The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran
2021
Zokaityte, Egle | Lele, Vita | Starkute, Vytaute | Zavistanaviciute, Paulina | Klupsaite, Dovile | Bartkevics, Vadims | Pugajeva, Iveta | Bērziņa, Zane | Gruzauskas, Romas | Sidlauskiene, Sonata | Juodeikiene, Grazina | Santini, Antonello | Bartkiene, Elena
The aim of this study was to evaluate the influence of combining extrusion and fermentation processes on the chemical and biosafety of wheat processing by-products (WPBP). Extrusion experiments were performed by testing two different temperatures (115 and 130 °C) and three different speeds of extruder screw (16, 20, and 25 rpm). The lactic acid bacteria (LAB) L. casei and L. paracasei were used for WPBP fermentation. A high-performance liquid chromatograph coupled to a triple quadrupole mass spectrometer was used for mycotoxin analysis and a high-performance liquid chromatograph with an ultraviolet detector was used for biogenic amine (BA) determination in WPBP. A significant effect of the type of LAB on the acidity of fermented WPBP was found. Although lower pH was observed for non-extruded fermented WPBP samples, they contained higher concentrations of d(−)-lactic acid. In extruded and extruded/fermented WPBP, the total BA content was two times lower than that in controls. The lowest mycotoxin concentration was found in fermented WPBP extruded at 130 °C using a screw speed of 20 and 25 rpm. Finally, the combination of extrusion and fermentation can be confirmed as a promising innovative pre-treatment for WPBP, potentially capable of reducing the content of BAs and mycotoxins.
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