Food Science and Technology

Unraveling the fate of mycotoxins during the production of legume protein and other derived products

M. A. Pavicich, L. Roose, et al.

Dive into the intriguing world of mycotoxins in legume-derived products explored by María Agustina Pavicich and colleagues. This research reveals how various processing steps can affect mycotoxin levels, emphasizing the importance of mitigation techniques to ensure product safety.

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Playback language: English

Index

Abstract

This study analyzes the fate of mycotoxins during the production of legume-derived products. Various mycotoxins were detected in raw materials, intermediate products, and side streams using liquid chromatography-tandem mass spectrometry. Alkaline solubilization effectively reduced some mycotoxins, but others, like AME, persisted in final products. The findings highlight the impact of processing steps on mycotoxin levels and the need for effective techniques to minimize contamination.

Publisher

npj Science of Food

Published On

Sep 04, 2024

Authors

María Agustina Pavicich, Leif Roose, Celine Meerpoel, Katleen Raes, Sarah De Saeger

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