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Tiago Nazareth
Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain

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Journal article
Published: 16 February 2021 in Foods
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In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) 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 P. commune 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.

ACS Style

Raquel Torrijos; Tiago Nazareth; Juan Quiles; Jordi Mañes; Giuseppe Meca. Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents. Foods 2021, 10, 431 .

AMA Style

Raquel Torrijos, Tiago Nazareth, Juan Quiles, Jordi Mañes, Giuseppe Meca. Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents. Foods. 2021; 10 (2):431.

Chicago/Turabian Style

Raquel Torrijos; Tiago Nazareth; Juan Quiles; Jordi Mañes; Giuseppe Meca. 2021. "Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents." Foods 10, no. 2: 431.

Journal article
Published: 31 December 2019 in Toxins
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Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 °C in anaerobic conditions. After that, the cell-free supernatant (CFS) were recovered to determine its antifungal activity by halo diffusion agar test. In addition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) was determined for each L. plantarum CFS by 96-well microplates method. Additionally, CFS was used as a natural biocontrol agent on corn kernels and corn ears contaminated with Aspergillus flavus and Fusarium verticillioides, respectively. The L. plantarum CECT 749 CFS showed the highest antifungal effect against all essayed strains. Moreover, the employment of this CFS in food reduced the mycotoxin production at a percentage ranging from 73.7 to 99.7%. These results suggest that the L. plantarum CECT 749 CFS could be promising for the biocontrol of corn.

ACS Style

Tiago De Melo Nazareth; Carlos Luz; Raquel Torrijos; Juan Manuel Quiles; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears. Toxins 2019, 12, 21 .

AMA Style

Tiago De Melo Nazareth, Carlos Luz, Raquel Torrijos, Juan Manuel Quiles, Fernando Bittencourt Luciano, Jordi Mañes, Giuseppe Meca. Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears. Toxins. 2019; 12 (1):21.

Chicago/Turabian Style

Tiago De Melo Nazareth; Carlos Luz; Raquel Torrijos; Juan Manuel Quiles; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. 2019. "Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears." Toxins 12, no. 1: 21.

Review article
Published: 29 September 2019 in Materialia
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Antimicrobial peptides (AMPs) are produced by several organisms as their first line of defense. Constituted by amino acids, they may present different mechanisms of action. The antimicrobial activity can be used by the peptide-producing organism itself, as innate immune strategy, or in the industry, applying as natural source preservatives. Understanding the possibilities of the operation of these compounds is a prerequisite for the development of effective uses, as well as for the establishment of combinations, which can even expand their applications considering the possibilities of genetic manipulations. Thus, the objective of this article is to review the basic principles of AMPs acting. The main mechanisms of peptides are related to changes in the physiological function of membranes, but there are also alterations in cytoplasmic components. We gathered the three most described and accepted, the barrel-stave, the carpet, and the wormhole mechanisms, along with the possible microorganisms' mechanisms of resistance towards AMPs action. Such information may contribute to the process of choosing the best peptide to obtain an expected action against a given microorganism, optimizing the handling of financial and human resources in research projects.

ACS Style

Jessica Audrey Feijó Corrêa; Alberto Gonçalves Evangelista; Tiago De Melo Nazareth; Fernando Bittencourt Luciano. Fundamentals on the molecular mechanism of action of antimicrobial peptides. Materialia 2019, 8, 100494 .

AMA Style

Jessica Audrey Feijó Corrêa, Alberto Gonçalves Evangelista, Tiago De Melo Nazareth, Fernando Bittencourt Luciano. Fundamentals on the molecular mechanism of action of antimicrobial peptides. Materialia. 2019; 8 ():100494.

Chicago/Turabian Style

Jessica Audrey Feijó Corrêa; Alberto Gonçalves Evangelista; Tiago De Melo Nazareth; Fernando Bittencourt Luciano. 2019. "Fundamentals on the molecular mechanism of action of antimicrobial peptides." Materialia 8, no. : 100494.

Journal article
Published: 04 June 2019 in LWT - Food Science and Technology
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The present study evaluated the efficacy of allyl isothiocyanate (AITC) in avoiding the growth of Penicillium verrucosum and consequent ochratoxin A (OTA) production in barley during storage for 90 d. Environmental humidity was controlled using saturated salt solutions and moisture content (MC) of the grain was analyzed. Moreover, the residual concentration of AITC on stored barley was also examined. Samples with 20.6% of MC presented the highest absorption of AITC with levels ranging from 75 to 4 mg/kg at day 1 and 90, respectively. The population of P. verrucosum was significantly reduced after 24 h of AITC exposure. After 90 d, the non-treated control group reached a fungal population of 8.3 log CFU/g and 1.5 mg/kg of OTA. On the other hand, AITC at 50 μL/L was able to reduce the fungal population as well as the production of OTA to levels that were below the limit of detection, independently of the MC and the time of exposure. In conclusion, the AITC was absorbed by the barley and released gradually, inhibiting the growth of P. verrucosum and the production of mycotoxin. Therefore, AITC could be used as a fungicide to prolong the shelf life of the barley improving its safety.

ACS Style

Tiago De Melo Nazareth; Juan Manuel Quiles; Raquel Torrijos; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions. LWT - Food Science and Technology 2019, 112, 108237 .

AMA Style

Tiago De Melo Nazareth, Juan Manuel Quiles, Raquel Torrijos, Fernando Bittencourt Luciano, Jordi Mañes, Giuseppe Meca. Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions. LWT - Food Science and Technology. 2019; 112 ():108237.

Chicago/Turabian Style

Tiago De Melo Nazareth; Juan Manuel Quiles; Raquel Torrijos; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. 2019. "Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions." LWT - Food Science and Technology 112, no. : 108237.

Journal article
Published: 14 March 2019 in Molecules
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Ochratoxin A (OTA) is a mycotoxin produced in the secondary metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this study, the employment of oriental mustard flour (OMF) as an ingredient in a packaged sauce was evaluated for the generation in situ of the antimicrobial compound allyl isothiocyanate (AITC) in order to preserve pita bread contaminated with Penicillium verrucosum VTT D-01847, an OTA producer, in an active packaging system. Four different concentrations (8, 16, 33 and 50 mg/g) were tested. Mycelium formation, mycotoxin production, AITC absorbed by the food matrix, and volatilization kinetics were studied for each concentration. The results obtained were compared with bread treated with the commercial additive calcium propionate (E-282). The results showed a shelf life increase of two and three days with the employment of 33 and 50 mg/g of OMF, with a significant reduction of the fungal population (3.1 and 5.7 logs, respectively) in comparison with the control experiment. The use of 16 and 33 mg/g of OMF in the sauce formulation decreased the concentration of OTA in the bread samples while no OTA production was detected employing 50 mg/g of OMF.

ACS Style

Raquel Torrijos; Tiago M. Nazareth; Júlia Pérez; Jordi Mañes; Giuseppe Meca. Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement. Molecules 2019, 24, 1019 .

AMA Style

Raquel Torrijos, Tiago M. Nazareth, Júlia Pérez, Jordi Mañes, Giuseppe Meca. Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement. Molecules. 2019; 24 (6):1019.

Chicago/Turabian Style

Raquel Torrijos; Tiago M. Nazareth; Júlia Pérez; Jordi Mañes; Giuseppe Meca. 2019. "Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement." Molecules 24, no. 6: 1019.

Journal article
Published: 01 March 2019 in Toxins
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The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) against Aspergillus flavus (8111 ISPA) aflatoxins (AFs) producer and Penicillium verrucosum (D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated with P. verrucosum and corn with A. flavus. The cereals were treated with a hydroxyethylcellulose gel disk to which 500 µL/L of AITC were added; the silo system was closed and incubated for 30 days at 21 °C. After that, simulated silos of 100 L capacity were used. Barley, wheat, and corn were contaminated under the same conditions as the previous trial and treated with disks with 5 mL of AITC, closed and incubated for 90 days at 21 °C. In both cases, the control test did not receive any antifungal treatment. The growth of the inoculated fungi and the reduction in the formation of AFs and OTA were determined. In the lab scale silo system, complete inhibition of fungal growth at 30 days has been observed. In corn, the reduction of aflatoxin B1 (AFB₁) was 98.5%. In the 100 L plastic drums, a significant reduction in the growth of A. flavus was observed, as well as the OTA formation in wheat (99.5%) and barley (92.0%).

ACS Style

Juan Manuel Quiles; Tiago De Melo Nazareth; Carlos Luz; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation. Toxins 2019, 11, 137 .

AMA Style

Juan Manuel Quiles, Tiago De Melo Nazareth, Carlos Luz, Fernando Bittencourt Luciano, Jordi Mañes, Giuseppe Meca. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation. Toxins. 2019; 11 (3):137.

Chicago/Turabian Style

Juan Manuel Quiles; Tiago De Melo Nazareth; Carlos Luz; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. 2019. "Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation." Toxins 11, no. 3: 137.

Research article
Published: 09 June 2018 in Journal of the Science of Food and Agriculture
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BACKGROUND Brazil produce approximately 63 million tons of corn kernels annually, which is commonly contaminated with fungi and mycotoxins. The objective of this study was to evaluate the efficacy of gaseous allyl isothiocyanate (AITC) to inhibit the growth of Aspergillus parasiticus and Fusarium verticillioides, and mycotoxin production (aflatoxins B1, B2, G1 and G2, fumonisins B1 and B2) in corn during 180 d of storage. RESULTS AITC at 50 μL L‐1 resulted in a significant reduction of the fungal population (p <0.05) after 180 d, decreasing 3.17 log CFU g‐1 and 3.9 log CFU g‐1 of A. parasiticus and F verticillioides in comparison to the control, respectively. In addition, 10 and 50 μL L‐1 treatments prevented the production of FB1 for the whole period. Aflatoxins were not detected in neither control or treated groups. Residual levels of AITC in corn treated with 10 and 50 μL L‐1 were detected up to 14 and 30 d, respectively. CONCLUSION Prophylactic treatment with AITC reduced the fungal population and inhibited FB1 production in stored corn, exhibiting great potential to be applied in corn silos to prevent fungi contamination and minimize mycotoxin levels.

ACS Style

Tiago Nazareth; Jessica Correa; Anne C. S. M. Pinto; Juliano B. Palma; Giuseppe Meca; Keliani Bordin; Fernando B. Luciano. Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months. Journal of the Science of Food and Agriculture 2018, 98, 5235 -5241.

AMA Style

Tiago Nazareth, Jessica Correa, Anne C. S. M. Pinto, Juliano B. Palma, Giuseppe Meca, Keliani Bordin, Fernando B. Luciano. Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months. Journal of the Science of Food and Agriculture. 2018; 98 (14):5235-5241.

Chicago/Turabian Style

Tiago Nazareth; Jessica Correa; Anne C. S. M. Pinto; Juliano B. Palma; Giuseppe Meca; Keliani Bordin; Fernando B. Luciano. 2018. "Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months." Journal of the Science of Food and Agriculture 98, no. 14: 5235-5241.

Journal article
Published: 08 August 2017 in Journal of Food Processing and Preservation
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This study aimed to evaluate the antifungal effect of allyl isothiocyanate (AITC) against Penicillium nordicum in vitro and in chilled pizzas. First, P. nordicum was inoculated in potato dextrose agar plates, which were placed in glass jars containing different doses of gaseous AITC and mycelia growth was monitored at 25 °C for 7 days. Stickers containing AITC were used against the growth of P. nordicum in pizza at 4 °C for 30 days. Devices were calculated to generate a maximum of 5, 10, 15, 20, or 25 µL AITC/L of packaging volume. The lowest dose of AITC used in vitro (0.125 μL/L) could reduce 66% of the mycelial growth, while higher doses were able to suppress the visual growth for 7 days. In pizza, all levels tested significantly delay the visual fungal growth in a dose-dependent manner. Stickers containing AITC can potentially be used to increase the shelf life of chilled pizza. Pizza is a very popular food consumed worldwide, and visual mold growth is the main cause of the losses in chilled pizzas. This study demonstrated the efficacy of a sticker containing allyl isothiocyanate (AITC) against Penicillium nordicum, a mycotoxigenic mold, applied in chilled pizzas. The low shelf life of these products generates losses mainly at small companies with deficient distribution system. AITC could significantly inhibit the visual growth of P. nordicum in refrigerated pizza, which contains ingredients such as cheese and dry-cured meats, where this type of mold is commonly found. Stickers extended the shelf life from ∼12 days (control) to 28 days (25 µL AITC/L). The device may be used on storage or transport of refrigerated pizza, since the active compound is volatile and easily diffuse into the environment. Moreover, it showed potential antifungal effect with fast, simple, and affordable application, and could be used as natural additive to extend the shelf life of chilled pizzas.

ACS Style

Lucas F. Lopes; Giuseppe Meca; Karla C. P. Bocate; Tiago M. Nazareth; Keliani Bordin; Fernando Bittencourt Luciano. Development of food packaging system containing allyl isothiocyanate against Penicillium nordicum in chilled pizza: Preliminary study. Journal of Food Processing and Preservation 2017, 42, e13436 .

AMA Style

Lucas F. Lopes, Giuseppe Meca, Karla C. P. Bocate, Tiago M. Nazareth, Keliani Bordin, Fernando Bittencourt Luciano. Development of food packaging system containing allyl isothiocyanate against Penicillium nordicum in chilled pizza: Preliminary study. Journal of Food Processing and Preservation. 2017; 42 (2):e13436.

Chicago/Turabian Style

Lucas F. Lopes; Giuseppe Meca; Karla C. P. Bocate; Tiago M. Nazareth; Keliani Bordin; Fernando Bittencourt Luciano. 2017. "Development of food packaging system containing allyl isothiocyanate against Penicillium nordicum in chilled pizza: Preliminary study." Journal of Food Processing and Preservation 42, no. 2: e13436.

Journal article
Published: 01 January 2017 in LWT - Food Science and Technology
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The occurrence of fungi and mycotoxins in foods modify sensorial properties and represents a health risk for consumers, and the use of natural antimicrobials may be an alternative to reduce this problem. The objective of this study was evaluate the potential of allyl isothiocyanate (AITC) in inhibit the production of mycotoxins in corn kernels by Aspergillus parasticus, Fusarium tricinctum, Fusarium verticillioides, Alternaria alternata and Gibberela zeae. Kernels were treated with gaseous AITC at 50, 100 or 500 μL/L during 48 h in hermetic flasks. Then, flasks were opened for 24 h and 100 g of corn were inoculated with 105 conidia/g of either fungal species. Flasks were kept at 23 °C for 30 d, and corn was processed for mycotoxins quantification (LC-MS/MS) and AITC residual (LC-DAD). Mycotoxins were produced in all control groups (without AITC), while AITC treatments were able to keep the production of 12 mycotoxins at undetectable levels. AITC penetrated the kernels, and residual doses (∼16%) were detected after 30 d, showing an extended protection period. Gaseous AITC could potentially be used as a prophylactic agent to avoid mycotoxin production in corn

ACS Style

Bruno Ludvig Tracz; Keliani Bordin; Tiago Nazareth; Leandro Batista Costa; Renata Ernlund Freitas de Macedo; Giuseppe Meca; Fernando Bittencourt Luciano. Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage. LWT - Food Science and Technology 2017, 75, 692 -696.

AMA Style

Bruno Ludvig Tracz, Keliani Bordin, Tiago Nazareth, Leandro Batista Costa, Renata Ernlund Freitas de Macedo, Giuseppe Meca, Fernando Bittencourt Luciano. Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage. LWT - Food Science and Technology. 2017; 75 ():692-696.

Chicago/Turabian Style

Bruno Ludvig Tracz; Keliani Bordin; Tiago Nazareth; Leandro Batista Costa; Renata Ernlund Freitas de Macedo; Giuseppe Meca; Fernando Bittencourt Luciano. 2017. "Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage." LWT - Food Science and Technology 75, no. : 692-696.

Journal article
Published: 01 April 2016 in Food Control
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There is a growing concern about the presence of mycotoxins in foods, since up to 25% of cereals and cereal foods are contaminated with these compounds. Moreover, the general public is against the use of synthetic preservatives in foods and the use of natural antimicrobials in foods is a current trend. Allyl isothiocyanate (AITC) is a volatile antimicrobial derived from oriental and black mustard. The objective of this work was to evaluate the capacity of gaseous AITC in inhibiting the production of mycotoxins by Aspergillus parasiticus (aflatoxin producer) and Fusarium poae (beauvercin and enniatin producer) in wheat flour. Petri dish lids filled with 2 g of wheat flour were inoculated with 104 conidia/g of A. parasiticus or F. poae and placed in a 1 L mason jar. AITC was added at 0.1, 1 or 10 μL/L in the gaseous phase. Jars were hermetically closed and kept at 23 °C for 30 d. Mycotoxins were identified and quantified by LC-MS/MS. Even 0.1 μL/L of AITC was able to produce 6.9–23% reduction of mycotoxin production. In general, synthesis of aflatoxins and beauvericin was more affected than enniatins. The use of AITC at 10 μL/L completely inhibited the production of all mycotoxins for 30 d. AITC at low doses could be added to flour packages in order to inhibit the production of potentially dangerous mycotoxins.

ACS Style

Tiago Nazareth; Keliani Bordin; Lara Manyes; Giuseppe Meca; Jordi Mañes; Fernando B. Luciano. Gaseous allyl isothiocyanate to inhibit the production of aflatoxins, beauvericin and enniatins by Aspergillus parasiticus and Fusarium poae in wheat flour. Food Control 2016, 62, 317 -321.

AMA Style

Tiago Nazareth, Keliani Bordin, Lara Manyes, Giuseppe Meca, Jordi Mañes, Fernando B. Luciano. Gaseous allyl isothiocyanate to inhibit the production of aflatoxins, beauvericin and enniatins by Aspergillus parasiticus and Fusarium poae in wheat flour. Food Control. 2016; 62 ():317-321.

Chicago/Turabian Style

Tiago Nazareth; Keliani Bordin; Lara Manyes; Giuseppe Meca; Jordi Mañes; Fernando B. Luciano. 2016. "Gaseous allyl isothiocyanate to inhibit the production of aflatoxins, beauvericin and enniatins by Aspergillus parasiticus and Fusarium poae in wheat flour." Food Control 62, no. : 317-321.