Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients

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RESEARCH PRODUCT

Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients

Fernando Bittencourt Luciano Raquel Torrijos Jordi Mañes Giuseppe Meca Juan Manuel Quiles

subject

0106 biological sciences Preservative Aflatoxin aflatoxins Antifungal Agents Mustard Compounds Pharmaceutical Science Aspergillus flavus Microbial Sensitivity Tests Shelf life 01 natural sciences Article Analytical Chemistry lcsh:QD241-441 chemistry.chemical_compound 0404 agricultural biotechnology lcsh:Organic chemistry 010608 biotechnology Drug Discovery Food science Physical and Theoretical Chemistry LC-MS/MS Mycotoxin Mycelium Molecular Structure biology mycotoxin reduction Organic Chemistry digestive oral and skin physiology Penicillium food and beverages Bread 04 agricultural and veterinary sciences biology.organism_classification 040401 food science mustard flour Fungicide Food Storage chemistry Chemistry (miscellaneous)Sodium propionate Food Microbiology Food Preservatives Molecular Medicine shelf life Propionates Aspergillus flavus

description

In this study, the antifungal activity of yellow mustard (YMF) and oriental mustard (OMF) meal extracts against 14 strains of fungi was tested on a solid medium. The results obtained with the YMF were next confirmed in liquid medium determining the minimum inhibitory concentration (MIC) and the minimum fungicide concentration (MFC). Finally, the use of YMF as a natural preservative to extend the useful life of bread was evaluated. Breads with different concentrations of YMF (2, 4, 6 and 8 g/kg) were prepared and contaminated with Aspergillus flavus ISPA 8111 and Penicillium nordicum CECT 2320. For 10 days the formation of mycelium was observed, and after that the fungal growth and the mycotoxins production was determined. The results obtained with the YMF were compared with breads treated with the commercial additive sodium propionate (E-281). The results showed a significant reduction of the fungal population using 6 g/kg and 8 g/kg of YMF in bread contaminated with A. flavus and with P. nordicum and an extensions of the breads shelf life of 7 and 5 days, respectively, in comparison with the control experiment. A reduction of 78% of AFB1 was observed using 6 g/kg of YMF while no AFB1 production was detected employing 8 g/kg of YMF in bread preparation.

year	journal	country	edition	language
2018-07-04	Molecules

10.3390/molecules23071638 http://dx.doi.org/10.3390/molecules23071638