Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36)

Opara, Umezuruike Linus; Caleb, Oluwafemi J.; Uchechukwu-Agua, Amarachi D.

doi:10.1111/1750-3841.13199

Cited by 8 publications

(5 citation statements)

References 21 publications

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“…In addition, the packaging showed a significant effect on fungal presence, with packaged samples surprisingly showing a higher level of contamination than unpackaged ones marketed in bulk. The higher contamination level in packaged samples is in accordance with those reported in previous studies [ 21 , 90 ]. For sealed plastic packages, this could be explained by the lack of air exchanges with the external environment, which also means: (a) lack of further contamination by external fungi, with the consequence that the level of contamination depends on the quality of the packaged material; (b) creation of humidity content inside the packages, which contributes to the development of mycobioma already present on the material.…”

Section: Discussionsupporting

confidence: 92%

Marketed Quinoa (Chenopodium quinoa Willd.) Seeds: A Mycotoxin-Free Matrix Contaminated by Mycotoxigenic Fungi

et al. 2023

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A total of 25 marketed quinoa seed samples different for origin, farming system and packaging were analyzed for the presence of mycotoxigenic fungi (by isolation both on Potato Dextrose Agar and with the deep-freezing blotter method) and relative contamination by mycotoxins (by LC-MS/MS analysis). Fungal microorganisms, but not mycotoxins, were detected in all the samples, and 25 isolates representative of the mycobiota were obtained. Morphological and molecular characterization and, for some isolates, the in vitro mycotoxigenic profile, allowed the identification of 19 fungal species within five different genera: Alternaria, Aspergillus, Penicillium, Cladosporium and Fusarium. Among the identified species, Alternaria abundans, A. chartarum, A. arborescens, Cladosporium allicinum, C. parasubtilissimum, C. pseudocladosporioides, C. uwebraunianum, Aspergillus jensenii, A. tubingensis, Penicillium dipodomyis, P. verrucosum and P. citreosulfuratum were first reported on quinoa, and Alternaria infectoria and Fusarium oxysporum were first reported on quinoa seeds. The geographical origin, farming system and packaging were showed to affect the amount and type of the isolated fungal species, highlighting that the level of fungal presence and their related secondary metabolites is conditioned by different steps of the quinoa supply chain. However, despite the presence of mycotoxigenic fungi, the marketed quinoa seeds analyzed resulted in being free from mycotoxins.

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Section: Discussionsupporting

confidence: 92%

Marketed Quinoa (Chenopodium quinoa Willd.) Seeds: A Mycotoxin-Free Matrix Contaminated by Mycotoxigenic Fungi

et al. 2023

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“…During the storage of CF, the whiteness, cyanide, and total carotenoids content decrease in the course of transportation and sales. Opara et al [68] investigated the effect of plastic buckets, LPDE, and paper bags on the physicochemical and microbial stability of flour of two cassava cultivars under the same temperature and humidity (23 ± 2 • C and 60% relative humidity) for 12 weeks. Total color difference (∆E) increased with storage time for flours packed in plastic buckets, giving the least color change.…”

Section: Packaging Materials and Storage Conditionsmentioning

confidence: 99%

Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour

2021

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Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (Manihot esculenta Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into fermented and unfermented CF, unfermented CF is white, odorless, and bland, while fermented CF has a sour flavor accompanied by its characteristic odor. The use of fermented CF as a composite is limited because of their off-odors. Modifications in CF processing have given rise to prefixes such as: modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry. Consumed alone, mostly in reconstituted dough form with soups, CF may also serve as a composite in the processing of various flour-based food products. Fermenting with microorganisms such as Rhizopus oryzae and Saccharomyces cerevisiae results in a significant increase in the protein content and a decrease in the cyanide content of CF. However, there are concerns regarding its safety for consumption. Pre-gelatinized CF has potential for the textural and structural improvement of bakery products. The average particle size of the CF also influences its functional properties and, subsequently, the quality of its products. Cassava flour is best stored at ambient temperature. Standardizing the processing of CF is a challenge because it is mostly processed in artisanal units. Furthermore, each variety of the root best suits a particular application. Therefore, understanding the influence of processing variables on the characteristics of CF may improve the utilization of CF locally and globally.

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“…Lately, a major postharvest challenge concerning the shelf life and quality of food products, including oleaginous products, is represented by the use of proper packaging materials. Although the most important role of food packaging is to maintain quality and food safety, these criteria are difficult to meet, especially for plastic packaging [ 32 , 33 ]. The positive side of plastic packaging is that, due to its transparency, it allows ultraviolet (UV) light passage, followed by a small reduction of aflatoxins contamination [ 34 ].…”

Section: Introductionmentioning

confidence: 99%

The Occurrence of Aflatoxins in Nuts and Dry Nuts Packed in Four Different Plastic Packaging from the Romanian Market

et al. 2020

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Mycotoxins are secondary metabolites produced by various fungi. A very important category of mycotoxins are aflatoxins, considered to be the most dangerous in humans. Aflatoxin B1, well known as a favorable factor in the occurrence of hepatocellular carcinoma in humans, is the most controversial of all mycotoxins. Aflatoxins, found in naturally contaminated food, are resistant to degradation by heat. Current food processing practices and conventional storage conditions do not completely eliminate aflatoxin contamination from the food supply chain. Long storage food products—such as peanuts, pistachio, nuts in general, and dried fruits—are susceptible to aflatoxins contamination. The type of plastic material can influence the concentration of aflatoxins during storage due to the permeability to gas and moisture exchange with the external milieu. Nuts in general and dried fruits are consumed in large quantities worldwide. Therefore, herein we investigated the effect of plastic material on the total aflatoxins and aflatoxin B1 content in 64 samples of nuts and dried fruits packed and stored in low-density polyethylene (LDPE), polypropylene (PP), polyethylene (PE), and polyethylene terephthalate (PET). The method consisted in a cleanup procedure using immunoaffinity columns coupled with RIDASCREEN FAST immunoenzymatic competitive assays based on the ELISA technique. Collected data were subjected to statistical analysis and multiple comparisons tests were applied. From the total analyzed samples, 14.06% exceeded the maximum admitted European levels for total aflatoxins. The highest concentrations of total aflatoxins were obtained from samples packed in LDPE, followed by PP, PE, and PET. Aflatoxin B1 was detected in all samples packed in LDPE, PP, and PE. Most of the samples packed in PET had concentrations <1 µg/kg. These results indicate that nuts in general packed and stored in LDPE are more prone to contamination with aflatoxins, while PET is more suitable for maintaining the quality and safety of these products.

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Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36)

Cited by 8 publications

References 21 publications

Marketed Quinoa (Chenopodium quinoa Willd.) Seeds: A Mycotoxin-Free Matrix Contaminated by Mycotoxigenic Fungi

Marketed Quinoa (Chenopodium quinoa Willd.) Seeds: A Mycotoxin-Free Matrix Contaminated by Mycotoxigenic Fungi

Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour

The Occurrence of Aflatoxins in Nuts and Dry Nuts Packed in Four Different Plastic Packaging from the Romanian Market

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