The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content

Pleadin, Jelka; Babić, Jurislav; Vulić, Ana; Kudumija, Nina; Aladić, Krunoslav; Kiš, Maja; Tkalec, Vesna Jaki; Škrivanko, Mario; Lolić, Marica; Šubarić, Drago

doi:10.17508/cjfst.2019.11.1.06

Cited by 11 publications

(7 citation statements)

References 20 publications

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“…Reduction in the DON level was in the study of Pleadin et al. (2019) also more pronounced at higher temperature and amounted to 55 to 65%. This thermostable mycotoxin was in other grit extrusion studies (performed with naturally contaminated, inoculated, or spiked material) lowered by only few percent up to around one‐half (Cetin & Bullerman, 2006; Scudamore et al., 2008; Wolf‐Hall et al., 1999).…”

Section: Effects Of Secondary Food Processing On Mycotoxin Levels In mentioning

confidence: 75%

“…In contrast, Pleadin et al. (2019) found during direct extrusion cooking of grits greater reductions in the ZEN concentration, with up to 72%, at higher temperatures (when testing 150 to 190 °C).…”

Section: Effects Of Secondary Food Processing On Mycotoxin Levels In mentioning

confidence: 87%

“…For ZEN and DON, reductions by up to approximately one third of the initial levels were found after roasting. A 30‐min roasting of whole (naturally contaminated) kernels at 180 to 220 °C lowered ZEN levels by 14 to 33% and DON by 7 to 36%, with higher reductions at higher temperature (Pleadin et al., 2019). During heating of ground maize at 200 or 220 °C for 15 to 20 min, ZEN was lowered by approximately 22 to 27% and DON by approximately 12 to 15% (Jauković, Stanišić, Nikodijević, & Krnjaja, 2014).…”

Section: Effects Of Secondary Food Processing On Mycotoxin Levels In mentioning

confidence: 99%

“…For ZEN and DON, no or negligible reductions were found in the initial concentrations after cooking maize flour into polenta (either by traditional cooking or by pressure cooking) (Brera et al., 2006) and after cooking whole maize kernels for 10 to 30 min (Pleadin et al., 2019). Re‐canning of cream‐style maize kernels by autoclaving reduced the concentration of artificially added DON by 13% (Wolf‐Hall, Hanna, & Bullerman, 1999).…”

Section: Effects Of Secondary Food Processing On Mycotoxin Levels In mentioning

confidence: 99%

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The fate of mycotoxins during secondary food processing of maize for human consumption

Schaarschmidt

Fauhl-Hassek

2020

Comp Rev Food Sci Food Safe

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Mycotoxins are naturally occurring fungal metabolites that are associated with health hazards and are widespread in cereals including maize. The most common mycotoxins in maize that occur at relatively high levels are fumonisins (FBs), zearalenone, and aflatoxins; furthermore, other mycotoxins such as deoxynivalenol and ochratoxin A are frequently present in maize. For these toxins, maximum levels are laid down in the European Union (EU) for maize raw materials and maize‐based foods. The current review article gives a comprehensive overview on the different mycotoxins (including mycotoxins not regulated by EU law) and their fate during secondary processing of maize, based on the data published in the scientific literature. Furthermore, potential compliance with the EU maximum levels is discussed where appropriate. In general, secondary processing can impact mycotoxins in various ways. Besides changes in mycotoxin levels due to fractionation, dilution, and/or concentration, mycotoxins can be affected in their chemical structure (causing degradation or modification) or be released from or bound to matrix components. In the current review, a special focus is set on the effect on mycotoxins caused by different heat treatments, namely, baking, roasting, frying, (pressure) cooking, and extrusion cooking. Production processes involving multiple heat treatments are exemplified with the cornflakes production. For that, potential compliance with FB maximum levels was assessed. Moreover, effects of fermentation of maize matrices and production of maize germ oil are covered by this review.

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Section: Effects Of Secondary Food Processing On Mycotoxin Levels In mentioning

confidence: 75%

Section: Effects Of Secondary Food Processing On Mycotoxin Levels In mentioning

confidence: 87%

Section: Effects Of Secondary Food Processing On Mycotoxin Levels In mentioning

confidence: 99%

Section: Effects Of Secondary Food Processing On Mycotoxin Levels In mentioning

confidence: 99%

See 2 more Smart Citations

The fate of mycotoxins during secondary food processing of maize for human consumption

Schaarschmidt

Fauhl-Hassek

2020

Comp Rev Food Sci Food Safe

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“…На основе изучения научных статей сделан вывод, что экструдирование приводит к почти полному разрушению микотоксинов при условии достижения в ходе процесса критической для них температуры [81][82][83].…”

Section: результаты и их обсуждениеunclassified

Extrusion of Plant Raw Materials in Food Production: A Review

Бахчевников¹,

Braginets²

2020

Food Processing: Techniques and Technology

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Introduction. The present review covers the issues of extrusion of plant raw materials in food industry. The authors analyzed foreign publications about various extrusion technologies, their rational parameters, and their effect on the properties of final products. Study objects and methods. The research featured extrusion methods of plant raw materials in food production. The review included scientific articles published in English in 2000–2020. Results and discussion. Extrusion is an effective processing method for plant raw materials in food industry. The analysis made it possible to define the effect of extrusion parameters on the components of plant raw materials. Extrusion increases digestibility of such plant components as protein and starch. High temperature, speed, and moisture are the optimal parameters for extrusion. High barrel temperature has a negative effect on vitamin and carotene content, while feed rate and screw speed are not important. Extrusion leads to complete mycotoxins reduction at critical temperatures. While high temperature and screw speed are important for process efficiency, they have a negative effect on the nutritional value of the final product. Conclusion. Optimal parameters of various raw materials and their compounds remain largely understudied, in spite of the fact that they are responsible for the balance between the required extrudate properties and nutritional value. Formation of nutrient complexes and their effect on the process parameters also require further research, especially in regard with protein-carbohydrate and amylaselipid complexes. In general, extrusion of plant raw materials remains a promising but largely neglected research topic in food science.

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Decontamination and Detoxification of Deoxynivalenol – An Emetic Toxin of Food and Feed

Sumalatha,

Maheshwar

2023

Anti‐Mycotoxin Strategies for Food and Feed

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The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content

Cited by 11 publications

References 20 publications

The fate of mycotoxins during secondary food processing of maize for human consumption

The fate of mycotoxins during secondary food processing of maize for human consumption

Extrusion of Plant Raw Materials in Food Production: A Review

Decontamination and Detoxification of Deoxynivalenol – An Emetic Toxin of Food and Feed

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