title: 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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: 1. Dept. of Mycotoxicology, Superior Studies Department at Cuautitlan, National Autonomous University of Mexico, State of Mexico , Mexico.
authors.forename: Abraham
authors.initials: A
authors.lastname: Mendez-Albores
authors.affiliation: 1. Dept. of Mycotoxicology, Superior Studies Department at Cuautitlan, National Autonomous University of Mexico, State of Mexico , Mexico.
authors.forename: Denisse Anelem
authors.initials: DA
authors.lastname: Cardenas-Rodriguez
authors.affiliation: 2. Dept. of Food Science and Technology, Agronomy Department, Autonomous University of Nuevo Leon , Nuevo Leon, Mexico.
authors.forename: Alma
authors.initials: A
authors.lastname: Vazquez-Duran
keywords: Fumonisins; Fusarium verticillioides; Maize; Microwave nixtamalization; Tortillas