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Bioaccessibility study of aflatoxin B1 and ochratoxin A in bread enriched with fermented milk whey and/or pumpkin

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Bioaccessibility study of aflatoxin B1 and ochratoxin A in bread enriched with fermented milk whey and/or pumpkin

dc.contributor.author	Escrivá LLorens, Laura
dc.contributor.author	Agahi, Fojan
dc.contributor.author	Vila Donat, Pilar
dc.contributor.author	Mañes Vinuesa, Jordi
dc.contributor.author	Meca, Giuseppe
dc.contributor.author	Manyes Font, Lara
dc.date.accessioned	2022-01-14T13:51:30Z
dc.date.available	2022-01-14T13:51:30Z
dc.date.issued	2022
dc.identifier.citation	Escrivá LLorens, Laura Agahi, Fojan Vila Donat, Pilar Mañes Vinuesa, Jordi Meca, Giuseppe Manyes Font, Lara 2022 Bioaccessibility study of aflatoxin B1 and ochratoxin A in bread enriched with fermented milk whey and/or pumpkin Toxins 14 1 1 13
dc.identifier.uri	https://hdl.handle.net/10550/81328
dc.description.abstract	The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC-MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57-68% for AFB1, and between 11-20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.
dc.language.iso	eng
dc.relation.ispartof	Toxins, 2022, vol. 14, num. 1, p. 1-13
dc.subject	Productes químics Efectes fisiològics
dc.subject	Compostos orgànics Síntesi
dc.subject	Bacteris
dc.title	Bioaccessibility study of aflatoxin B1 and ochratoxin A in bread enriched with fermented milk whey and/or pumpkin
dc.type	journal article	es_ES
dc.date.updated	2022-01-14T13:51:31Z
dc.identifier.doi	10.3390/toxins14010006
dc.identifier.idgrec	149671
dc.rights.accessRights	open access	es_ES