Federica Saladino a ;Juan ManuelQuiles a; Fernando B.Luciano b; Jordi Mañes a; Mónica Fernández-Franzón a; Giuseppe Meca a
2017-12-27
<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>
https://doi.org/10.1016/j.lwt.2016.12.049
oai:zenodo.org:1157969
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LWT - Food Science and Technology, (2017-12-27)
Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus
info:eu-repo/semantics/article