首页> 外文期刊>Packaging Technology and Science >Use of Allyl Isothiocyanate-containing Sachets to Reduce Aspergillus flavus Sporulation in Peanuts
【24h】

Use of Allyl Isothiocyanate-containing Sachets to Reduce Aspergillus flavus Sporulation in Peanuts

机译:使用含异硫氰酸烯丙酯的香囊来减少花生中的黄曲霉孢子形成

获取原文
获取原文并翻译 | 示例
       

摘要

Peanuts are oilseed crops that are frequently infected by fungi (including Aspergillus flavus) that may produce aflatoxin, a highly carcinogenic mycotoxin. Conventional food packaging techniques can only prevent aflatoxin production to a certain extent. Therefore, the development of novel active packaging strategies to control post-harvest sporulation by A. flavus is important. Essential oils from plants have antimicrobial potential, and one of the most powerful components is allyl isothiocyanate (AITC), the major component of mustard essential oil. Here, we aimed to evaluate the antifungal effect of AITC against A. flavus, develop an AITC-containing sachet to control A. flavus sporulation in peanuts and quantify residual AITC in grains and package headspaces during a 90 day period. Diffusion and volatile susceptibility tests showed the in vitro effectiveness of AITC at 0.215 ppb against A. flavus. Because in vitro and real food assays may provide distinct antimicrobial efficiencies due to different compositions, sachets incorporated with AITC were stored with peanuts for 90 days at 25℃. A 10-fold reduction in A. flavus survival was observed in 1 week, and after 60 days, survival was reduced by 4.81 log cycles. No residual AITC was detected in grains throughout the storage period, whereas volatile AITC within the package headspaces decreased with time: 92.4% of volatile AITC was reduced within the first 15 days, and AITC was no longer detected after 30 days. We proved that AITC retards A. flavus sporulation and that sachets are a promising delivery system for AITC to act as an antimicrobial agent for peanuts.
机译:花生是油料作物,经常被真菌(包括黄曲霉)感染,可能会产生黄曲霉毒素(一种高度致癌的真菌毒素)。传统的食品包装技术只能在一定程度上阻止黄曲霉毒素的产生。因此,开发新的主动包装策略以控制黄曲霉收获后的孢子形成非常重要。植物精油具有抗菌潜力,最有效的成分之一是异硫氰酸烯丙酯(AITC),这是芥末精油的主要成分。在这里,我们旨在评估AITC对黄曲霉的抗真菌作用,开发含AITC的香囊以控制花生中的A. flavus孢子形成,并量化90天期间谷物和包装顶空中的残留AITC。扩散和挥发性药敏试验显示,AITC在0.215 ppb时对黄曲霉的体外有效性。由于不同成分的体外和真实食品试验可能提供不同的抗菌功效,因此将掺有AITC的香囊与花生在25℃下保存90天。在1周内,黄曲霉的存活率降低了10倍,在60天后,存活率降低了4.81个对数周期。在整个存储期间,未在谷物中检测到残留的AITC,而包装顶部空间中的挥发性AITC则随时间减少:在开始的15天内减少了92.4%的挥发性AITC,并且在30天后不再检测到AITC。我们证明了AITC可以延缓黄曲霉的孢子形成,并且小袋是AITC用作花生抗微生物剂的有希望的递送系统。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号