Type B trichothecenes in cakes and their interaction with matrix components

Abstract

The study evaluated the detectable type B trichothecenes (TCTB) in cakes with different formulations in order to analyse their interaction with matrix components and the impact of daily exposure to these mycotoxins by cake consumption. A central composite design was carried out with the variables type of wheat flour (wholemeal and white flour) and ratios of milk, water and sugar. The TCTB reductions were correlated with the matrix components by principal component analysis (PCA) and the daily exposure was estimated in the condition that promoted the higher TCTB mitigation. The natural contamination of wheat flour, the ingredients dilution effect and the partial replacement of water by milk affected the TCTB levels in wholemeal cake (<1500 μg/kg) and white cake (<320 μg/kg). The PCA showed that the resistant starch was correlated with the TCTB detectable. The ingredients combination that promoted TCTB reductions of 68.9% in the white cake and 78.8% in the wholemeal cake, was the formulation that used 70 g of sugar and partial substitution of water by milk (20:20, mL/mL) in relation to 100 g of wheat flour. The daily exposure estimated by consumption of wholemeal cake was 3.5 times higher in comparison to white cake. The use of ingredients that lead to high resistant starch formation is a promising mitigation strategy.