Modelling thermal degradation of zearalenone in maize bread during baking

Abstract

The thermal degradation of zearalenone (ZEA) was investigated using a crust-like model, representing maize bread, which was prepared with naturally contaminated maize flour. Model samples were heated under isothermal conditions at the temperature range of 100-250°C. No reduction was observed at 100°C. Thermal degradation rate constants (k) were calculated as 0.0017, 0.0143 and 0.0216 min(-1) for 150, 200 and 250°C, respectively. Maize bread baked at 250°C for 70 min was used to test the capability of model kinetic data for the prediction of ZEA reduction. The time-temperature history in the crust and crumb parts was recorded separately. Partial degradation of ZEA at each time interval was calculated by means of the corresponding k-values obtained by using the Arrhenius equation, and the total reduction occurring at the end of the entire baking process was predicted. The reduction in the crumb and crust of bread was also experimentally determined and found to be consistent with the predicted values. It was concluded that the kinetic constants determined by means of the crust-like model could be used to predict the ZEA reduction occurring during baking of maize bread.

Impact of food processing and detoxification treatments on mycotoxin contamination

“…40 % loss in bread and 20 % in biscuits (Alldrick and Hajšelová 2004 ). Numanoglu et al ( 2013 ) constructed a kinetic model of ZEN degradation in maize bread during baking.…”

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

“…Different from the crumb, higher temperature (≥120 °C) can be achieved in the crust of breads (Numanoglu et al., ; Numanoglu, Yener, Gökmen, Uygun, & Koksel, ; Vidal et al., , ), where an elevated DON loss compared to the inner bread part could be detected (Valle‐Algarra et al., ; Numanoglu et al., ; Giménez et al., ; Wu & Wang, ). Wu and Wang () found the DON loss in the crust to be accompanied by formation of norDONs (norDON A, B, C, and F).…”

“…During baking, ZON rather tended to increase with longer baking times, but changes were not significant (Cano‐Sancho et al., ). Also, in the production of maize bread, the baking step (250 °C for 70 min) caused no ZON loss in the crumb or only slightly increased the ZON level (by approximately 3% compared to the flour), whereas in the crust, a ZON reduction by 13% was found (Numanoglu et al., ).…”

Estimated exposure to EU regulated mycotoxins and risk characterization of aflatoxin-induced hepatic toxicity through the consumption of the toasted cereal flour called “gofio”, a traditional food of the Canary Islands (Spain)

“…It is likely that these higher concentrations reported in German flour are due to the fact that they come from unroasted cereal. The gofio is a type of flour that comes from cereal that is toasted at high temperatures (above 200°C), as it has been shown that there is a certain degree of thermal degradation of ZEA above 200ºC (Numanoglu et al, 2013).…”