Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 17, Issue 3 - Serial Number 69, July and August 2021, Pages 53-61   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.2021.70887.1058

Authors

Mohammad Noshad^{* 1}; Moslem Savari²; Reza Ghorani³; Dalal Albosharib³

¹Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

²Department of Agricultural Extension and Education, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan

³Department of Food Science & Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan

Abstract

Fungal toxins, mycotoxins such as aflatoxins, are compounds produced by different fungi during the growth and reproduction period. The most important fungal toxins that jeopardize human health are aflatoxins, which are produced by Aspergillus fungi and can grow in all crops. With toxic and carcinogenic effects of aflatoxins, many studies were performed using different methods to eliminate or reduce the amount of aflatoxin in cereals and nuts. On the contrary, using different methods for reducing aflatoxins in cereals and nuts make it impossible or difficult for researchers who study one or few related articles. This paper was conducted to review, investigate and do a meta-analysis on the results of the studies conducted and aimed to answer this general question as by which method can further reduce the amount of aflatoxin in cereals and nuts. Results showed that the methods of UV-irradiation, Ozone & UV irradiation and citric acid were the most important methods by 0.469, 0.441, and 0.427 of effect size respectively.

Keywords

Cereals; Food processing; Meta-analysis; Nuts

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