A5052517505- Mycotoxins in Agriculture and Food
- Probiotics and Fermented Foods
- Phytochemicals and Antioxidant Activities
- Plant Pathogens and Fungal Diseases
- Essential Oils and Antimicrobial Activity
- Genomics, phytochemicals, and oxidative stress
- Seed and Plant Biochemistry
- Plant Disease Management Techniques
- Plant Disease Resistance and Genetics
- Protein Hydrolysis and Bioactive Peptides
- Insect Pest Control Strategies
- Plant tissue culture and regeneration
- Microbial Metabolites in Food Biotechnology
- Postharvest Quality and Shelf Life Management
- Genetically Modified Organisms Research
- Agriculture Sustainability and Environmental Impact
- Meat and Animal Product Quality
- Seed Germination and Physiology
- Biochemical Analysis and Sensing Techniques
- Nanocomposite Films for Food Packaging
- Polyamine Metabolism and Applications
- Plant Pathogens and Resistance
- Coffee research and impacts
- Wheat and Barley Genetics and Pathology
- Biopolymer Synthesis and Applications
Universitat de València
2018-2024
University of Parma
2024
This study aimed to present the occurrence of sixteen mycotoxins in 105 meat alternatives based on wheat, legumes, and vegetables from Italy. The targeted were aflatoxins (AFB1, AFB2, AFG1, AFG2), fumonisins B1 B2 (FB1, FB2), alternariol (AOH), monomethyl ether (AME), tentoxin (TEN), ochratoxin A (OTA), zearalenone (ZEN), T-2/HT-2 toxin, deoxynivalenol (DON), enniatin B (ENNB), beauvericin (BEA). was between 0% (AFB2) – 97.4% (ENNB). Mycotoxin co-occurrence varied binary combinations up...
Fungal spoilage is an important issue for the food industry, leading to sensory defects, waste, economic losses and public health concern through production of mycotoxins. Concomitantly, search safer natural products has gained importance since consumers began look less processed chemically treated foods. In this context, aim study was evaluate antifungal antimycotoxigenic effect seven strains
A total of seven strains lactic acid bacteria (LAB) isolated from breast milk, were investigated for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 selected beneficial properties used fermented milk manufacture. The fermentation parameters (pH acid) LAB viability during processing storage evaluated. results showed that the had a broad spectrum antimicrobial activity against pathogenic toxigenic fungi. These also evidenced capacity adhesion reduction Salmonella to Caco-2...
This study aimed to investigate natamycin's in vitro antifungal activity against Penicillium strains and determine its effect on Mozzarella cheese slices contaminated with P. commune. Besides, the residual content of natamycin samples was assessed during storage. Natamycin either sprayed surface or incorporated into an edible hydroxyethylcellulose film at concentrations 0, 0.25, 0.5, 1 mg/dm2. showed all MIC values ranging from 1.6 3.1 μg/mL MFC 12.5 200.0 μg/mL. Moreover, both applied...
Fusarium graminearum is a phytopathogenic fungus that causes head blight in small-grain cereals, such as wheat, with significant yield reductions. Moreover, it contaminates the cereal grains health-threatening mycotoxins, deoxynivalenol (DON), jeopardizing food and feed safety. Plant-based biopesticides, i.e. botanicals, have recently gained increased interest crop protection alternatives to synthetic chemical products. The main objective of this study was test control efficacy botanicals...
The objective was to study the phytochemical profile of yellow (Sinapis alba) and oriental mustard (Brassica juncea) flour bran fractions. HS-SPME-GC/MS technique used determine volatile profile. Up 53 volatiles, including isothiocyanates, alkanes, alcohols, ketones esters were identified in powders. In addition, free bound bioactive fraction studied determination performed by UHPLC-MS/MS. A total 26 compounds (phenolic acids, flavonoids glucosinolates) samples. Sinapis alba, fraction,...
Ochratoxin A (OTA) is a mycotoxin produced in the secondary metabolism of fungus belonging to genus Aspergillus and Penicillium. In this study, employment oriental mustard flour (OMF) as an ingredient packaged sauce was evaluated for generation situ antimicrobial compound allyl isothiocyanate (AITC) order preserve pita bread contaminated with Penicillium verrucosum VTT D-01847, OTA producer, active packaging system. Four different concentrations (8, 16, 33 50 mg/g) were tested. Mycelium...
Fusarium head blight (FHB) is one of the most important cereal diseases worldwide, causing yield losses and contamination harvested products with mycotoxins. graminearum common FHB-causing species in wheat barley cropping systems. We assessed ability different botanical extracts to suppress essential stages fungal life cycle using three strains F. (FG0410, FG2113, FG1145). The botanicals included aqueous from white mustard (Sinapis alba) seed flour (Pure Yellow Mustard [PYM] Tillecur [Ti])...
In this study, the antifungal activity of white mustard bran (MB), a by-product (Sinapis alba) milling, and seed flour (MF) was tested against mycotoxigenic fungi in agar diffusion method. The results obtained were posteriorly confirmed quantitative test, determining minimum concentration extract that inhibits fungal growth (MIC) with fungicidal (MFC). Since MF demonstrated no activity, MB stored under different temperature conditions storage time to determine its stability. Finally, an situ...
The objective of this study is to identify and investigate the antifungal antioxidant potential lactic acid bacteria (LAB) isolated from traditional fermented products.In work, a collection LAB was products collected in four Tunisian regions. After first screening using overlay method, seven bacterial strains were retained due their high effect. Four Limosilactobacillus fermentum identified, one strain Lacticaseibacillus paracasei, rhamnosus Enterococcus faecium. these then evaluated....
In this study, the antifungal activity of yellow mustard (YMF) and oriental (OMF) meal extracts against 14 strains fungi was tested on a solid medium. The results obtained with YMF were next confirmed in liquid medium determining minimum inhibitory concentration (MIC) fungicide (MFC). Finally, use as natural preservative to extend useful life bread evaluated. Breads different concentrations (2, 4, 6 8 g/kg) prepared contaminated Aspergillus flavus ISPA 8111 Penicilliumnordicum CECT 2320. For...
Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well raising public health concerns due production mycotoxins. This study investigates use ɛ-polylysine natural antimicrobial inhibit fungal growth. The minimal inhibitory concentrations and fungicidal were determined against Penicillium roqueforti, nordicum, solitum. Then, polylysine was tested surface for preservation mozzarella slice inoculated with these spp. stored in plastic trays during...
Corn (Zea mays) is a worldwide crop subjected to infection by toxigenic fungi such as Fusarium verticillioides during the pre-harvest stage. contamination can lead synthesis of highly toxic mycotoxins, Fumonisin B1 (FB1) and B2 (FB2), which compromises human animal health. The work aimed study antifungal properties fermented yellow oriental mustard extracts using nine lactic acid bacteria (LAB) in vitro. Moreover, chemical characterization main phenolic compounds organic acids were carried...
The present study describes the manufacture of an antifungal device composed oriental mustard flour and hydroxyethyl-cellulose (H-OMF) evaluates its efficacity in inhibiting Aspergillus flavus growth aflatoxin B1 (AFB1) production almonds. Additionally, it compares H-OMF with allyl isothiocyanate (AITC) a freeze-dried extract yellow (YMF-E); such substances were previously described as antifungal. Minimum inhibitory concentration (MIC), fungicidal (MFC), vitro activity, residual fungal...
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