Effects of extrusion process on Fusarium and Alternaria mycotoxins in whole grain triticale flour

Janić Hajnal, Elizabet (avtor), Babič, Janja (avtor), Pezo, Lato (avtor), Banjac, Vojislav (avtor), Čolović, Radmilo (avtor), Kos, Jovana (avtor), Krulj, Jelena A. (avtor), Pavšič Vrtač, Katarina (avtor), Jakovac-Strajn, Breda (avtor)

Abstract Effects of extrusion processing parameters of co-rotating twin-screw extruder – screw speed (SS = 500, 650, 800 rpm), feed rate (FR = 22, 26, 30 kg/h), and moisture content of the material (MC = 20, 25, 30 g/100 g), on the reduction rate of deoxynivalenol (DON), 3- and 15- acetyldeoxynivalenol (3- and 15-AcDON), HT-2 toxin (HT-2), tentoxin (TEN) and alternariol monomethyl ether (AME), in whole grain triticale flour were investigated, together with the physico-chemical characterization of obtained products. The die temperature of the extruder ranged between 113 and 151 °C, the pressure at the die was from 2.7 to 7.9 MPa, the mean retention time of material in the barrel was between 4 and 11 s, torque ranged between 39.6 and 59.4 Nm, while the specific mechanical energy ranged from 66.9 to 125 kWh/t. Optimal parameters for lowering the concentration of each investigated mycotoxins were: SS = 650 rpm, FR = 30 kg/h, MC = 20 g/100 g, with a reduction of 9.5, 27.8, 28.4, 60.5, 12.3 and 85.7% for DON, 3-AcDON, 15-AcDON, HT-2, TEN and AME, respectively. Present study is the first report for the fate of mycotoxins (3-AcDON, 15-AcDON, HT-2, TEN and AME) studied less during extrusion process of naturally contaminated whole grain triticale flour.

• Jezik: Angleški jezik
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: VF - Veterinarska fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Datum objave: 03.12.2021
• Leto izida: 2022
• Št. strani: art. 112926, str. 1-10
• Številčenje: Vol. 155
• PID: 20.500.12556/RUL-133789
• UDK: 614
• ISSN pri članku: 1096-1127
• DOI: 10.1016/j.lwt.2021.112926
• COBISS.SI-ID: 89497859
• Datum objave v RUL: 15.12.2021

Gradivo je del revije

• Naslov: LWT - Food science and technology
• Skrajšan naslov: Food sci. technol.
• Založnik: Elsevier
• ISSN: 1096-1127
• COBISS.SI-ID: 49102083

Projekti

• Financer: MESTD - Ministry of Education, Science and Technological Development of Republic of Serbia
• Številka projekta: 451-03-9/2021-14/200222
• Naslov: Slovenia joint project for the period 2018-2019
• Akronim: BI-RS/18-19-007