Journal article Open Access

Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

Federica Saladino a ;Juan ManuelQuiles a; Fernando B.Luciano b; Jordi Mañes a; Mónica Fernández-Franzón a; Giuseppe Meca a


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  <identifier identifierType="URL">https://zenodo.org/record/1157969</identifier>
  <creators>
    <creator>
      <creatorName>Federica Saladino a ;Juan ManuelQuiles a; Fernando B.Luciano b; Jordi Mañes a; Mónica Fernández-Franzón a; Giuseppe Meca a</creatorName>
      <affiliation>a     Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain  b     School of Agricultural Sciences and Veterinary Medicine, Pontifícia Universidade Católica do Paraná, BR 376 Km 14, 83010-500, São José dos Pinhais, Brazil</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2017</publicationYear>
  <dates>
    <date dateType="Issued">2017-12-27</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/1157969</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.lwt.2016.12.049</relatedIdentifier>
  </relatedIdentifiers>
  <version>Proof after peer review</version>
  <rightsList>
    <rights rightsURI="http://creativecommons.org/licenses/by-nc-nd/4.0/legalcode">Creative Commons Attribution Non Commercial No Derivatives 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;Fungal growth inhibition and aflatoxins (AFs) reduction using allyl (AITC), benzyl (BITC) and phenyl (PITC) isothiocyanates were studied in loaf bread contaminated with &lt;em&gt;Aspergillus parasiticus&lt;/em&gt;. Two inoculated loaf bread slices were introduced into a plastic tray together with paper filters or small plastic bags paper filters soaked with AITC, BITC or PITC, the final concentration inside the package was of 0.5, 1 or 5&amp;nbsp;&amp;mu;L/L. The plastic trays, incubated at room temperature, were visual examined for the shelf life evaluation during 8 days. The quantification of the AFs was carried out using liquid chromatography coupled to mass spectrometry (LC-MS/MS). Shelf life increase of three and four days was obtained with small plastic bag paper filter and paper filter soaked with AITC 5&amp;nbsp;&amp;mu;L/L, respectively. These treatments also showed the highest reductions of AFs. All treatments with small plastic bag paper filter significantly reduced the content of AFs at percentages above 60% except the reduction of AFB&lt;sub&gt;1&lt;/sub&gt; in the samples treated with BITC 0.5&amp;nbsp;&amp;mu;L/L and PITC 1&amp;nbsp;&amp;mu;L/L. The AFs reduction observed in the packaging with paper filter were above 60% only using AITC at the concentrations of 1 and 5&amp;nbsp;&amp;mu;L/L.&lt;/p&gt;</description>
  </descriptions>
  <fundingReferences>
    <fundingReference>
      <funderName>European Commission</funderName>
      <funderIdentifier funderIdentifierType="Crossref Funder ID">10.13039/501100000780</funderIdentifier>
      <awardNumber awardURI="info:eu-repo/grantAgreement/EC/H2020/678781/">678781</awardNumber>
      <awardTitle>Integrated and innovative key actions for mycotoxin management in the food and feed chain</awardTitle>
    </fundingReference>
  </fundingReferences>
</resource>
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