WHEY AND PUMPKIN

REDUCTION OF AFB1 AND OTA BIOACCESSIBILITY IN BREAD ENRICHED WITH MILK WHEY AND PUMPKIN

P. Vila-Donat, F. Agahi, J. Mañes, G. Meca, L. Manyes, L. Escrivá

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, València, Spain Pilar.vila@uv.es

The presence of mycotoxins in cereals and cereal products remains a significant issue. Bread and bakery products are the main foodstuff consumed around the world and are particularly important as a source of carbohydrates, proteins and vitamins, however they can be manufactured from flour containing mycotoxins. The use of conventional chemical preservatives has several drawbacks, urging the development of clean-label alternatives. The use of natural ingredients such as pumpkin and whey which contains bioactive compounds like carotenoids and bioactive peptides could reduce the growth of mycotoxigenic fungi or counteract the toxic effects produced by mycotoxins. The aim of the present work was to study the bioaccessibility of AFB1 and OTA mycotoxins in bread using an in vitro digestion model as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin as natural ingredients added to bread on reducing mycotoxins bioaccessibility. Gastric and intestinal extracts were analysed by HPLC-MS/qTOF and mycotoxins bioaccessibility was calculated. All tested ingredients significantly reduced mycotoxins bioaccessibility. Pumpkin extract demonstrated to be the most effective treatment applied in loaf bread with significant reductions of AFB1 and OTA bioaccessibility of 74 and 34%, respectively. Whey, fermented whey and the combination of pumpkin-fermented whey showed bioaccessibility reductions between 57-68% for AFB1, and between 11-20% for OTA. These results pointed to pumpkin and milk whey as potential ingredients that may have promising applications in bakery industry as natural preservatives extending the product self-life and enriching their nutritional value.

Acknowledgements: Spanish Ministry of Science and Innovation project (PID2019-108070RB100).

Keywords: bioaccessibility, mycotoxins, bread, whey, pumpkin

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