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Effects of technological processes on enniatin levels in pasta
Author(s) -
Serrano Ana B,
Font Guillermina,
Mañes Jordi,
Ferrer Emilia
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7282
Subject(s) - mycotoxin , food science , food processing , contamination , chemistry , whole grains , biology , ecology
BACKGROUND Potential human health risks posed by enniatins ( ENs ) require their control primarily from cereal products, creating a demand for harvesting, food processing and storage techniques capable to prevent, reduce and/or eliminate the contamination. In this study, different methodologies to pasta processing simulating traditional and industrial processes were developed in order to know the fate of the mycotoxin ENs . The levels of ENs were studied at different steps of pasta processing. The effect of the temperature during processing was evaluated in two types of pasta (white and whole‐grain pasta). Mycotoxin analysis was performed by LC‐MS / MS . RESULTS High reductions (up to 50% and 80%) were achieved during drying pasta at 45–55°C and 70–90°C, respectively. The treatments at low temperature (25°C) did not change EN levels. The effect of pasta composition did not cause a significant effect on the stability of ENs . The effect of the temperature allowed a marked mycotoxin reduction during pasta processing. Generally, ENA 1 and ENB showed higher thermal stability than did ENA and ENB 1 . CONCLUSIONS The findings from the present study suggested that pasta processing at medium–high temperatures is a potential tool to remove an important fraction of ENs from the initial durum wheat semolina. © 2015 Society of Chemical Industry