The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking
Deoxynivalenol (DON), a frequent contaminant of flour, can be partially degraded by baking. It is not clear: (i) How the choice of processing parameter (i.e., ingredients, leavening, and baking conditions) affects DON degradation and thus (ii) how much DON can be degraded during the large-scale indu...
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doaj-4499a6024b9a4879bf67cdfeab0af6b82020-11-25T01:30:25ZengMDPI AGToxins2072-66512019-06-0111631710.3390/toxins11060317toxins11060317The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial BakingDavid Stadler0Francesca Lambertini1Lydia Woelflingseder2Heidi Schwartz-Zimmermann3Doris Marko4Michele Suman5Franz Berthiller6Rudolf Krska7Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430 Tulln, AustriaBarilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122 Parma, ItalyDepartment of Food Chemistry and Toxicology, University of Vienna, Währingerstraße 38, 1090 Vienna, AustriaInstitute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430 Tulln, AustriaDepartment of Food Chemistry and Toxicology, University of Vienna, Währingerstraße 38, 1090 Vienna, AustriaBarilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122 Parma, ItalyInstitute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430 Tulln, AustriaInstitute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430 Tulln, AustriaDeoxynivalenol (DON), a frequent contaminant of flour, can be partially degraded by baking. It is not clear: (i) How the choice of processing parameter (i.e., ingredients, leavening, and baking conditions) affects DON degradation and thus (ii) how much DON can be degraded during the large-scale industrial production of bakery products. Crackers, biscuits, and bread were produced from naturally contaminated flour using different processing conditions. DON degradation during baking was quantified with the most accurate analytical methodology available for this Fusarium toxin, which is based on liquid chromatography tandem mass spectrometry. Depending on the processing conditions, 0−21%, 4−16%, and 2−5% DON were degraded during the production of crackers, biscuits, and bread, respectively. A higher NaHCO<sub>3</sub> concentration, baking time, and baking temperature caused higher DON degradation. NH<sub>4</sub>HCO<sub>3</sub>, yeast, vinegar, and sucrose concentration as well as leavening time did not enhance DON degradation. In vitro cell viability assays confirmed that the major degradation product isoDON is considerably less toxic than DON. This proves for the first time that large-scale industrial baking results in partial detoxification of DON, which can be enhanced by process management.https://www.mdpi.com/2072-6651/11/6/317mycotoxinstrichothecenesthermal degradationdecontaminationmass spectrometryfood processingdetoxificationdesign of experimentLC-MS/MS |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
David Stadler Francesca Lambertini Lydia Woelflingseder Heidi Schwartz-Zimmermann Doris Marko Michele Suman Franz Berthiller Rudolf Krska |
spellingShingle |
David Stadler Francesca Lambertini Lydia Woelflingseder Heidi Schwartz-Zimmermann Doris Marko Michele Suman Franz Berthiller Rudolf Krska The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking Toxins mycotoxins trichothecenes thermal degradation decontamination mass spectrometry food processing detoxification design of experiment LC-MS/MS |
author_facet |
David Stadler Francesca Lambertini Lydia Woelflingseder Heidi Schwartz-Zimmermann Doris Marko Michele Suman Franz Berthiller Rudolf Krska |
author_sort |
David Stadler |
title |
The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking |
title_short |
The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking |
title_full |
The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking |
title_fullStr |
The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking |
title_full_unstemmed |
The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking |
title_sort |
influence of processing parameters on the mitigation of deoxynivalenol during industrial baking |
publisher |
MDPI AG |
series |
Toxins |
issn |
2072-6651 |
publishDate |
2019-06-01 |
description |
Deoxynivalenol (DON), a frequent contaminant of flour, can be partially degraded by baking. It is not clear: (i) How the choice of processing parameter (i.e., ingredients, leavening, and baking conditions) affects DON degradation and thus (ii) how much DON can be degraded during the large-scale industrial production of bakery products. Crackers, biscuits, and bread were produced from naturally contaminated flour using different processing conditions. DON degradation during baking was quantified with the most accurate analytical methodology available for this Fusarium toxin, which is based on liquid chromatography tandem mass spectrometry. Depending on the processing conditions, 0−21%, 4−16%, and 2−5% DON were degraded during the production of crackers, biscuits, and bread, respectively. A higher NaHCO<sub>3</sub> concentration, baking time, and baking temperature caused higher DON degradation. NH<sub>4</sub>HCO<sub>3</sub>, yeast, vinegar, and sucrose concentration as well as leavening time did not enhance DON degradation. In vitro cell viability assays confirmed that the major degradation product isoDON is considerably less toxic than DON. This proves for the first time that large-scale industrial baking results in partial detoxification of DON, which can be enhanced by process management. |
topic |
mycotoxins trichothecenes thermal degradation decontamination mass spectrometry food processing detoxification design of experiment LC-MS/MS |
url |
https://www.mdpi.com/2072-6651/11/6/317 |
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