Journal article Open Access
Federica Saladino a ;Juan ManuelQuiles a; Fernando B.Luciano b; Jordi Mañes a; Mónica Fernández-Franzón a; Giuseppe Meca a
<?xml version='1.0' encoding='utf-8'?> <resource xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://datacite.org/schema/kernel-4" xsi:schemaLocation="http://datacite.org/schema/kernel-4 http://schema.datacite.org/meta/kernel-4.1/metadata.xsd"> <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="https://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"><p>Fungal growth inhibition and aflatoxins (AFs) reduction using allyl (AITC), benzyl (BITC) and phenyl (PITC) isothiocyanates were studied in loaf bread contaminated with <em>Aspergillus parasiticus</em>. 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&nbsp;&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&nbsp;&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<sub>1</sub> in the samples treated with BITC 0.5&nbsp;&mu;L/L and PITC 1&nbsp;&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&nbsp;&mu;L/L.</p></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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