Wheat craft beer made from AFB 1 -contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites.

Autor: Bezerril FF; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil., Pimentel TC; Federal Institute of Paraná (IFPR) - Campus Paranavaí, Paraná, Brazil., de Aquino KP; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil., Schabo DC; Federal Institute of Education, Science and Technology of Rondônia, Campus Colorado do Oeste, BR 435, Km 63, Colorado Do Oeste, RO 76993-000, Brazil., Rodrigues MHP; Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália km 8, Campus Carreiros, 96203-900 Rio Grande, Rio Grande do Sul, Brazil., Dos Santos Lima M; Department of Food Technology, Institute Federal of Sertão Pernambucano, Petrolina, Brazil., Schaffner DW; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA., Furlong EB; Mycotoxin and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália km 8, Campus Carreiros, 96203-900 Rio Grande, Rio Grande do Sul, Brazil., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil. Electronic address: magnani2@gmail.com.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Oct; Vol. 172, pp. 112774. Date of Electronic Publication: 2023 May 18.
DOI: 10.1016/j.foodres.2023.112774
Abstrakt: Levels of aflatoxin B 1 (AFB 1 ) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB 1 (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB 1 was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered to collect the wort - remaining sugar-rich liquid), sweet wort, green beer, spent yeast, and in beer. Physicochemical parameters (pH, titratable acidity, color parameters, total soluble solids), sugars, organic acids, alcohols, and phenolics were evaluated after mashing, and in sweet wort, green beer, and beer samples. Density and yeast counts were determined over 120 h of sweet wort fermentation every 24 h. The AFB 1 levels in the final beer were 0.22 µg/L, while the spent grains and spent yeasts contained 0.71 ± 0.17 and 0.11 ± 0.03 µg/kg of AFB 1 , respectively. AFB 1 contamination did not influence the final product's physicochemical parameters, density during fermentation, fructose, or glycerol content. Higher yeast counts were observed during the first 48 h of non-contaminated wheat craft beer fermentation, with higher ethanol, citric acid, and propionic acid contents and lower glucose, malic acid, and lactic acid contents compared with beer contaminated with AFB 1 . Non-contaminated wheat craft beer also had higher concentrations of gallic acid, chlorogenic acid, catechin, procyanidin A2, and procyanidin B1. AFB 1 contamination of wheat malt may not affect basic quality parameters in wheat craft beer but can influence the final product's organic acid and phenolic contents. Our findings show that if wheat craft beer is made with contaminated malt, AFB 1 can remain in the final product and may pose a risk to consumers.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023. Published by Elsevier Ltd.)
Databáze: MEDLINE
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