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Effect of Nixtamalization on Mycotoxin-Contaminated Corn

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Effect of Nixtamalization on Mycotoxin-Contaminated Corn NebGuide Nebraska Extension Research-Based Information That You Can Use G2329· Index: Food Science & Technology Issued January 2021 Effect of Nixtamalization on Mycotoxin- Contaminated Corn José Rodrigo Mendoza, Post-doctoral Research Associate Andréia Bianchini, Associate Professor Corn (Zea mays) is a staple food in Mexico and both Central and South America with rapid growth in con- sumption in Europe and the United States (2, 10). This agricultural commodity is prone to fungal damage due to inadequate pre- and post- harvest handling practices, which can lead to a reduction of yield and quality. More- over, the presence of certain molds is often accompanied by mycotoxin contamination, compromising the safety of corn. Mycotoxins are defined as secondary metabolites of filamentous fungi (molds), predominantly belonging to the genera Alternaria, Aspergillus, Claviceps, Fusarium, and Penicillium (9). Human and animal exposure to mycotoxins occurs Fig. 1. Exemplification of hypothesized fate of some my- primarily through food and can result in acute or chronic cotoxins during corn nixtamalization. Some mycotoxins can be partially solubilized while in other cases they can be intoxications, known as mycotoxicoses, with symptoms masked and still be present in food. varying depending on dosage, length of exposure, specific toxin, and the health of the individual (31). Controlling mycotoxins poses a challenge worldwide, being most problematic in tropical and subtropical regions. endosperm structure, and allows diffusion of water and The two primary fungal toxin groups affecting corn are calcium ions into the inner starch portion of the kernel aflatoxins and fumonisins 3( , 25). However, other toxins which may have an influence on mycotoxin contamina- such as zearalenone, deoxynivalenol, citrinin, and ochra- tion (Figure 1). In the traditional nixtamalization process toxin have been reported in corn as well (9, 20, 24). More (Figure 2), after alkaline cooking, corn kernels are steeped information regarding specific mycotoxicoses can be found for approximately 24 h, and are later washed to remove the in the NebGuide Understanding Fungal (Mold) Toxins (My- remains of the pericarp and excess calcium (8, 10, 19). cotoxins), G1513. The resulting product, called nixtamal, is ground to Originating in Mesoamerica, nixtamalization is the produce the masa dough, which is the base for several alkaline (lime, Ca(OH)2) cooking of corn. The alkaline products such as tortillas, tamales, corn cakes (e.g. pupu- solution degrades and removes the pericarp, softens the sas, arepas), liquid products (e.g. atole, pozole), and snacks. 1 cause neural tube defects (30). During food processing, fu- monisins may bind to various components within the food matrix (e.g. nixtamal) or react with other ingredients such Fig. 2. Traditional nixtamalization and masa production process. as reducing sugars. Bound mycotoxins may be an issue as they can be masked and remain undetected by conventional methods resulting in an underestimation of the potential toxicity of the contaminated products. Recent findings (4) indicate that fumonisin quantification in the steeping water (nejayote) and masa dough, during nixtamalization, ac- counted for more than what was initially quantified in the corn kernels, evidencing forms of matrix- associated fumon- isins that were released during processing. Fumonisins are water- soluble and nixtamalization may lower the fumonisin content of food products if the nejayo- te is discarded (23), thereby reducing the hepatotoxic and nephrotoxic potential of contaminated masa and derived Fig. 3. Examples of aflatoxin and fumonisin chemical structures. The products made from contaminated corn (28). Moreover, aflatoxin lactone ring and tricarballylic acid moieties from fumonisin partially hydrolyzed FB1 (PHFB1) and HFB1 formed during are marked in red. nixtamalization tend to be found mainly in the cooking/ steeping liquid and solid waste. Also, the amount of FB1 in the masa and tortillas tends to decrease with relative Besides sensorial changes, nixtamalization enhances the increases in lime, although boiling time has no apparent nutritional value of the corn. As the calcium content is in- effect (29). At higher lime concentrations more pericarp is creased, niacin becomes available, and phytic acid levels are removed resulting in reduced fumonisin levels. Nixtamal- reduced (2, 27). In addition, nixtamalization can impact ization, coupled with rinsing, is crucial to reducing the mycotoxin levels in the resulting food product. Effects on presence of fumonisin in the final product, whereas grind- aflatoxins and fumonisins present in contaminated corn ing, sheeting, baking, and cooking the masa seems to have undergoing this alkaline thermal treatment are discussed little impact. Loss of fumonisins throughout processing in this publication. may indicate that they are extracted or otherwise removed from products, destroyed, chemically modified, bound to matrix components, or largely unextractable (11). Fumonisins Fumonisins (Figure 3B) are mycotoxins produced Aflatoxin mainly by Fusarium verticillioides and F. proliferatum. The forms generally present in contaminated food are members Aflatoxins (Figure 3A) are toxic and hepatocarcino- of the B series, fumonisin B1 (FB1), B2 (FB2), B3 (FB3), and genic compounds produced by most of the strains of the B4 (FB4) (16). Of these, the International Agency for Re- Aspergillus parasiticus and some of the A. flavus fungi. search on Cancer (IARC) has classified FB1 as a Group “2B Aflatoxins (AF) found in grains include 1B , B2, G1, and G2 carcinogen”, indicating this toxin is possibly a carcinogenic (16), where AFB1 is the most potent, naturally- occurring to humans (4). Fumonisins are heat- stable (100– 120°C), es- liver carcinogen known (15). Aflatoxins are resistant to pecially at neutral pH, and tolerate many of the commonly thermal inactivation, with a decomposition temperature used thermal treatments in food processing and prepara- ranging from 237– 306°C, although this can vary depend- tion (12, 13). Table 1 includes some findings of the effects ing on water availability and pH (16, 26). It has been of nixtamalization on fumonisins. suggested that the presence of moisture in food matrices The high pH of the alkaline nixtamalization processing facilitates the opening of the lactone ring in AFB1, allowing promotes ionization of starch hydroxyl groups, as well as the the formation of a terminal carboxylic acid which enables hydrolysis of the parent fumonisin molecule (6) by remov- its degradation via heat- induced decarboxylation (13). Al- ing the carboxylic acid moieties. Rat- feeding bioassays have kaline conditions encourage thermal degradation through aimed to evaluate the detoxifying effectiveness of nixtamal- increased aflatoxin solubility (Table 2). However, the pH ization. In contrast to FB1, hydrolyzed FB1 (HFB1) did not inside of the kernels does not increase significantly when 2 Table 1. Examples of reported effects of nixtamalization processing conditions on fumonisin reduction. Parts per million (ppm) = milligrams of fumonisin per kilogram (mg/kg) of corn masa. Type of Process Quantification Fumonisin decrease Remarks Reference fumonisin (FB) parameters method or increase in masa pH 10, 175– 200°C, Reduction regardless of pH 4– 10. Minimum recommended FB , 5 ppm HPLC Up to 90% FB decrease (12) 2 60 min heating 2 processing: 150°C, 60 min. pH 10, 100– 125°C, HPLC 89.5% FB1 decrease Dry basis. Hydrolyzed fumonisins (HFB) were the major FB , 8.8 ppm (6) 1 5 min steaming decomposition compounds detected. LOD: 0.01 ppm 8.4% HFB1 increase FB1, 34.6 ppm 86.4% FB1 decrease Alkaline pH. Partially hydrolyzed FB (PHFB ) found predominantly in PHFB , 1.34 ppm HPLC, LC- MS 32.8% PHFB decrease 1 1 (29) 1 Proprietary. 1 the liquid and solid waste. HFB1, 0.95 ppm 5.5% HFB1 decrease HPLC pH 10.6– 11.1. FB1 decreased as lime increased. Boiling time had no FB1, 0.7– 1.65 ppm 80– 100% FB1 decrease (5) 15– 60 min boiling LOD: 0.025 ppm apparent effect. HPLC, LC- MS 50% total fumonisins Total FB1/HFB1 in residual lime water and water washes FB1, 38.1 ppm 105 min boiling (21) LOD: 0.025 ppm decrease accounted for 50% of the total FB1 in the uncooked maize. Table 2. Examples of reported effects of nixtamalization processing conditions on aflatoxin reduction. Parts per billion (ppb) = micrograms of aflatoxin per kilogram (μg/kg) of corn masa. Type of Process Quantification Aflatoxin decrease Remarks Reference aflatoxin (AF) parameters method or increase in masa ~pH 10 (nejayote) Traditional: 52– 85% total 98°C aflatoxin decrease Most aflatoxin modification and detoxification occur Total aflatoxin Traditional: 40 min Fluorometry (26) boiling Commercial: 30– 71% total in the cooking liquor due to high pH. Commercial: Directly aflatoxin decrease steeping Total aflatoxin, pH 8.24, 35 min at HPLC 93.2% decrease Acidification caused reformation of the original aflatoxin (18) 678.3 ppb 85°C LOD: 0.5 ppb 57.2% increase on corn masa. Traditional: 0.99% Traditional: Level 1: 89% lime (w/v), 70 min HPLC decrease, Level 2: Total aflatoxin, at 85°C 87% decrease Ecological nixtamalization uses less water and uses Level 1: 29 ppb, (17) Ecological: Level 1: 25% the whole grain. Level 2: 93 ppb Ecological: 0.37% lime LOD: 0.5 ppb decrease, Level 2: (w/v), 10 min at 92°C 13% decrease HPLC 94.2% AFB1 decrease AFB , 495 ppb, 1 0.3% lime (w/w), 30 94.5% AFM decrease Addition of 3% H O resulted in a higher reduction AFM , 402 ppb, AFB 1 2 2 (7) 1 1 min at 90– 96°C LOD: 5 ppb AFB1, 15 of AFB 92.8% AFB di- hydrodiol 1 dihydro- diol, 30.4 ppb ppb total AF 1 decrease compared to the surrounding lime solution. Therefore, it possibly due to the reaction of lime with the lactone ring is likely that only the toxin located on the outer layers of and the interaction between H2O2 and the double bond the kernels may be solubilized into the nejayote fraction, in the furan ring of the aflatoxin molecule.
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