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September 10, 2025Journal of Agricultural and Food ChemistryOpen Access

Kinetics of Fumonisins B1 and B2, Deoxynivalenol, and Deoxynivalenol-3-β-d-glucoside during Baking of Wheat–Maize Bread

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Authors

AVAlexandre Vicens-SansSMSonia Marı́nVSVicente Sanchís

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Overview

Analyzes deoxynivalenol and fumonisins during baking, suggesting food safety implications and predictive tools.

Key Points

  • Deoxynivalenol decreased by 21–33% during baking, while fumonisins showed a decrease of 45–66%.
  • Baking temperatures ranging from 160 to 220 °C resulted in substantial kinetic changes of mycotoxins.
  • First-order kinetics characterized the variations of mycotoxins, enabling the development of predictive tools.
  • The derived parameters may ensure food safety, though baking may not sufficiently reduce deoxynivalenol levels.

Cite This Study

Vicens-Sans et al. (2025) studied this question.

synapsesocial.com/papers/68c192579b7b07f3a0616ea8https://doi.org/10.1021/acs.jafc.5c02400
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Fusarium mycotoxins in the food chain: maize-based snack foods2009 · 10 citations
  2. 2Distribution ofFusariummycotoxins in UK wheat mill fractions2011 · 59 citations
  3. 3Co-occurrence and exposure assessment of deoxynivalenol and fumonisins from maize and maize-based products in Indonesia2024 · 2 citations
  4. 4Peroxidase-mediated degradation of deoxynivalenol in bread made from wheat flour spiked with the mycotoxin2026
  5. 5Potential dangers of Deoxynivalenol; A review2025