MYCOLab Ai Logo - gold and army green

Effect of Popcorn (Zea mays var. everta) Popping Mode (Microwave, Hot Oil, and Hot Air) on Fumonisins and Deoxynivalenol Contamination Levels

Summary

This study examined how different popping methods affect harmful toxins (called mycotoxins) in popcorn. Researchers tested 39 popcorn samples using three cooking methods: hot air, hot oil, and microwave, measuring how much the dangerous toxins fumonisins and deoxynivalenol decreased. They found that all three methods reduced toxin levels, with hot oil popping being the most effective, reducing fumonisins by 98% and deoxynivalenol by 58%. These findings suggest that eating properly prepared popcorn can significantly reduce exposure to naturally occurring toxins in corn.

Background

Mycotoxins, particularly deoxynivalenol (DON) and fumonisins (FUM) produced by Fusarium species, frequently contaminate maize and pose significant public health concerns. These toxins are generally stable and resistant to most food processing techniques. The popcorn popping process combines heat treatment with physical expansion, potentially offering a unique mechanism for mycotoxin reduction.

Objective

To investigate whether three different popcorn popping methods (hot air, hot oil, and microwave) can reduce FUM and DON contamination levels in two types of popcorn (Butterfly and Mushroom varieties).

Results

All popping modes significantly reduced FUM contents, with mean initial contamination of 1351 µg/kg reduced by 91% on average, and hot oil popping achieving 98% reduction. DON reduction was less substantial despite lower initial contamination (560 µg/kg), with only hot oil popping for Mushroom type showing significant reduction (78%) compared to controls. Hot oil popping provided the greatest reduction for both mycotoxins overall.

Conclusion

Popping effectively reduces FUM and DON contamination in popcorn, with hot oil being the most efficient technique. The greater reduction in FUM compared to DON is attributed to FUM’s lower thermoresistance and higher concentration in the pericarp, which is removed during popping. This demonstrates that popcorn processing can help reduce human exposure to these important food safety contaminants.
  • Published in:Toxins (Basel),
  • Study Type:Experimental Study,
  • Source: PMID: 34357958, DOI: 10.3390/toxins13070486
Scroll to Top