engleski

Extrusion cooking-based reduction of cereal contamination with deoxynivalenol

Extrusion is used in the production of cereal- based products such as breakfast foods, snacks and feedstuffs, and represents one of the fastest-growing food-processing operations in the recent years due to its many advantages. This method is also recognized as able to reduce the contamination of cereals with certain mycotoxins, the most widespread Fusarium mycotoxin thereby being deoxynivalenol (DON) that has often been proven responsible for the contamination of different cereals growing in higher temperature regions. In this study, the influence of extrusion cooking on DON levels was investigated using a single- screw laboratory extruder set at three temperature profiles (135/150/150, 135/170/170 and 135/190/190 °C). Oat, maize and wheat samples contaminated with DON in the mean concentration of 245, 418 and 568 µg/kg, respectively, were extruded in different predefined extrusion settings (extruder dosing/compression/ejection zone), the moisture thereby being conditioned to 25%. Before and after the extrusion, cereal samples were analysed for DON concentrations using the confirmatory liquid chromatography tandem mass spectrometry (LC-MS/MS) method. An almost complete (88.6 to 98.2%) DON reduction was achieved in all samples under all three temperature regimes detailed above. The results show a similar effect of extrusion cooking on DON concentrations in all types of cereals studied (p > 0.05), suggesting that this thermal processing method can be considered as an effective and valuable tool capable of reducing DON contamination of various cereals.

Extrusion ; Cereal ; Mycotoxins ; Deoxynivalenol

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