Study of the influence of the milling process on the distribution of deoxynivalenol content from the caryopsis to cooked pasta

Brera, Carlo; Peduto, A.; Debegnach, Francesca; Pannunzi, Elena; Prantera, Elisabetta; Gregori, Emanuela; Giacomo, M. De; Santis, Barbara De

doi:10.1016/j.foodcont.2012.12.005

Cited by 37 publications

(26 citation statements)

References 20 publications

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“…For example, (partial) debranning of grain, a process that takes place prior dry milling, and/or further processing of the resulting bran fractions can be one strategy to reduce the mycotoxin content. Successive debranning of (durum) wheat in three steps showed that the outer bran layers contained the highest DON concentrations (Brera et al., ). Here, the outermost bran layers had, on average, around 7.5‐fold higher DON levels compared to the cleaned grain, whereas the next two bran fractions had, on average, approximately 4.4‐ and 2.9‐fold higher levels.…”

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

confidence: 99%

“…Brera et al. () found, upon cooking of different types of pasta, a reduction of DON by 31% to 42% compared to dry pasta (on average by around 36%). Compared to semolina, the DON loss amounted to 38% to 47%, and compared to uncleaned durum wheat grain, it was 70% to 85% (including debranning of grain before milling).…”

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

116

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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: 99%

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

confidence: 99%

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

Schaarschmidt

Fauhl-Hassek

2018

Comp Rev Food Sci Food Safe

116

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“…Red terms represent those covered in more recent publications and concerning research on aspects to which consumers have begun to pay more attention. More recently, in fact, the definition of consumer quality includes, in addition to a greater attention to sensory characteristics and acceptability of the pasta product, above all the nutritional, health, and food safety issues (“sensory characteristics,” “texture property,” “cooking quality,” “ingredient,” “nutritional property,” “dietary fiber,” “health,” “consumption,” “food,” “diet,” “risk,” “contamination,” and “mycotoxin”; Brera et al, 2013; Bustos et al, 2013; Lucisano et al, 2008; Martinez, Ribotta, Leon, & Anon, 2007).…”

Section: Resultsmentioning

confidence: 99%

Trends in research on durum wheat and pasta, a bibliometric mapping approach

Cecchini¹,

Menesatti²,

Antonucci³

et al. 2020

Cereal Chem

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Background and objectives Durum wheat semolina pasta is recognized worldwide for its sensory and nutritional qualities. The scientific research in this sector is constantly evolving both with studies on the improvement of the raw material and on the innovation of the processing plants, as well as with study on the nutritional and health value of pasta. The aim of this work is to analyze different aspects of durum wheat and pasta quality research, such as publication trends, research topics and their geographical distribution, using a science mapping approach mainly based on the application of network analysis tools. Findings Using the Scopus database from 1987 to 2018, the analysis shows an exponential increase in the number of scientific publications since 2004, linked to the realization of epidemiological studies and research on gluten‐free pasta. Cluster analysis has evidenced four main groups linked to genetics, agronomic, raw material and pasta quality, and then nutritional aspects. Italy and the U.S.A. were the countries with the most active knowledge production with 21% and 10% of the publications, respectively. Conclusions The study shows the main lines of research and their evolution during the years, highlighting a lower interest in genetic aspects in favor of topics related to health and nutritional quality. Significance and novelty Science mapping offers the possibility to gain insights upon a wide amount of bibliographic information, making them more manageable, attractive, and easy to serve science policy makers, stakeholders, and research managers.

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“…The smallest amount of FUMs was detected in fractions used for food production, including flaking grits and flour 49) . The smallest amount of FB 1 was detected in dry-milled corn fractions 60) .…”

Section: Millingmentioning

confidence: 90%

Mycotoxigenic <i>Fusarium</i> species from agricultural crops in Malaysia

Zakaria

2017

Proc. Jpn. Assoc. Mycotoxicol.

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Phytopathogenic and mycotoxigenic Fusarium spp. are widespread in Malaysia. Common mycotoxigenic as well as phytopathogenic Fusarium spp. are F. oxysporum and several species members of the F. fujikuroi species complex, particularly F. proliferatum and F. fujikuroi. Mycotoxigenic Fusarium spp. infect crops in the field and can contaminate the crops after harvest and during storage. In vitro studies indicate that many isolates of mycotoxigenic Fusarium spp. can produce mycotoxins, suggesting that these isolates can also produce mycotoxins in the host plant. Thus, there are opportunities for mycotoxin carryover to food and feed products. Although most Fusarium mycotoxins are heat stable, food processing such as sorting, trimming, cleaning, milling, cooking, baking, frying, roasting, and extrusion cooking have been reported to reduce concentrations of mycotoxins in food and feed products to varying degrees. In Malaysia, more studies on human exposure to Fusarium mycotoxins and to other mycotoxins are needed because such data are useful for estimation of the exposure levels.

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Study of the influence of the milling process on the distribution of deoxynivalenol content from the caryopsis to cooked pasta

Cited by 37 publications

References 20 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

Trends in research on durum wheat and pasta, a bibliometric mapping approach

Mycotoxigenic <i>Fusarium</i> species from agricultural crops in Malaysia

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