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Reduction of dietary mycotoxins: could food packaging be a future solution?

2017-09-21Conference object Restricted access
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dc.contributor.authorAssunção, Ricardo
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorMartins, Carla
dc.contributor.authorAndrade, Mariana
dc.contributor.authorSanches Silva, A.
dc.contributor.authorAlvito, Paula
dc.date.accessioned2018-03-06T17:07:52Z
dc.date.available2018-03-06T17:07:52Z
dc.date.issued2017-09-21
dc.description.abstractMycotoxins, toxic secondary metabolites produced by certain filamentous fungi, are naturally occurring and practically unavoidable substances that remain a serious public health issue. These low molecular weight compounds (usually less than 1000 Daltons) can enter human food chain either directly from plant-based food components contaminated with mycotoxins (e.g. cereals and cereal-based products) or by indirect contamination from the growth of toxigenic fungi on food. Microbial spoilage of food products and the consequent waste problem causes large economic losses for both the food industry and the consumer. Consumption of mycotoxin-contaminated food can cause serious health hazards, including carcinogenic, immunotoxic, teratogenic, neurotoxic, nephrotoxic and hepatotoxic effects. Consequently, the use of strategies that reduce the described impact of these food contaminants assumes imperative relevance. Currently, chemical preservatives are usually used to prevent some of the consequences of fungi spoilage. These preservatives also present several drawbacks, making essential the development of “clean” alternatives. New alternatives from natural sources have been studied such as the use of essential oils and plant extracts. These natural sources revealed a potential to reduce fungi growth, including species that are toxigenic, leading to a reduction of mycotoxin food contamination. However, scarce studies described the use of methodologies that capture directly previously produced mycotoxins from contaminated food products, decreasing their availability to produce toxic effects. The present work aims to review the main studies focusing on the natural sources of food packaging systems that could contribute to 1) reduce the production of mycotoxins through the inhibition of fungi growth; and 2) capture mycotoxins directly from food, protecting human from the toxic effects. Food packaging systems that warrant simultaneously the inhibition of fungi growth and mycotoxins capture are far from being well established. The present work contributes to clarify if these systems could be used as a future solution to avoid mycotoxins’ toxic effects, constituting a new avenue of future research.pt_PT
dc.description.sponsorshipThis research was performed under the Project MYCOTOXINS INCENTIVE, funded by the National Institute of Health Dr. Ricardo Jorge (INSA), Portugal and CESAM (UID/AMB/50017/2013), funded by the Fundação para a Ciência e Tecnologia (FCT), Portugal.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/5226
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectToxilogiapt_PT
dc.subjectAvaliação de Riscopt_PT
dc.subjectSaúde Humanapt_PT
dc.subjectMicotoxinaspt_PT
dc.titleReduction of dietary mycotoxins: could food packaging be a future solution?pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAMB%2F50017%2F2013/PT
oaire.citation.conferencePlaceLisboa, Portugalpt_PT
oaire.citation.title4º Simpósio Nacional Promoção de uma Alimentação Saudável e Segura (SPASS 2017), 21 setembro 2017pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isProjectOfPublication1d7db62a-6440-4ccb-a5cc-c3f76c8585b3
relation.isProjectOfPublication.latestForDiscovery1d7db62a-6440-4ccb-a5cc-c3f76c8585b3

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