Modelling thermal degradation of zearalenone in maize bread during baking


Numanoglu E., Yener S., GÖKMEN V. , UYGUN Ü. , KÖKSEL H.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.30, ss.528-533, 2013 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 30 Konu: 3
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1080/19440049.2012.751629
  • Dergi Adı: FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
  • Sayfa Sayıları: ss.528-533

Özet

The thermal degradation of zearalenone (ZEA) was investigated using a crust-like model, representing maize bread, which was prepared with naturally contaminated maize flour. Model samples were heated under isothermal conditions at the temperature range of 100-250 degrees C. No reduction was observed at 100 degrees C. Thermal degradation rate constants (k) were calculated as 0.0017, 0.0143 and 0.0216min(-1) for 150, 200 and 250 degrees C, respectively. Maize bread baked at 250 degrees C for 70min was used to test the capability of model kinetic data for the prediction of ZEA reduction. The time-temperature history in the crust and crumb parts was recorded separately. Partial degradation of ZEA at each time interval was calculated by means of the corresponding k-values obtained by using the Arrhenius equation, and the total reduction occurring at the end of the entire baking process was predicted. The reduction in the crumb and crust of bread was also experimentally determined and found to be consistent with the predicted values. It was concluded that the kinetic constants determined by means of the crust-like model could be used to predict the ZEA reduction occurring during baking of maize bread.