The fate of several trichothecenes and zearalenone during roasting and enzymatic treatment of cereal flour applied in cereal-based infant food production
Cereal-based baby food production process is expected to have an impact on the initial level of Fusarium mycotoxins that can contaminate the raw materials. The aim of the present study was to investigate the changes of some of these toxins during roasting and the treatment with amylolytic enzymes, u...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universitat de Lleida (UdL) |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/68533 |
| Acceso en línea: | https://doi.org/10.1016/j.foodcont.2020.107245 http://hdl.handle.net/10459.1/68533 |
| Access Level: | acceso abierto |
| Palabra clave: | Zearalenona Deoxinivalenol Cereal-based baby food HPLC-MS/MS Modified mycotoxins Glucoamylase |
| Sumario: | Cereal-based baby food production process is expected to have an impact on the initial level of Fusarium mycotoxins that can contaminate the raw materials. The aim of the present study was to investigate the changes of some of these toxins during roasting and the treatment with amylolytic enzymes, usually applied during the production process. Three different cereal flours contaminated with Fusarium graminearum were considered (barley, wheat and oat). The results did not show significant changes in the concentration of any of the studied mycotoxins (up to 5% change in deoxynivalenol concentration after the enzymes were added). The acetyl-deoxynivalenol also showed slight modifications as a result of the applied processes, however their statistical significance was not proved. Zearalenone and T-2 and HT-2 toxins remained almost unaltered throughout the study. |
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