Fusarium Mycotoxins Stability during the Malting and Brewing Processes.
Toxins (Basel)
; 11(5)2019 05 07.
Article
en En
| MEDLINE
| ID: mdl-31067836
Mycotoxins are widely studied by many research groups in all aspects, but the stability of these compounds needs further research for clarification. The objective of this study is to evaluate deoxynivalenol and zearalenone stability during all steps of the malting and brewing processes. The levels of these compounds decreased significantly during the production process (barley to beer). During the malting process, the DON levels decreased significantly in the steeping, germination, and malting steps (62%, 51.5%, and 68%, respectively). Considering ZEN, when the levels were compared between barley and the last step of the process, a significant decrease was observed. Most of the mycotoxins produced were transferred to the rootlets and spent grains, which is advantageous considering the final product. Furthermore, the mycotoxin dietary intake estimation was included in this study. The results proved that if the concentrations of target mycotoxins in raw material are under the limits established by the regulations, the levels decrease during the malting and brewing processes and make the beer secure for consumers. The quality of the five commodities involved in the beer process plays a decisive role in the creation of a safe final product.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Tricotecenos
/
Cerveza
/
Zearalenona
/
Contaminación de Alimentos
Límite:
Adult
/
Humans
Idioma:
En
Revista:
Toxins (Basel)
Año:
2019
Tipo del documento:
Article
País de afiliación:
Brasil
Pais de publicación:
Suiza