Efficacy of microwave-heating during alkaline processing of fumonisin-contaminated maize
Por:
Mendez-Albores A., Cardenas-Rodriguez D.A., Vazquez-Duran A.
Publicada:
1 feb 2014
Resumen:
Background: Fumonisins (a family of foodborne carcinogenic mycotoxins) cause health hazards to humans and animals in developing countries, and has also economic implications. Therefore, the efficacy of a novel environmental friendly nixtamalization procedure to make tortillas (the main staple food for the Mexican population) was investigated. Methods: Maize contaminated with 2136.67 ng/g total fumonisins was processed into tortillas, starting with maize grits mixed with water and calcium hydroxide that was cooked in a microwave field at 2.45 GHz during 3.75 min, and steeped 3.5 h at room temperature. The steeped maize grits (nixtamal) was stone-ground into masa (maize dough), which was then used to make tortillas. Total fumonisin content was determined using monoclonal antibody columns. Results: Masa contained 1998.33 ng/g total fumonisins, which represents 6.5% toxin reduction. Nevertheless, fumonisin concentration was reduced significantly in tortillas (up to 985.33 ng/g) due to the cooking process, corresponding to a cumulative toxin degradation of 54%. Tortillas were below the maximum tolerated level, considering the European Union regulatory limit for fumonisins in maize (1000 ng/g). The physicochemical and technological properties of tortillas were also considered within the acceptable margins of quality. Conclusion: Microwave nixtamalization was not a feasible method to reduce fumonisin content in masa to acceptable levels; however, an effective extra-reduction occurred when masa was baking into tortillas.
Filiaciones:
Mendez-Albores A.:
Univ Nacl Autonoma Mexico, Super Studies Dept Cuautitlan, Dept Mycotoxicol, Mexico City, State Mexico, Mexico
Cardenas-Rodriguez D.A.:
Univ Nacl Autonoma Mexico, Super Studies Dept Cuautitlan, Dept Mycotoxicol, Mexico City, State Mexico, Mexico
Vazquez-Duran A.:
Dept. of Food Science and Technology, Agronomy Department, Autonomous University of Nuevo Leon, Nuevo Leon, Mexico
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