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 ◦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 ◦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.
The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran / Zokaityte, Egle; Lele, Vita; Starkute, Vytaute; Zavistanaviciute, Paulina; Klupsaite, Dovile; Bartkevics, Vadims; Pugajeva, Iveta; B??rzi??a, Zane; Gruzauskas, Romas; Sidlauskiene, Sonata; Juodeikiene, Grazina; Santini, Antonello; Bartkiene, Elena. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 146:111498(2021). [10.1016/j.lwt.2021.111498]
The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran
Antonello Santini;
2021
Abstract
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 ◦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 ◦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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
