Development of an Antifungal Device Based on Oriental Mustard Flour to Prevent Fungal Growth and Aflatoxin B1 Production in Almonds

Abstract

The present study describes the manufacture of an antifungal device composed of oriental mustard flour and hydroxyethyl-cellulose (H-OMF) and evaluates its efficacity in inhibiting Aspergillus flavus growth and aflatoxin B1 (AFB1) production in almonds. Additionally, it compares the H-OMF with allyl isothiocyanate (AITC) and a freeze-dried extract of yellow mustard flour (YMF-E); such substances were previously described as antifungal. Minimum inhibitory concentration (MIC), Minimum fungicidal concentration (MFC), the H-OMF in vitro antifungal activity, and the residual fungal population, as well as the production of AFB1 in almonds were determined. AITC and YMF-E showed significant antifungal activity in vitro. Additionally, the in vitro activity of H-OMF avoided mycelial growth by applying 30 mg/L. Almonds treated with AITC (5.07, 10.13, and 20.26 mg/L) and H-OMF (2000 and 4000 mg/L) showed a reduction in the population of A. flavus and the production of AFB1 to values below the limit of detection. YMF-E showed effectiveness by in vitro methodologies (MIC and MFC) but did not show efficacy when applied in almonds. Our findings indicated that the hydroxyethyl-cellulose-based device containing oriental mustard flour might be utilised as a fumigant to increase the safety of almonds and could be extended to other cereals or dry fruits.

Introduction to This Special Issue of Toxins: Reduction and Control of Mycotoxins along Entire Food and Feed Chain

“…The obtained results show a reduction of 92.6 % in fumonisin B 1 levels compared to a control sample [ 1 ]. Similarly, mustard’s antifungal properties, which allowed for preventing carcinogenic aflatoxin production during almond storage, were confirmed in another study dealing with the growth inhibition of Aspergillus flavus [ 2 ]. Moreover, another bioactive substance, allyl isothiocyanate, showed promising results for reducing A. flavus populations and aflatoxin B 1 formation.…”

Dietary Exposure and Risk Assessment of Multi-Mycotoxins (AFB1, AFM1, OTA, OTB, DON, T-2 and HT-2) in the Lebanese Food Basket Consumed by Adults: Findings from the Updated Lebanese National Consumption Survey through a Total Diet Study Approach

“…Aflatoxin M1 (AFM1) is a less toxic hydroxylated metabolite of AFB1, found in meat, eggs and dairy products from livestock that have ingested contaminated feed [ 15 ]. The International Agency for Research on Cancer (IARC) classified aflatoxins as group 1 known human carcinogens [ 16 ]. Ochratoxins are mycotoxins produced by Aspergillus and Penicillium species, particularly A.ochraceus , A. carbonarius , A. circumdati , A. niger , P. verrucosum and P. nordicum , and are present in three forms, ochratoxin A, B and C (OTA, OTB, OTC) [ 17 ].…”