Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making.

Area of Science:

• Food Science and Technology
• Analytical Chemistry
• Mycotoxicology

Background:

• Mycotoxins in food pose a risk to consumers.
• Thermal processing of food can alter mycotoxin levels.
• Understanding these changes is crucial for food safety.

Purpose of the Study:

• To investigate the impact of technological parameters on mycotoxin levels in whole grain and cocoa biscuits.
• To identify key factors influencing deoxynivalenol, deoxynivalenol-3-glucoside, and culmorin reduction during baking.
• To optimize biscuit production processes for mycotoxin mitigation.

Main Methods:

• Utilized Design of Experiments (DoE) for process optimization.
• Employed a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for precise mycotoxin quantification.
• Conducted industrial-scale baking trials with naturally contaminated raw materials.

Main Results:

• pH and baking time were identified as critical parameters for reducing mycotoxin content.
• Recipe formulation influenced mycotoxin extractability by altering biscuit microstructure.
• Developed predictive models with high goodness-of-fit for mycotoxin levels.

Conclusions:

• Optimizing pH and baking time is effective for minimizing deoxynivalenol and its derivatives in biscuits.
• Biscuit microstructure, affected by recipe, plays a role in mycotoxin fate.
• This research provides valuable insights for safer food production practices.