Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
Food Res Int. 2023 Jul;169:112863. doi: 10.1016/j.foodres.2023.112863. Epub 2023 Apr 23.
The study evaluated the effect of cooking time on the levels of type B trichothecenes (TCT), acrylamide (AA) and hydroxymethylfurfural (HMF) in semolina pasta and their bioaccessibilities in order to propose strategies to reduce the daily exposure of these natural and processing contaminants. Three brands of commercial pasta were submitted to different cooking times (7, 10 and 13 min). Subsequently, the in vitro bioaccessibility trials, permeation across the intestinal membrane and estimation of daily exposure were carried out. The lowest cooking time (7 min) resulted in high reductions of TCT (88%) and AA + HMF (76.7%) contents found on the raw pasta. The concentrations of deoxynivalenol (DON) and AA were higher after the digestion (bioaccessibilities >100%) than after the pasta cooking. About 25.6% of DON and 100% of AA found in the small intestine digestible fraction were able to permeate the intestinal membrane. The risk of exposure was below the recommended safe limits since the estimated daily exposure values were 0.22 µg/kg per body weight/day for DON and 0.26 µg/kg per body weight/day for AA. Therefore, cooking pasta for 7 min at a pasta:water ratio of 1:10 (w/v) mitigates the contaminants and promotes the greater formation of resistant starch.
该研究评估了烹饪时间对粗粒小麦粉意面中 B 型单端孢霉烯族毒素（TCT）、丙烯酰胺（AA）和羟甲基糠醛（HMF）水平及其生物可利用性的影响，旨在提出减少这些天然和加工污染物日常暴露的策略。三种商业意面品牌接受了不同的烹饪时间（7、10 和 13 分钟）。随后，进行了体外生物利用度试验、跨肠膜渗透和每日暴露估计。最短的烹饪时间（7 分钟）导致 TCT（88%）和 AA+HMF（76.7%）含量在生面中大幅降低。在消化（生物利用度>100%）后，DON 和 AA 的浓度高于在意大利面烹饪后。小肠可消化部分中发现的约 25.6%的 DON 和 100%的 AA 能够渗透肠膜。暴露风险低于推荐的安全限值，因为 DON 的估计每日暴露值为 0.22μg/kg 体重/天，AA 的估计每日暴露值为 0.26μg/kg 体重/天。因此，将意面在 1:10（w/v）的意面与水的比例下烹饪 7 分钟，可以减轻污染物的影响，并促进抗性淀粉的形成。
