Stability of DON and OTA during the breadmaking process and determination of process and performance criteria
Data de publicació2014
MetadadesMostra el registre d'unitat complet
The fate of deoxynivalenol (DON) and ochratoxin A (OTA) during the breadmaking process was studied. In particular, toxin content was analysed in mixed baking ingredients before kneading, after fermentation and proofing, and finally after baking. Fermentation and proofing were carried out at 30 °C for 1 h, while baking was performed at different temperature levels (from 170 to 210 °C) and baking times from 45 to 135 min, in a full factorial design. DON increased from unkneaded mix to fermented dough, and decreased due to baking; this trend depended on the initial concentration of DON in the flour. The level in the bread was significantly lower than in the initial mix of ingredients. In contrast, deoxynivalenol-3-glucoside (DON-3-G) content increased both during kneading and fermentation, and also during baking. Moreover, the results confirmed the high stability of OTA as no significant change in its content could be observed as a result of the breadmaking process. As conclusion, the design of bakery product processes may help to control DON in final products, because although quite stable, its levels can be reduced to some extent. However, high levels of DON-3-G were released during baking, and this point should be further investigated. Mycotoxins have been always considered as stable compounds; however, in depth knowledge of the processing steps that may lead to some reduction (although limited) and those which can stimulate their release from conjugated forms, will definitely help in their control in finished foodstuffs.
És part deFood Control, 2014, vol. 40, p. 234-242
Projectes de recerca europeus
Mostrant elements relacionats per títol, autor i matèria.
The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content Vidal Corominas, Arnau; Marín Sillué, Sònia; Morales, Héctor; Ramos Girona, Antonio J.; Sanchís Almenar, Vicente (Elsevier, 2014)Deoxynivalenol (DON) and ochratoxin A (OTA) are mycotoxins produced by fungal species which can contaminate, alone or simultaneously, cereal-based products such as bread. Due to the increasing interest in the beneficial ...
Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking Vidal Corominas, Arnau; Ambrosio, Asier; Sanchís Almenar, Vicente; Ramos Girona, Antonio J.; Marín Sillué, Sònia (Elsevier, 2016-10)The stability of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON-3-glucoside) during the breadmaking process was studied. Some enzymes used in the bakery industry were examined to evaluate their effects on DON and ...
Vidal Corominas, Arnau; Sanchís Almenar, Vicente; Ramos Girona, Antonio J.; Marín Sillué, Sònia (Elsevier, 2017)Deoxynivalenol (DON) is one of the most frequently occurring mycotoxins in wheat crops worldwide and poses a risk to human and animal health due to its wide range of adverse effects. Deoxynivalenol-3-glucoside (DON-3-glucoside) ...