The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran
| Autor: | Sonata Sidlauskiene, Vadims Bartkevics, Dovile Klupsaite, Zane Bērziņa, Egle Zokaityte, Vytaute Starkute, Paulina Zavistanaviciute, Grazina Juodeikiene, Vita Lele, Antonello Santini, Elena Bartkiene, Romas Gruzauskas, Iveta Pugajeva |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Bran biology Chemistry Plastics extrusion food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Triple quadrupole mass spectrometer Lactic acid chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Fermentation Extrusion Food science Mycotoxin Bacteria Food Science |
| Zdroj: | LWT. 146:111498 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2021.111498 |
| Popis: | The aim of this study was to evaluate the influence of combining extrusion and fermentation processes on the chemical and biosafety of wheat processing by-products (WPBP). Extrusion experiments were performed by testing two different temperatures (115 and 130 °C) and three different speeds of extruder screw (16, 20, and 25 rpm). The lactic acid bacteria (LAB) L. casei and L. paracasei were used for WPBP fermentation. A high-performance liquid chromatograph coupled to a triple quadrupole mass spectrometer was used for mycotoxin analysis and a high-performance liquid chromatograph with an ultraviolet detector was used for biogenic amine (BA) determination in WPBP. A significant effect of the type of LAB on the acidity of fermented WPBP was found. Although lower pH was observed for non-extruded fermented WPBP samples, they contained higher concentrations of d (−)-lactic acid. In extruded and extruded/fermented WPBP, the total BA content was two times lower than that in controls. The lowest mycotoxin concentration was found in fermented WPBP extruded at 130 °C using a screw speed of 20 and 25 rpm. Finally, the combination of extrusion and fermentation can be confirmed as a promising innovative pre-treatment for WPBP, potentially capable of reducing the content of BAs and mycotoxins. |
| Databáze: | OpenAIRE |
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