Novel strategies for efficiently detoxifying mycotoxins in plant-derived foods inspired by non-thermal technologies and biological resources: a review

Mycotoxins secreted by fungi or molds that infest agricultural products pose a serious threat to the safety and quality of plant-derived foods. Conventional food processing methods frequently face challenges in achieving ideal mycotoxin detoxification. Therefore, novel strategies inspired by non-thermal technologies and biological resources are emerging as promising alternatives. This review summarizes the recent contamination and toxicity manifestations of common mycotoxins in plant-derived foods. Furthermore, the underpinning mechanisms involved in emerging non-thermal technologies and current biological means for mycotoxin detoxification are comprehensively reviewed. It also elaborates on the research progress made with several mycotoxin removal strains (such as lactic acid bacteria, yeast, and other microorganisms), as well as specific enzymes like laccase. Drawing inspiration from practical experience, application limitations, and regulatory status with non-thermal treatments and biological resources for mycotoxin detoxification, priority should be given to integrating these two methods. Simultaneously, the review discusses the fundamentals, benefits, and drawbacks of this innovative strategy while identifying key directions for future research. This approach kills two birds with one stone in detoxifying mycotoxins from plant-derived foods. It offers valuable insights into nontoxic, eco-friendly, cost-effective, and targeted detoxification of mycotoxins in agricultural production, thereby laying the foundation for advancing mycotoxin detoxification techniques.