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Raquel Torrijos
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain

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Journal article
Published: 20 May 2021 in LWT
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Contamination of maize and barley grain during storage by the toxigenic fungi Aspergillus flavus (A. flavus) and Penicillium Verrucosum (P. verrucosum) is both an economic and a public health problem, especially in less industrialized countries. Peracetic acid (PA) is a compound used for the disinfection of food and food contact surfaces. Unlike other disinfectants, it leaves no toxic residues and its decomposition products (CH3COOH, O2 and H2O) are environmentally friendly. In order to apply PA to preserve maize and barley grain during storage, first, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) against both fungi were determined in a 96-well sterile microplates. Then, the antifungal activity of the volatile PA was determined by depositing it on filter paper and Hydroxyethylcellulose (HEC) gels, which were placed in airtight 1L flasks together with PDA and maize and barley grain inoculated with both fungi. The MFC in liquid medium of A. flavus and P. verrucosum was 93.8 and 187.5 mg/L respectively. However, PA doses of 300 and 200 mg/L on HEC gels were required in order to observe significant antifungal and antimycotoxigenic activity in maize and barley grain inoculated with these fungi.

ACS Style

Carlos Luz; Raquel Carbonell; Juan Manuel Quiles; Raquel Torrijos; Tiago De Melo Nazareth; Jordi Mañes; Giuseppe Meca. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage. LWT 2021, 148, 111754 .

AMA Style

Carlos Luz, Raquel Carbonell, Juan Manuel Quiles, Raquel Torrijos, Tiago De Melo Nazareth, Jordi Mañes, Giuseppe Meca. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage. LWT. 2021; 148 ():111754.

Chicago/Turabian Style

Carlos Luz; Raquel Carbonell; Juan Manuel Quiles; Raquel Torrijos; Tiago De Melo Nazareth; Jordi Mañes; Giuseppe Meca. 2021. "Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage." LWT 148, no. : 111754.

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.

Original research article
Published: 21 July 2020 in Frontiers in Microbiology
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Fusarium graminearum is a phytopathogenic fungus that causes Fusarium head blight in small-grain cereals, such as wheat, with significant yield reductions. Moreover, it contaminates the cereal grains with health-threatening mycotoxins, such as deoxynivalenol (DON), jeopardizing food and feed safety. Plant-based biopesticides, i.e. botanicals, have recently gained increased interest in crop protection as alternatives to synthetic chemical products. The main objective of this study was to test the control efficacy of botanicals based on white or Indian/Oriental mustard seed flours (Tillecur – Ti, Pure Yellow Mustard – PYM, Pure Oriental Mustard – POM, Oriental Mustard Bran – OMB) on F. graminearum infection and mycotoxin accumulation in wheat grain. Botanicals at 2% concentration showed a higher efficacy in inhibiting mycelium growth in vitro compared with a prothioconazole fungicide (F). In the growth chamber experiment under controlled conditions, the spraying agents reduced DON content in grain in the following order: F = Ti = PYM > POM > OMB. The antifungal activity of the botanicals may be attributed to their bioactive matrices containing isothiocyanates (ITCs) and phenolic acids. Allyl ITC was detected in POM and OMB at 8.38 and 4.48 mg g–1, while p-hydroxybenzyl ITC was found in Ti and PYM at 2.56 and 2.44 mg g–1, respectively. Considerable amounts of various phenolic acids were detected in all botanicals. Under field conditions, only the use of F significantly decreased F. graminearum infection and DON content in grain. An additional important finding of this study is that disease control was more difficult when infection was done with ascospores than conidia, which might have several potential implications considering that ascospores are more important in Fusarium head blight epidemics. Our results suggest that mustard-based botanicals are promising biopesticides for the control of Fusarium head blight in small-grain cereals, but for field applications, an appropriate formulation is necessary to stabilize and prolong the antifungal activity, especially against ascospores.

ACS Style

Dimitrios Drakopoulos; Giuseppe Meca; Raquel Torrijos; Anja Marty; Andreas Kägi; Eveline Jenny; Hans-Rudolf Forrer; Johan Six; Susanne Vogelgsang. Control of Fusarium graminearum in Wheat With Mustard-Based Botanicals: From in vitro to in planta. Frontiers in Microbiology 2020, 11, 1595 .

AMA Style

Dimitrios Drakopoulos, Giuseppe Meca, Raquel Torrijos, Anja Marty, Andreas Kägi, Eveline Jenny, Hans-Rudolf Forrer, Johan Six, Susanne Vogelgsang. Control of Fusarium graminearum in Wheat With Mustard-Based Botanicals: From in vitro to in planta. Frontiers in Microbiology. 2020; 11 ():1595.

Chicago/Turabian Style

Dimitrios Drakopoulos; Giuseppe Meca; Raquel Torrijos; Anja Marty; Andreas Kägi; Eveline Jenny; Hans-Rudolf Forrer; Johan Six; Susanne Vogelgsang. 2020. "Control of Fusarium graminearum in Wheat With Mustard-Based Botanicals: From in vitro to in planta." Frontiers in Microbiology 11, no. : 1595.

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.

Research article
Published: 01 December 2019 in Phytopathology®
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Fusarium head blight (FHB) is one of the most important cereal diseases worldwide, causing yield losses and contamination of harvested products with mycotoxins. Fusarium graminearum is one of the most common FHB-causing species in wheat and barley cropping systems. We assessed the ability of different botanical extracts to suppress essential stages of the fungal life cycle using three strains of F. graminearum (FG0410, FG2113, and FG1145). The botanicals included aqueous extracts from white mustard (Sinapis alba) seed flour (Pure Yellow Mustard [PYM] and Tillecur [Ti]) as well as milled Chinese galls (CG). At 2% concentration (wt/vol), PYM and Ti completely inhibited growth of mycelium of all F. graminearum strains whereas, at 1%, CG reduced the growth by 65 to 83%, depending on the strain. While PYM and Ti reduced the germination of both conidia and ascospores at 2% (wt/vol), CG was only effective in reducing conidia germination. Perithecia formation of FG0410 but not FG2113 was suppressed by all botanicals. Moreover, application of botanicals on mature perithecia led to a two- to fourfold reduction in discharge of ascospores. Using liquid chromatography (LC) with diode array detection, we quantified the principal glucosinolate component sinalbin of PYM and Ti. LC time-of-flight mass spectrometry was used to demonstrate that the bioactive matrix of CG contains different gallotannins as well as gallic and tannic acids. Possible antifungal mechanisms of the botanical matrices are discussed. The results of this study are promising and suggest that PYM, Ti, and CG should be explored further for efficacy at managing FHB.[Formula: see text] Copyright © 2019 The Author(s). This is an open access article distributed under the CC BY-NC-ND 4.0 International license .

ACS Style

Dimitrios Drakopoulos; Carlos Luz; Raquel Torrijos; Giuseppe Meca; Pascal Weber; Irene Bänziger; Ralf T. Voegele; Johan Six; Susanne Vogelgsang. Use of Botanicals to Suppress Different Stages of the Life Cycle ofFusarium graminearum. Phytopathology® 2019, 109, 2116 -2123.

AMA Style

Dimitrios Drakopoulos, Carlos Luz, Raquel Torrijos, Giuseppe Meca, Pascal Weber, Irene Bänziger, Ralf T. Voegele, Johan Six, Susanne Vogelgsang. Use of Botanicals to Suppress Different Stages of the Life Cycle ofFusarium graminearum. Phytopathology®. 2019; 109 (12):2116-2123.

Chicago/Turabian Style

Dimitrios Drakopoulos; Carlos Luz; Raquel Torrijos; Giuseppe Meca; Pascal Weber; Irene Bänziger; Ralf T. Voegele; Johan Six; Susanne Vogelgsang. 2019. "Use of Botanicals to Suppress Different Stages of the Life Cycle ofFusarium graminearum." Phytopathology® 109, no. 12: 2116-2123.

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.

Research article
Published: 12 January 2019 in Food Science and Technology International
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Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory concentrations and minimal fungicidal concentrations of ɛ-polylysine were determined against Penicillium roqueforti, Penicillium nordicum, and Penicillium solitum. Then, polylysine was tested as surface antimicrobial for the preservation of mozzarella slice cheese inoculated with these Penicillium spp. and stored in plastic trays during 25 days. The minimal inhibitory concentrations calculated for the three fungi tested were of 60 mg/l whereas the minimal fungicidal concentrations detected were of 125–10,000 mg/l. The shelf life observed for the control experiments was of 15 days, and just using the ɛ-polylysine at 0.00625, 0.0125, and 0.025% was evidenced a shelf life increment in comparison with the control of 1–3 days.

ACS Style

C Luz; R Torrijos; Jm Quiles; J Mañes; G Meca. Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine. Food Science and Technology International 2019, 25, 295 -302.

AMA Style

C Luz, R Torrijos, Jm Quiles, J Mañes, G Meca. Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine. Food Science and Technology International. 2019; 25 (4):295-302.

Chicago/Turabian Style

C Luz; R Torrijos; Jm Quiles; J Mañes; G Meca. 2019. "Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine." Food Science and Technology International 25, no. 4: 295-302.

Journal article
Published: 04 July 2018 in Molecules
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In this study, the antifungal activity of yellow mustard (YMF) and oriental mustard (OMF) meal extracts against 14 strains of fungi was tested on a solid medium. The results obtained with the YMF were next confirmed in liquid medium determining the minimum inhibitory concentration (MIC) and the minimum fungicide concentration (MFC). Finally, the use of YMF as a natural preservative to extend the useful life of bread was evaluated. Breads with different concentrations of YMF (2, 4, 6 and 8 g/kg) were prepared and contaminated with Aspergillus flavus ISPA 8111 and Penicillium nordicum CECT 2320. For 10 days the formation of mycelium was observed, and after that the fungal growth and the mycotoxins production was determined. The results obtained with the YMF were compared with breads treated with the commercial additive sodium propionate (E-281). The results showed a significant reduction of the fungal population using 6 g/kg and 8 g/kg of YMF in bread contaminated with A. flavus and with P. nordicum and an extensions of the breads shelf life of 7 and 5 days, respectively, in comparison with the control experiment. A reduction of 78% of AFB1 was observed using 6 g/kg of YMF while no AFB1 production was detected employing 8 g/kg of YMF in bread preparation.

ACS Style

Juan M. Quiles; Raquel Torrijos; Fernando B. Luciano; Jordi Mañes; Giuseppe Meca. Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients. Molecules 2018, 23, 1638 .

AMA Style

Juan M. Quiles, Raquel Torrijos, Fernando B. Luciano, Jordi Mañes, Giuseppe Meca. Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients. Molecules. 2018; 23 (7):1638.

Chicago/Turabian Style

Juan M. Quiles; Raquel Torrijos; Fernando B. Luciano; Jordi Mañes; Giuseppe Meca. 2018. "Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients." Molecules 23, no. 7: 1638.