首页|The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran

The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran

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  • NSTL
  • Elsevier
The aim of this study was to evaluate the influence of combining extrusion and fermentation processes on the chemical and biosafety of wheat processing by-products (WPBP). Extrusion experiments were performed by testing two different temperatures (115 and 130 degrees C) and three different speeds of extruder screw (16, 20, and 25 rpm). The lactic acid bacteria (LAB) L. casei and L. paracasei were used for WPBP fermentation. A high-performance liquid chromatograph coupled to a triple quadrupole mass spectrometer was used for mycotoxin analysis and a high-performance liquid chromatograph with an ultraviolet detector was used for biogenic amine (BA) determination in WPBP. A significant effect of the type of LAB on the acidity of fermented WPBP was found. Although lower pH was observed for non-extruded fermented WPBP samples, they contained higher concentrations of (D)(-)-lactic acid. In extruded and extruded/fermented WPBP, the total BA content was two times lower than that in controls. The lowest mycotoxin concentration was found in fermented WPBP extruded at 130 degrees C using a screw speed of 20 and 25 rpm. Finally, the combination of extrusion and fermentation can be confirmed as a promising innovative pre-treatment for WPBP, potentially capable of reducing the content of BAs and mycotoxins.

Wheat branExtrusionFermentationBiogenic aminesEmerging and masking mycotoxins

Zokaityte, Egle、Lele, Vita、Starkute, Vytaute、Zavistanaviciute, Paulina、Klupsaite, Dovile、Pugajeva, Iveta、Berzina, Zane、Gruzauskas, Romas、Sidlauskiene, Sonata、Juodeikiene, Grazina、Santini, Antonello、Bartkiene, Elena、Bartkevics, Vadims

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Lithuanian Univ Hlth Sci, Inst Anim Rearing Technol, Tilzes G 18, LT-47181 Kaunas, Lithuania

Inst Food Safety Anim Hlth & Environm BIOR, Lejupes Iela 3, LV-1076 Riga, Latvia

Kaunas Univ Technol, Dept Food Sci & Technol, Radvilenu Rd 19, LT-50254 Kaunas, Lithuania

Univ Napoli Federico II, Dept Pharm, Via D Montesano 49, I-80131 Naples, Italy

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2021

10.1016/j.lwt.2021.111498

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.146
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