Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing

Zhang, Huijie; Bu-jun, Wang

doi:10.1016/j.foodcont.2014.10.009

Cited by 40 publications

(33 citation statements)

References 24 publications

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“…Indeed, De Angelis, Monaci, Pascale, and Visconti () found a decrease in the concentration of the DON conjugate DON‐3‐Glc by around 2/3 during bread production that included yeast fermentation and baking, whereas DON slightly increased. The data of Zhang and Wang () showed an increase in DON during yeast fermentation (at 30 °C, for in total, around 150 min) by 13% to 75% (mean: 44%). Also here, DON elevation was accompanied by a reduction in the DON‐3‐Glc level by 11% to 35% (mean: 20%), compared to the levels in the flour samples.…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 95%

“…Further, the matrix and its composition can have an impact on the analytical recovery, which thus needs to be tested for the different matrices (flour, dough, baked goods). Different recoveries were described for flour and dough/baked good for DON by Zhang and Wang () (mean recovery in flour, dough, and bread: 99%, 93%, and 90%, respectively) and for DON‐3‐Glc by Generotti et al. () (mean recoveries in flour, dough, and biscuits: 98 ± 4%, 79 ± 3%, and 81 ± 3%, respectively).…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

“…Interestingly, when using these flours for the production of noodles, spontaneous fermentation (performed at room temperature for only 30 min without the addition of yeast or other ingredients) rather lowered DON contamination (on average by 15%), whereas DON‐3‐Glc increased (on average by 58%). Compared to the noodles, the authors suggested that the opposite mycotoxin changes in the bread dough might have been facilitated by the added ingredients, namely, sugar, salt, and, particularly, yeast (Zhang & Wang, ).…”

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

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The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Schaarschmidt

Fauhl-Hassek

2018

Comp Rev Food Sci Food Safe

103

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Mycotoxins are a potential health threat in cereals including wheat. In the European Union (EU), mycotoxin maximum levels are laid down for cereal raw materials and final food products. For wheat and wheat-based products, the EU maximum levels apply to deoxynivalenol (DON), zearalenone, aflatoxins, and ochratoxin A. This review provides a comprehensive overview on the different mycotoxins and their legal limits and on how processing of wheat can affect such contaminants, from raw material to highly processed final products, based on relevant scientific studies published in the literature. The potential compliance with EU maximum levels is discussed. Of the four mycotoxins regulated in wheat-based foods in the EU, most data are available for DON, whereas aflatoxins were rarely studied in the processing of wheat. Furthermore, available data on the effect of processing are outlined for mycotoxins not regulated by EU law-including modified and emerging mycotoxins-and which cover DON derivatives (DON-3-glucoside, monoacetyl-DONs, norDONs, deepoxy-DON), nivalenol, T-2 and HT-2 toxins, enniatins, beauvericin, moniliformin, and fumonisins. The processing steps addressed in this review cover primary processing (premilling and milling operations) and secondary processing procedures (such as fermentation and thermal treatments). A special focus is on the production of baked goods, and processing factors for DON in wheat bread production were estimated. For wheat milling products derived from the endosperm and for white bread, compliance with legal requirements seems to be mostly achievable when applying good practices. In the case of wholemeal products, bran-enriched products, or high-cereal low-moisture bakery products, this appears to be challenging and improved technology and/or selection of high-quality raw materials would be required.

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Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 95%

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

Section: Effects Of Food Processing On Mycotoxin Levels In Wheat and mentioning

confidence: 99%

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The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Schaarschmidt

Fauhl-Hassek

2018

Comp Rev Food Sci Food Safe

103

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“…The change of DON and D3G concentration during breadmaking process has been studied over the last decades. In general, D3G level decreased significantly in bread compared to flour especially after fermentation steps (Rahimi, Sadeghi, Bohlouli, & Karami, 2018; Zhang & Wang, 2015). However, there are some contradictory data in the matter of the change of DON level.…”

Section: The Fate Of Mycotoxins During Food Processing and Their Impamentioning

confidence: 94%

Occurrence and preventive strategies to control mycotoxins in cereal‐based food

Wan

Chen

Rao

2020

Comp Rev Food Sci Food Safe

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Mycotoxins contamination in cereal-based food is ubiquitous according to systematic review of the scientific documentation of worldwide mycotoxin contamination in cereal and their products between 2008 and 2018, thus representing food safety issue especially in developing tropical countries. Food processing plays a vital role to prevent mycotoxin contamination in food. Therefore, it is with great urgency to develop strategies to inhibit fungi growth and mycotoxin production during food processing. This review begins by discussing physicochemical properties of five most common mycotoxins (aflatoxins, fumonisins, ochratoxins, deoxynivalenol, and zearalenone) found in cereal grains, regulation for mycotoxins in food, and their potential negative impact on human health. The fate of mycotoxins during major cereal-based food processing including milling, breadmaking, extrusion, malting, and brewing was then summarized. In the end, traditional mitigation strategies including physical and chemical and potential application of biocontrol agent and essential oil nanoemulsions that can be applied during food processing were discussed. It indicated that no single method is currently available to completely prevent mycotoxin contamination in cereal foods.

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“…Zhang and Wang () reported that the DON levels approximately doubled when mixed and fermented doughs were processed into Chinese steamed bread. Another study found that the DON levels in baked bread were significantly higher than those in flour and increased 1.63‐ to 1.95‐fold (Zhang & Wang, ). The breadmaking process resulted in low, insignificant reduction rates compared with the initial levels ( p > 0.05) for DON in both common bread and bread with the addition of 15% wheat germ (Giménez, Blesa, Herrera, & Ariño, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of breadmaking process on mycotoxin content in white and whole wheat breads

et al. 2018

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Background and objectives Fusarium graminearum may reduce the wheat flour yield, technological quality, and breadmaking performance. The objective was to evaluate the effect of breadmaking on the mycotoxin content in white and whole wheat breads to obtain information about the safety of wheat products. The wheat samples were contaminated via the addition of Fusarium‐damaged kernels to produce different levels of deoxynivalenol (DON), ranging from <500 to >5,000 μg/kg. Findings Because of the breadmaking process, a significant reduction in the DON concentration was observed in both the white and whole wheat breads at the upper DON levels (>2,000 μg/kg) compared with the flours. The DON reduction was 49% and 39%, respectively, in whole and white breads, compared with the original flours. ZON was only detected in the two higher levels of DON in the whole wheat flour (mean 33.1 μg/kg) and in the two whole wheat breads (mean 42.4 μg/kg). Conclusions The breadmaking process can be a complementary strategy to reduce the mycotoxin content in wheat products. Significance and novelty These results are important for wheat supply chain to meet the legislation requirements and to produce safer foods.

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Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing

Cited by 40 publications

References 24 publications

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

The Fate of Mycotoxins During the Processing of Wheat for Human Consumption

Occurrence and preventive strategies to control mycotoxins in cereal‐based food

Effect of breadmaking process on mycotoxin content in white and whole wheat breads

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