Effect of Microencapsulated 2(3)-Tert-Butyl-4-Hydroxyanisole (BHA) at Sub-Lethal Dose on the Growth of Aspergillus flavus and Production of Aflatoxin in Peanut Food Model System

GARCÍA, D.; NESCI, A.; GIRARDI, N.; PASSONE, M.A,; ETCHEVERRY, M.

Journal of Food Chemistry and Nanotechnology

United Scientific Group

Año: 2019 vol. 5 p. 30 - 35

2471-4291

Te need to ensure the microbiological quality and safety of food productshas stimulated interest for new strategies avoiding the use of chemicalpreservatives in foods and feeds. Microencapsulated food grade antioxidantscould be an alternative for control fungal contamination in foods. In thissense, the aim of our study was to examine the effect of a sub-lethal dose ofmicroencapsulated butylated hydroxyanisole (BHA) (0.65 mM) on physiologicalbehavior of Aspergillus flavus, an aflatoxin B1 producer fungi. In this sense, weevaluated growth rate, time to growth, biomass and aflatoxin B1 accumulationof an isolate of A. flavus (RCP08108) with two water activities (0.99 and 0.96aw) and two growth substrates (Peanut meal extract agar and peanut kernels). Allfungal physiological features studied in this work (growth rate, time to growth,biomass and AFB1 accumulation), were modifed by the application of the sublethal dose of BHA formulation, for both growth substrate and water availability.Presence of the encapsulated antioxidant showed signifcant change in Pearsoncoefcients respect to the controls for all studied parameters. As conclusion,evaluated sub-lethal dose of BHA formulation, resulted in a reduction on growthand toxin accumulation. Results of this work indicate the need to consider bothfungal primary and secondary metabolism to determine the effect of food gradeantioxidant formulation, in order to improve the production of microcapsules forapplication in a future in the food system.