Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing
[Display omitted] •Germination and kilning mostly increased levels of Fusarium and Alternaria toxins.•Increased germination temperature lead to significantly heavily contaminated malts.•The content of trichothecenes, AOH and AME increased significantly during mashing.•Risk associated with free and m...
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Veröffentlicht in: | Food chemistry 2022-02, Vol.369, p.130926-130926, Article 130926 |
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Sprache: | eng |
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•Germination and kilning mostly increased levels of Fusarium and Alternaria toxins.•Increased germination temperature lead to significantly heavily contaminated malts.•The content of trichothecenes, AOH and AME increased significantly during mashing.•Risk associated with free and modified mycotoxins in beer seems to be substantial.
Malting and brewing have previously been demonstrated to be risky procedures in terms of mycotoxins contamination. The goal of the study was to describe the fate of less investigated Fusarium and Alternaria mycotoxins, together with their conjugates, during these processes. The Pilsner malt producing process, together with double-mash brewing, were performed in a pilot-scale malting and brewery plants to simulate production of lager - the most popular type of central European beer. In addition, changes in temperature during barley germination were investigated to assess the influence of this critical step. QuEChERS-like extraction followed by UHPLC–HRMS/MS were utilized to quantify the mass balance of 13 mycotoxins and four of their conjugates. The results confirmed germination as the most determining malting step, followed by mashing of malt during brewing. Occurrence of type A trichothecenes, Alternaria mycotoxins and their conjugates in the final beer product indicates the need to take mitigation measures. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2021.130926 |