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.
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, Spain.
J Sci Food Agric. 2018 Oct;98(13):5011-5018. doi: 10.1002/jsfa.9035. Epub 2018 Jun 5.
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.
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 and minimum fungicidal concentration variable from 780 to 6300 µg mL . 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 concentrations in the preparation of bread loaves contaminated with P. expansum produced a reduction of 0.6 and 0.7 log CFU g . The bread loaves treated with calcium propionate and 10 g kg of the phenolic extract evidenced an improvement in their shelf lives of 3 days.
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. © 2018 Society of Chemical Industry.
本研究评估了米糠经米根霉 CECT7560 发酵得到的酚类提取物的抗真菌潜力及其在面包制作中的应用。
通过 LC-ESI-qTOF-MS 在提取物中鉴定出 18 种具有抗真菌潜力的化合物：有机酸、没食子酸酯和鞣花单宁、类黄酮、鞣花酸和二苯甲酮衍生物。该提取物对镰刀菌属、曲霉属和青霉属的菌株均具有活性，最小抑菌浓度范围为 390-3100 µg mL，最小杀菌浓度范围为 780-6300 µg mL。对酚类提取物最敏感的菌株是禾谷镰刀菌、匐枝根霉、玉米赤霉、展青霉素青霉、扩展青霉和黑曲霉。在制备受扩展青霉污染的面包时，添加浓度为 5 和 1 g kg 的酚类提取物可使扩展青霉减少 0.6 和 0.7 log CFU g。经丙酸钙和 10 g kg 酚类提取物处理的面包的保质期延长了 3 天。
本研究评估的酚类提取物可作为抑制产毒真菌的替代物，以及食品保鲜中替代合成化合物的替代品。 © 2018 英国化学学会。
