<i>Fusarium</i> Mycotoxins Stability during the Malting and Brewing Processes
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 o...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-05-01
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| Series: | Toxins |
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| Online Access: | https://www.mdpi.com/2072-6651/11/5/257 |
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| author | Karim C. Piacentini Sylvie Běláková Karolína Benešová Marek Pernica Geovana D. Savi Liliana O. Rocha Ivo Hartman Josef Čáslavský Benedito Corrêa |
| author_facet | Karim C. Piacentini Sylvie Běláková Karolína Benešová Marek Pernica Geovana D. Savi Liliana O. Rocha Ivo Hartman Josef Čáslavský Benedito Corrêa |
| author_sort | Karim C. Piacentini |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T06:14:24Z |
| format | Article |
| id | doaj.art-4b51624bf18c409abfb952b1d96a40bc |
| institution | Directory Open Access Journal |
| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-04-13T06:14:24Z |
| publishDate | 2019-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Toxins |
| spelling | doaj.art-4b51624bf18c409abfb952b1d96a40bc2022-12-22T02:58:55ZengMDPI AGToxins2072-66512019-05-0111525710.3390/toxins11050257toxins11050257<i>Fusarium</i> Mycotoxins Stability during the Malting and Brewing ProcessesKarim C. Piacentini0Sylvie Běláková1Karolína Benešová2Marek Pernica3Geovana D. Savi4Liliana O. Rocha5Ivo Hartman6Josef Čáslavský7Benedito Corrêa8Biotechnology Department, University of Sao Paulo, Av. Professor Lineu Prestes, Sao Paulo 2415, BrazilResearch Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech RepublicResearch Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech RepublicResearch Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech RepublicUniversity of the Extreme Southern Santa Catarina, Av. Universitaria, Criciuma 1105, Santa Catarina, BrazilDepartment of Food Science, Food Engineering Faculty, University of Campinas, Av. Monteiro Lobato, 80., Campinas 13083-862, BrazilResearch Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech RepublicInstitute of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech RepublicBiotechnology Department, University of Sao Paulo, Av. Professor Lineu Prestes, Sao Paulo 2415, BrazilMycotoxins 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.https://www.mdpi.com/2072-6651/11/5/257mycotoxinsstabilitymaltingbrewingbeer |
| spellingShingle | Karim C. Piacentini Sylvie Běláková Karolína Benešová Marek Pernica Geovana D. Savi Liliana O. Rocha Ivo Hartman Josef Čáslavský Benedito Corrêa <i>Fusarium</i> Mycotoxins Stability during the Malting and Brewing Processes Toxins mycotoxins stability malting brewing beer |
| title | <i>Fusarium</i> Mycotoxins Stability during the Malting and Brewing Processes |
| title_full | <i>Fusarium</i> Mycotoxins Stability during the Malting and Brewing Processes |
| title_fullStr | <i>Fusarium</i> Mycotoxins Stability during the Malting and Brewing Processes |
| title_full_unstemmed | <i>Fusarium</i> Mycotoxins Stability during the Malting and Brewing Processes |
| title_short | <i>Fusarium</i> Mycotoxins Stability during the Malting and Brewing Processes |
| title_sort | i fusarium i mycotoxins stability during the malting and brewing processes |
| topic | mycotoxins stability malting brewing beer |
| url | https://www.mdpi.com/2072-6651/11/5/257 |
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