| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4561051 | Food Research International | 2016 | 9 Pages |
•The stability and kinetics of some mycotoxins during boiling of pasta was studied.•DON leaches to the broth during boiling but it is not degraded.•A kinetic leaching model for DON was fitted.•DON-3-glucoside is totally stable through the pasta making process.•OTA is stable during pasta making, and scarcely transferred to broth during boiling.
The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of egg as ingredient were assayed as factors. DON was stable during kneading and drying, but a consistent reduction of DON (> 40%) was observed in boiled spaghettis. According to our results, DON was transferred to broth, where it was not degraded, and boiling time determined the extent of the transfer. A DON leaching model was fitted to data with a high goodness of fit (r2 = 0.99). This model can be used for prediction of final DON concentration in cooked pasta, and a useful tool in risk assessment models. DON-3-glucoside is totally stable through the pasta making process; moreover DON-3-glucoside is slightly released from pasta components and it is leached to broth. Similarly, OTA is also stable during pasta making; however, it is scarcely transferred to broth during boiling. The presence of egg as ingredient did not affect the final mycotoxin concentration in pasta in any case.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slide
