The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking.

David Stadler,Doris Marko,Michele Suman,Heidi Schwartz-Zimmermann,Francesca Lambertini,Lydia Woelflingseder,Rudolf Krska,Franz Berthiller

doi:10.3390/toxins11060317

Abstract

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 NaHCO3 concentration, baking time, and baking temperature caused higher DON degradation. NH4HCO3, 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.

Highlights

Deoxynivalenol (DON) is along with aflatoxins, fumonisins, ochratoxin A, and zearalenone, one of the main mycotoxins of significance for human disease [1]
The objectives of this study were to: (i) Produce bakery products from naturally contaminated flour using different processing conditions, (ii) determine DON degradation by LC-MS/MS based quantification of the DON degradation products and iii) develop a statistical model which shows the influence of the processing parameters on the DON degradation
To study the main processing factors affecting the mitigation of DON during industrial baking, baking, crackers, biscuits, bread were chosen as representative commodities of the main bakery categories biscuits,and and bread were chosen as representative commodities of the main bakery produced very with different

Summary

Introduction

Deoxynivalenol (DON) is along with aflatoxins, fumonisins, ochratoxin A, and zearalenone, one of the main mycotoxins of significance for human disease [1]. DON frequently contaminates cereals and cereal-based products [2]. The population of the European Union (EU) is frequently exposed to DON mainly due to the consumption of bread and other bakery wares [2]. Commission (EC) has set maximum levels for DON in milling products and bread/bakery wares of. 750 μg/kg and 500 μg/kg, respectively [3] This legislation follows the rationale that it is feasible to reduce DON from flour during the production of bakery products by 33%.

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