ITPN   24979
INSTITUTO DE TECNOLOGIA EN POLIMEROS Y NANOTECNOLOGIA
Unidad Ejecutora - UE
artículos
Título:
Evaluation of citrus flavonoids against Aspergillus parasiticus in maize: Aflatoxins reduction and ultrastructure alterations
Autor/es:
POK, PAULA SOL; ROMERO, STELLA MARIS; ALZAMORA, STELLA MARIS; GARCÍA LONDOÑO, VÍCTOR ALONSO; PACÍN, ANA; RESNIK, SILVIA LILIANA; VICENTE, SEBASTIÁN; TOLABA, MARCELA; POK, PAULA SOL; ROMERO, STELLA MARIS; ALZAMORA, STELLA MARIS; GARCÍA LONDOÑO, VÍCTOR ALONSO; PACÍN, ANA; RESNIK, SILVIA LILIANA; VICENTE, SEBASTIÁN; TOLABA, MARCELA
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2020 vol. 318
ISSN:
0308-8146
Resumen:
In this study, the effects of citrus flavonoids naringin (NAR), neohesperidin (NEO) and quercetin (QUER) onaflatoxins accumulation by a selected Aspergillus parasiticus strain in maize at 0.95 aw were studied by responsesurface methodology using a Box-Behnken design. Multiple response optimization was applied to simultaneouslyminimize the contamination with aflatoxins (AFs) B1, G1, B2 and G2. The application of the optimal mixture inmaize at 0.95 aw (0.39 mM NAR, 0.24 mM NEO and 0.40 mM QUER) reduced from 85% to 100% AFs accumulation.The same mixture at 0.98 aw, led to a reduction in AFs accumulation that ranged from 93% to 98%.Ultrastructure alterations of cellular membranes and walls in A. parasiticus, evidenced by transmissionelectron microscopy images, were severe and depended on the type of flavonoid and their combination.Flavonoid mixtures may provide an environmentally friendly alternative for decreasing AFs accumulation instored maize, replacing synthetic compounds.