Recent advances in physical post-harvest treatments for shelf-life extension of cereal crops

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dc.contributor.author Schmidt, Marcus
dc.contributor.author Zannini, Emanuele
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2018-05-02T10:16:29Z
dc.date.available 2018-05-02T10:16:29Z
dc.date.issued 2018
dc.identifier.citation Schmidt, M., Zannini, E. and Arendt, E. (2018) 'Recent advances in physical post-harvest treatments for shelf-life extension of cereal crops', Foods, 7(4), 45 (22pp). doi: 10.3390/foods7040045 en
dc.identifier.volume 7
dc.identifier.issued 4
dc.identifier.startpage 1
dc.identifier.endpage 22
dc.identifier.issn 2304-8158
dc.identifier.uri http://hdl.handle.net/10468/5958
dc.identifier.doi 10.3390/foods7040045
dc.description.abstract As a result of the rapidly growing global population and limited agricultural area, sufficient supply of cereals for food and animal feed has become increasingly challenging. Consequently, it is essential to reduce pre- and post-harvest crop losses. Extensive research, featuring several physical treatments, has been conducted to improve cereal post-harvest preservation, leading to increased food safety and sustainability. Various pests can lead to post-harvest losses and grain quality deterioration. Microbial spoilage due to filamentous fungi and bacteria is one of the main reasons for post-harvest crop losses and mycotoxins can induce additional consumer health hazards. In particular, physical treatments have gained popularity making chemical additives unnecessary. Therefore, this review focuses on recent advances in physical treatments with potential applications for microbial post-harvest decontamination of cereals. The treatments discussed in this article were evaluated for their ability to inhibit spoilage microorganisms and degrade mycotoxins without compromising the grain quality. All treatments evaluated in this review have the potential to inhibit grain spoilage microorganisms. However, each method has some drawbacks, making industrial application difficult. Even under optimal processing conditions, it is unlikely that cereals can be decontaminated of all naturally occurring spoilage organisms with a single treatment. Therefore, future research should aim for the development of a combination of treatments to harness their synergistic properties and avoid grain quality deterioration. For the degradation of mycotoxins the same conclusion can be drawn. In addition, future research must investigate the fate of degraded toxins, to assess the toxicity of their respective degradation products. en
dc.description.sponsorship Irish Government (National Development Plan 2007–2013, FIRM/RSF/CoFoRD) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI AG en
dc.relation.uri http://www.mdpi.com/2304-8158/7/4/45
dc.rights © 2018, the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.subject Cereal grains en
dc.subject Shelf life en
dc.subject Spoilage microorganisms en
dc.subject Mycotoxins en
dc.subject Physical decontamination en
dc.title Recent advances in physical post-harvest treatments for shelf-life extension of cereal crops en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Food and Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Irish Government
dc.contributor.funder Department of Agriculture, Food and the Marine
dc.description.status Peer reviewed en
dc.identifier.journaltitle Foods en
dc.internal.IRISemailaddress e.arendt@ucc.ie en
dc.identifier.articleid 45


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© 2018, the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Except where otherwise noted, this item's license is described as © 2018, the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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