Fate of ochratoxin A during wheat milling and some Chinese breakfast processing

Peng, Chunhong; Wang, Li; An, Fengping; Le, Zhang; Wang, Yichun; Li, Shurong; Wang, Changgang; Liu, Hongzhi

doi:10.1016/j.foodcont.2015.03.036

Cited by 19 publications

(26 citation statements)

References 30 publications

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“…Peng et al. () also found a reduction of >40% (43% to 55%), compared to the OTA concentration in whole grain, during production of white flour, not including any effects of cleaning. But here, highly OTA‐contaminated wheat (which had been inoculated with Aspergillus ochraceus ) was used.…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 95%

“…OTA contaminations were in several studies not affected or only slightly lowered (by up to approximately 25% compared to flour) during the production of wholemeal and of white wheat bread including Chinese steamed bread (Osborne et al., ; Scudamore et al., ; Peng et al., ). In the production of wholemeal bread, no or only a slight decrease compared to uncleaned grain was observed if no scouring procedures were included, but incorporating a scouring step (with approximately 1.5% to 5% grain weight removed) could considerably lower the OTA load in wholemeal bread compared to raw wheat (Osborne et al., ; Scudamore et al., ).…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

“…Active dry yeast, instant dry yeast, and sourdough lowered OTA by 14% to 25% during fermentation of bread dough (at 30 °C for in total 110 min). In the production of Chinese steamed bread and Chinese fried bread sticks (both produced with highly OTA‐contaminated white wheat flour, at levels of 43 and 138 μg/kg), OTA was not altered during the yeast fermentation step that was carried out at 38 °C for 40 min (Peng et al., ). Also, Vidal et al.…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

“…(), the production of instant noodles that covered the addition of 1% potassium carbonate and heating (at 100 °C for 3 min followed by 2 min at around 140 to 150 °C) was found to degrade ZON contamination of 1 and 20 μg/kg by around 48% and 62%, respectively. The production of Chinese wheat noodles resulted in approximately 13% to 17% lower OTA levels in the dough and approximately 13% to 20% in fresh noodles compared to flour (again not considering the increased moisture content) (Peng et al., ). Here, the noodle dough was prepared with white flour in the presence of approximately 0.5% sodium carbonate at alkaline conditions (with pH levels in dough of 8.89 to 9.16 and in fresh noodles of 9.05 to 9.20).…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

“…The effect was similar for pasta made with naturally contaminated semolina but with a low OTA level (2.2 μg/kg OTA) or pasta additionally spiked with 5 or 10 μg/kg of OTA (Sakuma et al., ). When cooking Chinese wheat noodles made with approximately 0.5% sodium carbonate for 7 min, OTA was lowered only up to 12% (Peng et al., ). The entire reduction during pasta production and cooking amounted, in this study, to around 23%.…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

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The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Schaarschmidt

Fauhl-Hassek

2018

Comp Rev Food Sci Food Safe

121

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Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat-based products, the EU maximum levels apply to deoxynivalenol (DON), zearalenone, aflatoxins, and ochratoxin A. This review provides a comprehensive overview on the different mycotoxins and their legal limits and on how processing of wheat can affect such contaminants, from raw material to highly processed final products, based on relevant scientific studies published in the literature. The potential compliance with EU maximum levels is discussed. Of the four mycotoxins regulated in wheat-based foods in the EU, most data are available for DON, whereas aflatoxins were rarely studied in the processing of wheat. Furthermore, available data on the effect of processing are outlined for mycotoxins not regulated by EU law-including modified and emerging mycotoxins-and which cover DON derivatives (DON-3-glucoside, monoacetyl-DONs, norDONs, deepoxy-DON), nivalenol, T-2 and HT-2 toxins, enniatins, beauvericin, moniliformin, and fumonisins. The processing steps addressed in this review cover primary processing (premilling and milling operations) and secondary processing procedures (such as fermentation and thermal treatments). A special focus is on the production of baked goods, and processing factors for DON in wheat bread production were estimated. For wheat milling products derived from the endosperm and for white bread, compliance with legal requirements seems to be mostly achievable when applying good practices. In the case of wholemeal products, bran-enriched products, or high-cereal low-moisture bakery products, this appears to be challenging and improved technology and/or selection of high-quality raw materials would be required.

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Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 95%

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

See 3 more Smart Citations

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Schaarschmidt

Fauhl-Hassek

2018

Comp Rev Food Sci Food Safe

121

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Fates of aflatoxin B₁ from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B₁ reduction during traditional processing

Noroozi

Sadeghi

Rouhi

et al. 2020

Food Science & Nutrition

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Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread

Özdemir,

Gül

2024

Food Science & Nutrition

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Ochratoxin A (OTA), which is one of the most important mycotoxins in terms of human health, can be found in cereal products such as bread, “bazlama” (traditional flatbread), and pita bread, as well as cereals such as wheat, barley, and corn. This study aimed to determine the effect of different fermentation times, baking, and storage for various periods on the presence of OTA in sourdough bazlama. Bazlama flour was contaminated with OTA concentrations of 5 and 10 μg/kg. After two different fermentation times (1.5 and 3 h), baking at 300 ± 5°C, and storage at room temperature (25 ± 2°C) for 0, 5, and 10 days, the change in OTA levels of bazlama samples was determined by the high‐performance liquid chromatography with fluorescence detector (HPLC‐FLD) method. The effect of different storage periods on the presence of OTA is insignificant. Although a general decrease in OTA level has been determined, it has been found that long‐term fermentation (at least 3 h) was more effective, especially in flours with a high concentration (10 μg/kg) of OTA contamination. It has been determined that bazlama made from contaminated flours with OTA levels of 5 and 10 μg/kg contained OTA levels exceeding 3 μg/kg when long‐term fermentation was not used. This is the maximum permitted limit set by the Turkish Food Codex and the European Commission, indicating that it is not suitable for consumption in this position.

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Fate of ochratoxin A during wheat milling and some Chinese breakfast processing

Cited by 19 publications

References 30 publications

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Fates of aflatoxin B₁ from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B₁ reduction during traditional processing

Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread

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Fate of ochratoxin A during wheat milling and some Chinese breakfast processing

Cited by 19 publications

References 30 publications

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Fates of aflatoxin B1 from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B1 reduction during traditional processing

Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread

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Fates of aflatoxin B₁ from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B₁ reduction during traditional processing