2019
DOI: 10.1002/cche.10168
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Abstract: Background and objectives Post‐harvest mitigation strategies are essential to reduce mycotoxin contamination in wheat‐based foods. The study aimed to evaluate the effect of the debranning process on the deoxynivalenol content in whole‐wheat flour naturally contaminated by Fusarium spp. Thirty commercial wheat samples were used and were obtained in Southern Brazil Region in 2015 crop season. Findings The highest DON contamination level was found in the no‐debranned samples and the outermost fraction (extraction… Show more

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Cited by 8 publications
(7 citation statements)
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“…For the BRS 374 cultivar, the debranning level only differed statistically in the 40 s treatment. The debranning levels observed in the present study were lower than those reported in the literature (Tibola et al, 2019), due to the applied debranning times and sample homogeneity (same cultivar). These procedures guaranteed low starch losses and, at the same time, noticeably reduced contamination by DON (Figure 1).…”
Section: Resultscontrasting
confidence: 90%
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“…For the BRS 374 cultivar, the debranning level only differed statistically in the 40 s treatment. The debranning levels observed in the present study were lower than those reported in the literature (Tibola et al, 2019), due to the applied debranning times and sample homogeneity (same cultivar). These procedures guaranteed low starch losses and, at the same time, noticeably reduced contamination by DON (Figure 1).…”
Section: Resultscontrasting
confidence: 90%
“…These authors found that DON content decreased from the external to the internal layers, with 64% of the total contamination of the kernel in the 0-5 and 5-10% fractions, following a biphasic behavior, in which the decrease was high in the first debranning steps and lower in the subsequent ones. Furthermore, Tibola et al (2019) reported decreases in DON content of 25, 31, and 31% at the debranning times of 15, 30, and 60 s, respectively, when compared with non-debranned samples. As for other post-harvest procedures, the effect of debranning and the efficiency of DON reduction are extremely variable, ranging from 15 to 78% (Cheli et al, 2017).…”
Section: Resultsmentioning
confidence: 85%
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“…Different studies have demonstrated that debranning is a pretreatment potentially able to improve milling yields [ 23 ]; moreover, the use of debranning products allows for the making of pasta with a high content of dietary fibers, vitamins, and phenolic compounds and minimal effects on sensory properties, using only the natural endowment of durum wheat [ 21 , 24 , 25 ]. Additionally, preprocessing could reduce the total microbial contamination and the content of mycotoxins or heavy metals in flour, which, in turn, affect its safety and quality [ 23 , 26 , 27 , 28 ].…”
Section: Introductionmentioning
confidence: 99%