Reduction of Ochratoxin A during the Preparation of Porridge with Sodium Bicarbonate and Fructose
Ochratoxin A (OTA) is a potential human carcinogen that poses a significant concern in food safety and public health. OTA has been found in a wide variety of agricultural commodities, including cereal grains. This study investigated the reduction of OTA during the preparation of rice- and oat-based...
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MDPI AG
2021-03-01
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| Online Access: | https://www.mdpi.com/2072-6651/13/3/224 |
| _version_ | 1797540793626394624 |
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| author | Hyun Jung Lee Shufang Li Kejia Gu Dojin Ryu |
| author_facet | Hyun Jung Lee Shufang Li Kejia Gu Dojin Ryu |
| author_sort | Hyun Jung Lee |
| collection | DOAJ |
| description | Ochratoxin A (OTA) is a potential human carcinogen that poses a significant concern in food safety and public health. OTA has been found in a wide variety of agricultural commodities, including cereal grains. This study investigated the reduction of OTA during the preparation of rice- and oat-based porridge by a simulated indirect steam process. The effects of sodium bicarbonate (NaHCO<sub>3</sub>) and fructose on the reduction of OTA were also investigated. During the processing, OTA in rice- and oat-porridge was decreased by 59% and 14%, respectively, from initial OTA artificially added at 20 μg/kg (dry weight basis). When 0.5% and 1% of sodium bicarbonate were added to rice porridge, increased reduction of OTA was observed as 78% and 68%, respectively. The same amounts of added sodium bicarbonate also further reduced OTA in oat porridge to 58% and 72%, respectively. In addition, increased reduction of OTA in the presence of fructose was observed. A combination of the two, i.e., 0.5% sodium bicarbonate and 0.5% fructose, resulted in a 79% and 67% reduction in rice porridge and oat porridge, respectively. These results indicate that indirect steaming may effectively reduce OTA in preparation of porridge-type products, particularly when sodium bicarbonate and/or fructose are added. |
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| format | Article |
| id | doaj.art-9c65d78e69e94ccb84d36f71f0525f6a |
| institution | Directory Open Access Journal |
| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-03-10T13:06:00Z |
| publishDate | 2021-03-01 |
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| spelling | doaj.art-9c65d78e69e94ccb84d36f71f0525f6a2023-11-21T11:08:18ZengMDPI AGToxins2072-66512021-03-0113322410.3390/toxins13030224Reduction of Ochratoxin A during the Preparation of Porridge with Sodium Bicarbonate and FructoseHyun Jung Lee0Shufang Li1Kejia Gu2Dojin Ryu3Department of Animal, Veterinary, and Food Sciences, University of Idaho, 875 Perimeter Drive MS 2330, Moscow, ID 83844-2330, USAInstitute of Quality Standards and Testing Technology for Agro-Products, Henan Academy of Agricultural Science, Zhengzhou 450002, ChinaSchool of Food Science, Washington State University, P.O. Box 646376, Pullman, WA 99164-6376, USADepartment of Animal, Veterinary, and Food Sciences, University of Idaho, 875 Perimeter Drive MS 2330, Moscow, ID 83844-2330, USAOchratoxin A (OTA) is a potential human carcinogen that poses a significant concern in food safety and public health. OTA has been found in a wide variety of agricultural commodities, including cereal grains. This study investigated the reduction of OTA during the preparation of rice- and oat-based porridge by a simulated indirect steam process. The effects of sodium bicarbonate (NaHCO<sub>3</sub>) and fructose on the reduction of OTA were also investigated. During the processing, OTA in rice- and oat-porridge was decreased by 59% and 14%, respectively, from initial OTA artificially added at 20 μg/kg (dry weight basis). When 0.5% and 1% of sodium bicarbonate were added to rice porridge, increased reduction of OTA was observed as 78% and 68%, respectively. The same amounts of added sodium bicarbonate also further reduced OTA in oat porridge to 58% and 72%, respectively. In addition, increased reduction of OTA in the presence of fructose was observed. A combination of the two, i.e., 0.5% sodium bicarbonate and 0.5% fructose, resulted in a 79% and 67% reduction in rice porridge and oat porridge, respectively. These results indicate that indirect steaming may effectively reduce OTA in preparation of porridge-type products, particularly when sodium bicarbonate and/or fructose are added.https://www.mdpi.com/2072-6651/13/3/224Ochratoxin A (OTA)indirect steamingsodium bicarbonatefructose |
| spellingShingle | Hyun Jung Lee Shufang Li Kejia Gu Dojin Ryu Reduction of Ochratoxin A during the Preparation of Porridge with Sodium Bicarbonate and Fructose Toxins Ochratoxin A (OTA) indirect steaming sodium bicarbonate fructose |
| title | Reduction of Ochratoxin A during the Preparation of Porridge with Sodium Bicarbonate and Fructose |
| title_full | Reduction of Ochratoxin A during the Preparation of Porridge with Sodium Bicarbonate and Fructose |
| title_fullStr | Reduction of Ochratoxin A during the Preparation of Porridge with Sodium Bicarbonate and Fructose |
| title_full_unstemmed | Reduction of Ochratoxin A during the Preparation of Porridge with Sodium Bicarbonate and Fructose |
| title_short | Reduction of Ochratoxin A during the Preparation of Porridge with Sodium Bicarbonate and Fructose |
| title_sort | reduction of ochratoxin a during the preparation of porridge with sodium bicarbonate and fructose |
| topic | Ochratoxin A (OTA) indirect steaming sodium bicarbonate fructose |
| url | https://www.mdpi.com/2072-6651/13/3/224 |
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