Bioaccessibility study of aflatoxin B1 and ochratoxin A in bread enriched with fermented milk whey and/or pumpkin

Roderic Mòbil

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Bioaccessibility study of aflatoxin B1 and ochratoxin A in bread enriched with fermented milk whey and/or pumpkin

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dc.contributor.author Escrivá LLorens, Laura
dc.contributor.author Agahi, Fojan
dc.contributor.author Vila Donat, Pilar
dc.contributor.author Mañes Vinuesa, Jordi
dc.contributor.author Meca, Giuseppe
dc.contributor.author Manyes Font, Lara
dc.date.accessioned 2022-01-14T13:51:30Z
dc.date.available 2022-01-14T13:51:30Z
dc.date.issued 2022
dc.identifier.uri https://hdl.handle.net/10550/81328
dc.description.abstract The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC-MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57-68% for AFB1, and between 11-20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.
dc.language.iso eng
dc.relation.ispartof Toxins, 2022, vol. 14, num. 1, p. 1-13
dc.rights.uri info:eu-repo/semantics/openAccess
dc.source Escrivá LLorens, Laura Agahi, Fojan Vila Donat, Pilar Mañes Vinuesa, Jordi Meca, Giuseppe Manyes Font, Lara 2022 Bioaccessibility study of aflatoxin B1 and ochratoxin A in bread enriched with fermented milk whey and/or pumpkin Toxins 14 1 1 13
dc.subject Productes químics Efectes fisiològics
dc.subject Compostos orgànics Síntesi
dc.subject Bacteris
dc.title Bioaccessibility study of aflatoxin B1 and ochratoxin A in bread enriched with fermented milk whey and/or pumpkin
dc.type info:eu-repo/semantics/article
dc.date.updated 2022-01-14T13:51:31Z
dc.identifier.doi https://doi.org/10.3390/toxins14010006
dc.identifier.idgrec 149671


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Roderic Mòbil