Influence of the antimicrobial compound allyl isothiocyanate against the Aspergillus parasiticus growth and its aflatoxins production in pizza crust

Quiles, Juan Manuel; Manyes, Lara; Luciano, Fernando Bittencourt; Mañes, Jordi; Meca, Giuseppe

doi:10.1016/j.fct.2015.06.017

Cited by 48 publications

(43 citation statements)

References 28 publications

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“…However, it is worth noting that ρ-hydroxybenzyl isothiocyanate (ρ-HBITC), which is formed in yellow mustard flour, is less stable than allyl isothiocyanate (AITC) from oriental mustard (Luciano & Holley, 2009). In substitution of common commercial preservatives, Quiles, Manyes, Luciano, Mañes, and Meca (2015) also applied active packaging devices containing allyl isothiocyanate to avoid the growth of A. parasiticus and AF production in fresh pizza crust after 30 days. Another study used neem leaves ( Azadirachta indica ) to inhibit the growth of AFs in wheat, maize, and rice during storage for 9 months (Sultana, Naseer, & Nigam, 2015).…”

Section: Innovative Management Strategies Of Af Reductionmentioning

confidence: 99%

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

Udomkun¹,

et al. 2017

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Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public health issues since the occurrence of these toxins can be considerably common and even extreme. Aflatoxins can negatively affect health of livestock and poultry due to contaminated feeds. Additionally, they significantly limit the development of international trade as a result of strict regulation in high-value markets. Due to their high stability, aflatoxins are not only a problem during cropping, but also during storage, transport, processing, and handling steps. Consequently, innovative evidence-based technologies are urgently required to minimize aflatoxin exposure. Thus far, biological control has been developed as the most innovative potential technology of controlling aflatoxin contamination in crops, which uses competitive exclusion of toxigenic strains by non-toxigenic ones. This technology is commercially applied in groundnuts maize, cottonseed, and pistachios during pre-harvest stages. Some other effective technologies such as irradiation, ozone fumigation, chemical and biological control agents, and improved packaging materials can also minimize post-harvest aflatoxins contamination in agricultural products. However, integrated adoption of these pre- and post-harvest technologies is still required for sustainable solutions to reduce aflatoxins contamination, which enhances food security, alleviates malnutrition, and strengthens economic sustainability.

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Section: Innovative Management Strategies Of Af Reductionmentioning

confidence: 99%

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

Udomkun¹,

et al. 2017

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“…Pizza dough is based on cereals with intermediary moisture content, which confer a potential substrate for fungal development (Quiles, Manyes, Luciano, Mañes, & Meca, ). Furthermore, several ingredients can be added on top such as cheese, tomato sauce, herbs, and meat products, that increase the risk of cross contamination.…”

Section: Introductionmentioning

confidence: 99%

Development of food packaging system containing allyl isothiocyanate against Penicillium nordicum in chilled pizza: Preliminary study

Lopes

Meca

Bocate

et al. 2017

J Food Process Preserv

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This study aimed to evaluate the antifungal effect of allyl isothiocyanate (AITC) against Penicillium nordicum in vitro and in chilled pizzas. First, P. nordicum was inoculated in potato dextrose agar plates, which were placed in glass jars containing different doses of gaseous AITC and mycelia growth was monitored at 25 °C for 7 days. Stickers containing AITC were used against the growth of P. nordicum in pizza at 4 °C for 30 days. Devices were calculated to generate a maximum of 5, 10, 15, 20, or 25 µL AITC/L of packaging volume. The lowest dose of AITC used in vitro (0.125 μL/L) could reduce 66% of the mycelial growth, while higher doses were able to suppress the visual growth for 7 days. In pizza, all levels tested significantly delay the visual fungal growth in a dose‐dependent manner. Stickers containing AITC can potentially be used to increase the shelf life of chilled pizza. Practical applications Pizza is a very popular food consumed worldwide, and visual mold growth is the main cause of the losses in chilled pizzas. This study demonstrated the efficacy of a sticker containing allyl isothiocyanate (AITC) against Penicillium nordicum, a mycotoxigenic mold, applied in chilled pizzas. The low shelf life of these products generates losses mainly at small companies with deficient distribution system. AITC could significantly inhibit the visual growth of P. nordicum in refrigerated pizza, which contains ingredients such as cheese and dry‐cured meats, where this type of mold is commonly found. Stickers extended the shelf life from ∼12 days (control) to 28 days (25 µL AITC/L). The device may be used on storage or transport of refrigerated pizza, since the active compound is volatile and easily diffuse into the environment. Moreover, it showed potential antifungal effect with fast, simple, and affordable application, and could be used as natural additive to extend the shelf life of chilled pizzas.

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“…Quiles et al [19] tested active packaging devices containing AITC or OMF + water to inhibit the growth of A. parasiticus in fresh pizza doughs after 30 days of inoculation. The antimicrobial activities were compared with a control group (non-antimicrobial treatment) and a group added with a commercial preservative (sodium propionate).…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2018

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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.

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Influence of the antimicrobial compound allyl isothiocyanate against the Aspergillus parasiticus growth and its aflatoxins production in pizza crust

Cited by 48 publications

References 28 publications

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

Development of food packaging system containing allyl isothiocyanate against Penicillium nordicum in chilled pizza: Preliminary study

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

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