Superheated steam reduction of deoxynivalenol in naturally contaminated wheat kernels

Deoxynivalenol (DON) degradation and peroxidase enzyme activity in submerged fermentation

“…This mycotoxin remains stable for many years when stocked at room temperature or even when heated at 135 °C (PRONYK; CENKOWSKI; ABRANSOM, 2006). Its deactivation occurs through the destruction of the epoxide ring under drastic acid or alkaline conditions, reactions with aluminum and lithium hydrates or peroxides and hydration in autoclave.…”

Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

“…It has been reported that SHS is an efficient means of preventing oil oxidation and preserving some nutritional components during heating 3,5,12,13 . Food processing with SHS is still under study, and SHS has been applied to blanching or steaming 2,5,9,18,22 , pasteurization 1,7,11,19,25,32,33,39 , extraction 41 , decontamination of mycotoxins 6,38 , and other food processing 21,42 . SHS has also been applied to drying potatoes 14 , bananas 24 , noodles 26 , chicken meat 28 , shrimp 29 , scallops 31 , soybeans 37 , rice 40,43,49,50 , sugar beet pulp 52 , spent grain 53,54 , and other products 60,62 .…”

Effect of deoxynivalenol and T-2 toxin in malt amylase activity

“…T-2 toxin trichothecene has been constantly studied due to its toxicity (Tanaka, 2001;FAO, 2003;Ueno, 1983Ueno, , 1986Garda, Macedo and Badiale-Furlong, 2004). Trichothecenes are relatively stable during the main processes used in food production (Scott, 1984;Lauren and Ringrose, 1989;Hazel and Patel, 2004;Pronik, et al, 2005;Wolf-Hall et al, 1999). These mycotoxins have been detected in beer, which can be originated from natural contamination of barley, or other associated cereals, such as rice and wheat, as well as fungal contamination during malting (Scott, 1990(Scott, , 1992(Scott, , 1995(Scott, , 1996Flannigan et al, 1985;Bennett and Richard, 1996;Trucksess, 1996;Garda et al., 2005).…”