Laboratorio de Ecología Microbiana, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Ruta 36 Km 601 (X5806JRA), Río Cuarto, Córdoba, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
Laboratorio de Ecología Microbiana, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Ruta 36 Km 601 (X5806JRA), Río Cuarto, Córdoba, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
Int J Food Microbiol. 2018 Nov 20;285:158-164. doi: 10.1016/j.ijfoodmicro.2018.08.022. Epub 2018 Aug 23.
The in situ effect of microencapsulated 2(3)-tert-butyl-4 hydroxyanisole (BHA) on stored peanuts (Arachis hipogaea) intended for human consumption was evaluated. Peanut were stored unshelled in flexible containers called "big bags" that were made of polypropylene raffia. 100 kg of peanuts were used in each big bag and stored in refrigerated cells (<18 °C) for about 5 months in two different peanut processing companies during 2015/2016 period. Fungal populations, aflatoxin accumulation, BHA residues, acidity and fatty acid profile, sensory analyses, insect damage and environmental factors variation, were evaluated. At the end of the storage period, significant (p < 0.05) fungitoxic effects of the BHA formulation were observed in the order of 30 and 15% for the first and second company, respectively. Cladosporium, yeasts, Penicillium, Fusarium, Alternaria and Aspergillus were the main fungal isolates. No aflatoxins were found for both companies and years evaluated. In addition, taste of the peanuts was not significantly affected (p < 0.05) by formulation used and insect damage was always lower than 3%. However, different levels of BHA were detected throughout the experiment in the two companies, with final levels of 2.5 for the C1 and 275 ng BHA/g peanuts in C2. Formulation did not affect acidity and organoleptic properties of peanuts. These results show that BHA formulation could be used as part of alternative strategy for control of fungal contamination storage period.
评价了微囊化 2(3)-叔丁基-4 羟基茴香醚（BHA）对人类食用的贮藏花生（Arachis hipogaea）的原位作用。未去壳的花生储存在由聚丙烯拉菲制成的柔性容器“大袋”中。每个大袋使用 100kg 花生，并在 2015/2016 期间的两个不同的花生加工公司的冷藏室（<18°C）中储存约 5 个月。评估了真菌种群、黄曲霉毒素积累、BHA 残留、酸度和脂肪酸谱、感官分析、虫害和环境因素变化。在储存期结束时，观察到 BHA 配方在两个公司中分别具有显著（p<0.05）的杀真菌作用，顺序为 30%和 15%。主要真菌分离物为枝孢菌、酵母、青霉、镰刀菌、交链孢菌和曲霉。两个公司和评估年份均未发现黄曲霉毒素。此外，花生的味道（p<0.05）不受配方的显著影响，虫害始终低于 3%。然而，在两个公司的整个实验中都检测到不同水平的 BHA，C1 中的最终水平为 2.5，C2 中的最终水平为 275ng BHA/g 花生。配方不影响花生的酸度和感官特性。这些结果表明，BHA 配方可以作为控制真菌污染储存期的替代策略的一部分。
