Torrijos Raquel, Nazareth Tiago de Melo, Quiles Juan Manuel, Mañes Jordi, Meca Giuseppe
Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Foods. 2021 Feb 16;10(2):431. doi: 10.3390/foods10020431.
In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard () milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact.
在本研究中，采用琼脂扩散法测试了芥菜碾磨副产品白芥麸皮（MB）和白芥籽粉（MF）对产毒真菌的抗真菌活性。随后在定量试验中对所得结果进行了验证，确定了抑制真菌生长的提取物最低浓度（MIC）和具有杀菌活性的最低浓度（MFC）。由于MF未表现出抗真菌活性，因此将MB在不同温度条件和储存时间下储存，以确定其抗真菌稳定性。最后，进行了一项原位试验，将MB作为天然成分应用于面团中，以抑制CECT 20767生长并延长面包保质期。结果表明，MB的抗真菌活性呈剂量依赖性。与对照组相比，MB的较高测定剂量（10 g/kg）使真菌数量减少了4.20 Log CFU/g。此外，与对照组相比，保质期延长了四天，其效果与合成防腐剂丙酸钠（E-281）相当。因此，MB可以作为面包配方中化学添加剂的替代品，因为它满足了消费者的需求。此外，用MB制作面包的配方使芥菜籽碾磨过程中产生的这种副产品得到了增值，从而通过减少环境影响帮助该行业实现可持续发展。
