The determination of mycotoxins present in food and knowledge of their intake and toxicity are the basis for assessing the risk associated with the consumption of contaminated food and providing data for the protection of the consumer’s health.

The COAL research group focuses its research on the analysis of mycotoxins in food, study of in vitro and in vivo toxicity, factors that influence intestinal bio-accessibility and decontamination procedures in order to assess risk. The COAL group also develops bioactive ingredients/products of natural origin to reduce the growth of mycotoxin-producing fungi in food for possible application both in the field and during the preservation of different agri-food products.

The COAL research group participates in several competitive research projects, the common points being the development of methodologies based on natural ingredients for the reduction of the growth of fungi in food and feed:

• "Integrated and innovative key actions for mycotoxin management in the food and feed chain (Mycokey) (GA 678781)". European project funded by the H2020 program based on the development of growth reduction methodologies of mycotoxin-producing fungi in maize, barley and wheat stored in silos.
• "Smart and innovative packaging, postharvest rot management and shipping of organic citrus fruit (BiOrangePack)". Project funded by the European program PRIMA-H2020 with the aim of developing an innovative packaging based on cellulose recovered from the waste of the citrus juice production industry (mainly from the albedo) containing a bioactive ingredient fermented by BALs, capable of reducing the growth of the contaminating fungal microflora of fruits throughout transport and storage.
• "Enhancing Research and Innovation Capacity of Tubitak MAM Food Institute on Managment of Mycotoxigenic Fungi and Mycotoxins (MycoTWIN)". Project funded by the H2020 where our research group will organize different activities related to the dissemination of knowledge of the most effective techniques for the control of mycotoxins present in food, including workshops, round-table conferences, info days, training school, etc.
• "Bio-preservation of tin loaf with fermented whey against mycotoxins and toxigenic fungi. Safety of use in the presence of carotenoids. (SAFEBIOBREAD) (PID2019-108070RB-100)'. Project funded by the Ministry of Economy and Competitiveness is based on the isolation of new strains of lactic acid bacteria (BALs) from the sweet whey of goat's milk liquid, its characterization of the potential antifungal, identification and quantification of the molecules that give rise to the activity object of the study, and its potential application as a bioactive ingredient in the preservation of tin bread. Another aspect of the project will be to study the beneficial effects of bioactive compounds produced by lactic acid bacteria throughout fermentation, both through in vitro tests with cell cultures and animal models.

The COAL group collaborates with different national and international companies on the development of ingredients / products to reduce the growth of mycotoxin-producing fungi both in the field and in storage.

The results of the research activity of the group have attracted a wide interest for the Spanish Agency for Food Safety and Nutrition (AESAN) and the European Food Safety Agency (EFSA) and has resulted in the publication in international journals of high impact index as Food Chemistry, Food Chemical & Toxicology, Journal of Agricultural & Food Chemistry, Food Control, Food Additives & Contaminants, Journal of Chromatography, Toxicon, Toxicology Letters, etc. It also collaborates with prestigious national and European groups in the scientific and technical field.

Collaborators

• Fojan Agahi - Universitat de València

• Other research and experimental development on natural sciences and engineering
• Investigation activities