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Development of food packaging system containing allyl isothiocyanate against Penicillium nordicum in chilled pizza: Preliminary study
Author(s) -
Lopes Lucas F.,
Meca Giuseppe,
Bocate Karla C. P.,
Nazareth Tiago M.,
Bordin Keliani,
Luciano Fernando B.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13436
Subject(s) - allyl isothiocyanate , shelf life , food science , chemistry , potato dextrose agar , antifungal , agar , biology , organic chemistry , microbiology and biotechnology , bacteria , genetics
This study aimed to evaluate the antifungal effect of allyl isothiocyanate (AITC) against Penicillium nordicum in vitro and in chilled pizzas. First , P. nordicum was inoculated in potato dextrose agar plates, which were placed in glass jars containing different doses of gaseous AITC and mycelia growth was monitored at 25 °C for 7 days. Stickers containing AITC were used against the growth of P. nordicum in pizza at 4 °C for 30 days. Devices were calculated to generate a maximum of 5, 10, 15, 20, or 25 µL AITC/L of packaging volume. The lowest dose of AITC used in vitro (0.125 μL/L) could reduce 66% of the mycelial growth, while higher doses were able to suppress the visual growth for 7 days. In pizza, all levels tested significantly delay the visual fungal growth in a dose‐dependent manner. Stickers containing AITC can potentially be used to increase the shelf life of chilled pizza. Practical applications Pizza is a very popular food consumed worldwide, and visual mold growth is the main cause of the losses in chilled pizzas. This study demonstrated the efficacy of a sticker containing allyl isothiocyanate (AITC) against Penicillium nordicum , a mycotoxigenic mold, applied in chilled pizzas. The low shelf life of these products generates losses mainly at small companies with deficient distribution system. AITC could significantly inhibit the visual growth of P. nordicum in refrigerated pizza, which contains ingredients such as cheese and dry‐cured meats, where this type of mold is commonly found. Stickers extended the shelf life from ∼12 days (control) to 28 days (25 µL AITC/L). The device may be used on storage or transport of refrigerated pizza, since the active compound is volatile and easily diffuse into the environment. Moreover, it showed potential antifungal effect with fast, simple, and affordable application, and could be used as natural additive to extend the shelf life of chilled pizzas.