RT journal article
T1 Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins
A1 Molina Hernandez, Junior Bernardo
A1 Grande Tovar, Carlos David
A1 Neri, Lilia
A1 Delgado-Ospina, Johannes
A1 Rinaldi, Massimiliano
A1 Cordero Bueso, Gustavo Adolfo
A1 Chaves López, Clemencia
A2 BiomedicinaBiotecnología y Salud Pública
K1 emerging technologies
K1 post-harvest treatment
K1 filamentous fungal suppression
K1 reduction of mycotoxin
K1 food safety
K1 food preservation
K1 food quality
AB During the production and storage of agricultural products, molds frequently occuras contaminants that can produce a wide range of secondary metabolites, themost important of which are mycotoxins. To solve these problems, the industryuses various methods, products and processes. This review examines the latestadvances in novel non-thermal technologies for post-harvest inactivation offilamentous fungi and reduction of mycotoxins. These technologies include highpressure processes (HPP), ozone treatment, UV light, blue light, pulsed light, pulsedelectric fields (PEF), cold atmospheric plasma (CAP), electron beams, ultrasound(US) and nanoparticles. Using data from previous studies, this review provides anoverview of the primary mechanisms of action and recent results obtained usingthese technologies and emphasizes the limitations and challenges associated witheach technology. The innovative non-thermal methods discussed here have beenshown to be safe and efficient tools for reducing food mold contamination andinfection. However, the effectiveness of these technologies is highly dependenton the fungal species and the structural characteristics of the mycotoxins. Newfindings related to the inactivation of fungi and mycotoxins underline that for asuccessful application it is essential to carefully determine and optimize certain keyparameters in order to achieve satisfactory results. Finally, this review highlightsand discusses future directions for non-thermal technologies. It emphasizes thatthey meet consumer demand for clean and safe food without compromisingnutritional and sensory qualities.
PB Frontiers
SN 1664-302X
YR 2025
FD 2025-03
LK http://hdl.handle.net/10498/37956
UL http://hdl.handle.net/10498/37956
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 11-nov-2026