Temperature and pH levels: Key factors effecting hidden/free zearalenone during maize processing

Area of Science:

• Food Science
• Mycotoxicology
• Agricultural Chemistry

Background:

• Food processing affects zearalenone (ZEN) bioavailability by altering its binding with maize components.
• This interconversion between free and hidden ZEN introduces uncertainties in exposure assessments for humans and animals.
• Further research is needed to identify factors governing ZEN interconversion during maize processing.

Purpose of the Study:

• To investigate key factors influencing the interconversion of hidden and free zearalenone (ZEN) during maize processing.
• To understand the impact of processing conditions on ZEN's binding and release within maize matrices.
• To provide insights for mitigating potential risks associated with ZEN exposure from maize products.

Main Methods:

• Analysis of zearalenone (ZEN) interconversion under various thermal, alkaline, and acidic processing conditions.
• Investigation of temperature and pH effects on the conversion between hidden and free ZEN.
• Application of identified interconversion rules to a practical maize processing scenario (tortilla production).

Main Results:

• Thermal and alkaline processing converted hidden ZEN to free ZEN.
• Acid processing converted free ZEN to hidden ZEN.
• Optimized tortilla production conditions (4% lime, 60 min, 100 °C) yielded products with lower hidden ZEN hazard.

Conclusions:

• Maize processing significantly influences the interconversion of zearalenone (ZEN) between free and bound forms.
• Specific processing parameters (pH, temperature, time) can be manipulated to control ZEN bioavailability.
• This study offers valuable data for refining risk assessments and ensuring the safety of maize-based food and feed products.