Application of new emerging techniques in combination with conventional methods in decontamination of food products: current state, challenges, and perspectives
• 大类 : 工程技术 - 2区
• 小类 : 食品科技 - 2区
The contamination of food products in various conditions along the production chain is the point of concern, especially in recent years. Although based on the scientific reports, prevention of contamination by contaminants during harvest, post-harvest, processing, storage and distribution of food products still is the most ideal strategy to reduce the issue of food contamination; the decontamination techniques also attracted considerable attention. They can be carried out through a different method; however, based on the one approved category, they could divide into physical, chemical, and biological methods. Physical decontamination as one of the oldest techniques is widely used in different process steps even before consumption by physically removing the source of contamination or contaminated parts. Also, using some chemical agents to remove or reduce the contamination levels in food products by a different mechanism such as destructing, or binding can be considered as chemical detoxification. However, due to the raised concerns regarding the biological safety of final products, the approach of chemical decontamination always was associated with serious doubts. Among them, the biology-based decontamination techniques are widely used as the most environmentally-friendly specific, and efficient approaches for the detoxification of wide ranges of contaminates without adverse effects on nutritive and sensory characteristics such as color and flavor and using any harmful chemical agents, even this method could improve the nutritional value of food products due to their beneficial effects. In addition, the application of newly introduced technology, such as cold plasma, ozone, irradiation or enzymatic and bioremediation in decontamination of food products is among the hot research topics. However, based on the available data, application of emerging technologies alone or in combined with conventional techniques are in the primary stage of evaluation, their extensive applications for removing of contaminations can be forecasted. In this regard, each of above-mentioned methods alone or in combination could aid us to decontamination different types of food contaminants such as mycotoxins.
In this regard, the following topics will be covered by this special issue.
New approaches of emerging technologies in decontamination of food products
Further improvements in process by the aid of combining with other techniques
Combination of thermal and non- thermal techniques in decontamination of food products
Addressing new challenges for food safety of proceeded food products
Raising the quality of treated products by using pretreatments to define the required levels for decontamination
Aiding to establish the required standard for the processed food products by decontamination techniques