The fate of deoxynivalenol through wheat processing to food products

Vidal Corominas, Arnau; Sanchís Almenar, Vicente; Ramos Girona, Antonio J.; Marín Sillué, Sònia

doi:https://doi.org/10.1016/j.cofs.2016.09.001

View/Open

Postprint (193.4Kb)

Issue date

2016-10

Author

Vidal Corominas, Arnau

Sanchís Almenar, Vicente

Ramos Girona, Antonio J.

Marín Sillué, Sònia

Suggested citation

Vidal Corominas, Arnau; Sanchís Almenar, Vicente; Ramos Girona, Antonio J.; Marín Sillué, Sònia; . (2016) . The fate of deoxynivalenol through wheat processing to food products. Current Opinion in Food Science, 2016, vol. 11, p. 34-39. https://doi.org/10.1016/j.cofs.2016.09.001.

Abstract

Deoxynivalenol (DON) is one of the most frequently occurring mycotoxin in wheat crops worldwide and it poses a risk to human and animal health due to its wide range of adverse effects. As its accumulation at field seems to be unavoidable, it is very important to investigate its stability during food

processing. Recent outcomes of DON stability during milling, fermentation, and baking show some opportunities to reduce DON. In-depth knowledge of such processes is required. Moreover, DON-3-glucoside seems to increase during the breadmaking process, thus actions to prevent this to occur are required. Finally, recent studies have pointed out that ozonation may help reducing DON content in wheat, which provides a new alternative to the food industry.

URI

http://hdl.handle.net/10459.1/62347

DOI

https://doi.org/10.1016/j.cofs.2016.09.001

Is part of

Current Opinion in Food Science, 2016, vol. 11, p. 34-39