Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat

Diverging fates of cadmium and glyphosate during pasta cooking

Durum wheat cultivars with varying abilities to accumulate cadmium were grown and treated in the field with a glyphosate-containing herbicide at different stages of maturity to produce grain with higher and lower concentrations of cadmium (0.066-0.214 mg/kg) and glyphosate (0.474-0.874 mg/kg). The grain was milled, and fractions were analysed for cadmium and glyphosate. The highest concentrations for both cadmium and glyphosate were associated with bran and shorts, although the percentage of total cadmium mass in bran (23-25%) was less than glyphosate (38%). The preparation of dried pasta from semolina and flour milling fractions reduced concentrations by a factor of 1.8 for glyphosate and 1.4 for cadmium. Dried pasta was cooked and analysed along with the cooking water for cadmium and glyphosate at seven-time points from 0 to 15 min. Concentrations of glyphosate in cooked pasta decreased significantly with cooking time; no decrease was observed for cadmium concentrations. Analysis of cooking water demonstrated that glyphosate migrated from pasta to the cooking water. After 15 min of cooking, approximately 73% of the total glyphosate mass had transferred from pasta to cooking water. Over the same time period, only 5% of the total cadmium mass had transferred from pasta to cooking water.

Use of Air-Classification Technology to Manage Mycotoxin and Arsenic Contaminations in Durum Wheat-Derived Products

Mycotoxins are the most common natural contaminants and include different types of organic compounds, such as deoxynivalenol (DON) and T-2 and HT-2 toxins. The major toxic inorganic elements include those commonly known as heavy metals, such as cadmium, nickel, and lead, and other minerals such as arsenic. In this study, micronisation and air classification technologies were applied to durum wheat (Triticum turgidum ssp. durum L.) samples to mitigate inorganic (arsenic) and organic contaminants in unrefined milling fractions and final products (pasta). The results showed the suitability of milling plants, providing less refined milling products for lowering amounts of mycotoxins (DON and the sum of T-2 and HT-2 toxins) and toxic inorganic elements (As, Cd, Ni, and Pb). The results showed an As content (in end products) similar to that obtained using semolina as raw material. In samples showing high organic contamination, the contamination rate detected in the more bran-enriched fractions ranged from 74% to 150% (DON) and from 119% to 151% (sum of T2 and HT-2 toxins) as compared to the micronised samples. Therefore, this technology may be useful for manufacturing unrefined products with reduced levels of organic and inorganic contaminants, minimising the health risk to consumers.

Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions

Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, p-coumaric acid, sinapic acid, syringic and p-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods.

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

Dietary guidelines recommend the consumption of unprocessed, or minimally processed, wheat foods because they are richer in health-promoting components (i.e., minerals, vitamins, lignans, phytoestrogens, and phenolic compounds) compared to traditionally refined products. The design and implementation of technological solutions applied to the milling process are becoming a key requirement to obtain less refined mill products characterized by healthier nutritional profiles. This study presents the development of an upgraded micronization plant and of a modified air-classification plant to produce several novel types of durum wheat milling fractions, each enriched in bran particles of different sizes (from 425 µm > Ø to Ø < 180 µm) and percentage ratios. A preliminary quality assessment of the milling fractions was carried out by measuring yield percentages and ash content, the latter being related to detect the presence of bran particles. A wide array of milling fractions with different original particle size compositions was provided through the study of the process. Results indicate the ability of the novel pilot plants to produce several types of less refined milling fractions of potential interest for manufacturing durum wheat end-products beneficial for human health.