The main aim of our research is to minimize the negative impact of molds and mycotoxins in foods and feeds. This objective is approached by our research group in a multidisciplinary way and from very different perspectives:
Food processing and its impact on mycotoxins
The physical, chemical and biological processes that take place during the industrialization of raw materials, can they lead to the decrease of the mycotoxins present?
Food formulation generally leads to dilution of the concentration of mycotoxins present in raw materials. In addition, despite the mycotoxins being heat resistant, our studies show that heat treatments in food can favor a small reduction, in particular it has been shown that deoxynivalenol can be decreased in cereal-based products. However, there are certain technological processes that include certain enzymatic activity, which can lead to an increase in mycotoxins as a consequence of the release of mycotoxins linked to food matrices.
Analysis of hyperspectral images in the NIR for the detection of contaminated raw materials
Are they an option as a non-destructive rapid analysis technique? Can they be used for online selection of contaminated grains?
NIR hyperspectral image analysis has allowed us to discriminate between wheat grains highly contaminated with deoxynivalenol versus uncontaminated or low-concentration grains.
Efficacy studies of mycotoxin adsorbents for feed
What is the adsorptive capacity of different minerals and organic substrates? What factors affect adsorption at the gastrointestinal level?
The adsorbent capacity of aflatoxins is widely known for different minerals, these materials also partially adsorb most of the remaining mycotoxins that can be found in feed. However, we are still working hard searching for inorganic or organic materials capable of adsorbing deoxynivalenol, for which there is no effective adsorbent.
Exposure of different population groups to mycotoxins
What mycotoxins are we most exposed to according to our diet? Is co-exposure to chemical pollutants frequent?
Our studies show that the toxin to which the Spanish population is most exposed is deoxynivalenol, while exposure to ochratoxin A, T2 and HT2 toxins and fumonisins is also detected. Consequently, it is necessary to pay attention to the effects of such co-exposure on human health.
Analysis of molds and mycotoxins in food. Predictive mycology
What is the shelf life of a food before it becomes moldy or accumulates mycotoxins? How does predictive mycology contribute to mycotoxin risk management?
Intermediate moisture food industries frequently experience food mold episodes before the end of shelf life. The prediction models developed in our group allow predicting the shelf life of food, and also the safe storage periods, free of mycotoxins, for stored raw materials