Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize.
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 Mexic...
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| Format: | Article |
| Language: | English |
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Tehran University of Medical Sciences
2014-02-01
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| Series: | Iranian Journal of Public Health |
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| Online Access: | https://ijph.tums.ac.ir/index.php/ijph/article/view/4241 |
| _version_ | 1818607446307897344 |
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| author | Abraham Mendez-Albores Denisse Anelem Cardenas-Rodriguez Alma Vazquez-Duran |
| author_facet | Abraham Mendez-Albores Denisse Anelem Cardenas-Rodriguez Alma Vazquez-Duran |
| author_sort | Abraham Mendez-Albores |
| collection | DOAJ |
| description | 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.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.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.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. |
| first_indexed | 2024-12-16T14:26:53Z |
| format | Article |
| id | doaj.art-97dbbacf379c4db2b3ff660a4941542b |
| institution | Directory Open Access Journal |
| issn | 2251-6085 2251-6093 |
| language | English |
| last_indexed | 2024-12-16T14:26:53Z |
| publishDate | 2014-02-01 |
| publisher | Tehran University of Medical Sciences |
| record_format | Article |
| series | Iranian Journal of Public Health |
| spelling | doaj.art-97dbbacf379c4db2b3ff660a4941542b2022-12-21T22:28:21ZengTehran University of Medical SciencesIranian Journal of Public Health2251-60852251-60932014-02-014324096Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize.Abraham Mendez-Albores0Denisse Anelem Cardenas-Rodriguez1Alma Vazquez-Duran21. Dept. of Mycotoxicology, Superior Studies Department at Cuautitlan, National Autonomous University of Mexico, State of Mexico , Mexico.1. Dept. of Mycotoxicology, Superior Studies Department at Cuautitlan, National Autonomous University of Mexico, State of Mexico , Mexico.2. Dept. of Food Science and Technology, Agronomy Department, Autonomous University of Nuevo Leon , Nuevo Leon, Mexico.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.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.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.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.https://ijph.tums.ac.ir/index.php/ijph/article/view/4241FumonisinsFusarium verticillioidesMaizeMicrowave nixtamalizationTortillas |
| spellingShingle | Abraham Mendez-Albores Denisse Anelem Cardenas-Rodriguez Alma Vazquez-Duran Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize. Iranian Journal of Public Health Fumonisins Fusarium verticillioides Maize Microwave nixtamalization Tortillas |
| title | Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize. |
| title_full | Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize. |
| title_fullStr | Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize. |
| title_full_unstemmed | Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize. |
| title_short | Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize. |
| title_sort | efficacy of microwave heating during alkaline processing of fumonisin contaminated maize |
| topic | Fumonisins Fusarium verticillioides Maize Microwave nixtamalization Tortillas |
| url | https://ijph.tums.ac.ir/index.php/ijph/article/view/4241 |
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