efficacy of microwave-heating during alkaline processing of fumonisin-contaminated maize.

fumonisins (a family of foodborne carcinogenic mycotoxins) cause health hazards to humans and animals in developing countries, and has also economic implications. therefore, the efficacy of a novel environmental friendly nixtamalization procedure to make tortillas (the main staple food for the mexican population) was investigated.maize contaminated with 2136.67 ng/g total fumonisins was processed into tortillas, starting with maize grits mixed with water and calcium hydroxide that was cooked in a microwave field at 2.45 ghz during 3.75 min, and steeped 3.5 h at room temperature. the steeped maize grits (nixtamal) was stone-ground into masa (maize dough), which was then used to make tortillas. total fumonisin content was determined using monoclonal antibody columns.masa contained 1998.33 ng/g total fumonisins, which represents 6.5% toxin reduction. nevertheless, fumonisin concentration was reduced significantly in tortillas (up to 985.33 ng/g) due to the cooking process, corresponding to a cumulative toxin degradation of 54%. tortillas were below the maximum tolerated level, considering the european :union: regulatory limit for fumonisins in maize (1000 ng/g). the physicochemical and technological properties of tortillas were also considered within the acceptable margins of quality.microwave nixtamalization was not a feasible method to reduce fumonisin content in masa to acceptable levels; however, an effective extra-reduction occurred when masa was baking into tortillas.