Reduction of Alternaria Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour
Author:
Janić Hajnal Elizabet1ORCID, Babič Janja2ORCID, Pezo Lato3ORCID, Banjac Vojislav1ORCID, Filipčev Bojana1ORCID, Miljanić Jelena1ORCID, Kos Jovana1ORCID, Jakovac-Strajn Breda2ORCID
Affiliation:
1. Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia 2. Veterinary Faculty, University of Ljubljana, Gerbičeva 60, 1000 Ljubljana, Slovenia 3. Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Belgrade, Serbia
Abstract
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.
Funder
Ministry of Science, Technological Development, and Innovations of the Republic of Serbia Slovenian Research and Innovation Agency
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference39 articles.
1. Fungal contamination and mycotoxins associated with sorghum crop: Its relevance today;Astoreca;Eur. J. Plant Pathol.,2019 2. Sorghum in foods: Functionality and potential in innovative products;Khoddami;Crit. Rev. Food. Sci.,2023 3. Celiac Disease: In Vitro and In Vivo Safety and Palatability of Wheat-Free Sorghum Food Products;Ciacci;Clin. Nutr.,2007 4. Pontieri, P., Troisi, J., Calcagnile, M., Bean, S.R., Tilley, M., Aramouni, F., Boffa, A., Pepe, G., Campiglia, P., and Del Giudice, F. (2022). Chemical Composition, Fatty Acid and Mineral Content of Food-Grade White, Red and Black Sorghum Varieties Grown in the Mediterranean Environment. Foods, 11. 5. Sorghum: An underutilized cereal whole grain with the potential to assist in the prevention of chronic disease;Beck;Food Rev. Int.,2015
|
|