Different mycotoxin inactivation applications and their inactivation mechanisms

Abstract

Although mycotoxins can be inactivated by different methods the application of these methods depends on the type of food or feeds to be consumed. Inactivation of these toxic compounds are mainly due to changes occuring in their chemical structures by the application of inactivation methods. While pressure and heat degrades molecules to smaller structures, chemical applications opens the ring structures resulting inactivated compounds. Treatment by special additives has no effect on the structures but preferred due to absorption of toxic materials that results decreasing bioavaibility of these toxic compounds.