Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

“…Major compounds detected were aldehydes, alcohols, ketones, alkanes, alkenes, and acids Freezing lowered levels of hydrocarbons, alkanes and thiazoles Salting increased levels of acids, alcohols, pyranones, lactones and thiazoles López-Pérez et al ( 2020 ) Ultrasound-assisted freezing Involves passing of sound waves in between the food. Can be of low frequency (< 100 kHz) or high frequency (20–100 kHz) No destruction of food Intensity, frequency of ultrasound, position of samples, cooling medium temperature key parameters for the process Can be used to treat both solid and liquid samples Cantaloupe melon juice (Microcystis aeruginosa) Testing for probiotic substrate Lactobacillus casei Study done for a period of 42 days at 4 °C Reduced caloric value observed Zendeboodi et al ( 2020 ) Grape juice Amplitude of 50% and 70% with treatment times of 0, 2.5 and 5 min Temperature maintenance: 50–80 °C Comparison of ultrasound and pasteurization treatment was done Total phenolic content (TPC) was same for both the treatments at 10 min with amplitude of 70% pH decreased and total soluble solids increased with amplitude and treatment time Results indicated usefulness of juice sonication to enhance inactivation of pathogens Margean et al ( 2020 ) Pomegranate juice Results showed ultraviolet 5.1 W/cm 2 dosage, 3.5 L/min flow rate and 50 °C microbes were below the detection limits Lower temperatures could reduce the microbial activity preserving the bioactive compounds Khan et al ( 2020 ); Alabdali et al ( 2020 ) Radioactive freezing Not predominantly used in freezing Radio waves generate a turning force in the water molecule, and an ice cluster is created due to dielectric and dipolar properties of water Onion, potato, ginger, carrot Dosage: 0.05–0.15 kGy Inhibition of sprouting Shelf life enhancement Prakash ( 2016 ) Cereals, fruits Dosage: 0.15–0.5 kGy Phytosanitation Sterilization purposes Mycotoxin decontamination observed most effect with advantages in nutrient qualities Ravindran and Jaiswal ( 2019 ); Mousavi Khaneghah et al ( 2020 ...…”

Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

“…The contamination of foods during the various processes of the production chain is always the point of concern; this is especially important for the outer layer of cereals, which are contaminated from the field. Moreover, the occurrence of some fungal species can be a signal of mycotoxin contamination [58][59][60]. Different methods, including thermal and non-thermal, are used to decrease the bacterial, as well as fungal contamination of the cereal-based products [58,61].…”

“…Moreover, the occurrence of some fungal species can be a signal of mycotoxin contamination [58][59][60]. Different methods, including thermal and non-thermal, are used to decrease the bacterial, as well as fungal contamination of the cereal-based products [58,61]. The most environmentally-friendly and efficient methods for cereal decontamination are fermentation processes.…”

A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound

“…The demand for healthier food products has increased global concerns regarding food spoilage. Fungi are among the most predominant food pathogens in various food products, including milk, cereals, meat, vegetables, edible oils and fruits [1] , [4] , [18] . Fungal growth in food products can lead to off-flavors, acidification, disintegration, and discoloration; moreover, it can lead to the formation of toxic metabolites called mycotoxins, which exhibit immunosuppressive, carcinogenic, mutagenic, and teratogenic effects [4] , [25] .…”