Development of a Bioactive Food Additive for Controlling of Fungal Growth

Development of a Bioactive Food Additive for Controlling of Fungal Growth



Mauricio V. Cruz, Marcos A. Pereira-Junior, Karla A. Batista, Katia F. Fernandes



Fresh foods have a great importance in human
nutrition. However, they are marketed with greatly reduced shelf life
mainly due to fungal spoilage. In this work, cell wall degrading enzymes
produced by Trichoderma asperellum T00 (TCWDE) were immobilized onto
cashew gum polysaccharide (CGP) in order to evaluate the potential use
of this material as food additive aiming to increase the shelf life by
inhibiting fungal growth. Results from factorial design (32) evidenced
that the best conditions for TCWDE immobilization was achieved with 20
min of reaction using 1 mmol L-1 of NaIO4. On these conditions it was
observed 91% of retention yield for NAGase (30.1 ± 0.38 U mL-1), 41% for
chitinase (0.67 ± 0.05 U mL-1), and 24% for β-1,3-glucanase (0.017±
0.001 U mL-1). CGP/TCWDE was effective for growth inhibition of
Aspergillus fumigatus and Penicillium sp. and the inhibition mechanism
seems to involve changes in the cell wall of those microorganisms.
Finally, the CGP/TCWDE presented high stability after drying,
maintaining enzymatic and biological activity after 200 days of storage
at room temperature (25 ºC). 



10.22161/ijeab/2.3.2



http://ijeab.com/upload_document/issue_files/2%20IJEAB-APR-2017-35-Development%20of%20a%20Bioactive%20Food%20Additive%20for%20Controlling%20of%20Fungal%20Growth.pdf



ijeab.com/submit-paper/

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