Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates
Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mu...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Saladino, Federica [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016transfer abstract |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:70 ; year:2016 ; pages:302-308 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2016.03.006 |
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ELV014659123 |
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| 245 | 1 | 0 | |a Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates |
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| 520 | |a Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. | ||
| 520 | |a Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. | ||
| 650 | 7 | |a Aflatoxins |2 Elsevier | |
| 650 | 7 | |a Aspergillus spp |2 Elsevier | |
| 650 | 7 | |a Mycotoxin reduction |2 Elsevier | |
| 650 | 7 | |a Oriental and yellow mustard flour |2 Elsevier | |
| 650 | 7 | |a Isothiocyanates |2 Elsevier | |
| 700 | 1 | |a Bordin, Keliani |4 oth | |
| 700 | 1 | |a Manyes, Lara |4 oth | |
| 700 | 1 | |a Luciano, Fernando B. |4 oth | |
| 700 | 1 | |a Mañes, Jordi |4 oth | |
| 700 | 1 | |a Fernández-Franzón, Mónica |4 oth | |
| 700 | 1 | |a Meca, Giuseppe |4 oth | |
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10.1016/j.lwt.2016.03.006 doi GBVA2016022000026.pica (DE-627)ELV014659123 (ELSEVIER)S0023-6438(16)30143-8 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Saladino, Federica verfasserin aut Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates 2016transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. Aflatoxins Elsevier Aspergillus spp Elsevier Mycotoxin reduction Elsevier Oriental and yellow mustard flour Elsevier Isothiocyanates Elsevier Bordin, Keliani oth Manyes, Lara oth Luciano, Fernando B. oth Mañes, Jordi oth Fernández-Franzón, Mónica oth Meca, Giuseppe oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:70 year:2016 pages:302-308 extent:7 https://doi.org/10.1016/j.lwt.2016.03.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 70 2016 302-308 7 045F 660 |
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10.1016/j.lwt.2016.03.006 doi GBVA2016022000026.pica (DE-627)ELV014659123 (ELSEVIER)S0023-6438(16)30143-8 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Saladino, Federica verfasserin aut Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates 2016transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. Aflatoxins Elsevier Aspergillus spp Elsevier Mycotoxin reduction Elsevier Oriental and yellow mustard flour Elsevier Isothiocyanates Elsevier Bordin, Keliani oth Manyes, Lara oth Luciano, Fernando B. oth Mañes, Jordi oth Fernández-Franzón, Mónica oth Meca, Giuseppe oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:70 year:2016 pages:302-308 extent:7 https://doi.org/10.1016/j.lwt.2016.03.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 70 2016 302-308 7 045F 660 |
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10.1016/j.lwt.2016.03.006 doi GBVA2016022000026.pica (DE-627)ELV014659123 (ELSEVIER)S0023-6438(16)30143-8 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Saladino, Federica verfasserin aut Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates 2016transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. Aflatoxins Elsevier Aspergillus spp Elsevier Mycotoxin reduction Elsevier Oriental and yellow mustard flour Elsevier Isothiocyanates Elsevier Bordin, Keliani oth Manyes, Lara oth Luciano, Fernando B. oth Mañes, Jordi oth Fernández-Franzón, Mónica oth Meca, Giuseppe oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:70 year:2016 pages:302-308 extent:7 https://doi.org/10.1016/j.lwt.2016.03.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 70 2016 302-308 7 045F 660 |
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10.1016/j.lwt.2016.03.006 doi GBVA2016022000026.pica (DE-627)ELV014659123 (ELSEVIER)S0023-6438(16)30143-8 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Saladino, Federica verfasserin aut Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates 2016transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. Aflatoxins Elsevier Aspergillus spp Elsevier Mycotoxin reduction Elsevier Oriental and yellow mustard flour Elsevier Isothiocyanates Elsevier Bordin, Keliani oth Manyes, Lara oth Luciano, Fernando B. oth Mañes, Jordi oth Fernández-Franzón, Mónica oth Meca, Giuseppe oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:70 year:2016 pages:302-308 extent:7 https://doi.org/10.1016/j.lwt.2016.03.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 70 2016 302-308 7 045F 660 |
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10.1016/j.lwt.2016.03.006 doi GBVA2016022000026.pica (DE-627)ELV014659123 (ELSEVIER)S0023-6438(16)30143-8 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Saladino, Federica verfasserin aut Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates 2016transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. Aflatoxins Elsevier Aspergillus spp Elsevier Mycotoxin reduction Elsevier Oriental and yellow mustard flour Elsevier Isothiocyanates Elsevier Bordin, Keliani oth Manyes, Lara oth Luciano, Fernando B. oth Mañes, Jordi oth Fernández-Franzón, Mónica oth Meca, Giuseppe oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:70 year:2016 pages:302-308 extent:7 https://doi.org/10.1016/j.lwt.2016.03.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 70 2016 302-308 7 045F 660 |
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Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates |
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Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. |
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Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. |
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Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina. |
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In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals. AFB1, the most abundant and toxic metabolite, is known to cause several toxic responses, such as hepatotoxicity, teratogenicity and mutagenicity. Isothiocyanates (ITCs) are natural compounds produced by the enzymatic hydrolysis of glucosinolates (GLs), which have shown potent antimicrobial activity in food applications. In this study, ITCs derived from oriental and yellow mustard (0.1, 0.5 and 1 g of flour) were used to avoid the production of AFs in piadina (a typical Italian flatbread) contaminated with A. parasiticus CECT 2981. In addition, the antifungal activity of the ITCs toward A. parasiticus was also evaluated. The mustard flours employed in this study inhibited the growth of A. parasiticus, reducing the mycelium size by 12.2–80.6%, noticing that the oriental mustard flour was more active. The ITCs produced in situ also reduced the AFs biosynthesis in Italian piadina. In particular, the use of oriental mustard flour reduced the AFs content by 60.5–89.3%, whereas the reduction caused by yellow mustard flour ranged from 41.0 to 69.2%. Therefore, yellow and oriental mustard flour could be used as sources of ITCs in intelligent packaging systems to increase the shelf life and safety of piadina.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Aflatoxins</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Aspergillus spp</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Mycotoxin reduction</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Oriental and yellow mustard flour</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Isothiocyanates</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bordin, Keliani</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Manyes, Lara</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Luciano, Fernando B.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mañes, Jordi</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Fernández-Franzón, Mónica</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Meca, Giuseppe</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Ziyaee, Maryam ELSEVIER</subfield><subfield code="t">Assessment of urban identity through a matrix of cultural landscapes</subfield><subfield code="d">2017</subfield><subfield code="d">an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV004078675</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:70</subfield><subfield code="g">year:2016</subfield><subfield code="g">pages:302-308</subfield><subfield code="g">extent:7</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.lwt.2016.03.006</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-GGO</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.12</subfield><subfield code="j">Stadtgeographie</subfield><subfield code="j">Siedlungsgeographie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.72</subfield><subfield code="j">Stadtplanung</subfield><subfield code="j">kommunale Planung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">70</subfield><subfield code="j">2016</subfield><subfield code="h">302-308</subfield><subfield code="g">7</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">660</subfield></datafield></record></collection>
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