Pasta cooking influence on in vitro bioaccessibility of type B trichothecenes, acrylamide and hydroxymethylfurfural

Verônica Simões de Borba; Andressa Cunha Lemos; Maristela Barnes Rodrigues Cerqueira; Eliana Badiale-Furlong

doi:10.1016/j.foodres.2023.112863

Pasta cooking influence on in vitro bioaccessibility of type B trichothecenes, acrylamide and hydroxymethylfurfural

Food Res Int. 2023 Jul:169:112863. doi: 10.1016/j.foodres.2023.112863. Epub 2023 Apr 23.

Authors

Verônica Simões de Borba¹, Andressa Cunha Lemos², Maristela Barnes Rodrigues Cerqueira³, Eliana Badiale-Furlong⁴

Affiliations

¹ Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: veronicasimoesborba@gmail.com.
² Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: andressa.cunhalemos@gmail.com.
³ Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: mariscerqueira@hotmail.com.
⁴ Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil. Electronic address: dqmebf@furg.br.

PMID: 37254437
DOI: 10.1016/j.foodres.2023.112863

Abstract

The study evaluated the effect of cooking time on the levels of type B trichothecenes (TCT_B), acrylamide (AA) and hydroxymethylfurfural (HMF) in semolina pasta and their bioaccessibilities in order to propose strategies to reduce the daily exposure of these natural and processing contaminants. Three brands of commercial pasta were submitted to different cooking times (7, 10 and 13 min). Subsequently, the in vitro bioaccessibility trials, permeation across the intestinal membrane and estimation of daily exposure were carried out. The lowest cooking time (7 min) resulted in high reductions of TCT_B (88%) and AA + HMF (76.7%) contents found on the raw pasta. The concentrations of deoxynivalenol (DON) and AA were higher after the digestion (bioaccessibilities >100%) than after the pasta cooking. About 25.6% of DON and 100% of AA found in the small intestine digestible fraction were able to permeate the intestinal membrane. The risk of exposure was below the recommended safe limits since the estimated daily exposure values were 0.22 µg/kg per body weight/day for DON and 0.26 µg/kg per body weight/day for AA. Therefore, cooking pasta for 7 min at a pasta:water ratio of 1:10 (w/v) mitigates the contaminants and promotes the greater formation of resistant starch.

Keywords: Hydrothermal treatment; Mitigation strategy; Mycotoxins; Processing contaminants; Risk of exposure; Wheat derivatives.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Acrylamide
Cooking / methods
Flour / analysis
Trichothecenes, Type B*
Triticum

Substances

Trichothecenes, Type B
Acrylamide
5-hydroxymethylfurfural