel approaches for quick eradication with minimal processing time and impact on quality. This review assessed recent novel approaches for reducing mycotoxin in foods, including Cold Atmospheric Plasma (CAP), polyphenols and flavonoids, magnetic materials and nanoparticles, and Natural Essential Oils (NEOs). Although the existing data suggested that these techniques had a bright future, full decontamination was not accomplished. The disruption of the fungal cell membrane, zthe structural degradation of complex biochemical molecules by the oxidative effects of reactive species, the inhibition of enzymes that break down carbohydrates, and the adsorption and binding of functional groups of mycotoxins in food substrate were some of the mechanisms for the reduced bioactivity of mycotoxins. To increase efficiency and improve flexibility to various food matrices, integrated management systems that include numerous strategies might be investigated. To ensure widespread adoption and economically viable commercialization of sustainable food processing, more research on the toxicity of food matrices, degraded products, and industrial up-scaling is required.