Effect of different storage conditions on the stability and safety of almonds

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Paula
Data de Publicação: 2023
Outros Autores: Jelassi, Arij, Kanoun, Elifa, Sulyok, Michael, Correia, Paula, Ramalhosa, Elsa, Pereira, Ermelinda
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/26982
Resumo: Almond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on the microbial andmycotoxin stability and safety of almonds throughout long-term storage. Two almond varieties—Lauranne and Guara—were submitted to three different storage conditions, namely, 4◦C with noncontrolled relative humidity (RH), 60% RH at 25◦C, and 70% RH at 25◦C, for a storage period of 9 months. Samples were collected after 0, 3, 6, and 9 months of storage and analyzed for microbial loads (aerobicmesophiles, yeasts, and molds),mold incidence and diversity, and mycotoxin contamination. In total, 26 species were identified belonging to 6 genera: Aspergillus, Cladosporium, Fusarium, Penicillium, Paecilomyces, and Talaromyces. For the variety Guara, mycotoxins related to Aspergillus sect. Flavi, such as aflatoxins, averufin, versicolorin C, and norsolorinic acid, were detected only after 9 months of storage at 70% and 60% RH. Penicillium mycotoxins, such as quinolactacin A and roquefortine C, were also detected. For the variety Lauranne, Penicillium mycotoxins were detected, such as citrinin, quinolactacins A and B, roquefortines C and D, cyclopenin, cyclopenol, penitrem A, viridicatin, and viridicatol. Mycotoxins related to Aspergillus, such as aspulvinone E, flavoglaucin, paspalin, asperglaucide, asperphenamate, cyclo(L-Pro-L-Tyr), and cyclo(L-Pro-L-Val), were also detected.
id RCAP_cd837983783a1a4fc34f0b66e1e511b2
oai_identifier_str oai:bibliotecadigital.ipb.pt:10198/26982
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Effect of different storage conditions on the stability and safety of almondsFood safetyMycotoxinsAlmond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on the microbial andmycotoxin stability and safety of almonds throughout long-term storage. Two almond varieties—Lauranne and Guara—were submitted to three different storage conditions, namely, 4◦C with noncontrolled relative humidity (RH), 60% RH at 25◦C, and 70% RH at 25◦C, for a storage period of 9 months. Samples were collected after 0, 3, 6, and 9 months of storage and analyzed for microbial loads (aerobicmesophiles, yeasts, and molds),mold incidence and diversity, and mycotoxin contamination. In total, 26 species were identified belonging to 6 genera: Aspergillus, Cladosporium, Fusarium, Penicillium, Paecilomyces, and Talaromyces. For the variety Guara, mycotoxins related to Aspergillus sect. Flavi, such as aflatoxins, averufin, versicolorin C, and norsolorinic acid, were detected only after 9 months of storage at 70% and 60% RH. Penicillium mycotoxins, such as quinolactacin A and roquefortine C, were also detected. For the variety Lauranne, Penicillium mycotoxins were detected, such as citrinin, quinolactacins A and B, roquefortines C and D, cyclopenin, cyclopenol, penitrem A, viridicatin, and viridicatol. Mycotoxins related to Aspergillus, such as aspulvinone E, flavoglaucin, paspalin, asperglaucide, asperphenamate, cyclo(L-Pro-L-Tyr), and cyclo(L-Pro-L-Val), were also detected.This work was supported by the PDR2020 Partnership Agreement and cofinanced by FEADER, Portugal 2020 [ValNuts Project: PDR2020-101-03,0756]; and the Foundation for Science and Technology (FCT, Portugal) under national funds FCT/MCTES for CIMO [UIDB/00690/2020] and CERNAS [UIDB/00681/2020].PDR2020 Partnership Agreement; FEADER, Portugal 2020, Grant/Award Number: PDR2020-101-03,0756; Foundation for Science and Technology (FCT, Portugal)FCT/MCTES; CERNAS, Grant/Award Number: UIDB/00681/2020; European Agricultural Fund for Rural Development; CIMO, Grant/Award Number: UIDB/00690/2020Biblioteca Digital do IPBRodrigues, PaulaJelassi, ArijKanoun, ElifaSulyok, MichaelCorreia, PaulaRamalhosa, ElsaPereira, Ermelinda2023-02-16T10:44:49Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/26982engRodrigues, Paula; Jelassi, Arij; Kanoun, Elifa; Sulyok, Michael; Correia, Paula; Ramalhosa, Elsa; Pereira, Ermelinda (2023). Effect of different storage conditions on the stability and safety of almonds. Journal of Food Science. ISSN 0022-1147. 88:2, p. 848-8590022-114710.1111/1750-3841.164531750-3841info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:59:36Zoai:bibliotecadigital.ipb.pt:10198/26982Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:17:12.073252Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of different storage conditions on the stability and safety of almonds
title Effect of different storage conditions on the stability and safety of almonds
spellingShingle Effect of different storage conditions on the stability and safety of almonds
Rodrigues, Paula
Food safety
Mycotoxins
title_short Effect of different storage conditions on the stability and safety of almonds
title_full Effect of different storage conditions on the stability and safety of almonds
title_fullStr Effect of different storage conditions on the stability and safety of almonds
title_full_unstemmed Effect of different storage conditions on the stability and safety of almonds
title_sort Effect of different storage conditions on the stability and safety of almonds
author Rodrigues, Paula
author_facet Rodrigues, Paula
Jelassi, Arij
Kanoun, Elifa
Sulyok, Michael
Correia, Paula
Ramalhosa, Elsa
Pereira, Ermelinda
author_role author
author2 Jelassi, Arij
Kanoun, Elifa
Sulyok, Michael
Correia, Paula
Ramalhosa, Elsa
Pereira, Ermelinda
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Rodrigues, Paula
Jelassi, Arij
Kanoun, Elifa
Sulyok, Michael
Correia, Paula
Ramalhosa, Elsa
Pereira, Ermelinda
dc.subject.por.fl_str_mv Food safety
Mycotoxins
topic Food safety
Mycotoxins
description Almond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on the microbial andmycotoxin stability and safety of almonds throughout long-term storage. Two almond varieties—Lauranne and Guara—were submitted to three different storage conditions, namely, 4◦C with noncontrolled relative humidity (RH), 60% RH at 25◦C, and 70% RH at 25◦C, for a storage period of 9 months. Samples were collected after 0, 3, 6, and 9 months of storage and analyzed for microbial loads (aerobicmesophiles, yeasts, and molds),mold incidence and diversity, and mycotoxin contamination. In total, 26 species were identified belonging to 6 genera: Aspergillus, Cladosporium, Fusarium, Penicillium, Paecilomyces, and Talaromyces. For the variety Guara, mycotoxins related to Aspergillus sect. Flavi, such as aflatoxins, averufin, versicolorin C, and norsolorinic acid, were detected only after 9 months of storage at 70% and 60% RH. Penicillium mycotoxins, such as quinolactacin A and roquefortine C, were also detected. For the variety Lauranne, Penicillium mycotoxins were detected, such as citrinin, quinolactacins A and B, roquefortines C and D, cyclopenin, cyclopenol, penitrem A, viridicatin, and viridicatol. Mycotoxins related to Aspergillus, such as aspulvinone E, flavoglaucin, paspalin, asperglaucide, asperphenamate, cyclo(L-Pro-L-Tyr), and cyclo(L-Pro-L-Val), were also detected.
publishDate 2023
dc.date.none.fl_str_mv 2023-02-16T10:44:49Z
2023
2023-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/26982
url http://hdl.handle.net/10198/26982
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Rodrigues, Paula; Jelassi, Arij; Kanoun, Elifa; Sulyok, Michael; Correia, Paula; Ramalhosa, Elsa; Pereira, Ermelinda (2023). Effect of different storage conditions on the stability and safety of almonds. Journal of Food Science. ISSN 0022-1147. 88:2, p. 848-859
0022-1147
10.1111/1750-3841.16453
1750-3841
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799135460808720384