| Autor: |
Generotti, Silvia, Cirlini, Martina, Šarkanj, Bojan, Sulyok, Michael, Berthiller, Franz, Dall'asta, Chiara, Suman, Michele |
| Přispěvatelé: |
Carcea, Marina, Pagani, Ambrogina, Melini, Francesca, Degano, Luigi, Lucisano, Mara, Boggini, Gaetano, Pichler, Michaela |
| Jazyk: |
angličtina |
| Rok vydání: |
2015 |
| Předmět: |
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| Popis: |
Grain quality and safety represent one of the major issue in the bakery production chain. Wheat, such as maize, oats, and barley, is one of the most susceptible cereal to be contaminated by mycotoxins worldwide. Consumption of mycotoxin-contaminated products can lead to serious effects in humans and animals and there is a progressive awareness about the potential implications of food processing on mycotoxins evolution, especially for what concern thermal treatments: high temperatures may cause, in fact, transformation or degradation of these compounds. The stability of mycotoxins during various baking process practices have been studied and documented throughout the world and the inactivation of mycotoxins during baking and the effect of raw material content are not clear yet, being the extent of mycotoxin reduction during thermal food processing operations quite variable and dependent on the processing conditions applied. The aim of the present work is to study the fate of mycotoxins during bakery processing, focusing on deoxynivalenol (DON), deoxynivalenol-3- glucoside (DON3Glc), ochratoxin A (OTA) and culmorin compounds, along two industrial technologies related to production of wholegrain and cocoa biscuits. In particular, starting form naturally contaminated bran and cocoa, we studied how mycotoxins can be influenced by modifying ingredients and operative conditions. Experiments were performed using statistical Design of Experiment (DoE) schemes which allow, to explore the relationship between the analytical responses and independent variables conducting to an optimization of the process, in order to obtain a final product that can be considered appreciable by consumers. Aside from monitoring specific mycotoxin levels, the application and comparison of two LC-MS/MS multi-mycotoxin methods, which allowed the concurrent detection and quantification of all the mayor mycotoxins and other secondary fungal metabolites in cereals, was performed. Furthermore, to better understand the influence of the texture complexity on mycotoxin extraction capability, morphological investigation was conducted exploiting Environmental Scanning Electron Microscope (ESEM) analysis power. Results suggest that recipe formulation has relevance on mycotoxin evolution during processing but the most important factors are related to the thermal impact (baking time/temperature): it seems to reduce mycotoxin content in the final product with a percentage of decrease ranged from 10 to 80%, depending on mycotoxin structure and treatment parameters. The proposed approach represents a tangible example of how a careful control of a process may lead to minimize mycotoxin content through appropriate management of the industrial cereals processing techniques. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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