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


JSON-LD (schema.org) Export

{
  "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&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>", 
  "license": "http://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"
}
23
11
views
downloads
Views 23
Downloads 11
Data volume 14.5 MB
Unique views 23
Unique downloads 11

Share

Cite as