000			02459nab a22003257a 4500
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003			MX-TxCIM
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008			190426s2019||||sz |||p|op||||00||0|eng|d
022			_a2072-6651 (Online)
024	8		_ahttps://doi.org/10.3390/toxins11040227
040			_aMX-TxCIM
041	0		_aeng
100	1		_924799 _aSchaarschmidt, S.
245	1	0	_aMycotoxins during the processes of nixtamalization and tortilla production
260			_aBasel (Switzerland) : _bMDPI, _c2019.
500			_aPeer review
500			_aOpen Access
520			_aTortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for wraps or as snacks (tortilla chips). Traditional tortilla production includes alkaline cooking (nixtamalization) of maize kernels. This article summarizes the current knowledge on mycotoxin changes during the nixtamalization of maize and tortilla production. Upon nixtamalization, mycotoxins can be affected in different ways. On the one hand, the toxins can be physically removed during steeping and washing. On the other hand, mycotoxins might be degraded, modified, or released/bound in the matrix by high pH and/or high temperature. This also applies to the subsequent baking of tortillas. Many studies have shown reduced mycotoxin levels in alkali-cooked maize and in tortillas. Most of the available data relate to aflatoxins and fumonisins. The reduction (and detoxification) of aflatoxins during nixtamalization might, however, be partially reversed in acidic conditions. The loss of fumonisin concentrations is to some extent accompanied by hydrolyzation and by lower toxicity. However, some studies have indicated the potential formation of toxicologically relevant modified forms and matrix-associated fumonisins. More data are required to assess the influence of alkaline cooking regarding such modified forms, as well as mycotoxins other than aflatoxins/fumonisins.
546			_aText in English
650		7	_aAflatoxins _2AGROVOC _95637
650		7	_aFumonisins _2AGROVOC _92376
650		7	_aFood processing _2AGROVOC _921057
650		7	_aMaize _2AGROVOC _91173
650		7	_aMycotoxins _2AGROVOC _92377
700	1		_924800 _aFauhl-Hassek, C.
773	0		_gv. 11, no. 4, art. 227 _dBasel (Switzerland) : MDPI, 2021. _x2072-6651 _tToxins
856	4		_yClick here to access online _uhttps://doi.org/10.3390/toxins11040227
942			_cJA _n0 _2ddc
999			_c64523 _d64515