大米中真菌和霉菌毒素净化的绿色可持续技术：综述,Trends in Food Scien
大米是全球的主食，家电清洗13825404095在世界许多国家的粮食体系中发挥着关键作用。然而，大米容易受到霉菌毒素的污染，如黄曲霉毒素、伏马菌素、赭曲霉毒素、脱氧雪腐镰刀菌烯醇、玉米赤霉烯酮、桔霉素、杂色曲霉毒素、环哌唑酸、棒曲霉素、胶霉毒素和单端孢霉烯。这些霉菌毒素是由曲霉属、镰刀菌属和青霉属等真菌在收获前和收获后不当处理过程中产生的，并提出了经济上的公共卫生挑战。大米的霉菌毒素污染具有巨大的经济和公共健康影响，因为它会影响健康、危害食品安全并降低食品质量。
范围和方法这篇综述深入了解了关于霉菌毒素检测技术、真菌和霉菌毒素的可持续净化方法、这些净化方法的作用机制及其对大米功能、感官和感官、营养品质的影响的最新发现。
主要发现和结论LC/MS、LC/MS/MS、免疫化学方法、NIR、FTIR、表面增强拉曼光谱、ELISA 和电子鼻是用于谷物中霉菌毒素定性定量分析的技术。此外，诸如微波、脉冲光、臭氧、冷等离子体、辐照、使用植物抗真菌代谢物和微生物生物防治等去污策略越来越受欢迎，因为它们有效、可扩展、被认为是“绿色”和可持续的，而且几乎没有或没有对水稻功能、感官和营养品质的影响。未来的研究应侧重于开发治疗组合，以提高这些技术在工业规模上的有效性和应用。
"点击查看英文标题和摘要"
Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review
Rice is a staple food globally and plays a key role in the food system of many countries in the world. However, rice is prone to contamination by mycotoxins such as aflatoxins, fumonisins, ochratoxins, deoxynivalenol, zearalenone, citrinin, sterigmatocystin, cyclopiazonic acid, patulin, gliotoxin and trichothecenes. These mycotoxins are produced by fungi such as Aspergillus, Fusarium, and Penicillium during improper pre-and post-harvest handling and propose an economic public health challenge. Mycotoxin contamination of rice has huge economic and public health implications as it affects health, compromises food safety, and reduces food quality. This review gives insight into recent findings on mycotoxin detection techniques, sustainable decontamination methods of fungi and mycotoxins, mechanisms of action of these decontamination methods, and their effects on the functional, sensory, and sensory, the nutritional quality of rice. LC/MS, LC/MS/MS, immunochemical methods, NIR, FTIR, Surface-enhanced Raman spectroscopy, ELISA and electronic nose are among the techniques used for the qualitative-quantitative analysis of mycotoxins in cereals. In addition, decontamination strategies such as microwave, pulsed light, ozone, cold plasma, irradiation, use of plant antifungal metabolites and microbial biocontrol are increasingly becoming popular because they are effective, scalable, considered ‘green’ and sustainable, and have little or no effect on the functional, sensory and nutritional quality of rice. Future research should be focused on the development of a combination of treatments to improve the effectiveness and application of these technologies at an industrial scale.
Background