Devices containing allyl isothiocyanate against the growth of spoilage and mycotoxigenic fungi in mozzarella cheese

Abstract

Filter paper and stickers containing allyl isothiocyanate (AIT), as well as pouches containing mustard meal and water for intrinsic production of AIT, were tested against aflatoxigenic strains of Penicillium digitatum CECT 2954 and Aspergillus parasiticus CECT 2681 in sliced mozzarella. Slices were inoculated with either fungus, packaged in plastic bags or plastic trays with one antimicrobial device (2–16 µL/L of AIT). Control groups presented visual growth of P. digitatum after 19.0 ± 1.5 d in bags and 26.1 ± 2.1 d in trays. A. parasiticus was visually detectable after 41.4 ± 1.7 d and 28.4 ± 1.5 d in trays and bags, respectively. AIT‐treated samples did not present visual fungal growth for 60 d. In trays, aflatoxin B1 was present only in the control; and in plastic bags it was found in the control (6.03 ± 1.23 mg/kg) and in groups treated with 2‐µL/L AIT: filter 0.03 ± 0.05, sticker 0.56 ± 0.13 and pouches 2.02 ± 0.05 mg/kg. Results show that all devices could increase the shelf life and safety of mozzarella. Practical applications AIT is a component of brown/black mustard essential oil with antimicrobial activity. This natural substance was used in a newly designed bioactive packaging system to inhibit fungal growth. The device was an effective alternative to inhibit the growth of P. digitatum and A. parasiticus in sliced mozzarella cheese packaged in plastic bags or plastic trays. The antimicrobial sticker could be easily applied in products that are sliced in supermarkets and specialized shops, as well as in the industry avoiding the use of synthetic preservatives, such as sorbates and propionates.

Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn

“…Research is needed to determine whether joint use of the compounds, besides inhibiting fungal growth and mycotoxin production, has the potential for detoxification of the toxin already produced through the formation of less toxic products (Azaiez et al., 2013; Meca et al., 2012). Studies show that corn has great potential to absorb AITC and cause a long‐term release of this compound (Tracz et al., 2018). This makes it possible to use the AITC + CIN in silos, increasing the time of antimicrobial activity of the compound toward mycotoxigenic fungi.…”

Effects of Glucosinolate-Derived Isothiocyanates on Fungi: A Comprehensive Review on Direct Effects, Mechanisms, Structure-Activity Relationship Data and Possible Agricultural Applications

“…As much as a 1000-fold CFU and 6-fold free fatty acid (FFA) content increase was observed in non-treated samples compared with the fumigated ones, after 4.5 months of storage. Additional fungi inhibited by ITCs on grains include Aspergillus flavus [ 70 , 218 , 219 ], Aspergillus parasiticus [ 219 , 220 , 221 , 222 , 223 ], Penicillium verrucosum [ 219 , 224 ], Fusarium verticilloides [ 45 , 223 ], Fusarium graminearum [ 106 ], Alternaria alternata and Gibberella zeae [ 45 ]. The above experiments typically used allyl ITC vapor as the bioactive agent.…”

“…In [ 220 ], allyl ITC alone or added as mustard meal inhibited growth of Penicillium digitatum and Aspergillus parasiticus in sliced mozzarella for 60 days, while shelf life of controls was 19-41 days, depending on the fungus and container. The treatment also inhibited production of aflatoxin B 1 .…”

Antimicrobial packaging design : Exploring the potential of allyl isothiocyanate release from mustard seeds

“…A similar increase in the shelf life was observed in Spanish bread by inhibition of the foodborne moulds from the usage of mustard essential oil (Clemente et al, 2019). An increase in the shelf life was found for sliced mozzarella cheese (Tracz et al, 2018), hummus (Olaimat et al, 2018), grape tomato (Mukhopadhyay et al, 2018), and tomatoes (Gao et al, 2018) in the presence of pure AITC released in the package. Other perishable foods might be promising to be investigated for the effectiveness of the AITC from mustard seeds as an antimicrobial source to prolong their shelf life.…”

“…AITC was demonstrated to have strong bactericidal activity in both liquid and vapour form (Kim et al, 2015;MejÍA-Garibay et al, 2015;Muscolino et al, 2016;Nazareth et al, 2016;Quiles et al, 2015;Shin et al, 2010;Tracz et al, 2018). Suhr and Nielsen (2003) and MejÍA-Garibay et al (2015) found that the AITC vapour (indirect method) is hundreds of times more effective than AITC directly added to the food (direct addition) for inhibition of a variety of pathogenic and spoilage microorganism in an agar model or (model) food products.…”