Effect of Some Food Additives in Cake Preparation on Fungal Growth and Mycotoxins Production

摘要

To study the effect of some food additives on fungal growth and mycotoxins production, cakes baked with different levels of anise seeds, cinnamon, Nigella sativa seeds, Xanthan gum, black honey and orange juice were evaluated for organoleptic characteristics, physical properties and chemical composition. The most accepted cakes were tested for the antifungal and antimycotoxins effects and the results revealed that water activity ranged from 0.08 to 0.80a_W and that the Aspergillus and Penicillum were the most prevalent molds on cakes . In case of the aflatoxins produced by isolated molds from sixty three samples of cakes collected from local markets in Giza Governorate, the results indicated that the concentrations of B_1 and B_2 were higher than G_1 and G_2 . In addition, it could be concluded that all the additives were able to inhibit the growth of fungus but the cinnamon had the highest activity. However, the xanthan gum and the black honey showed limited inhibiting effect . The orange juice also inhibited the growth of Aspergillus ochraceus . Finally, the results proved that the storage at 8℃ was better than at room temperature 25℃ and that the cinnamon had the ability to prolong the storage periods comparing to control. It could also be concluded that the black honey cake which stored at 8℃ had the highest shelf-life.