Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain
Description
Wheat is one of our key staple foods worldwide and offers high nutritional value, especially when consumed in the form of whole grain. Food safety has become a major challenge in crops in recent years: an estimated 25% of all global crops are affected by moulds1-2. Certain moulds produce mycotoxins, toxic compounds that are chemically stable and survive food processing. Their physiological effects upon consumption range from acute poisoning to immune deficiency or cancer. In general, degree of contamination goes down from outer to inner kernel layers3. This is why even today white and medium-white flour are primarily produced despite the development of sensorially desirable whole grain products and why wheat bran is mostly used as animal feed or sometimes burnt. Our team consisting of researchers from ICBT and ILGI will work on developing solutions to reduce mycotoxins in grain through functional microorganisms and tailored enzymes combined with novel processing approaches and show the validity of the result through sophisticated analysis. As a result, the safe use of whole grain and wheat bran with their significant health-beneficial components will be enabled. In order to reach a broad audience, the results will be shared with the public, included in lectures and published in scientific peer-reviewed journals.
Key Data
Projectlead
Co-Projectlead
Project team
Project status
completed, 03/2020 - 12/2021
Funding partner
Internal
Project budget
250'000 CHF
Further documents and links
Publications
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Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains
2024 Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne
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A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme
2024 André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina
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Design and functionality of a prototype for cold needle perforation of wheat
2023 Stäheli, Luca; Schwab, Lisa; Kinner, Mathias; Müller, Nadina
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Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern
2023 André, Amandine; Hecht, Katrin; Mischler, Sandra; Freimüller Leischtfeld, Susette; Kinner, Mathias; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Miescher Schwenninger, Susanne; Chetschik, Irene; Müller, Nadina
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Effectiveness of perforation methods for wheat kernels
2022 Stäheli, Luca; Kinner, Mathias; Müller, Nadina
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Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours
2022 André, Amandine; Müller, Nadina; Chetschik, Irene
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Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain
2022 André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca; Rüegg, Ramona; Kinner, Mathias; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina