Zearalenone

Alldrick, A.J.; Hajšelová, M.

doi:10.1533/9781855739086.3.353

Cited by 4 publications

(1 citation statement)

References 59 publications

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“…ZEN was reported to remain stable during bread baking (Cano-Sancho et al 2013 ) but another study estimated ca. 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.…”

Section: Commoditiesmentioning

confidence: 99%

Impact of food processing and detoxification treatments on mycotoxin contamination

et al. 2016

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Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.

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Section: Commoditiesmentioning

confidence: 99%

Impact of food processing and detoxification treatments on mycotoxin contamination

et al. 2016

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Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination

Nascimento

Taniwaki²

2023

Present Knowledge in Food Safety

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Modelling thermal degradation of zearalenone in maize bread during baking

Numanoğlu

Yener

Gökmen

et al. 2013

Food Additives & Contaminants: Part A

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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.

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Zearalenone

Cited by 4 publications

References 59 publications

Impact of food processing and detoxification treatments on mycotoxin contamination

Impact of food processing and detoxification treatments on mycotoxin contamination

Common and natural occurrence of pathogens, including fungi, leading to primary and secondary product contamination

Modelling thermal degradation of zearalenone in maize bread during baking

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