ReviewAnalytical and bioanalytical chemistry2020
Novel analytical methods to study the fate of mycotoxins during thermal food processing.
Review in Analytical and bioanalytical chemistry, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Fate of Aflatoxins and Fumonisins During Gluten-Free Pasta Processing: UntargetedJournal of mass spectrometry : JMS · 2026Article
- Article
- Mycotoxin Removal and Transcriptional Response ofFoods (Basel, Switzerland) · 2025Article
- Thermal Stability and Matrix Binding of Citrinin in the Thermal Processing of Starch-Rich Foods.Toxins · 2025Article
- Assessment of mycotoxins in infant flour and their decontamination in raw material during production processes in Ouagadougou.Mycotoxin research · 2025Article
- Toxicological impacts and mitigation strategies of food contaminants: a global perspective and comprehensive narrative review.Current research in toxicology · 2025Review
- Effectiveness of gaseous ozone onOpen veterinary journal · 2024Article
- Unraveling the fate of mycotoxins during the production of legume protein and other derived products.NPJ science of food · 2024Article
- Development of an immunoassay for the detection of mycotoxins using xMAP technology and its evaluation in black tea samples.Journal of food science and technology · 2024Article
- Enhancing food safety in soybean fermentation through strategic implementation of starter cultures.Heliyon · 2024Review
- Relevance of Zearalenone and its modified forms in bakery products.Mycotoxin research · 2023Review
- Article
- The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology.Foods (Basel, Switzerland) · 2023Review
- Review
- Review
- Identification of Deoxynivalenol and Degradation Products during Maize Germ Oil Refining Process.Foods (Basel, Switzerland) · 2022Article
- Development of an electrochemical aptasensor based on Au nanoparticles decorated on metal-organic framework nanosheets and p-biphenol electroactive label for the measurement of aflatoxin B1 in a rice flour sample.Analytical and bioanalytical chemistry · 2022Article
- High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices.Foods (Basel, Switzerland) · 2022Article
- Article
- Level of development, foreign direct investment and domestic investment in food manufacturing.F1000Research · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food processing can lead to a reduction of contaminants, such as mycotoxins. However, for food processing operations where thermal energy is employed, it is often not clear whether a reduction of mycotoxins also results in a mitigation of the toxicological impact. This is often due to the reason that the formed degradation products are not characterized and data on their toxicity is scarce. From the perspective of an analytical chemist, the elucidation of the fate of a contaminant in a complex food matrix is extremely challenging. An overview of the analytical approaches is given here, and the application and limitations are exemplified based on cases that can be found in recent literature. As most studies rely on targeted analysis, it is not clear whether the predetermined set of compounds differs from the degradation products that are actually formed during food processing. Although untargeted analysis allows for the elucidation of the complete spectrum of degradation products, only one such study is available so far. Further pitfalls include insufficient precision, natural contamination with masked forms of mycotoxins and interferences that are caused by the food matrix. One topic that is of paramount importance for both targeted and untargeted approaches is the availability of reference standards to identity and quantity the formed degradation products. Our vision is that more studies need to be published that characterize the formed degradation products, collect data on their toxicity and thereby complete the knowledge about the mycotoxin mitigating effect during food processing.
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