Fate of the fusarium mycotoxins fumonisins B1, B2 and B3, deoxynivalenol and zearalenone in maize flour and maize grits during extrusion cooking.
Résumé
Extrusion technology is used widely to manufacture a range of breakfast cereals and snacks for human consumption and animal feeds. Deoxynivalenol (DON) and zearalenone (ZON) in cereals and cereal products and fumonisins B1 and B2 (FB1 and FB2) in maize are controlled in the European Community by legislation with the objective of minimising consumer exposure to these mycotoxins. Relatively few studies have examined the losses of fusarium mycotoxins during processing. The behaviour of FB1, FB2 and fumonisin B3 (FB3), DON and ZON during extrusion of naturally contaminated maize flour and maize grits has been examined here using pilot scale equipment. Studies of these ingredients show that DON and ZON are mostly stable during extrusion cooking and that the fumonisins are lost to varying degrees. There does however appear to be some loss of ZON when present in low concentration and extruded at higher moistures. The presence of additives such as reducing sugars and sodium chloride can also affect mycotoxin levels. Moisture content of the cereal feed during extrusion is an important factor and has a greater effect than temperature, particularly on the loss of fumonisins at the lower moistures. The effects appear complex and not always easy to explain. However, on the basis of these studies, the relationship between the concentration of fusarium toxins in the raw product and the finished product vary depending on the toxin present and the process undertaken.
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