Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2025 Jan 15;14(2):263.
doi: 10.3390/foods14020263.

Mitigation of Mycotoxin Content by a Single-Screw Extruder in Triticale (x Triticosecale Wittmack)

Breda Jakovac-Strajn  1 , Janja Babič  1 , Lato Pezo  2 , Vojislav Banjac  3 , Radmilo Čolović  3 , Jovana Kos  3 , Jelena Miljanić  3 , Elizabet Janić Hajnal  3
Affiliations

Mitigation of Mycotoxin Content by a Single-Screw Extruder in Triticale (x Triticosecale Wittmack)

Breda Jakovac-Strajn et al. Foods. .

Abstract

The aim of this study was to investigate the effects of extrusion processing parameters-moisture content (M = 20 and 24%), feeding rate (FR = 20 and 25 kg/h), and screw speed (SS = 300, 390 and 480 RPM), on the content of deoxynivalenol (DON), 15-Acetyl Deoxynivalenol (15-AcDON), 3-Acetyl Deoxynivalenol (3-AcDON), HT-2 Toxin (HT-2), tentoxin (TEN) and alternariol monomethyl ether (AME), using a pilot single-screw extruder in whole-grain triticale flour. The temperature at the end plate of the extruder ranged between 97.6 and 141 °C, the absolute pressure was from 0.10 to 0.42 MPa, the mean retention time of material in the barrel was between 16 and 35 s, and the specific energy consumption was from 91.5 to 186.6 Wh/kg. According to the standard score, the optimum parameters for the reduction of the content of analysed mycotoxins were M = 24 g/100 g, FR = 25 kg/h, SS = 480 RPM, with a reduction of 3.80, 60.7, 61.5, 86.5, 47.7, and 55.9% for DON, 3-AcDON, 15-AcDON, HT-2, TEN, and AME, respectively. Under these conditions, the bulk density, pellet hardness, water absorption index, and water solubility index of the pellet were 0.352 g/mL, 13.7 kg, 8.96 g/g, and 14.9 g/100 g, respectively.

Keywords: 15-Acetyl-deoxynivalenol; 3-Acetyldeoxynivalenol; HT-2 toxin; UPLC-MS/MS; alternariol monomethyl ether; deoxynivalenol; extrusion processing; mycotoxins reduction; tentoxin; whole-grain triticale flour.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Scheme of the single screw extruder.
Figure 2
Figure 2
PCA ordination of variables based on component correlations, presented in the first and the second factor plane. M—moisture of the material in the extruder barrel (%); FR—feeding rate (kg/h); SS—screw speed (RPM); T—die temperature (°C); PEP—pressure at the die (MPa); SEC—specific energy consumption (Wh/kg); t—mean retention time in the barrel (s); BD—bulk density (g/mL); PH—pellet hardness (kg); WAI—water absorption index (g/g); WSI—water solubility index (g/100 g); rDON—reduction of deoxynivalenol (%); r3-AcDON—reduction of 3-acetyldeoxynivalenol (%); r15-AcDON—reduction of 15-acetyldeoxynivalenol (%); rHT-2—reduction of HT-2 toxin (%); rTEN—reduction of and tentoxin (%); rAME (%)—reduction of alternariol monomethyl ether (AME) (%).
Figure 3
Figure 3
Standard score analysis.
See this image and copyright information in PMC

References

    1. Marin S., Ramos A.J., Cano-Sancho G., Sanchis V. Mycotoxins: Occurrence, toxicology, and exposure assessment. Food Chem. Toxicol. 2013;60:218–237. doi: 10.1016/j.fct.2013.07.047. - DOI - PubMed
    1. Jimenez-Garcia S.N., Garcia-Mier L., Garcia-Trejo J.F., Ramirez-Gomez X.S., Guevara-Gonzalez R.G., Feregrino-Perez A.A. Fusarium—Plant Diseases, Pathogen Diversity, Genetic Diversity, Resistance and Molecular Markers. IntechOpen; London, UK: 2018. Fusarium Mycotoxins and Metabolites that Modulate Their Production. - DOI
    1. Adebo O.A., Molelekoa T., Makhuvele R., Adebiyi J.A., Oyedeji A.B., Gbashi S., Adefisoye M.A., Ogundele O.M., Njobeh P.B. A review on novel non-thermal food processing techniques for mycotoxin reduction. Int. J. Food Sci. Technol. 2021;56:13–27. doi: 10.1111/ijfs.14734. - DOI
    1. Agriopoulou S., Stamatelopoulou E., Varzakas T. Advances in occurrence, importance, and mycotoxin control strategies: Prevention and detoxification in foods. Foods. 2020;9:137. doi: 10.3390/foods9020137. - DOI - PMC - PubMed
    1. Schaarschmidt S., Fauhl-Hassek C. The Fate of Mycotoxins During the Processing of Wheat for Human Consumption. Compr. Rev. Food Sci. Food Saf. 2018;17:556–593. doi: 10.1111/1541-4337.12338. - DOI - PubMed

LinkOut - more resources