Fate ofFusariummycotoxins in maize flour and grits during extrusion cooking

Abstract

Extrusion technology is used widely in the manufacture of a range of breakfast cereals and snacks for human consumption and animal feeds. To minimise consumer exposure to mycotoxins, the levels of deoxynivalenol (DON) and zearalenone (ZON) in cereals/cereal products and fumonisins B(1) and B(2) (FB(1) and FB(2)) in maize are controlled by European Union legislation. Relatively few studies, however, have examined the loss of Fusarium mycotoxins during processing. The behaviour of FB(1), FB(2) and fumonisin B(3) (FB(3)), DON and ZON during extrusion of naturally contaminated maize flour and maize grits is examined using pilot-scale equipment. DON and ZON are relatively stable during extrusion cooking but the fumonisins are lost to varying degrees. There is some loss of ZON when present in low concentrations and extruded at higher moisture contents. The presence of additives, such as reducing sugars and sodium chloride, can also affect mycotoxin levels. Moisture content of the cereal feed during extrusion is important and has a greater effect than temperature, particularly on the loss of fumonisins at the lower moistures. The effects are complex and not easy to explain, although more energy input to the extruder is required for drier materials. However, on the basis of these studies, the relationship between the concentration of Fusarium toxins in the raw and finished product is toxin- and process-dependent.

Limited survey of deoxynivalenol occurrence in maize kernels and maize-products collected from Indonesian retail market

“…It is reasonable that soaking and heating with sodium bisulphite may reduce the concentration of DON in fried maize. On contrary to the studies mentioned above, Scudamore, Guy, Kelleher, and Macdonald (2008) observed that DON is more stable among other Fusarium toxins during extrusion cooking of maize. Therefore, a further study is necessary to reveal the influences of processing steps in fried maize.…”

Reduction of Fumonisin B1 in Corn Grits by Twin‐Screw Extrusion

“…Conditions used during the extrusion process that may affect fumonisin reduction are summarized in Table 1. The moisture content and temperature are regarded as the main factors affecting expansion ratio while other factors including protein content may play an important role (Bhattacharya and others 1986; Scudamore and others 2008). The variations in expansion ratio may be attributed to relative protein contents since the moisture content and temperature of samples were kept constant.…”

“…The improved efficacy of twin‐ in contrast to single‐screw extrusion in reducing fumonisin levels may be a result of more complete mixing of sample in the barrel of a twin‐screw extruder (Connelly and Kokini 2007). Other studies have demonstrated that the stability of fumonisins during extrusion is influenced by several factors, including the screw configuration, screw speed, extrusion temperature, and moisture content of the food matrix (Katta and others 1999; Scudmore and others 2008). …”

Scientific Opinion on the risks for public health related to the presence of zearalenone in food

“…Depending on the extrusion parameters (temperature, moisture content, screw speed) the zearalenone concentration was reduced by 66-83 % (Ryu et al, 1999), 66-81 % (Cetin and Bullerman, 2005) and 6-54 % (Scudamore et al, 2008a). Extrusion cooking of wheat spiked with 305 µg/kg of zearalenone resulted in a reduction rate of 3-17 % depending on the parameters used (Scudamore et al, 2008b). The addition of salt resulted in higher zearalenone levels indicating a lower reduction rate (Scudamore et al, 2008a).…”