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. FernandesFresh 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



http://ijeab.com/submit-paper/

Comments

Popular posts from this blog

The Ecological Impacts of Light Pollution at Night-time a Mechanistic Appraisal

Studying the tendency of citizens to participate in the protection and development of land scape in Tehran

Land Use Land Cover Change Detection by Using Remote Sensing Data in Akaki River Basin