*3.5. H2O2 Treatment at Moderate Temperature after Roasting*

The effect of H2O2 on aflatoxins reduction in peanuts was investigated and showed higher efficiency following its application at 50 ◦C instead of room temperature (20 ◦C), while the reduction rate increased from 30% to 73%. The same H2O2 treatment (30 g/hg H2O2 at 50 ◦C) was implemented on unroasted peanuts for 8 h, achieving a higher AF reduction rate of 86%. The combination of this treatment with pre-roasting the peanuts at 140 ◦C for 10 min caused the inactivation of catalase and increased the reduction rate slightly to reach 90%. The constructive points of this combination were the preservation of the oil quality of the treated peanuts, the absence of significant weight loss, and the conservation of the peanut's form since the temperature did not reach that of starch gelatinization. Moreover, the combination is eco-friendly, leaving no H2O2 residues after air drying the treated peanuts at 35 ◦C for 12 h [127].

**Table 4.** Subsequent techniques to mitigate mycotoxins in solid foods and feeds. **Combination Feeds /Foods Contaminants Experimental Parameters Reduction Rate Advantages/Disadvantages References** Ozone/UV-C/Citric acid Pistachio nuts Aflatoxins Combination of the immersion of the samples in 3 N CA, 30 min exposure to O3, and 36 h exposed to UV-C radiation AFB1 and AFB2 > 90% AFG1 and AFG2 > 99% Advantages: • No significant changes were observed in total fat content, protein content, acid and peroxide content, total phenolic compounds, soluble and insoluble carbohydrates of pistachios; • No significant changes between sweetness, acidity, flavor, color, and overall quality of treated and non-treated samples; • The combination of O3, UV-C, and CA was much more effective than the effect of each of them alone. [123] The UV-C More effect on AFB2 and AFG2 The O3 treatment Degradation of AFB1 and AFG1, more than AFB2 and AFG2 Acid treatment More effect on AFB1 and AFG1, against AFB2 and AFG2 Extrusion/Fermentation Wheat bran Mycotoxins Extrusion at 130 ◦C—Screw speed: 20 rpm + fermentation with *L. casei* and *L paracasei* strains at 30 ± 2 ◦C for 24 h. The lowest overall concentration of the tested mycotoxins. Extrusion at 130 ◦C—Screw speed: 25 rpm + fermentation with *L. casei* and *L paracasei* strains at 30 ± 2 ◦C for 24 h. Advantages: • Appropriate extrusion parameters and LAB strain selection lead to the higher formation of L-(+)-lactic acid and lower WPBP microbial contamination (except for the M/Y count); • Extrusion, as well as extrusion in combination with fermentation, reduces the total biogenic amines content (by2timesonaverage).[124]

*Foods* **2022**, *11*, 3304


*Foods* **2022**, *11*, 3304

*Foods* **2022**, *11*, 3304



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