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Mechi D, Pérez-Nevado F, Montero-Fernández I, Baccouri B, Abaza L, Martín-Vertedor D. Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives. Antioxidants (Basel) 2023; 12:antiox12010117. [PMID: 36670979 PMCID: PMC9854615 DOI: 10.3390/antiox12010117] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 12/28/2022] [Accepted: 12/30/2022] [Indexed: 01/05/2023] Open
Abstract
The aim of this work was analyzing the use of olive leaf extracts (OLE) obtained from two local Tunisian olive tree cultivars 'Chemlali' and 'Sayali' to reduce the acrylamide in Californian-style black olives. The phenol profile, antioxidant, and antibacterial activity of the two OLE extracts were evaluated. The principal phenols found were hydroxytyrosol (1809.6 ± 25.3 mg 100 g-1), oleuropein (2662.2 ± 38 mg 100 g-1) and luteolin-7-O-glucoside (438.4 ± 38 mg 100 g-1) presented higher levels in 'Sayali' variety. Small differences were observed between the two kinds of extracts used; the greatest activity of OLE was observed against S. choleraesuis, with values up to 50% inhibition. The extract of 'Chemlali' cultivar was added to the Californian-style table olive, improving its phenol content and its antioxidant characteristics without negatively affecting its sensorial characteristics; these olives showed the highest firmness and proper quality characteristics. The gastrointestinal activity on the acrylamide concentration showed a partial degradation of this compound through the digestion, although the addition of the extract does not seem influence in its gastrointestinal digestion. These findings prove the usefulness of by-products to generate a high-quality added-value product, and this would also be relevant as a step towards a more sustainable, circular economy model.
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Affiliation(s)
- Dalel Mechi
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cedria (CBBC), Hammam-Lif 2050, Tunisia
- Faculty of Science of Bizerte, University of Carthage, Zarzouna 7021, Tunisia
| | - Francisco Pérez-Nevado
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Correspondence: (F.P.-N.); (D.M.-V.); Tel.: +34-924-012-664 (D.M.-V.)
| | - Ismael Montero-Fernández
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Bechir Baccouri
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cedria (CBBC), Hammam-Lif 2050, Tunisia
| | - Leila Abaza
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cedria (CBBC), Hammam-Lif 2050, Tunisia
| | - Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
- Correspondence: (F.P.-N.); (D.M.-V.); Tel.: +34-924-012-664 (D.M.-V.)
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Sánchez R, Pérez-Nevado F, Martillanes S, Montero-Fernández I, Lozano J, Martín-Vertedor D. Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Sánchez R, Pérez-Nevado F, Montero-Fernández I, Lozano J, Meléndez F, Martín-Vertedor D. Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines. Front Microbiol 2022; 13:897178. [PMID: 35602089 PMCID: PMC9120861 DOI: 10.3389/fmicb.2022.897178] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Accepted: 04/19/2022] [Indexed: 11/17/2022] Open
Abstract
The chemical composition of the brine for Spanish-style table olives plays a crucial role during the fermentation process. Traditional laboratory analysis requires a high consumption of reagents, highly qualified personnel, sophisticated equipment, long analysis times, and large amounts of samples. Analysis carried out using an electronic nose (E-nose) offers an alternative, non-destructive technique and is useful in determining alterations in brines caused by microorganisms. In the present research, nine mold strains isolated from spoiled olives were inoculated in synthetic brines to determine the effect of microbial development on sensory quality, volatile profile, and the capacity of E-nose to discriminate altered brines from the healthy ones. The brines inoculated with the mold strains presented negative attributes related to aromas of mold, wood, leather, rancidity and, organic solvents among others. The highest intensity of defect was presented by the brines inoculated with the strains Galactomyces geotricum (G.G.2); three Penicillium expansum (P.E.3, P.E.4, and P.E.20); one Penicillium glabrum (P.G.19); three Aspergillus flavus (A.F.9, A.F.18, and A.F.21); and one Fusarium solani (F.S.11). A total of 19 volatile compounds were identified by gas chromatography. Sensory analysis allowed us to classify the synthetic brines based on the degree of alteration produced by the mold strains used. Also, the E-nose data were able to discriminate the inoculated brines regardless of the intensity of the defect. These results demonstrate the capacity of the E-nose to discriminate alterations in brines produced by molds, thereby making it a useful tool to be applied during the elaboration process to detect early alterations in table olive fermentation.
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Affiliation(s)
- Ramiro Sánchez
- Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Badajoz, Spain
| | - Francisco Pérez-Nevado
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
- Research Institute of Agricultural Resources (INURA), Badajoz, Spain
- *Correspondence: Francisco Pérez-Nevado,
| | - Ismael Montero-Fernández
- Department of Agricultural and Forestry Engineering, School of Agrarian Engineering, University of Extremadura, Badajoz, Spain
| | - Jesús Lozano
- Research Institute of Agricultural Resources (INURA), Badajoz, Spain
- Industrial Engineering School, University of Extremadura, Badajoz, Spain
| | - Félix Meléndez
- Industrial Engineering School, University of Extremadura, Badajoz, Spain
| | - Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Badajoz, Spain
- Research Institute of Agricultural Resources (INURA), Badajoz, Spain
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Martín-Vertedor D, Schaide T, Boselli E, Martínez M, García-Parra J, Pérez-Nevado F. Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae. Molecules 2022; 27:molecules27062028. [PMID: 35335389 PMCID: PMC8950053 DOI: 10.3390/molecules27062028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 11/16/2022] Open
Abstract
Olives treated according to the Spanish-style are firstly treated with caustic soda and then fermented in brine to reduce phenols. Next, olives are packed and subjected to pasteurization. The effect of different high hydrostatic pressure treatments (400 MPa, 4 and 6 min) was evaluated in Spanish-style table olives fermented with olive leaf extract (OLE) and S. cerevisiae compared with thermal pasteurization (P) at 80 °C for 15 min. HHP and P led to a significant reduction in yeast and aerobic mesophiles after the conservation treatment and during storage (300 days). The physical-chemical properties changed slightly during storage, except for olive hardness; olives treated with HHP presented a higher hardness than pasteurized ones. The CIELAB parameter L* decreased until day 300 in most of the treatments, as well as phenols. The HHP treatment led to significantly higher contents of phenolics (even during storage) than olives submitted to P. Some sensory attributes (colour, aspect, hardness, and overall evaluation) decreased during storage. P treatment caused a decrease in appearance, aroma, hardness, and overall evaluation compared to olives treated with HHP. Thus, the application of HHP in table olives to increase the shelf-life can be considered a valid alternative to P.
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Affiliation(s)
- Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Correspondence: ; Tel.: +34-924-012-664
| | - Thais Schaide
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy;
| | - Manuel Martínez
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Producción Vegetal, Departamento de Ingeniería del Medio Agronómico y Forestal, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
| | - Jesús García-Parra
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Francisco Pérez-Nevado
- Research Institute of Agricultural Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain; (T.S.); (M.M.); (F.P.-N.)
- Área de Nutrición y Bromatología, Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain
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Rivas MÁ, Casquete R, Córdoba MDG, Ruíz-Moyano S, Benito MJ, Pérez-Nevado F, Martín A. Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees. Foods 2021; 10:foods10071510. [PMID: 34209134 PMCID: PMC8303576 DOI: 10.3390/foods10071510] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/25/2021] [Accepted: 06/26/2021] [Indexed: 12/15/2022] Open
Abstract
The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.
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Affiliation(s)
- María Ángeles Rivas
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Rocío Casquete
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
- Correspondence: ; Tel.: +34-924289300 (ext. 86228)
| | - María de Guía Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Santiago Ruíz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - María José Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Francisco Pérez-Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain; (M.Á.R.); (M.d.G.C.); (S.R.-M.); (M.J.B.); (F.P.-N.); (A.M.)
- Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación, Universidad de Extremadura, 06006 Badajoz, Spain
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Casquete R, Benito MJ, Pérez-Nevado F, Martínez A, Martín A, de Guía Córdoba M. Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality. Int J Environ Res Public Health 2021; 18:2783. [PMID: 33803386 PMCID: PMC7967275 DOI: 10.3390/ijerph18052783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022]
Abstract
This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.
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Affiliation(s)
- Rocío Casquete
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - María José Benito
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Francisco Pérez-Nevado
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Ana Martínez
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Alberto Martín
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - María de Guía Córdoba
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
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Martín-Vertedor D, Fernández A, Hernández A, Arias-Calderón R, Delgado-Adámez J, Pérez-Nevado F. Acrylamide reduction after phenols addition to Californian-style black olives. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106888] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Ruiz-Moyano S, Esperilla A, Hernández A, Benito MJ, Casquete R, Martín-Vertedor D, Pérez-Nevado F. Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Schaide T, Cabrera-Bañegil M, Pérez-Nevado F, Esperilla A, Martín-Vertedor D. Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives. J Food Sci Technol 2019; 56:3001-3013. [PMID: 31205355 DOI: 10.1007/s13197-019-03782-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2019] [Accepted: 04/12/2019] [Indexed: 12/12/2022]
Abstract
Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table olives, but there are no studies in which added OLE has been combined with yeasts during fermentation. The aim of this work was to determine if the quality and functional value of table olives increases when OLE and a yeast starter are used during a Spanish-style olive fermentation process. Several combinations were used: (1) fermentations trials with OLE combined with a strain of Saccharomyces cerevisiae; (2) fermentations with OLE; (3) control fermentations, with no extract or starter culture. During fermentation performed with the addition of OLE and yeasts, the yeast number remained stable for most of the time, resulting in a slight decrease of yeasts by the end of the process. The phenolic profile of olive flesh and brines of the trials was analysed during the fermentation. The addition of OLE increased the concentration of phenols in olive flesh and brines at the end of the fermentation; in these fermentations, hydroxytyrosol was the most abundant, at around 1700 mg/kg in olive flesh and 3500 mg/L in brines olive flesh, whereas in the control fermentation the concentrations were around 900 mg/kg and 2500 mg/L, respectively. In spite of adding OLE, the fermentation resulted in olives without bitterness. We can conclude that yeast inoculation combined with OLE improves safety, nutritional value and other properties of the final product, without affecting its sensorial qualities.
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Affiliation(s)
- Thaís Schaide
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,2Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura Avda, Adolfo Suárez, 06007 Badajoz, Spain
| | - Manuel Cabrera-Bañegil
- 2Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura Avda, Adolfo Suárez, 06007 Badajoz, Spain
| | - Francisco Pérez-Nevado
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
| | - Antonio Esperilla
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
| | - Daniel Martín-Vertedor
- 1Area of Nutrition and Bromatology, Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres, 06071 Badajoz, Spain.,Instituto Universitario de Recursos Agrarios (INURA), Avda. de la Investigación, Campus Universitario, 06071 Badajoz, Spain
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Pérez-Nevado F, Cabrera-Bañegil M, Repilado E, Martillanes S, Martín-Vertedor D. Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.021] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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11
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Hernández A, Pérez-Nevado F, Ruiz-Moyano S, Serradilla MJ, Villalobos MC, Martín A, Córdoba MG. Spoilage yeasts: What are the sources of contamination of foods and beverages? Int J Food Microbiol 2018; 286:98-110. [PMID: 30056262 DOI: 10.1016/j.ijfoodmicro.2018.07.031] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 07/23/2018] [Accepted: 07/24/2018] [Indexed: 10/28/2022]
Abstract
Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able to grow. Moreover, several factors, such as physicochemical characteristics, storage temperature, culinary practices, and application of technologies for storage, also define the microbial population of foods and beverages. The yeast population has been well-characterised in fresh and processed fruit and vegetables, dairy products, dry-cured meat products, and beverages, among others. Some species are agents of alteration in different foods and beverages. Since the most comprehensive studies of spoilage yeasts have been performed in the winemaking process, hence, these studies form the thread of the discussion in this review. The natural yeast populations in raw ingredients and environmental contamination in the manufacturing facilities are the main modes by which food contamination occurs. After contamination, yeasts play a significant role in food and beverage spoilage, particularly in the alteration of fermented foods. Several mechanisms contribute to spoilage by yeasts, such as the production of lytic enzymes (lipases, proteases, and cellulases) and gas, utilisation of organic acids, discolouration, and off-flavours. This review addresses the role of yeasts in foods and beverages degradation by considering the modes of contamination and colonisation by yeasts, the yeast population diversity, mechanisms involved, and the analytical techniques for their identification, primarily molecular methods.
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Affiliation(s)
- A Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain.
| | - F Pérez-Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - S Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - M J Serradilla
- Área de Vegetales, Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), A5 km 372, 06187 Guadajira, Spain
| | - M C Villalobos
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - A Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - M G Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
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Cabrera-Bañegil M, Pérez-Nevado F, Montaño A, Pleite R, Martín-Vertedor D. The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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13
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Gallardo G, Ruiz-Moyano S, Hernández A, Benito MJ, Córdoba MG, Pérez-Nevado F, Martín A. Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham. Food Microbiol 2014; 42:205-11. [PMID: 24929738 DOI: 10.1016/j.fm.2014.03.022] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2014] [Revised: 03/14/2014] [Accepted: 03/17/2014] [Indexed: 11/17/2022]
Abstract
Yeast populations of dry-cured Iberian ham isolated from seven industries in the province of Badajoz were characterized by ISSR-PCR using the (CAG)4 primer and PCR-RFLP of the ITS1-5.8S rRNA-ITS2 fragment, and identified by DNA sequencing. A total of 242 isolates were analyzed, indicating the primary species present was Debaryomyces hansenii at 80.9% of the isolates followed by Candida zeylanoides at 10.3% of the isolates. The remainders of isolates were identified as Yamadazyma triangularis, Sporobolomyces roseus, Meyerozyma guilliermondii, Rhodotorula slooffiae, and Cryptococcus victoriae. The ISSR-PCR method was a fast and reliable method which was able to discriminate species at a level comparable to restriction analyses of the ITS1-5.8S rRNA-ITS2 region. This method allowed for strain typing of D. hansenii, yielding 29 different PCR patterns within 196 isolates. Moreover, ISSR-PCR using the (CAG)4 primer indicated that this technique could be a promising tool for rapid discrimination of yeast starter cultures and spoilage species in dry-cured Iberian ham.
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Affiliation(s)
- G Gallardo
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
| | - S Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
| | - A Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain.
| | - M J Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
| | - M G Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
| | - F Pérez-Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
| | - A Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
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14
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Fernández Cabrera J, Aranda Medina E, Córdoba Ramos MDG, Hernández León A, Rodríguez Bernabé JA, Pérez-Nevado F. [Nutritional evaluation of adolescent students from Extremadura based on anthropometric measurements]. NUTR HOSP 2014; 29:665-73. [PMID: 24559013 DOI: 10.3305/nh.2014.29.3.7070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
INTRODUCTION AND OBJECTIVES Nutrition is one of the pillars for proper body development and optimal nutritional status. Anthropometric methods are most commonly used for body composition analysis and are an essential part in the assessment of the nutritional status of individuals and population groups. This study aims to assess the nutritional status of adolescents from Extremadura (Spain); to determine variations in body composition according to the percentiles obtained; and to propose these values as a reference to the nutritional status of the adolescent population in Extremadura. MATERIAL AND METHODS A cross sectional study in the community of Extremadura was performed, including a total of 816 students of Secondary School Education of both sexes; and of all ages in the adolescence stage. The selected secondary schools belonged to populations of different sizes (less than 5,000 to more than 60,000 inhabitants). From the measurements taken, different anthropometric indices were determined and the percentiles 3, 10, 25, 50, 75, 90, 95 and 97 for weight, height and complexion were found. RESULTS AND CONCLUSIONS There were significant gender differences for height, weight, triceps skinfold, arm muscle area and arm fat area. Boys showed greater figures for height, weight and arm muscle area; however, the triceps skinfold and arm fat area was higher in girls. When compared to other national studies, the average height of our population was lower by about 3 cm in both sexes; the average weight was similar, but our adolescents had a higher proportion of fat in the arm. Extremadura girls seem to have a faster growth, reaching final height at an earlier age than the national average, although this height is below average. The boys had a continuous growth in all ages, maintaining national averages.
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Affiliation(s)
- Jacinta Fernández Cabrera
- Área de Nutrición y Bromatología. Departamento de Producción Animal y Ciencia de los Alimentos. Escuela de Ingenierías Agrarias (Universidad de Extremadura)..
| | - Emilio Aranda Medina
- Área de Nutrición y Bromatología. Departamento de Producción Animal y Ciencia de los Alimentos. Escuela de Ingenierías Agrarias (Universidad de Extremadura)..
| | - María de Guía Córdoba Ramos
- Área de Nutrición y Bromatología. Departamento de Producción Animal y Ciencia de los Alimentos. Escuela de Ingenierías Agrarias (Universidad de Extremadura)..
| | - Alejandro Hernández León
- Área de Nutrición y Bromatología. Departamento de Producción Animal y Ciencia de los Alimentos. Escuela de Ingenierías Agrarias (Universidad de Extremadura)..
| | - José Antonio Rodríguez Bernabé
- Área de Producción Vegetal, Departamento de Ingeniería del Medio Agronómico y Forestal. Escuela de Ingenierías Agrarias. Universidad de Extremadura. Badajoz. España..
| | - Francisco Pérez-Nevado
- Área de Nutrición y Bromatología. Departamento de Producción Animal y Ciencia de los Alimentos. Escuela de Ingenierías Agrarias (Universidad de Extremadura)..
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Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Pérez-Nevado F, Córdoba MG. Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02935.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Benito MJ, Serradilla MJ, Ruiz-Moyano S, Martín A, Pérez-Nevado F, Córdoba MG. Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages. Meat Sci 2008; 80:656-61. [DOI: 10.1016/j.meatsci.2008.03.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2007] [Revised: 02/20/2008] [Accepted: 03/08/2008] [Indexed: 10/22/2022]
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Martín A, Benito MJ, Hernández A, Pérez-Nevado F, Córdoba JJ, Córdoba MG. Characterisation of microbial deep spoilage in Iberian dry-cured ham. Meat Sci 2008; 78:475-84. [DOI: 10.1016/j.meatsci.2007.07.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2007] [Revised: 06/11/2007] [Accepted: 07/15/2007] [Indexed: 10/23/2022]
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Hernández A, Martín A, Córdoba MG, Benito MJ, Aranda E, Pérez-Nevado F. Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives. Int J Food Microbiol 2008; 121:178-88. [DOI: 10.1016/j.ijfoodmicro.2007.11.044] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2007] [Revised: 07/31/2007] [Accepted: 11/06/2007] [Indexed: 10/22/2022]
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Benito M, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba M. Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry-Fermented Salchichón and Chorizo Sausages. J Food Sci 2007; 72:M193-201. [DOI: 10.1111/j.1750-3841.2007.00419.x] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hernández A, Martín A, Aranda E, Pérez-Nevado F, Córdoba MG. Identification and characterization of yeast isolated from the elaboration of seasoned green table olives. Food Microbiol 2007; 24:346-51. [PMID: 17189760 DOI: 10.1016/j.fm.2006.07.022] [Citation(s) in RCA: 106] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2006] [Revised: 07/24/2006] [Accepted: 07/24/2006] [Indexed: 11/30/2022]
Abstract
The purpose of this study was to investigate the yeast population during the processing of green table olives. In the fresh olives, yeast were found at concentrations of around 3.0 log cfu/g, with Cryptococcus spp. being predominant. In the brine, the yeast concentrations were greater than 4.9 log cfu/ml, with Pichia anomala, Kluyveromyces marxianus, and Saccharomyces cerevisiae being the predominant species. Unlike the yeast isolated from the fresh olives, the strains obtained from the olive brine mostly showed low pectolytic but high catalase activities. Some of these strains also exhibited other biochemical desirable properties for the fermentation of green table olives, including their lipolytic activities and their assimilation or production of organic acids in the brine. Seven strains in particular of P. anomala, K. marxianus, S. cerevisiae, and Candida maris showed the best properties for use in trials as starter culture in pilot fermenters.
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Affiliation(s)
- Alejandro Hernández
- Nutrición y Bromatología. Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n. 06071 Badajoz, Spain
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Regodón Mateos J, Pérez-Nevado F, Ramírez Fernández M. Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine. Enzyme Microb Technol 2006. [DOI: 10.1016/j.enzmictec.2005.10.048] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Pérez-Nevado F, Albergaria H, Hogg T, Girio F. Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae. Int J Food Microbiol 2006; 108:336-45. [PMID: 16564103 DOI: 10.1016/j.ijfoodmicro.2005.12.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2005] [Revised: 09/05/2005] [Accepted: 12/10/2005] [Indexed: 10/24/2022]
Abstract
The early death of two non-Saccharomyces wine strains (H. guilliermondii and H. uvarum) during mixed fermentations with S. cerevisiae was studied under enological growth conditions. Several microvinifications were performed in synthetic grape juice, either with single non-Saccharomyces or with mixed S. cerevisiae/non-Saccharomyces inocula. In all mixed cultures, non-Saccharomyces yeasts grew together with S. cerevisiae during the first 1-3 days (depending on the initial inoculum concentration) and then, suddenly, non-Saccharomyces cells began to die off, regardless of the ethanol concentrations present. Conversely, in both non-Saccharomyces single cultures the number of viable cells remained high (ranging 10(7)-10(8) CFU ml(-1)) even when cultures reached significant ethanol concentrations (up to 60-70 g l(-1)). Thus, at least for these yeast strains, it seems that ethanol is not the main death-inducing factor. Furthermore, mixed cultures performed with different S. cerevisiae/ H. guilliermondii inoculum ratios (3:1; 1:2; 1:10; 1:100) revealed that H. guilliermondii death increases for higher inoculum ratios. In order to investigate if the nature of the yeast-yeast interaction was related or not with a cell-cell contact-mediated mechanism, cell-free supernatants obtained from 3 and 6 day-old mixed cultures were inoculated with H. guilliermondii pure cultures. Under these conditions, cells still died and much higher death rates were found for the 6 days than for the 3 day-old supernatants. This strongly indicates that one or more toxic compounds produced by S. cerevisiae triggers the early death of the H. guilliermondii cells in mixed cultures with S. cerevisiae. Finally, although it has not been yet possible to identify the nature of the toxic compounds involved in this phenomenon we must emphasise that the S. cerevisiae strain used in the present work is killer sensitive with respect to the classical killer toxins, K1, K2 and K28, whereas the H. guilliermondii and H. uvarum strains are killer neutral.
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Affiliation(s)
- F Pérez-Nevado
- Area de Nutrición y Bromatología, Departamento de Zootecnia, Univ. de Extremadura, Badajoz, Spain
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Martín A, Aranda E, Benito MJ, Pérez-Nevado F, Córdoba MG. Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika. J Food Prot 2005; 68:815-22. [PMID: 15830676 DOI: 10.4315/0362-028x-68.4.815] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of this work was to analyze the fungal contamination in smoked and unsmoked paprika processed from different cultivars of pepper and to investigate the ability of these and other mycotoxigenic molds to grow and synthesize mycotoxins in smoked paprika. Eighteen mycotoxins were evaluated using micellar electrokinetic capillary chromatography. No relevant differences were found in fungal contamination between smoked and unsmoked paprika. The number of yeasts obtained was low, ranging from 0.4 to 3.29 log CFU g(-1); most of the yeast strains were identified as Cryptococcus spp. followed by Candida spp. All mold counts were <4 log CFU g(-1). Aspergillus, Cladosporium, Penicillium, and Fusarium were the predominant hyphomycete genera. Six mycotoxins were identified in the extracts of several strains isolated from paprika and incubated on malt extract agar. Penicillium expansum followed by Penicillium citrinum and Penicillium raistrickii were the dominant mycotoxigenic fungi isolated. Most of themycotoxin-producing fungi produced detectable amounts of mycotoxins when grown on paprika agar.
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Affiliation(s)
- Alberto Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06071 Badajoz, Spain.
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Córdoba M, Pérez-Nevado F, Aranda E, Ciruelos A, Martínez-Mediero J. COMPARATIVE STUDY OF THE PIGMENT CONTENT OF DIFFERENT CROP CYCLE TOMATO VARIETIES FOR INDUSTRY. ACTA ACUST UNITED AC 2003. [DOI: 10.17660/actahortic.2003.613.64] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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