Taiana Denardi-Souza1, Carlos Luz2, Jordi Mañes2, Eliana Badiale-Furlong1, Giuseppe Meca2. 1. Laboratory for Mycotoxins and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros, Rio Grande, Brazil. 2. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, Spain.
Abstract
BACKGROUND: In this study the antifungal potential of a phenolic extract obtained from rice bran fermented with Rhizopus oryzae CECT 7560 and its application in the elaboration of bread was assessed. RESULTS: Eighteen compounds with antifungal potential were identified by LC-ESI-qTOF-MS in the extract: organic acids, gallates and gallotannins, flavonoids, ellagic acid and benzophenone derivatives. The extract was active against strains of Fusarium, Aspergillus and Penicillium, with minimum inhibitory concentration ranging from 390 to 3100 µg mL-1 and minimum fungicidal concentration variable from 780 to 6300 µg mL-1 . The strains that were most sensitive to the phenolic extract were F. graminearum, F. culmorum, F. poae, P. roqueforti, P. expansum and A. niger. The phenolic extract added at 5 and 1 g kg-1 concentrations in the preparation of bread loaves contaminated with P. expansum produced a reduction of 0.6 and 0.7 log CFU g-1 . The bread loaves treated with calcium propionate and 10 g kg-1 of the phenolic extract evidenced an improvement in their shelf lives of 3 days. CONCLUSION: The phenolic extract assessed in this study could be considered as an alternative for inhibiting toxigenic fungi and as a substitute for synthetic compounds in food preservation.
BACKGROUND: In this study the antifungal potential of a phenolic extract obtained from rice bran fermented with Rhizopus oryzae CECT 7560 and its application in the elaboration of bread was assessed. RESULTS: Eighteen compounds with antifungal potential were identified by LC-ESI-qTOF-MS in the extract: organic acids, gallates and gallotannins, flavonoids, ellagic acid and benzophenone derivatives. The extract was active against strains of Fusarium, Aspergillus and Penicillium, with minimum inhibitory concentration ranging from 390 to 3100 µg mL-1 and minimum fungicidal concentration variable from 780 to 6300 µg mL-1 . The strains that were most sensitive to the phenolic extract were F. graminearum, F. culmorum, F. poae, P. roqueforti, P. expansum and A. niger. The phenolic extract added at 5 and 1 g kg-1 concentrations in the preparation of bread loaves contaminated with P. expansum produced a reduction of 0.6 and 0.7 log CFU g-1 . The bread loaves treated with calcium propionate and 10 g kg-1 of the phenolic extract evidenced an improvement in their shelf lives of 3 days. CONCLUSION: The phenolic extract assessed in this study could be considered as an alternative for inhibiting toxigenic fungi and as a substitute for synthetic compounds in food preservation.
Authors: Francisco Illueca; Pilar Vila-Donat; Jorge Calpe; Carlos Luz; Giuseppe Meca; Juan M Quiles Journal: Toxins (Basel) Date: 2021-10-23 Impact factor: 4.546
Authors: Francisco J Martí-Quijal; Adrián Tornos; Andrea Príncep; Carlos Luz; Giuseppe Meca; Paola Tedeschi; María-José Ruiz; Francisco J Barba Journal: Antioxidants (Basel) Date: 2020-03-15
Authors: Tiago de Melo Nazareth; Carlos Luz; Raquel Torrijos; Juan Manuel Quiles; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca Journal: Toxins (Basel) Date: 2019-12-31 Impact factor: 4.546
Authors: Lúcia B Cavalca; Caio F C Zamuner; Luiz L Saldanha; Carlos R Polaquini; Luis O Regasini; Franklin Behlau; Henrique Ferreira Journal: Microbiologyopen Date: 2020-08-06 Impact factor: 3.139