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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
02/01/2017 |
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Data da última atualização: |
11/04/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TROMBETE, F. M.; FREITAS-SILVA, O.; SALDANHA, T.; VENÂNCIO, A. A.; FRAGA. M. E. |
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Afiliação: |
F. M. Trombete, UFRRJ; OTNIEL FREITAS SILVA, CTAA; T. Saldanha, UFRRJ; A. A. Venâncio, Universidade do Minho; M. E. Fraga. |
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Título: |
Ozone against mycotoxins and pesticide residues in food: current applications and perspectives. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
International Food Research Journal, v. 23, n. 6, p. 2545-2556, dec. 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
Food safety may be compromised by the presence of chemical contaminants, such as mycotoxins and pesticide residues. Mycotoxins are natural contaminants produced by certain species of filamentous fungi and can cause toxic effects on human health. Pesticide residues are any specified substance in food resulting from the use of a pesticide with toxicological significance. To protect consumers from these toxic substances, different food regulatory agencies have set maximum levels permitted in different raw materials and processed foods. However, recent research has demonstrated a high incidence of both mycotoxins and pesticide residues (not simultaneously) in foods marketed all around the world, sometimes with levels above the regulated limits. One way to reduce such contaminants is to use ozone (O3) in food processing. Due to its high potential as an oxidant, O3 or the radicals generated in the ozonation process react with mycotoxins and pesticide residues that lose their toxicity due to molecular degradation. In this review paper the recent research into using O3 for gaseous ozonation and ozonized water to decontaminate food by eliminating and/or reducing mycotoxins and pesticide residues are discussed. Also the changes promoted in food quality attributes, the possible formation of degradation products of toxic relevance, as well as some perspectives for the future use of this technology in food processing are explored. |
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Thesaurus Nal: |
food safety. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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001 2059771
005 2017-04-11
008 2016 bl uuuu u00u1 u #d
100 1 $aTROMBETE, F. M.
245 $aOzone against mycotoxins and pesticide residues in food$bcurrent applications and perspectives.$h[electronic resource]
260 $c2016
520 $aFood safety may be compromised by the presence of chemical contaminants, such as mycotoxins and pesticide residues. Mycotoxins are natural contaminants produced by certain species of filamentous fungi and can cause toxic effects on human health. Pesticide residues are any specified substance in food resulting from the use of a pesticide with toxicological significance. To protect consumers from these toxic substances, different food regulatory agencies have set maximum levels permitted in different raw materials and processed foods. However, recent research has demonstrated a high incidence of both mycotoxins and pesticide residues (not simultaneously) in foods marketed all around the world, sometimes with levels above the regulated limits. One way to reduce such contaminants is to use ozone (O3) in food processing. Due to its high potential as an oxidant, O3 or the radicals generated in the ozonation process react with mycotoxins and pesticide residues that lose their toxicity due to molecular degradation. In this review paper the recent research into using O3 for gaseous ozonation and ozonized water to decontaminate food by eliminating and/or reducing mycotoxins and pesticide residues are discussed. Also the changes promoted in food quality attributes, the possible formation of degradation products of toxic relevance, as well as some perspectives for the future use of this technology in food processing are explored.
650 $afood safety
700 1 $aFREITAS-SILVA, O.
700 1 $aSALDANHA, T.
700 1 $aVENÂNCIO, A. A.
700 1 $aFRAGA. M. E.
773 $tInternational Food Research Journal$gv. 23, n. 6, p. 2545-2556, dec. 2016.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 2. |  | JUSTUS, C. M.; PASINI, A.; BUENO, A. de F. Aspectos biológicos de Spodoptera eridania (Lepidoptera: Noctuidae) em diferentes estádios fenológicos de soja. In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 27.; CONGRESSO LATINO-AMERICANO DE ENTOMOLOGIA, 10., 2018, Gramado, RS. Saúde, ambiente e agricultura: anais. Santo Antonio de Goiás: SEB: UFSM, 2018. v. 2. resumo. p. 132.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
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| 4. | | JUSTUS, C. M.; HAYASHIDA, R.; PASINI, A.; BUENO, A. de F. lnjúria artificial em folhas e vagens de soja simulando ataque de alguns lepidópteros. In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 27.; CONGRESSO LATINO-AMERICANO DE ENTOMOLOGIA, 10., 2018, Gramado, RS. Saúde, ambiente e agricultura: anais. Santo Antonio de Goiás: SEB: UFSM, 2018. v. 2. resumo. p. 1057.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
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| 5. | | BUENO, A. F.; HAYASHIDA, R.; JUSTUS, C. M.; MENEZES JUNIOR, A. O.; PASINI, A. Produtividade e qualidade de grãos de soja subetidos a diferentes intensidades de injúria nas vagens. In: CONGRESSO BRASILEIRO DE SOJA, 8., 2018, Goiânia. Inovação, tecnologias digitais e sustentabilidade da soja: anais. Brasília, DF: Embrapa, 2018. p. 147-149.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
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| 6. | | HAYASHIDA, R.; JUSTUS, C. M.; MENEZES JUNIOR, A. de O.; GODOY, C.; BUENO, A. de F. Tolerância de diferentes cultivares de soja a níveis de desfolha. In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 27.; CONGRESSO LATINO-AMERICANO DE ENTOMOLOGIA, 10., 2018, Gramado, RS. Saúde, ambiente e agricultura: anais. Santo Antonio de Goiás: SEB: UFSM, 2018. v. 2. resumo. p. 1120.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
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| Registros recuperados : 7 | |
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