Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize
Abstract:
Background
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. Methods
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.Results
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.Conclusion
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.Keywords:
Language:
English
Published:
Iranian Journal of Public Health, Volume:43 Issue: 2, Feb 2014
Pages:
147 to 155
magiran.com/p1239168
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