Effects of UV Irradiation on &lt;i&gt;Penicillium&lt;/i&gt; Strains Isolated from a Bread Plant and the Application to Bakery Products

Kawaguchi, Machiko; Kani, A Asgharzadeh; Takatori, Kosuke

doi:10.4265/bio.24.179

Cited by 6 publications

(8 citation statements)

References 2 publications

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“…UV resistance in the genus Penicillium varies, depending on the species and strain ( 25 , 26 ). The members of Talaromyces are also resistant to UV radiation ( 27 , 28 ).…”

Section: Announcementmentioning

confidence: 99%

Draft Genome Sequences of Fungi Isolated from Mars 2020 Spacecraft Assembly Facilities

Chander

Singh

Simpson

et al. 2022

Microbiol Resour Announc

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“…UV resistance in the genus Penicillium varies, depending on the species and strain ( 25 , 26 ). The members of Talaromyces are also resistant to UV radiation ( 27 , 28 ).…”

Section: Announcementmentioning

confidence: 99%

Draft Genome Sequences of Fungi Isolated from Mars 2020 Spacecraft Assembly Facilities

Chander

Singh

Simpson

et al. 2022

Microbiol Resour Announc

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“…Anthocyanin concentrations were modified in cranberry water depending on the dose of UV-C light applied (0, 15, 30, 60, 120 and 240 mJ cm −2 ) with a tendency to decrease (10%) as the dose increased (240 mJ cm −2 ) recommending the UV-C light treatment dose of 40 mJ cm −2 [52]. On the other hand, it should be noted that studies related to the sensory preferences of consumers applying different doses UV-C (70, 140, and 210 mJ cm −2 ) on white bread, consumers preferred bread with the dose of 70 mJ cm −2 [70].…”

Section: Phenolic Acidsmentioning

confidence: 99%

“…Although it has not only been proposed to sterilize bread in problems in the industry, but also to keep product lines in good sanitary condition. Kawaguchi (2019) [70] found that the most abundant and common fungus in bread is penicillium sp. In the application of this physical method, there is the problem that on the one hand the food product can be healthily benefited; but on the other hand, some nutritional components could be degraded.…”

Section: Phenolic Acidsmentioning

confidence: 99%

Induced changes of phenolic compounds in turmeric bread by UV-C radiation

et al. 2021

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Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure time. There were significant differences (ρ ≤ 0.05) in the concentration of phenolic acids of the turmeric bread (TB): 0 s (sinapic, chlorogenic, protocatechuic), 15 s (chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic), 30 s (chlorogenic and gallic) and 60 s (chlorogenic). (ii) In TB without radiation appeared, the sinapic, beta resorcylic, syringic and ferulic acids. In the radiation of bread at 15 s, the phenolic acids chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic, had the highest concentration in the breads added with turmeric at 10% (0.02 μg mL −1 ), 10% (0.38 μg mL −1 ), 1.25, 2.5, 5% (0.39 μg mL −1 ), 10% (1.06 μg mL −1 ) and 0% (1.10 μg mL −1 ). (iii) There was a degradation of phenolic acids due to UV-C radiation at 30 and 60 s. At 15 s radiation, sinapic, beta resorcylic, syringic and ferulic acids were not detected in turmeric breads from breads added with turmeric at (1.25, 1.25, 0 and 0%). In radiation at 60 s, beta resorcylic, syringic and ferulic acids were not detected in any bread added with turmeric. In addition, measurements of proximate chemistry, color, sensory analysis, and number of fungal colonies were performed. It is important to mention that the sanitary quality is improved by both UV-C radiation and turmeric. However, the highest results in sanitary quality improvement were due to turmeric.

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“…Spores of A. niger showed the strongest resistance compared to the other moulds tested. Kawaguchi et al (2019) found that 70 mJ/cm² is effective in delaying mould growth of Penicillium spp. from 4 to 6 days without having to compromise on taste.…”

Section: Introductionmentioning

confidence: 99%

“…The presence of surface cracks or small particles on bread (e.g. flour, grains) reduces the effectiveness of UV as some fungal spores might not be exposed to UV light directly (Begum et al, 2009;Kawaguchi et al, 2019). The fact that this technology does not emit heat nor causes condensation on the packaging is a positive aspect.…”

Section: Introductionmentioning

confidence: 99%

The potential of UVC decontamination to prolong shelf-life of par-baked bread

Debonne

Thys

Eeckhout

et al. 2023

Food sci. technol. int.

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The effect of UVC (254 nm) treatment on the mould-free shelf-life of par-baked wholemeal, rye and six-grain bread was examined. Currently, these breads are par-baked, wrapped in high-density polyethylene (HDPE)-foil and transported or stored at room temperature for a couple of days before being full-baked and sold/consumed. Generally, after five days, these breads show signs of mould spoilage. A shelf-life increase in one or more days would already offer immense economical and logistic benefits for the baker or retailer. In this study, the parameters fluence rate (irradiation intensity), fluence (UV dose), distance to the UV-lamp (DTL) and number of layers of a common wrapping HDPE-foil (20 µm) were diversified. The breads were subjected to a UVC treatment (0–2502 mJ/cm²), packed and stored at room temperature for a period of 15 days (21.5 ± 0.8°C). Similar as for the breads, agar plates with mould spores of Aspergillus niger, Aspergillus montevidensis and Penicillium roqueforti were UVC treated (0–1664 mJ/cm²) and checked daily for visible mould growth during 15 days (25°C). Aspergillus niger showed the strongest resistance towards UVC, a fluence of 800 mJ/cm² was needed to inhibit growth during 15 days of storage, whereas for P. roqueforti and A. montevidensis, respectively, UV levels of 291 and 133 mJ/cm² were found sufficient. Furthermore, the shelf-life of wholemeal, rye and six-grain bread can be prolonged from 5 to 6, 8 and 9 days, respectively, using 2502 mJ/cm². The effect of higher UVC dosage on shelf-life reached a maximal level and was strongly impacted by the wide spread on data of mould-free shelf-life. The main factors influencing the potential of UV decontamination were the rough bread surface, differences in DTL, the possibility of post-contamination and UV permeability of packaging materials.

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Effects of UV Irradiation on <i>Penicillium</i> Strains Isolated from a Bread Plant and the Application to Bakery Products

Cited by 6 publications

References 2 publications

Draft Genome Sequences of Fungi Isolated from Mars 2020 Spacecraft Assembly Facilities

Draft Genome Sequences of Fungi Isolated from Mars 2020 Spacecraft Assembly Facilities

Induced changes of phenolic compounds in turmeric bread by UV-C radiation

The potential of UVC decontamination to prolong shelf-life of par-baked bread

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