Zearalenone: Contamination, Biological Characterization, and Mechanism of Enzymatic Degradation in Food

ABSTRACT Mycotoxins are a class of biological contaminants that pose significant threats to food safety, leading to substantial food waste and significant economic losses. Among these, zearalenone (ZEN), a specific mycotoxin produced by Fusarium species during the infection of grains, is particularly concerning due to its reproductive toxicity, digestive toxicity, hepatotoxicity, and immunotoxicity in various organisms. Although numerous methods for degrading ZEN have been developed, challenges still remain in removing effectively ZEN from food. Enzymatic degradation offers dual advantages of biosafety and targeted efficiency, positioning it as a sustainable alternative to conventional ZEN detoxification methods. This review systematically examines ZEN contamination in grains, evaluates the physicochemical properties and toxicological effects of ZEN and its derivatives, and analyzes the ZEN‐degrading enzyme families to provide their structural characteristics, catalytic performance, and degradation mechanisms. The review highlights the transformative potential of enzyme engineering technologies, including protein engineering assisted with computational design, enzyme immobilization, nanozymes, and fusion proteins, to enhance the performance of ZEN‐degrading enzymes and explore their prospective applications in ensuring food and feed safety.