Effect of Wheat Milling Process on the Distribution of Alternaria Toxins

Hajnal, Elizabet Janić; Mastilović, Jasna; Bagi, Ferenc; Orčić, Dejan; Budakov, Dragana; Savić, Zagorka

doi:10.3390/toxins11030139

Cited by 24 publications

(17 citation statements)

References 20 publications

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“…The method was validated by an in-house quality control procedure following the guidelines of Commission Decision EC 657/2002 [49]. Method validation was performed in terms of matrix effects, linearity, trueness, precision, limit of detection (LOD) and limit of quantification (LOQ), by the same procedure, as were described in detail in our previous study [14].…”

Section: Methods Validationmentioning

confidence: 99%

“…The modified method by Siegel et al [48], described in detail in our previous studies [8,14], was used for sample preparation.…”

Section: Sample Preparationmentioning

confidence: 99%

“…Investigations regarding the fate of Alternaria toxins during wheat kernel and wheat flour processing are limited. Only a handful of studies refer to the investigation of the fate of AOH, AME and TeA during wheat cleaning, wheat milling and bread-making [14,15]. The abovementioned studies show that wheat cleaning reduces the content of AOH, AME and TeA through the removal of impurities, whereas wheat milling performs only toxin distribution into wheat flour mill streams, and the bread-making procedure only cause a reduction in AOH content.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Atmospheric Cold Plasma Treatments on Reduction of Alternaria Toxins Content in Wheat Flour

Hajnal

Vukić

Pezo

et al. 2019

Toxins

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Beside Fusarium toxins, Alternaria toxins are among the most commonly found mycotoxins in wheat and wheat products. Currently, investigations of possibilities of reduction of Alternaria toxins in the wheat-processing chain are limited. Therefore, the aim of this study was to explore the potency of cold atmospheric plasma treatments, as a new non-thermal approach, for reduction of alternariol (AOH), alternariol monomethyl ether (AME) and tentoxin (TEN) content in spiked white wheat flour samples. Samples were treated with plasma generated in the air during 30 s to 180 s, with an increment step of 30 s, and at four varying distances from the cold plasma source (6 mm, 21 mm, 36 mm and 51 mm). The reduction of the Alternaria toxins content in samples after treatment was monitored by high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). The maximum reduction of the examined Alternaria toxins was obtained by treatment performed at 6 mm distance from the plasma source, lasting 180 s, resulting in reductions of 60.6%, 73.8% and 54.5% for AOH, AME and TEN, respectively. According to the obtained experimental results, five empirical models in the form of the second-order polynomials were developed for the prediction of AOH, AME and TEN reduction, as well as the temperature and the moisture content of the wheat flour, that gave a good fit to experimental data and were able to predict the response variables successfully. The developed second-order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.918 and 0.961).

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Section: Methods Validationmentioning

confidence: 99%

“…The modified method by Siegel et al [48], described in detail in our previous studies [8,14], was used for sample preparation.…”

Section: Sample Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Atmospheric Cold Plasma Treatments on Reduction of Alternaria Toxins Content in Wheat Flour

Hajnal

Vukić

Pezo

et al. 2019

Toxins

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“…Among the very few reported studies, one of them refers to the investigation of the fate of AOH, AME and TeA during wheat cleaning and milling [30]. Wheat cleaning process reduces the content of AOH, AME and TeA by removing screenings and dust from wheat, since Alternaria toxins are concentrated in separated impurities, while wheat milling reduces Alternaria toxins content in wheat flours, only due to toxins distribution [30]. Siegel et al [16] However, so far, only limited information regarding the fate of Alternaria toxins in wheat processing chain have been available.…”

Section: Reduction Of Alternaria Toxins During Fermentation Of Whole mentioning

confidence: 99%

“…Siegel et al [16] However, so far, only limited information regarding the fate of Alternaria toxins in wheat processing chain have been available. Among the very few reported studies, one of them refers to the investigation of the fate of AOH, AME and TeA during wheat cleaning and milling [30]. Wheat cleaning process reduces the content of AOH, AME and TeA by removing screenings and dust from wheat, since Alternaria toxins are concentrated in separated impurities, while wheat milling reduces Alternaria toxins content in wheat flours, only due to toxins distribution [30].…”

Section: Reduction Of Alternaria Toxins During Fermentation Of Whole mentioning

confidence: 99%

Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough

et al. 2020

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The aim of this study was to investigate the fate of the most common Alternaria toxins found in wheat—tenuazonic acid (TeA), alternariol (AOH), and alternariol monomethyl ether (AME) during sourdough processing. For this purpose, spiked whole wheat flour, 3% sourdough starter, 0.5% of baker’s yeast, and 105% of water calculated on flour weight as a base were used as raw materials. Spiked whole wheat dough was fermented for 4 h, 8 h, 12 h, 24 h, and 48 h at 25 °C, and at each point the fermented dough samples were taken, frozen, lyophilized, grounded, and stored until further analysis. To study the effect of sourdough processing on TeA, AOH and AME content, the validated method of high-performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) for these mycotoxins was used. Mathematical models of Alternaria toxins reduction were developed in the form of Four Parameter Logistic Regression function. The maximum reduction of TeA, AOH, and AME levels was archived at 48 h of dough fermentation at 25 °C compared with dough after kneading (0 h). Under these conditions, a reduction of the toxin levels of 60.3 %, 41.5%, and 24.1% was observed for TeA, AOH, and AME, respectively.

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Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions

et al. 2022

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Background and Objectives Cross‐contamination of pathogens is a common cause of food recalls. The objectives of this study were to quantify the amount of Escherichia coli transferred during wheat milling and to model the E. coli concentration in wheat flour fractions during milling. Findings Higher (p ≤ .05) E. coli counts were recovered in the nonflour mill fractions (1.9–4.5 log CFU/g) during the inoculated wheat milling run. The E. coli counts in flour fractions increased with more amounts (kg) of inoculated wheat milled. During the noninoculated mill run, E. coli counts decreased as more wheat was milled. Greater E. coli contamination was observed in the nonflour fractions (1.8–3.4 log CFU/g). The fitted models were significant (p ≤ .05) and had acceptable fit (R2 = 0.40–0.85; SE = 0.16–0.42). Conclusion The findings indicate that E. coli contamination from wheat kernel could transfer into the flour at a lower concentration relative to nonflour fractions and that continuous milling of contaminated wheat increased flour E. coli counts. Significance and Novelty The results from this study may help development of mitigation strategies for pathogen contamination during milling and could be used for risk assessment analysis in wheat flour products.

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Effect of Wheat Milling Process on the Distribution of Alternaria Toxins

Cited by 24 publications

References 20 publications

Effect of Atmospheric Cold Plasma Treatments on Reduction of Alternaria Toxins Content in Wheat Flour

Effect of Atmospheric Cold Plasma Treatments on Reduction of Alternaria Toxins Content in Wheat Flour

Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough

Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions

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