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

Abstract

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.

Exploration on the Enhancement of Detoxification Ability of Zearalenone and Its Degradation Products of Aspergillus niger FS10 under Directional Stress of Zearalenone

“…Zearalenone (ZEN) is a kind of Fusarium mycotoxin with a high contamination range and estrogenic activity. It results in considerable economic losses to the food and feed industries, in addition to its accumulation in animals or human bodies via the food chain, causing acute and chronic poisoning of animals or people [1,2]. These common soil fungi are found in temperate and warm regions and often contaminate cereal crops, such as barley, corn, oats, rice, and sorghum [3,4].…”

Contamination and Health Risk Assessment of Multiple Mycotoxins in Edible and Medicinal Plants

“…The content of AFB 1 in unroasted coix seeds exceeded the MRL (5 μg/kg), but not in roasted coix seeds ( Figure 2 A). Previous studies have shown that AFB 1 levels decreased by 40~80% after roasting due to the hydrolysis of the lactone ring [ 30 ], and this may be the reason for the lower content in roasted coix seeds. However, the detection of DON showed the opposite result ( Figure 2 B).…”

Effect of Baking Conditions and Glucose Addition on the Changes and Transformations between Fumonisins and their Covert Forms during Corn Crisp Processing

“…Interestingly, the addition of glucose led to the lowest total content of covert FBs, including FB1, FB2, and FB3, in corn crisps baked at high temperature (200 °C). During food processing, some fumonisins may bind to various substances, such as proteins and sugars, to form covert fumonisins . Among these, hydrolyzed fumonisins have been extensively investigated .…”

“…During food processing, some fumonisins may bind to various substances, such as proteins and sugars, to form covert fumonisins. 33 Among these, hydrolyzed fumonisins have been extensively investigated. 34 Therefore, the hydrolyzed fumonisins in corn crisps will be analyzed and discussed next.…”