Safety Of Food Products Research Articles

Updated Criteria for Evaluating Innovative Projects in the Agricultural Industry

The article deals with the importance and possibility of the transition to a highly productive and environmentally friendly agricultural economy, the introduction of rational agricultural production systems and the production of safe and high-quality food products using the latest scientific achievements innovations. The authors propose new criteria for evaluating innovative projects taking into account the requirements of compliance with the principles of sustainable development, which are consistent with the national priorities.

Recent Progress of Electrochemical Aptasensors toward AFB1 Detection (2018-2023).

Food contaminants represent possible threats to humans and animals as severe food safety hazards. Prolonged exposure to contaminated food often leads to chronic diseases such as cancer, kidney or liver failure, immunosuppression, or genotoxicity. Aflatoxins are naturally produced by strains of the fungi species Aspergillus, which is one of the most critical and poisonous food contaminants worldwide. Given the high percentage of contaminated food products, traditional detection methods often prove inadequate. Thus, it becomes imperative to develop fast, accurate, and easy-to-use analytical methods to enable safe food products and good practices policies. Focusing on the recent progress (2018-2023) of electrochemical aptasensors for aflatoxin B1 (AFB1) detection in food and beverage samples, without pretending to be exhaustive, we present an overview of the most important label-free and labeled sensing strategies. Simultaneous and competitive aptamer-based strategies are also discussed. The aptasensors are summarized in tabular format according to the detection mode. Sample treatments performed prior analysis are discussed. Emphasis was placed on the nanomaterials used in the aptasensors' design for aptamer-tailored immobilization and/or signal amplification. The advantages and limitations of AFB1 electrochemical aptasensors for field detection are presented.

Palyno–morphological and isotopic characterization of monofloral and multifloral honeys from Lucknow, India

We describe and illustrate the detailed palyno–morphological attributes, based on light microscopy (LM) and field emission scanning electron microscopy (FESEM), as well as characterize the carbon stable isotopic (δ13C) values of filtered and unfiltered natural and commercial honey samples from Lucknow, India. The principal objective behind conducting the melissopalynological investigation is to gather relevant information about the pollen and nectar sources, foraged by honey bees in an area, which is a decade–old expansion of the city on an arable land. The pollen assemblages revealed one monofloral and two multifloral honey samples, ultimately provide insights into the variety of plants foraged by honey bees in an urban set–up, and is a potential archive for observing decadal changes in plant diversity. The carbon stable isotopic (δ13C) values of all the natural honeys varied from ~ –25 to –26‰, which relates to the regional vegetation types and environmental conditions. The difference between the filtered (without pollen) and unfiltered honey is ≤ 1.00‰. The δ13C values of the three commercial honey, which are filtered /without pollen are same i.e. –27‰. Hence, it is suggested that honey with pollen of diverse flora of the study area should be preferred by the consumers as a pure and also as a clinically safe food product.

RADIATION SITUATION IN THE CONTAMINATED TERRITORIES OF UKRAINE IN THE POST-CHORNOBYL PERIOD FROM 2013 TO 2022

Radiological tests analysis aimed to determine important issues regarding the safety of food products, feeds, medicinal herbs, etc., obtained from radioactively contaminated territories as a result of the accident at the Chornobyl nuclear power plant. The material for analysis was current documentation of the Regional State Laboratories of State Service of Ukraine on Food Safety and Consumers Protection in Zhytomyr, Volyn, Rivne, Chernihiv regions, Central Testing State Laboratory of State Service of Ukraine on Food Safety and Consumers Protection in Kyiv region and Kyiv city from 2013 to 2022. The analysis is conducted regarding contamination of food products, feeds, medicinal herbs, etc., with radionuclides 137Cs and 90Sr. The specialists of regional State Laboratories of State Service of Ukraine on Food Safety and Consumers Protection conducted 12 797 892 radiological tests, that showed 3 372 samples with higher than the permissible level content of 137Cs and 10 samples with higher than permissible level content of 90Sr. 137Cs is a main dose-forming radionuclide that has considerable influence on getting internal irradiation by population. There have been rare cases of contamination of food, feeds, and medicinal herbs with 90Sr. It was found that forest-based food (mushrooms, berries) – 62.1, milk – 22.7, meat of wild animals – 8.3, feeds – 1.8, and medicinal herbs – 0.8 had been mostly contaminated with 137Cs from the total number of samples with positive results for the specified period. Thus, analyzing the results of radiological tests over the past decade, it should be noted that even today, further radiological control of food products, feeds, etc. in radioactively contaminated territories is expedient and requires further implementation of anti-radiation protection actions established by current national legislation

CONTENT OF HEAVY METALS IN THE PHYTOMASS OF THE NATURAL MEADOWECOSYSTEMS OF VINNYTSIA REGION UNDER GENERAL BACKGROUND POLLUTION AND AS A RESULT OF ANTHROPOGENIC TRANSFORMATION OF LAND

Meadows as plant ecosystems of the Forest-Steppe zone are secondary in origin. They were formed on the site of indigenous (primary) vegetation types – forest or marsh ecosystems – after being transformed by humans to meet the needs of agriculture or livestock. In ancient times, the areas that are now occupied by meadows were mostly covered by forests or swamps. With population growth and livestock development, these forests were cut down, swamps drained, and the land was used for agricultural production as pastures and hayfields. Meadows on the plains of former forest or marsh ecosystems are unstable dynamic phytocoenoses in different stages of succession. Therefore, dominant species' botanical composition and projective cover change rapidly, requiring constant human intervention to maintain their high productivity. Following the principles of sustainable development, one of the most urgent tasks is to provide the population with a sufficient amount of high-quality and safe food of both plant and animal origin. It is known that the quality and safety of food products are directly dependent on the environmental conditions of food raw material production. Vegetation of natural fodder lands is an important element of livestock production, which is characterized by low cost compared to cultivated lands. However, in some areas, natural fodder lands undergo a strong anthropogenic load in technogenesis, leading to soil contamination with various toxicants, particularly heavy metals such as Pb, Cd, Zn, and Cu. The main sources of pollution of natural fodder lands are industry, motor vehicles, chemicalisation of the crop production sector, and others. Under such conditions, the use of phytocoenoses as feedstock for both domestic and wild animals increases the risk of heavy metals entering their bodies, which threatens the production of safe and high-quality products, and contaminated soils may be withdrawn from agricultural use. The study aimed to determine the levels of accumulation of Pb, Cd, Zn, and Cu in the ecosystems of natural fodderlands under different anthropogenic loads in the conditions of Eastern Podillia in Vinnytsia region.

Food safety in the age of transparency: clean label products in the post- COVID-19 ERA

Clean-label products are defined as foods and beverages formulated with simple, natural, and familiar ingredients, instead of using artificial ingredients and additives. The clean label movement has gained popularity because of a rise in consumer demand for authentic, transparent, and healthier foods and beverages. In the post-COVID-19 era, the clean label trend has evolved considerably, indicating a shift in consumer preferences and demands. The COVID 19 pandemic has had a significant effect on consumer behavior, particularly regarding food safety and products with clear labels. According to recent studies, during the pandemics, consumers have shown an increased interest in products with clean labels as they seek healthier choices. In addition, the pandemic has impacted consumer purchasing patterns, with a shift toward ingredient examination and an increased demand for healthful products. In conclusion, the COVID-19 pandemic has highlighted the significance of the clean label trend, redirecting consumers toward safe, natural, and transparent food products, and emphasizing the importance of local purchasing and sustainable supply chains.

Physicochemical Characterisation of Polysaccharide Films with Embedded Bioactive Substances.

In this study, sodium carboxymethyl cellulose (CMCNa) bioactive films, crosslinked with citric acid (CA), were prepared and comprehensively examined for their suitability in various applications, focusing on food packaging. The films displayed favourable properties, including appropriate thickness, transparency, and moisture content, essential for packaging purposes. Moreover, the films exhibited excellent moisture absorption rate and barrier properties, attributed to the high concentration of CMCNa and the inclusion of a CA. These films presented no significant effect of crosslinking and bioactive components on their mechanical strength, as evidenced by tensile strength and elongation at break values. Thermal stability was demonstrated in the distinct weight loss events at different temperature ranges, with crosslinking contributing to slightly enhanced thermal performance. Furthermore, the films showed varying antioxidant activity levels, influenced by temperature and the solubility of the films in different media, indicating their potential for diverse applications. Overall, these bioactive films showed promise as versatile materials with desirable properties for food packaging and related applications, where the controlled release of bioactive components is advantageous for enhancing the shelf life and safety of food products. These findings contribute to the growing research in biodegradable and functional food packaging materials.

Ligand-based magnetic extraction and safety assessment of zinc oxide nanoparticles in food products

Zinc oxide (ZnO) is a zinc supplement widely used in health products and is approved by the FDA as Generally Regarded as Safe (GRAS). However, concerns have arisen regarding the potential health effects of nanoscale ZnO, as its reactivity differs from that of its bulk form. This has led to the need for an efficient method to extract ZnO from food products without altering its physicochemical properties, where conventional methods have proven to be inadequate. This study introduces an innovative approach using starch magnetic particles (SMPs) functionalized with a 12-amino acid peptide modified with five lysines (ZBP), that has specific affinity to ZnO. ZBP@SMPs effectively and rapidly extract intact ZnO from food products, achieving recovery efficiencies ranging from 60% to 90%, all while maintaining its morphology and crystallinity. The diameter of ZnO particles recovered from six commercial food products ranged from 25 to 500 nm, with 33% falling below 100 nm, highlighting the need for a size-dependent toxicity study. However, cytotoxicity assessment on human intestinal Caco-2 cells shows all ZnO samples affects cell proliferation and membrane integrity in a dose-dependent manner due to partial dissolution. This study contributes to understanding the safety of ZnO-containing food products and highlights potential health implications associated with their consumption.

Modeling of summer maize transpiration considering morphogenesis

Plant transpiration research is the foundation for improving the efficiency of agricultural water resource utilization and ensuring food production safety. It is an important content of agricultural production and water resource utilization research. However, spatial heterogeneities of leaf size and positions affect the estimation of transpiration. In this study, summer maize on the North China Plain was taken as the research object. Based on the measured data of the photosynthetic apparatus, morphogenesis and stem flow meter, the transpiration variation rule of summer maize leaves was analyzed, and the spatial distribution model of photosynthetically active radiation based on plant morphogenesis was constructed. Considering the spatial heterogeneities of leaf size and positions, the individual-plant scale transpiration model was upgraded. The reliability of transpiration model at individual plant scale was verified. The results showed that: i) the transpiration rate of leaves with different leaf positions, positive and negative leaves at the same leaf position and different parts of the same leaf were significantly different. ii) Based on the measured data, the structure of summer maize with spatial coordinates was obtained, and a calculation model for solar radiation reaching the top of the plants and a calculation model for photosynthetically active radiation reaching the surface of the leaves were constructed. Based on the different absorption, reflection, and transmission of radiation by summer maize leaves, the photosynthetically active radiation of each part of the leaves was characterized. iii) A plant transpiration model was constructed by combining the leaf panel transpiration model with the spatial distribution model of photosynthetically active radiation in summer maize plants, and, the determination coefficients between the simulated and the measured values of the individual plant scale transpiration rate were all above 0.95, the consistency index was close to 1.0, and the RMSE was in range of 12.41–16.64 g h−1. The individual plant transpiration obtained after simulated accumulation could meet the simulation accuracy. The results achieved the scale improvement of the leaf transpiration to individual plant transpiration.

ИСПОЛЬЗОВАНИЕ ЦИФРОВЫХ ТЕХНОЛОГИЙ В ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИ

An important condition for the development of the food industry is the use of digital technologies in calculations to reduce the time and cost of production. The relevance of the topic is due to the importance of studying the prerequisites for ensuring the digital development of food industry enterprises for the food security of the state. An analysis of advanced foreign experience in the digital development of the food industry was carried out. The directions of digital development of the food industry based on the use of robotization technologies for sorting raw materials, digital twins, computer vision, artificial intelligence, analysis of a large volume of data, visual systems for machine assessment of the quality of finished products and others are noted. The introduction and development of automated programs in technological processes and modeling of recipe compositions has become very relevant in recent years. This is due to the complexity of the calculation due to the large number of main and auxiliary raw materials used, which increases the volume of calculations and production costs. To solve such problems, it is necessary to use modern computer technologies and digitalize processes. The analysis of literature data has shown that the modeling of food products using digital technologies is carried out in the chosen direction: vitamin and mineral composition and energy value. Particular attention is paid to the design of food products and the creation of optimal formulations from plant raw materials that meet the specified requirements of target groups of consumers. The most popular software products for the processing industry in Russia are of a specialized nature, which allow automating and combining the development of technological and production documentation at each stage of the process into a single system for managing the quality and safety of food products from the input quality of raw materials to the sale of finished products. The use of digital technologies in the calculation of food formulations will allow solving the problems of multi-corrective optimization. It is concluded that it is necessary to form a digital format for the development of the food industry in ensuring the quality and safety of food products.

OPINIE STUDENTÓW WYBRANYCH KIERUNKÓW STUDIÓW NA TEMAT BEZPIECZEŃSTWA ŻYWNOŚCIOWEGO I BEZPIECZEŃSTWA ŻYWNOŚCI

In every country and on every continent, food security is one of the most important and even fundamental human needs, and thus feeding people should be an overriding goal at the in- ternational, national, and even household level. Food security involves meeting three conditions – physical access to food, economic access to food, and production of healthy food ensuring a nu- tritionally optimal diet. The aim of the study was to assess basic knowledge of food security and safety among students of agriculture and medicine at the global and household level. The survey found a satisfactory level of knowledge on the subject of the research. Students indicate differences in the concepts of food security and safety as well as variation in economic access to food and the need to eliminate it. They indicate the causes of hunger and malnutrition, and particularly the need to ensure production of safe food. Most respondents regarded food security in their households as satisfactory and stated that an increase in income does not necessarily lead to an increase in ex- penditures on food. Irrespective of their area of study, the survey participants correctly identified the main causes of hunger and malnutrition in the world, as well as the regions and countries in which these phenomena occur. The main causes of hunger and malnutrition in the world were considered to be the increase in the population, authoritarian systems of government and associated armed conflicts, and unfair distribution of food.

Review on deep fat-fried food products safety and its implication for consumer healthiness

Edible oil is the most widely consumed food in worldwide. However, high-temperature cooking of fat results harmful compounds. This extended cooking times caused chemical and physical reactions at high temperatures. Additionally, heat-labile chemical compositions such as phenolic compounds, fatty acids, and essential amino acids gradually changed. High cooking temperatures have a real impact on the flavor quality and stability of the oil. But, applying antioxidants and inhibitors slows down the oxidation of frying oil at lower temperatures. The primary goal of this review process was to create awareness among the public and regulatory bodies about the extent to which oil based food processed at high temperatures for long time degrades food quality and endangers consumers. To address the problem of deep fat frying, the various earlier research works were well reviewed. The results of this study were thoroughly examined and concluded that cooking fat for a long period of time reduced its quality and increased the risk of non-communicable diseases. Thus, to lower the amount of free radicals in oils, frying them for a short period of time and using antioxidants. Also, it is critical to implement food quality control policies and educate community to safeguard the health of consumers.

Contamination of broiler chicken carcasses with L. monocytogenes and the effect of disinfectants on organoleptic and physicochemical parameters of meat

The popularity of poultry meat is growing in almost all countries. The consumer prefers chicken considering its high nutritional and dietary value, relatively low price, safety, and the absence of religious restrictions. At the same time, close attention is paid to the safety of food products since food poisoning in poultry processing enterprises is an urgent problem. Based on the results of research on 25 poultry carcasses intended for sale in retail chains, L. monocytogenes was detected in chicken carcasses, broiler chickens in 1 case (4.0 % of studies), semi-finished products from broiler chickens in 2 cases (8 % of studies). During the study of 45 samples in the primary processing shop to establish possible sources and areas of cross-insemination of L. monocytogenes on the surface of poultry carcasses, in 8 cases or 17.8 % of the studies, L. monocytogenes was isolated in washings from carcasses, from the water of the cooling bath ‒ in 3 cases from 13 or 23.1 % of studies, in washes from equipment ‒ in 1 case or 14.3 %, in washes from hands ‒ in 1 case (14.3 %). The resistance of L. monocytogenes to the action of the disinfectant “Balandas-A Forte” 0.07 % solution has been studied; it has a non-permanent antimicrobial effect against L. monocytogenes, 0.15 % ‒ ensures the inactivation of L. monocytogenes in a bath with a water temperature of 10 ºС. There are no significant differences in the organoleptic parameters of the meat and the broth (transparency, aroma), made from poultry meat cooled in the usual way and when using the disinfectant “Balandez-A Forte.” However, in the treated carcasses, compared to the control, there is a change in the color of the surface of the carcasses and internal fat - their color becomes yellow and has a wax-like layering, which the consumer can negatively perceive, the reason for this may be the effect of peracetic acid (PAA) on the adipose tissue of the bird. According to physical and chemical indicators, poultry meat cooled with cold water and using a disinfectant solution met the requirements of the standards. Disinfectant “Balandez-A Forte” of 0.07 and 0.15 % concentration inactivates L. monocytogenes, 0.07 % solution reduces KMAFAnM by three orders of magnitude from (1.7 ± 0.3)×104 to (3.1 ± 0.8)×101, but does not inactivate bacteria of the group of Escherichia coli, water from a cooling bath with a working solution of 0.15 % concentration of a disinfectant allows inactivation of BGKP and ensures inactivation of L. monocytogenes in cold water (10 ºC).

An integrated system for managing technological processes for the efficient and safe production of dairy products, taking into account resource conservation

The research results showed that the ISO 22000 and ISO 50001 standards are important standards of business management systems that do not contradict the principles of the organization and contribute to ensuring the high quality and safety of food products, as well as compliance with the principles of energy management if the requirements of these standards are fully met. The new versions of the standards are focused on the process approach as a key principle for the formation of integrated management systems. The article provides a structure of standards in the format of the Deming cycle (PDCA – plan, execute, check, act), which allows you to manage processes, determine and improve their capabilities. Therefore, the article theoretically substantiates and experimentally confirms the concept of a systemic approach to the management of the safety and quality of dairy products, based on the identification of influencing factors at various stages of their life cycle, optimization of production parameters, storage and sale of products by the requirements of the DSTU ISO 22000 and DSTU ISO 50001 standards. The article analyzes and systematizes research materials, including critical analysis and statistical data processing. In addition, a model of an integrated system was developed. The conducted research was of great practical importance in the implementation of an integrated system of management of technological processes to ensure resource conservation and the safety of dairy products. Here are a few key aspects that highlight their importance: efficient use of resources, improving product safety, compliance with regulatory requirements, sustainability and environmental responsibility. The implementation of an integrated system for managing technological processes to save resources and ensure the safety of dairy products has significant practical advantages for enterprises, consumers, and the environment. These advantages are manifested in the radical improvement of production efficiency, reduction of resource costs, improvement of product quality and safety, as well as in the preservation of natural resources and reduction of negative impact on the environment.

Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*

Abstract Protein denaturation is a common process in the food industry, which can impact food quality and safety. Computational Fluid Dynamics (CFD) is a powerful tool that can be used to predict protein denaturation in food products. In this review article, we present an overview of the application of CFD simulation in predicting protein denaturation in food products. We discuss the factors that influence protein denaturation, the importance of predicting protein denaturation, and the various numerical methods used in protein denaturation studies. The main focus of the article is the use of CFD simulation in predicting protein denaturation in selected food products, such as milk, meat, and eggs. We provide examples of numerical studies that have been conducted on these products, and we discuss the results and implications of these studies. The use of CFD simulation can help to optimize food processing conditions, improve food quality and safety, and reduce waste and costs in the food industry. Overall, this review article highlights the importance of using advanced computational tools such as CFD simulation in food science, research and development. Highlights The use of CFD simulation can predict protein denaturation in food products. Numerical studies were conducted on selected food products to analyze protein denaturation. CFD simulation provides a powerful tool for optimizing food processing technologies. The results from the numerical studies can be used to improve the quality and safety of food products. The application of CFD simulation can lead to more efficient and sustainable food production practices.

УЛУЧШЕНИЕ ПОТРЕБИТЕЛЬСКИХ СВОЙСТВ СЫРНИКОВ ПУТЁМ ИСПОЛЬЗОВАНИЯ ПСИЛЛИУМА

A The article is devoted to the study of the influence of psyllium on the quality and nutritional value of cheesecakes in order to enrich them with minerals, vitamins and dietary fibers. One of the most important tasks of the food industry is to provide all categories of consumers with high-quality and safe food products, taking into account the necessary amount of micro- and macronutrients. The unfavorable environmental situ-ation in large cities causes the need to enrich products with biologically active substances, balancing the amino acid, fatty acid composition. Much attention is paid to the content of minerals, vitamins and dietary fi-ber in the products. Cottage cheese, as one of the fermented milk products, belongs to the most popular prod-ucts of daily demand among different groups of the population. Therefore, it is advisable to enrich it with food and biologically active additives, which include psyllium, which in some countries is classified as super-foods. The use of psyllium in the production technology of cottage cheese products can enrich their composi-tion, increase their nutritional and biological value and give new taste properties. In this regard, the aim of the research was to study the effect of psyllium on the quality and nutritional value of cheesecakes. To achieve this goal, a number of tasks were set. With the introduction of psyllium in an amount of 50% by weight of wheat flour, the finished products retained their shape, consistency, while acquiring a sweet taste and aroma. This dish can enrich the human body with the necessary micronutrients. The energy value in comparison with the control decreased by 18.3 kcal, the amount of vitamins increased, the mineral composi-tion was replenished, the ash content index became higher than the control by 0.15 mg, the amount of dietary fiber in comparison with the control sample increased more than 10 times. The profitability of cheesecakes with the addition of psyllium increased by 2.5%.

Analysis of data from the rapid alert system for food and feed for the country-of-origin Slovakia for 2002–2020

The Rapid Alert System for Food and Feed (RASFF) plays a pivotal role in regulating food safety in the European Union by enabling the competent authorities in each Member State to issue warnings for removing unsafe or illegal items from the market. This article undertakes a comprehensive analysis of RASFF data on Slovak food from 2002 to 2020, to investigate the trends in notifications, actions executed, hazard categories, and product categories within the food industry. Our scrutiny of the RASFF data revealed fluctuations in the counts of alerts and information notifications across years, indicating periods of heightened hazard detection and enhanced transparency within the system. Various measures, including destruction, recall, notification, and prohibition, were employed to address these hazards and ensure the safety and compliance of food products. The hazard categories exhibited sporadic patterns, underscoring the necessity for ongoing surveillance and regulatory interventions. Specific product categories, such as dietetic foods, food supplements, and fortified foods, registered higher incidences of hazards in specific years, implying the need for intensified safety precautions. These findings highlight the importance of sustained efforts in maintaining food safety and managing risks within the industry.

A Taste of Things to Come with Sea Kelp

The Norwegian Research Council project SusKelpFood addresses the challenges of producing kelp for Nordic and European food industries. Project Leader, Dr Pierrick Stévant, Ph.D and Dr Arne Duinker, Ph.D explain their research, undertaken to bolster the efficient production of safe, nutritious and tasty seaweed food products.

ЗАСТОСУВАННЯ SWIFT-МЕТОДУ ДЛЯ ОЦІНКИ РИЗИКІВ ПРИ ВИРОБНИЦТВІ СИРУ КИСЛОМОЛОЧНОГО

The quality and safety of food products in the modern world is the main component of sustainable development of food industry enterprises. The enterprises have implemented a system of preventive measures that prevents the occurrence of risks, assesses the

DypB peroxidase for aflatoxin removal: New insights into the toxin degradation process

Aflatoxin B1 (AFB1) is one of the most potent carcinogens and a widespread food and feed contaminant. As for other toxins, many efforts are devoted to find efficient and environmentally-friendly methods to degrade AFB1, such as enzymatic treatments, thus improving the safety of food and feed products. In this regard, the dye decolorizing peroxidase of type B (DypB) can efficiently degrade AFB1. The molecular mechanism, which is required to drive protein optimization in view of the usage of DypB as a mycotoxin reduction agent in large scale application, is unknown. Here, we focused on the role of four DypB residues in the degradation of AFB1 by alanine-scanning (residues 156, 215, 239 and 246), which were identified from biochemical assays to be kinetically relevant for the degradation. As a result of DypB degradation, AFB1 is converted into four products. Interestingly, the relative abundancy of these products depends on the replaced residues. Molecular dynamics simulations were used to investigate the role of these residues in the binding step between protein and manganese, a metal ion which is expected to be involved in the degradation process. We found that the size of the haem pocket as well as conformational changes in the protein structure could play a role in determining the kinetics of AFB1 removal and, consequently, guide the process towards specific degradation products.