000130940 001__ 130940
000130940 005__ 20240202151703.0
000130940 0247_ $$2doi$$a10.1016/j.foodres.2017.08.060
000130940 0248_ $$2sideral$$a101879
000130940 037__ $$aART-2017-101879
000130940 041__ $$aeng
000130940 100__ $$0(orcid)0000-0003-4597-4020$$aClemente, Isabel$$uUniversidad de Zaragoza
000130940 245__ $$aEffect of an active label based on benzyl isothiocyanate on the morphology and ochratoxins production of Aspergillus ochraceus
000130940 260__ $$c2017
000130940 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130940 5203_ $$aThe aim of this work was the study of the main effects of benzyl isothiocyanate (BITC) on A. ochraceus morphology and on its production metabolism of ochratoxins. This compound was evaluated as active agent of an antimicrobial label in food packaging. Microbiological studies showed a slowdown in mould growth when the active material was applied to A. ochraceus and the presence of three different areas of growth. Scanning electron microscopy was successfully used to demonstrate the mode of action of BITC on this strain. A. ochraceus exhibited modifications in morphology compared to the control samples such as the disappearance of sclerotia or cleistothecia An extraction protocol and an analytical method by UPLC-MS/MS to determine ochratoxins (OTs) was developed. The results showed that all these morphological changes were related to a decrease on OTs production, both ochratoxin A (OTA) and ochratoxin B (OTB). The presence of BITC caused a great decrease on OTA that modified the OTA/OTB ratio, increasing the OTB proportion. Furthermore, the active packaging also modified the production of other secondary metabolites. The morphological and metabolic effects observed, as well as the relationship between them, are of great interest since they have not been reported before for A. ochraceus.
000130940 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T10$$9info:eu-repo/grantAgreement/ES/MINECO/RYC-2012-11856$$9info:eu-repo/grantAgreement/ES/UZ/PIFUZ-2012-B-CIE-001
000130940 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130940 590__ $$a3.52$$b2017
000130940 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b14 / 133 = 0.105$$c2017$$dQ1$$eT1
000130940 592__ $$a1.472$$b2017
000130940 593__ $$aFood Science$$c2017$$dQ1
000130940 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130940 700__ $$0(orcid)0000-0002-0759-9170$$aAznar, Margarita$$uUniversidad de Zaragoza
000130940 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000130940 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000130940 773__ $$g101 (2017), 61-72$$pFood res. int.$$tFood Research International$$x0963-9969
000130940 8564_ $$s1615726$$uhttps://zaguan.unizar.es/record/130940/files/texto_completo.pdf$$yPostprint
000130940 8564_ $$s643693$$uhttps://zaguan.unizar.es/record/130940/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130940 909CO $$ooai:zaguan.unizar.es:130940$$particulos$$pdriver
000130940 951__ $$a2024-02-02-14:47:42
000130940 980__ $$aARTICLE