Nataïs, 32130 Bézéril, France.
Equipe Biosynthèse et Toxicité des Mycotoxines, ENVT, UMR Toxalim, Université de Toulouse, 31000 Toulouse, France.
Toxins (Basel). 2021 Jul 13;13(7):486. doi: 10.3390/toxins13070486.
Mycotoxins are secondary metabolites that are produced by molds during their development. According to fungal physiological particularities, mycotoxins can contaminate crops before harvest or during storage. Among toxins that represent a real public health issue, those produced by genus in cereals before harvest are of great importance since they are the most frequent in European productions. Among them, deoxynivalenol (DON) and fumonisins (FUM) frequently contaminate maize. In recent years, numerous studies have investigated whether food processing techniques can be exploited to reduce the levels of these two mycotoxins, which would allow the identification and quantification of parameters affecting mycotoxin stability. The particularity of the popcorn process is that it associates heat treatment with a particular physical phenomenon (i.e., expansion). Three methods exist to implement the popcorn transformation process: hot air, hot oil, and microwaves, all of which are tested in this study. The results show that all popping modes significantly reduce FUM contents in both Mushroom and Butterfly types of popcorn. The mean initial contamination of 1351 µg/kg was reduced by 91% on average after popping. For DON, the reduction was less important despite a lower initial contamination than for FUM (560 µg/kg). Only the hot oil popping for the Mushroom type significantly reduced the contamination up to 78% compared to unpopped controls. Hot oil popping appears to provide the most important reduction for the two considered mycotoxins for both types of popcorn (-98% and -58% average reduction for FUM and DON, respectively).
真菌毒素是由霉菌在其生长过程中产生的次生代谢物。根据真菌的生理特性，真菌毒素可以在收获前或储存期间污染农作物。在代表真正公共卫生问题的毒素中，收获前谷物中产毒真菌产生的毒素非常重要，因为它们在欧洲的产量中最为常见。其中，脱氧雪腐镰刀菌烯醇（DON）和伏马菌素（FUM）经常污染玉米。近年来，许多研究都探讨了食品加工技术是否可以用来降低这两种真菌毒素的水平，从而可以确定影响真菌毒素稳定性的参数并对其进行定量。爆米花工艺的特殊性在于它将热处理与一种特殊的物理现象（即膨胀）结合在一起。爆米花转化过程有三种方法：热空气、热油和微波，本研究对这三种方法进行了测试。结果表明，所有爆米花都显著降低了蘑菇型和蝴蝶型爆米花中 FUM 的含量。平均初始污染量为 1351μg/kg，经爆米后平均降低了 91%。对于 DON，尽管初始污染水平低于 FUM（560μg/kg），但其减少量并不重要。只有蘑菇型的热油爆米才能使污染量与未爆米相比降低 78%。热油爆米对两种类型的爆米花（蘑菇型和蝴蝶型）中的两种真菌毒素（FUM 和 DON）都提供了最重要的降低作用（平均降低 98%和 58%）。
