Reduction of Alternaria toxins via the extrusion processing of whole-grain red sorghum flour

Janić Hajnal, Elizabet (author), Babič, Janja (author), Pezo, Lato (author), Banjac, Vojislav (author), Filipčev, Bojana (author), Miljanić, Jelena (author), Kos, Jovana (author), Jakovac-Strajn, Breda (author)

This study delved into the impact of two extrusion processing parameters—screw speed (SS at 400, 600, 800 RPM) and material moisture content in the extruder barrel (M at 12, 15, 18%) at constant feed rate (50 kg/h)—on reducing the content of alternariol (AOH), alternariol monomethyl ether (AME), tenuazonic acid (TeA), and tentoxin (TEN) in whole-grain red sorghum flour. Ultra-performance liquid chromatography combined with a triple-quadrupole mass spectrometer (UPLC-MS/MS) was employed for the determination of Alternaria toxin levels. The extruder die temperature fluctuated between 136 and 177 °C, with die pressures ranging from 0.16 to 6.23 MPa. The specific mechanical energy spanned from 83.5 to 152.3 kWh/t, the torque varied between 88 and 162.8 Nm, and the average material retention time in the barrel ranged from 5.6 to 13 s. The optimal parameters for reducing the concentration of all Alternaria toxins with a satisfactory quality of the sorghum snacks were: SS = 400 RPM, M = 12%, with a reduction of 61.4, 76.4, 12.1, and 50.8% for AOH, AME, TeA, and TEN, respectively.

• Language: English
• Keywords: co-rotating twun-screw extruder, red sorghum flour, alternariol, alternariol monomethyl ether, tenuazonic acid, tentoxin
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: VF - Veterinary Faculty
• Publication status: Published
• Publication version: Version of Record
• Publication date: 01.01.2024
• Year: 2024
• Number of pages: 15 str.
• Numbering: Vol. 13, iss. 2, art. 255
• PID: 20.500.12556/RUL-155797
• UDC: 615.9:614
• ISSN on article: 2304-8158
• DOI: 10.3390/foods13020255
• COBISS.SI-ID: 192761091
• Publication date in RUL: 18.04.2024

Record is a part of a journal

• Title: Foods
• Shortened title: Foods
• Publisher: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

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• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.