Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking

Author:

Galluzzo Francesco Giuseppe12ORCID,Cammilleri Gaetano1,Pulvirenti Andrea2ORCID,Mannino Erika1ORCID,Pantano Licia1,Calabrese Vittorio3ORCID,Buscemi Maria Drussilla1ORCID,Messina Elisa Maria Domenica1ORCID,Alfano Calogero1ORCID,Macaluso Andrea1,Ferrantelli Vincenzo1

Affiliation:

1. Istituto Zooprofilattico Sperimentale della Sicilia “A. Mirri”, 90129 Palermo, Italy

2. Dipartimento Scienze della Vita, Università Degli Studi di Modena e Reggio Emilia, 41125 Modena, Italy

3. Dipartimento di Scienze Biomediche e Biotecnologiche, Università degli studi di Catania, 95123 Catania, Italy

Abstract

In this study, we investigate the role of microwave cooking in reducing mycotoxin contamination in plant-based food matrices, with a focus on veggie burgers (purchased and home-made) and their ingredients (soybean, potatoes, zucchini, carrots). Two different conditions were studied (Max–Min) that were 800 W for 60 s and 800 W for 90 s, respectively. The degradation patterns of aflatoxins (AFB1, AFB2, AFG1, AFG2), fumonisins (FB1, FB2, FB3), trichothecenes (T2, HT2, ZEA), and ochratoxin A (OTA) were studied. The extraction procedures were conducted with the QuEChERS extraction, and the analyses were conducted with liquid chromatography–tandem mass spectrometry (LC-MS/MS). Principal component analysis (PCA) showed that degradation under microwave cooking varies considerably across different food matrices and cooking conditions. This study provides valuable insights into the degradation of mycotoxins during microwave cooking and underscores the need for more research in this area to ensure food safety.

Funder

Italian Ministry of Health

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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