Bioacessibility of group B trichothecenes, acrylamide, and 5-hydroxymethylfurfural in wholemeal and white cakes

Type B trichothecene mycotoxins (TCTB) and other contaminants from processing, such as acrylamide (AA) and 5-hydroxymethylfurfural (HMF) occur simultaneously in bakery products, posing a challenge to achieving safe products. Understanding factors that affect the actual exposure risk should help overcome the challenge. This study evaluated the effect of the composition of cakes on bioaccessibility of deoxynivalenol (DON), nivalenol (NIV), deoxynivalenol-3-glucoside (D3G), 3-acetyl-deoxynivalenol (3-ADON) and 15-acetyl-deoxynivalenol (15-ADON), AA and HMF to estimate the actual risk of exposure and to establish correlations between physicochemical properties and bioacessibility by Principal Component Analysis (PCA). Wholemeal and white flour contaminated with trichothecenes was used to formulate cakes with different levels of milk and sugar. Bioaccessibility of TCTB, AA, and HMF was higher (1.3–2.7 times) than the levels determined before the digestion in white and wholemeal cakes and ready-to-eat cakes. DON (20.5%), AA and HMF (100%) permeated the membrane of the intestinal barrier. Estimated daily intake was higher in wholemeal than in white cakes. Proteins, ash, resistant starch, and cake hardness were related to a decrease in TCTB and increase in AA bioaccessibility. To mitigate TCTB, wheat flour rich in amylose that favors-resistant starch is advisable, as well lower levels of reducing sugars and free amino acids to reduce AA and HMF formation.