Evaluation on levels and conversion profiles of DON, 3-ADON, and 15-ADON during bread making process

Wu, Li; Bu-jun, Wang

doi:10.1016/j.foodchem.2015.03.082

Cited by 29 publications

(26 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our analysis indicates that DON content was significantly influenced by enzymes, ingredients, and fermentation condition. Some studies have found that fermentation exerts no significant influence on DON as reported by Wu and Wang (2015) and Cano-Sancho, Sanchis, Ramos, and Marín (2013). Other studies have shown contradictory results (Bergamini et al, 2010;Lancova, Hajslova, Kostelanska, et al, 2008).…”

Section: Dough Preparationmentioning

confidence: 90%

“…Bread fermented at 30, 40, and 50 °C showed that optimal reduction occurred at 50 °C with the longest fermentation time (Samar et al., 2001). Similarly, DON reduction increased with a rise in temperature from 30 to 45 °C and from 26 to 46 °C (Wu & Wang, 2015; Vidal et al., 2017). Interestingly, Bergamini et al.…”

Section: Fate Of Don During Food Processingmentioning

confidence: 99%

“…The same study indicated that the similar transformation of DON in three different foods indicated that the DON degradation mechanism was independent of baking conditions and formulations. Meanwhile, norDON A, norDON B, norDON C, and norDON F were found in bread crust, and the conversion of 3-ADON and 15-ADON to DON was analyzed (Wu & Wang, 2015). In a study by Kostelanska et al (2011), degradation products, including norDON A, norDON B, norDON C, norDON D and DON lactone, were mainly located in bread crust.…”

Section: Bakingmentioning

confidence: 99%

See 2 more Smart Citations

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

Guo

Wang

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Deoxynivalenol (DON) has drawn global attention because of its prevalence and significant effects on human or animal health. Biological remedies for DON have been developed from preharvest to postharvest. Applying microbes, including bacteria, fungi (yeast and molds), and enzymes, results in inhibited synthesis, structural destruction, or adsorption of DON. DON can be degraded into masked forms by phase I metabolism or phase II metabolism. During food processing, DON content changes dynamically and is even transformed. Physical, chemical, thermal, or biological processes physically reduce DON content. Temperature, heating time, enzymes, food additives, microorganisms, food composition, contamination level, and other ingredients are key factors. Although DON content can be reduced during food processing, increases in other toxins, such as DON‐3‐β‐d‐glucoside and 3‐acetyl‐DON, can be potentially risky. The application of biodegradation methods in food processing bears research significance. Both microorganisms and enzymes can be potentially used. Novel techniques, such as RNA interference, omics technologies, or enzymes coupled with the genetic engineering method, can be introduced. This review systematically updates the understanding of masked forms of DON, biological degradation strategy, fate of DON during processing, and future trends for biodegradation. Challenges to the successful application of biological methods may include the stability and suitability of the detoxification agents, security of degradation products, and successful application for industrial production.

show abstract

Section: Dough Preparationmentioning

confidence: 90%

Section: Fate Of Don During Food Processingmentioning

confidence: 99%

Section: Bakingmentioning

confidence: 99%

See 1 more Smart Citation

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

Guo

Wang

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…However, there are some contradictory data in the matter of the change of DON level. Some studies reported that DON level was reduced during breadmaking processing (Wu & Wang, 2015), while others suggested that DON was highly stable or even increased in this process. For example, Samar, Neira, Resnik, and Pacin (2001) found that DON in the naturally contaminated wheat flour was reduced dramatically both after dough fermentation step and after baking processing, with the maximum reduction rate of 41% to 56%.…”

Section: The Fate Of Mycotoxins During Food Processing and Their Impamentioning

confidence: 99%

Occurrence and preventive strategies to control mycotoxins in cereal‐based food

Wan

Chen

Rao

2020

Comp Rev Food Sci Food Safe

110

View full text Add to dashboard Cite

Mycotoxins contamination in cereal-based food is ubiquitous according to systematic review of the scientific documentation of worldwide mycotoxin contamination in cereal and their products between 2008 and 2018, thus representing food safety issue especially in developing tropical countries. Food processing plays a vital role to prevent mycotoxin contamination in food. Therefore, it is with great urgency to develop strategies to inhibit fungi growth and mycotoxin production during food processing. This review begins by discussing physicochemical properties of five most common mycotoxins (aflatoxins, fumonisins, ochratoxins, deoxynivalenol, and zearalenone) found in cereal grains, regulation for mycotoxins in food, and their potential negative impact on human health. The fate of mycotoxins during major cereal-based food processing including milling, breadmaking, extrusion, malting, and brewing was then summarized. In the end, traditional mitigation strategies including physical and chemical and potential application of biocontrol agent and essential oil nanoemulsions that can be applied during food processing were discussed. It indicated that no single method is currently available to completely prevent mycotoxin contamination in cereal foods.

show abstract

“…Determining the effects of processing on mycotoxin levels is crucial to estimate consumer exposure. The main factors that affect the fate of mycotoxins during food processing are the food matrix, pH, moisture content, processing temperature, natural or spiked contamination, and concentration of the toxin (Samar, Neira, Resnik, & Pacin, 2001;Wu & Wang, 2015;Zhang & Wang, 2014). Specifically, the mycotoxin stability in the baking process is based on the temperature, time, dough moisture content, type, and quality of the flour and recipe (Milani & Maleki, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of breadmaking process on mycotoxin content in white and whole wheat breads

et al. 2018

View full text Add to dashboard Cite

Background and objectives Fusarium graminearum may reduce the wheat flour yield, technological quality, and breadmaking performance. The objective was to evaluate the effect of breadmaking on the mycotoxin content in white and whole wheat breads to obtain information about the safety of wheat products. The wheat samples were contaminated via the addition of Fusarium‐damaged kernels to produce different levels of deoxynivalenol (DON), ranging from <500 to >5,000 μg/kg. Findings Because of the breadmaking process, a significant reduction in the DON concentration was observed in both the white and whole wheat breads at the upper DON levels (>2,000 μg/kg) compared with the flours. The DON reduction was 49% and 39%, respectively, in whole and white breads, compared with the original flours. ZON was only detected in the two higher levels of DON in the whole wheat flour (mean 33.1 μg/kg) and in the two whole wheat breads (mean 42.4 μg/kg). Conclusions The breadmaking process can be a complementary strategy to reduce the mycotoxin content in wheat products. Significance and novelty These results are important for wheat supply chain to meet the legislation requirements and to produce safer foods.

show abstract

Evaluation on levels and conversion profiles of DON, 3-ADON, and 15-ADON during bread making process

Cited by 29 publications

References 26 publications

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies

Occurrence and preventive strategies to control mycotoxins in cereal‐based food

Effect of breadmaking process on mycotoxin content in white and whole wheat breads

Contact Info

Product

Resources

About