Journal article Open Access
Federica Saladino a ;Juan ManuelQuiles a; Fernando B.Luciano b; Jordi Mañes a; Mónica Fernández-Franzón a; Giuseppe Meca a
{ "description": "<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 μL/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 μL/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 μL/L and PITC 1 μL/L. The AFs reduction observed in the packaging with paper filter were above 60% only using AITC at the concentrations of 1 and 5 μL/L.</p>", "license": "https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode", "creator": [ { "affiliation": "a Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andr\u00e9s Estell\u00e9s s/n, 46100 Burjassot, Spain b School of Agricultural Sciences and Veterinary Medicine, Pontif\u00edcia Universidade Cat\u00f3lica do Paran\u00e1, BR 376 Km 14, 83010-500, S\u00e3o Jos\u00e9 dos Pinhais, Brazil", "@type": "Person", "name": "Federica Saladino a ;Juan ManuelQuiles a; Fernando B.Luciano b; Jordi Ma\u00f1es a; M\u00f3nica Fern\u00e1ndez-Franz\u00f3n a; Giuseppe Meca a" } ], "headline": "Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus", "image": "https://zenodo.org/static/img/logos/zenodo-gradient-round.svg", "datePublished": "2017-12-27", "url": "https://zenodo.org/record/1157969", "version": "Proof after peer review", "@context": "https://schema.org/", "identifier": "https://doi.org/10.1016/j.lwt.2016.12.049", "@id": "https://doi.org/10.1016/j.lwt.2016.12.049", "@type": "ScholarlyArticle", "name": "Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus" }
Views | 82 |
Downloads | 17 |
Data volume | 22.4 MB |
Unique views | 75 |
Unique downloads | 17 |