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Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin

2021

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bio…

animal structuresHealth Toxicology and Mutagenesisdigestive oral and skin physiologybreadwheyRfood and beveragesToxicologyBacterisbioaccessibilityCompostos orgànics Síntesifluids and secretionsaflatoxin B1pumpkinMedicinebioaccessibility; aflatoxin B1; ochratoxin A; bread; pumpkin; whey; lactic acid bacteriaochratoxin AProductes químics Efectes fisiològicsToxins; Volume 14; Issue 1; Pages: 6
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