Abstract
Although previous studies have reported the use of nixtamalization for mycotoxins reduction in maize, the efficacy of calcium hydroxide and other nixtamalization cooking ingredients for mycotoxin reduction/decontamination in sorghum and other cereals still need to be determined. The current study investigated the effect of five nixtamalization cooking ingredients (wood ashes, calcium hydroxide, sodium hydroxide, potassium hydroxide, and calcium chloride) on the reduction of Fusarium mycotoxins in artificially contaminated maize and sorghum using liquid chromatography-tandem mass spectrometry. All tested cooking ingredients effectively reduced levels of mycotoxins in the contaminated samples with reduction initiated immediately after the washing step. Except for the calcium chloride nixtamal, levels of fumonisin B1, B2, and B3 in the processed sorghum nixtamal samples were below the limit of detection. Meanwhile, the lowest pH values were obtained from the maize (4.84; 4.99), as well as sorghum (4.83; 4.81) nejayote and nixtamal samples obtained via calcium chloride treatment. Overall, the results revealed that the tested cooking ingredients were effective in reducing the target mycotoxins. In addition, it pointed out the potential of calcium chloride, though with reduced effectiveness, as a possible greener alternative cooking ingredient (ecological nixtamalization) when there are environmental concerns caused by alkaline nejayote.
Highlights
Mycotoxins are secondary fungal metabolites that often contaminate agricultural commodities in the field or during storage [1,2,3,4]
This study offers valuable information on the impact of five nixtamalization cooking ingredients on Fusarium mycotoxins reduction in maize and sorghum during nixtamalization
The experimental results revealed that in addition to FBs produced in maize and sorghum grains inoculated with F. verticillioides maintained under similar experimental conditions, other mycotoxins such as DON, NIV, and ZEN were produced in the inoculated maize sample
Summary
Mycotoxins are secondary fungal metabolites that often contaminate agricultural commodities in the field or during storage [1,2,3,4]. The fungal species producing these mycotoxins are particular members of the Fusarium, Aspergillus, Penicillium, and Alternaria genera that pose serious health-related challenges in humans as a result of their toxigenic characteristics [5,6]. Nixtamalization is a major processing procedure employed in the preparation of some maize-based products including masa, tortillas, tortilla chips, and pozole [9]. It is a special food-processing technique in that it can cause several physicochemical modifications to maize kernels, contribute to flavor and affect mycotoxins whereby the latter (i.e., mycotoxins) might be degraded, modified, or released/bound in food [10]. Several authors, including Figueroa et al [13], Ramírez-Jiménez et al [14], Ramírez-Araujo et al [15], and Enríquez-Castro et al [16]
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