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Reduction of Fumonisin B 1 in Corn Grits by Twin‐Screw Extrusion
Author(s) -
Jackson Lauren S.,
Jablonski Joseph,
Bullerman Lloyd B.,
Bianchini Andreia,
Hanna Milford A.,
Voss Kenneth A.,
Hollub April D.,
Ryu Dojin
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02231.x
Subject(s) - extrusion , fumonisin , mycotoxin , food science , chemistry , fumonisin b1 , fusarium , biology , materials science , horticulture , metallurgy
This study was designed to investigate the fate of fumonisins in flaking corn grits during twin‐screw extrusion by measuring fumonisin B 1 (FB 1 ) and its analogs with a mass balance approach. Food grade corn grits and 2 batches of grits contaminated with FB 1 at 10 and 50 μg/g by Fusarium verticillioides M‐2552 were processed with or without glucose supplementation (10%, w/w) with a twin‐screw extruder. Extrusion reduced FB 1 in contaminated grits by 64% to 72% without glucose and 89% to 94% with added glucose. In addition, extrusion alone resulted in 26% to 73% reduction in the levels of fumonisin B 2 and fumonisin B 3 , while levels of both mycotoxins were reduced by >89% in extruded corn grits containing 10% glucose. Mass balance analysis showed that 38% to 46% of the FB 1 species detected in corn extruded with glucose was N ‐(deoxy‐D‐fructos‐1‐yl)‐FB 1 , while 23% to 37% of FB 1 species detected in extruded corn grits with and without added glucose was bound to the matrix. It was also found that the hydrolyzed form of FB 1 was a minor species in extruded corn grits with or without added glucose, representing <15% of the total FB 1 species present. Less than 46% of FB 1 originally present in corn grits could be detected in the fumonisin analogues measured in this study. Research is needed to identify the reaction products resulting from extrusion processing of fumonisin‐contaminated corn products. Practical Application: Twin‐screw extrusion is widely used in food industry for its versatility. This technology may reduce the level of fumonisins in corn particularly with added glucose.