Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods

Cabral, Lucía Mariana Da Cruz; Pinto, Virginia Fernández; Patriarca, Andrea

doi:10.1016/j.ijfoodmicro.2013.05.026

Cited by 332 publications

(186 citation statements)

References 68 publications

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“…However, the impending effects of EOs against aflatoxin production are of abundant interest [7]. The Ephedra major Host EO was reported to minimized growth and aflatoxin production by Aspergillus parasiticus [8].…”

Section: Introductionmentioning

confidence: 99%

Plant Essential Oil: An Alternative to Emerging Multidrug Resistant Pathogenso

2017

JMEN

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Section: Introductionmentioning

confidence: 99%

Plant Essential Oil: An Alternative to Emerging Multidrug Resistant Pathogenso

2017

JMEN

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“…Apesar disso, ainda não está disponível um método totalmente eficaz e acessível economicamente para eliminar tal contaminação (Prado et al, 2008(Prado et al, , 2011. Contudo, o recobrimento de alimentos com filmes comestíveis podem melhorar sua resistência a fitopatógenos por melhorar sua integridade estrutural do substrato revestido, provendo proteção física contra injúrias, e reduzindo as portas de entrada para a infecção e, por consequência, para a produção de aflatoxinas (Cabral et al, 2013;Cerqueira et al, 2011).…”

Section: Resultados E Discussõesunclassified

Utilização de filme de quitosana para o controle de aflatoxinas em amendoim

et al. 2015

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ResumoNeste estudo, verificou-se a utilização de um filme de quitosana para o controle do crescimento e produção de aflatoxinas por A. parasiticus em amendoim. Os filmes foram aplicados sobre os grãos por meio de duas metodologias (aspersão e imersão). Os grãos recobertos foram inoculados com 2,5 ml de uma suspensão contendo 1,0×106 esporos/ml e incubados a 25 o C por 7 dias. A concentração de aflatoxinas foi determinada por cromatografia em camada delgada, utilizando a técnica de densitometria. A verificação da inibição do crescimento fúngico foi realizada por meio da inoculação do patógeno em placas de Petri contendo GYEP suplementado com quitosana a 2% e incubadas por 7 dias a 25 ºC. Após incubação, o diâmetro da colônia do patógeno foi estimado e comparado com o controle. Todos os testes foram realizados com cinco repetições. Para a verificação de alterações morfológicas, uma suspensão de esporos ou hifas incubados na presença de quitosana foi submetida à microscopia eletrônica de varredura. Foi observado que tanto o método de imersão quanto o de aspersão reduziram a produção de aflatoxina significativamente, 84,3% e 86,7% respectivamente. A presença de quitosana no meio de cultura reduziu o diâmetro das colônias e promoveu modificações morfológicas nos esporos de A. parasiticus. Com esse procedimento foi verificado que a utilização de quitosana a 2% na forma de filme, principalmente por aspersão, pode reduzir a concentração de esporos e aflatoxinas de A. parasiticus em amendoim, o que confere a essa substância uma grande perspectiva de utilização no controle de fungos aflatoxigênicos.Palavras-chave: Arachis hypogaea, Aspergillus parasiticus, micotoxinas, pós-colheita, substância GRAS. Use of chitosan film to control aflatoxins in peanuts AbstractIn this study, we evaluate the utilization on chitosan film to control the growth and aflatoxin production by A. parasiticus in peanut. The films were inoculated over the grains by aspersion or immersion methods. The chitosan coated grains were inoculated with 2.5 ml solution with 1.0×10 6 spores/ml and incubated at 25 °C for 7 days. The aflatoxin concentration was estimated by thin layer chromatography and densitometry. The fungus growth inhibition was observed by pathogen inoculation in Petri dishes with GYEP media plus 2% chitosan and incubated by 7 days at 25 °C. After incubation the colony diameter was measured and compared with the control. All assays were repeated five times. To verify morphological alterations, a spore/hypha suspension was incubated in media with chitosan and observed in scanning electron microscopy.Both methods (immersion and aspersion) were able to reduce the aflatoxin production significantly, 84.3% and 86.7%, respectively. The chitosan reduced the colonies diameters and promoted morphological alterations in A. parasiticus spores. With this, was observed that a 2% chitosan film, specially inoculated by aspersion, can to reduce A. parasiticus spores and aflatoxins concentrations in peanuts. This characteristic gives to this substance an ex...

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“…Also, despite similar effects, comparisons of studies are often difficult, or even impossible, because of the origins of the essential oils, or because of the different methodologies used for the evaluation of these antifungal effects. Also, the compositions of the essential oils are highly dependent on the plant varieties, and within the same variety, they can also depend on the geographical origin, geographical location, climatic conditions, and method of extraction (12).…”

Section: Verrucosum Growth Rates (Mm Per Day) Over a 21-day Incubatiomentioning

confidence: 99%

“…Over the last decade, studies have investigated different natural antimicrobials that might replace these traditionally used chemical additives (9)(10)(11). Chemical preservatives have become less effective and can cause the development of resistant fungal strains (12)(13)(14). There are also increasing consumer demands to reduce the usage of synthetic fungicides and pesticides, and these requirements have led researchers to investigate naturally occurring compounds as alternatives to the use of chemical agents.…”

mentioning

confidence: 99%

Effects of selected essential oils on the growth and production of ochratoxin A by Penicillium verrucosum

Jeršek

Ulrih

Skrt

et al. 2014

Archives of Industrial Hygiene and Toxicology

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Essential oils from oregano (Origanum vulgare L.), mint (Mentha piperita L.), fennel (Foeniculum vulgare Mill.), and pine (Abies alba Mill.) needles and cones, and their active substances thymol, carvacrol, menthol, and anisaldehyde were tested for antifungal activity against Penicillium verrucosum. The lowest minimal inhibitory concentrations (MICs) were achieved for essential oil of oregano, followed by carvacrol, thymol, and menthol. These antifungal components were further investigated, as the main aim of our study was to elucidate the effect of natural antifungals on ochratoxin A production. During 21 days of exposure, the growth of P. verrucosum, and subsequently the production of ochratoxin A, was fully inhibited by thymol at ½ MIC (0.0625 mg mL -1 ), but menthol at ¼ and ½ MIC (0.1875 and 3750 mg mL -1 ) showed no growth inhibition. After 21 days of incubation, the greatest inhibitory effect on ochratoxin production (inhibition was 96.9 %) was also achieved with thymol at ¼ MIC (0.0313 mg mL ) stimulate production of ochratoxin A at 13.9 % to 28.8 %, respectively. The observed antifungal effects depended on the agent, the concentration used, and the time of interaction between the agent and P. verrucosum. Our results indicate the possibility of using oregano essential oil as a substitute for artificial preservatives in certain foods, but further research is needed.

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Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods

Cited by 332 publications

References 68 publications

Plant Essential Oil: An Alternative to Emerging Multidrug Resistant Pathogenso

Plant Essential Oil: An Alternative to Emerging Multidrug Resistant Pathogenso

Utilização de filme de quitosana para o controle de aflatoxinas em amendoim

Effects of selected essential oils on the growth and production of ochratoxin A by Penicillium verrucosum

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