Unraveling the Fate of Mycotoxins During the Production of Legume Protein and Other Derived Products

Overview

Journal NPJ Sci Food

Publisher Springer Nature

Date 2024 Sep 4

PMID 39231995

Authors

Maria Agustina Pavicich

Lief Roose

Celine Meerpoel

Katleen Raes

Sarah De Saeger

Affiliations

Soon will be listed here.

Abstract

Consumers are increasingly looking for healthier and sustainable diets. Plant-based diets rich in legumes satisfy this demand. Legumes contain protein, dietary fibers and starch. Technological processes can separate these fractions, which can be used as supplements, or as ingredients. Nonetheless, legumes are susceptible to fungal infection, causing a potential health concern, since some fungi can produce mycotoxins: toxic secondary metabolites. The aim of this work was to analyze the fate of mycotoxins during different stages of the production process of legume derived products from the raw materials to final products. An extraction followed by liquid chromatography-tandem mass spectrometry was used for the analysis, revealing the presence of enniatin B (ENN B), alternariol monomethyl ether (AME), deoxynivalenol, T2-toxin, nivalenol, fumonisin B1 and sterigmatocystin in raw materials, intermediate products and side streams. The alkaline solubilization steps, were effective in reducing ENN B; however, AME was found in one of the final products.

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