Unraveling the fate of mycotoxins during the production of | ResearchBunny

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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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