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Numerical optimization of temperature-time degradation of multiple mycotoxins

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Abstract
Mycotoxins are potent food contaminants that exert significant deleterious effects on human and animal health, yet, there is limited and often conflicting data on their thermal stability. The present study systematically investigated the thermal degradation patterns of multiple mycotoxins as a function of temperature and time, in pure form and spiked into a food matrix (maize flour), using a numerical modelling approach. Mycotoxins under investigation included aflatoxins (AFs), fumonisins (FBs), zearalenone and its analogue alpha and beta epimers (ZEAs), ochratoxins (OTs), T-2 toxin (T-2), alternariol monomethyl ether (AME) and sterigmatocystin (STEG). A set of statistically-designed experiments were conducted, and a second-order optimization function fitted to the experimental data. The resultant models were well fit with R-2 values ranging from 0.87 to 0.99 and 0.89 to 0.99, for pure mycotoxin standards and spiked maize flour, respectively. It was also possible to statistically determine the optimum degradation conditions which were 216.57 degrees C/63.28 min and 210.85 degrees C/54.71 min for pure mycotoxins and spiked into maize flour, respectively. Our observations herein could be critical for food safety applications targeted at reducing or at best eliminating completely multi-mycotoxins in food using heat processing while limiting the destruction of food quality factors.
Keywords
Mycotoxins, Numerical modeling, Optimization, Thermal degradation, Thermal stability, OCHRATOXIN-A, N-(CARBOXYMETHYL)FUMONISIN B-1, BIOLOGICAL DEGRADATION, COFFEE BEANS, FOOD, CORN, AFLATOXINS, STABILITY, MAIZE, DEOXYNIVALENOL

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Citation

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MLA
Gbashi, Sefater et al. “Numerical Optimization of Temperature-time Degradation of Multiple Mycotoxins.” FOOD AND CHEMICAL TOXICOLOGY 125 (2019): 289–304. Print.
APA
Gbashi, S., Madala, N. E., De Saeger, S., De Boevre, M., & Njobeh, P. B. (2019). Numerical optimization of temperature-time degradation of multiple mycotoxins. FOOD AND CHEMICAL TOXICOLOGY, 125, 289–304.
Chicago author-date
Gbashi, Sefater, Ntakadzeni Edwin Madala, Sarah De Saeger, Marthe De Boevre, and Patrick Berka Njobeh. 2019. “Numerical Optimization of Temperature-time Degradation of Multiple Mycotoxins.” Food and Chemical Toxicology 125: 289–304.
Chicago author-date (all authors)
Gbashi, Sefater, Ntakadzeni Edwin Madala, Sarah De Saeger, Marthe De Boevre, and Patrick Berka Njobeh. 2019. “Numerical Optimization of Temperature-time Degradation of Multiple Mycotoxins.” Food and Chemical Toxicology 125: 289–304.
Vancouver
1.
Gbashi S, Madala NE, De Saeger S, De Boevre M, Njobeh PB. Numerical optimization of temperature-time degradation of multiple mycotoxins. FOOD AND CHEMICAL TOXICOLOGY. 2019;125:289–304.
IEEE
[1]
S. Gbashi, N. E. Madala, S. De Saeger, M. De Boevre, and P. B. Njobeh, “Numerical optimization of temperature-time degradation of multiple mycotoxins,” FOOD AND CHEMICAL TOXICOLOGY, vol. 125, pp. 289–304, 2019.
@article{8627289,
  abstract     = {Mycotoxins are potent food contaminants that exert significant deleterious effects on human and animal health, yet, there is limited and often conflicting data on their thermal stability. The present study systematically investigated the thermal degradation patterns of multiple mycotoxins as a function of temperature and time, in pure form and spiked into a food matrix (maize flour), using a numerical modelling approach. Mycotoxins under investigation included aflatoxins (AFs), fumonisins (FBs), zearalenone and its analogue alpha and beta epimers (ZEAs), ochratoxins (OTs), T-2 toxin (T-2), alternariol monomethyl ether (AME) and sterigmatocystin (STEG). A set of statistically-designed experiments were conducted, and a second-order optimization function fitted to the experimental data. The resultant models were well fit with R-2 values ranging from 0.87 to 0.99 and 0.89 to 0.99, for pure mycotoxin standards and spiked maize flour, respectively. It was also possible to statistically determine the optimum degradation conditions which were 216.57 degrees C/63.28 min and 210.85 degrees C/54.71 min for pure mycotoxins and spiked into maize flour, respectively. Our observations herein could be critical for food safety applications targeted at reducing or at best eliminating completely multi-mycotoxins in food using heat processing while limiting the destruction of food quality factors.},
  author       = {Gbashi, Sefater and Madala, Ntakadzeni Edwin and De Saeger, Sarah and De Boevre, Marthe and Njobeh, Patrick Berka},
  issn         = {0278-6915},
  journal      = {FOOD AND CHEMICAL TOXICOLOGY},
  keywords     = {Mycotoxins,Numerical modeling,Optimization,Thermal degradation,Thermal stability,OCHRATOXIN-A,N-(CARBOXYMETHYL)FUMONISIN B-1,BIOLOGICAL DEGRADATION,COFFEE BEANS,FOOD,CORN,AFLATOXINS,STABILITY,MAIZE,DEOXYNIVALENOL},
  language     = {eng},
  pages        = {289--304},
  title        = {Numerical optimization of temperature-time degradation of multiple mycotoxins},
  url          = {http://dx.doi.org/10.1016/j.fct.2019.01.009},
  volume       = {125},
  year         = {2019},
}

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