**6. Other methods to degrade of AFB1**

Recently, some inexpensive, new promising methods on top of conventional methods for decontamination of food and raw materials have been developed. In the beer or wine factories, some fermentation residues were observed to have the ability of degradation of AFB. A group in Italy have shown that biosorption of mycotoxins onto grape pomace may be a reasonably low-cost decontamination method. The theoretical maximum adsorption capacities (mmol/kg dried pomace) were calculated at pH 7 and 37°C; around 1 hour of contact, that pomace could adsorb almost half of initial AFB1 concentration, but it seems the adsorption rate was kept stable within pH ranges [69]. Similarly, Bovo et al. [70] also found AFB adsorption by beer fermentation residue (BFR) ranged from 45.5 to 69.4% at pH 3.0 and from 24.0 to 63.8% at pH 6.0.
