title: Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making.
abstract: Food processing, especially thermal treatment, may have implications on mycotoxins in products available for consumers. This research work aimed to study how mycotoxin levels may be influenced by modifying the technological parameters of both whole grain and cocoa biscuit-making processes. The study was mainly focused on the following mycotoxins: deoxynivalenol, deoxynivalenol-3-glucoside, and the minor metabolite culmorin. Special emphasis was given to the recipe formulation, and to the baking conditions, using an industrial-scale operation, starting from naturally contaminated raw materials. Exploiting the power of Design of Experiments (DoE) and a dedicated LC-MS/MS method, the complexity of the different processes was investigated. The models obtained within this study showed a high goodness-of-fit suggesting that the pH and the baking time play important roles for minimizing mycotoxins in the final products, while the recipe formulation has an impact on the mycotoxins extractability by affecting the biscuit microstructure.
authors.affiliation: Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy; Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122 Parma, Italy. Electronic address: silvia.generotti@nemo.unipr.it.
authors.forename: Silvia
authors.initials: S
authors.lastname: Generotti
authors.affiliation: Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy. Electronic address: martina.cirlini@unipr.it.
authors.forename: Martina
authors.initials: M
authors.lastname: Cirlini
authors.affiliation: Department for Applied Chemistry and Ecology, University of Josip Juraj Strossmayer, Franje Kuhača 20, 31107 Osijek, Croatia; Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenzstr. 20, 430 Tulln, Austria. Electronic address: bsarkanj@ptfos.hr.
authors.forename: Bojan
authors.initials: B
authors.lastname: Šarkanj
authors.affiliation: Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenzstr. 20, 430 Tulln, Austria. Electronic address: michael.sulyok@boku.ac.at.
authors.forename: Michael
authors.initials: M
authors.lastname: Sulyok
authors.affiliation: Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenzstr. 20, 430 Tulln, Austria. Electronic address: franz.berthiller@boku.ac.at.
authors.forename: Franz
authors.initials: F
authors.lastname: Berthiller
authors.affiliation: Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy. Electronic address: chiara.dallasta@unipr.it.
authors.forename: Chiara
authors.initials: C
authors.lastname: Dall'Asta
authors.affiliation: Barilla G. R. F.lli SpA, Advanced Laboratory Research, via Mantova 166, 43122 Parma, Italy. Electronic address: michele.suman@barilla.com.
authors.forename: Michele
authors.initials: M
authors.lastname: Suman
mesh_terms: D001939:Bread / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D009183:Mycotoxins / Q000032:analysis / Q000737:chemistry*; D014255:Trichothecenes / Q000032:analysis / Q000737:chemistry*
chemical_list: D009183:Mycotoxins; D014255:Trichothecenes
keywords: Bakery; Biscuits; Culmorin; Deoxynivalenol; Deoxynivalenol-3-glucoside; DoE; Food processing; Masked mycotoxins