Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 99, Issue 15, Pages 6814-6821Publisher
WILEY
DOI: 10.1002/jsfa.9966
Keywords
ozonation; cereal products; mycotoxin; lipid oxidation; detoxification
Funding
- National Council for Scientific and Technological Development Funding Source: Medline
- Fundação de Amparo à Pesquisa do Estado de São Paulo [2016/17741-1, 2016/22638-5, 2016/10732-7] Funding Source: Medline
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior [APS Alexandre N. Castanha - Ph.D scholarships] Funding Source: Medline
- Conselho Nacional de Desenvolvimento Científico e Tecnológico [401004/2014-7, 306557/2017-7] Funding Source: Medline
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [16/10732-7] Funding Source: FAPESP
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BACKGROUND Maize is one of the most important cereals. It is used for different purposes and in different industries worldwide. This cereal is prone to contamination with mycotoxins, such as zearalenone (ZEN), which is produced mainly by Fusarium graminearum, F. culmorum and F. equiseti. Toxin production under highly moist conditions (aw > 0.95) is exacerbated if there are alternations between low temperatures (12-14 degrees C) and high temperatures (25-28 degrees C). Even if good production practices are adopted, mycotoxins can be found in several stages of the production chain. For this reason, an alternative to reducing this contamination is ozonation. This study evaluated the reduction of ZEN in naturally contaminated whole maize flour (WMF) treated with 51.5 mg L-1 of ozone for up to 60 min. Pasting properties, peroxide value, and fatty acid composition were also evaluated. RESULTS Zearalenone degradation in ozonated WMF was described by a fractional first-order kinetic, with a maximum reduction of 62.3% and kinetic parameter of 0.201 min(-1) in the conditions that were evaluated. The ozonation process in WMF showed a decrease in the apparent viscosity, a decrease in the proportion of linoleic, oleic, and alpha-linolenic fatty acids, an increase in the proportion of palmitic acid, and an increase in the peroxide value. CONCLUSION Ozonation was effective in reducing ZEN contamination in WMF. However, it also modified the pasting properties, fatty acid profile, and peroxide value, affecting functional and technological aspects of WMF. (c) 2019 Society of Chemical Industry
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