Abstract
Ochratoxin A (OTA) occurrence in cereals is a permanent challenge in human health. In recent years, some studies have focused on the role of yeasts as adsorbing tools to eliminate OTA. The aim of the current research was to study the effects of different variables including Saccharomyces cerevisiae amount and the fermentation temperature on the reduction of OTA during bread baking. For this purpose, the OTA was spiked to the flour and then the bread was prepared. OTA levels in flour, dough, and bread were measured by the high‐performance liquid chromatography with fluorescence detector (HPLC‐FD). The results revealed that yeast level and fermentation temperature had a significant effect on OTA reduction. The increase of the amount of S. cerevisiae from 1% to 2% w/w and the fermentation temperature from 25ºC to 30ºC resulted in the increment of OTA reduction from 31.17% to 59.41%. During baking, OTA reduction was 19.21%. In general, the utilization of 2% w/w S. cerevisiae and the fermentation temperature of 35 ºC could reduce considerable amount of OTA in the wheat bread.
Highlights
Cereal products, such as wheat and rice, are important for humans due to their role as main food crops in the various areas of the world (Hasani, Khodadadi, & Heshmati, 2016; Ranjbar, Heshmati, Momtaz, & Vahidinia, 2019)
The present study demonstrated the role of yeast level and the fermentation temperature on Ochratoxin A (OTA) reduction
Our finding showed that OTA reduction during fermentation depended on the compressed yeast and the fermentation temperature
Summary
Cereal products, such as wheat and rice, are important for humans due to their role as main food crops in the various areas of the world (Hasani, Khodadadi, & Heshmati, 2016; Ranjbar, Heshmati, Momtaz, & Vahidinia, 2019). One of the most challenging concerns in the preservation and the storage of crops, grains, is their contamination by mycotoxins (Duarte, Pena, & Lino, 2010). Mycotoxins are known as extracellular‐secreted secondary metabolites produced by various fungi species, such as Aspergillus, Penicillium, and Fusarium (Heshmati, Ghadimi, Ranjbar, & Khaneghah, 2019). These fungi can grow on both food and feed under different conditions of temperature and humidity, with diverse toxic effects. Approximately 25% of cereals consumed in the world are contaminated by mycotoxins (Akpo‐Djènontin, Gbaguidi, Soumanou, & Anihouvi, 2018)
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