Deoxynivalenol & Deoxynivalenol-3-Glucoside Mitigation through Bakery Production Strategies: Effective Experimental Design within Industrial Rusk-Making Technology

Toxins

Silvia Generotti³  Martina Cirlini³  Alexandra Malachova¹  Michael Sulyok¹  Franz Berthiller¹  Chiara Dall𠆚sta³  Michele Suman² 

[1] Christian Doppler Laboratory for Mycotoxin Research and Center for Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Applied Life Sciences, Vienna, Konrad Lorenzstr. 20, 3430 Tulln, Austria; E-Mails:;Barilla G.R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122 Parma, Italy;Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, Parma 43124, Italy; E-Mails:

关键词: deoxynivalenol;    deoxynivalenol-3-glucoside;    design of experiment;    food processing;    baking;    rusks;   

DOI  :  10.3390/toxins7082773

来源: mdpi

【 摘 要 】

In the scientific field, there is a progressive awareness about the potential implications of food processing on mycotoxins especially concerning thermal treatments. High temperatures may cause, in fact, transformation or degradation of these compounds. This work is aimed to study the fate of mycotoxins during bakery processing, focusing on deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON3Glc), along the chain of industrial rusk production. Starting from naturally contaminated bran, we studied how concentrations of DON and DON3Glc are influenced by modifying ingredients and operative conditions. The experiments were performed using statistical Design of Experiment (DoE) schemes to synergistically explore the relationship between mycotoxin reduction and the indicated processing transformation parameters. All samples collected during pilot plant experiments were analyzed with an LC-MS/MS multimycotoxin method. The obtained model shows a good fitting, giving back relevant information in terms of optimization of the industrial production process, in particular suggesting that time and temperature in baking and toasting steps are highly relevant for minimizing mycotoxin level in rusks. A reduction up to 30% for DON and DON3Glc content in the finished product was observed within an acceptable technological range.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.