A review on novel non-thermal food processing techniques for mycotoxin reduction

Oluwafemi Ayodeji Adebo, Tumisi Molelekoa, Rhulani Makhuvele, Janet Adeyinka Adebiyi, Ajibola Bamikole Oyedeji, Sefater Gbashi, Martins Ajibade Adefisoye, Opeoluwa Mayowa Ogundele, Patrick Berka Njobeh

Research output: Contribution to journalReview articlepeer-review

50 Citations (Scopus)


The overarching challenges of mycotoxin contamination in food necessitate the development of strategies to be implemented to combat their effects thereof. Common processing techniques have been utilised but do not necessarily meet the desired efficacy. This review appraises studies on novel non-thermal food processing techniques, particularly high pressure processing, pulsed electric filed, cold plasma and ultrasound processing for the decontamination of mycotoxins in food. Although available studies on these techniques have suggested a reduction of mycotoxins and in some instances, complete decontamination of mycotoxins was also reported. The mechanisms by which reduction/elimination occurs include through decomposition of toxins after collision with ions/electrons leading to cleavage of bonds, structural degradation of the mycotoxins structure and cleavage of functional groups. Additional studies into the toxicity of degraded products and the composition of the food products are still required to ensure a more widespread adoption of these techniques to enhance food safety.

Original languageEnglish
Pages (from-to)13-27
Number of pages15
JournalInternational Journal of Food Science and Technology
Issue number1
Publication statusPublished - Jan 2021


  • Decontamination
  • mycotoxin control
  • mycotoxin reduction
  • mycotoxins
  • novel food processing techniques

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering


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