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Effects of edible coating containing Williopsis saturnus var. saturnus on fungal growth and aflatoxin production by Aspergillus flavus in peanuts
Author(s) -
Ulutasdemir Tugce,
CagriMehmetoglu Arzu
Publication year - 2019
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12698
Subject(s) - aflatoxin , aspergillus flavus , food science , chemistry
Production of aflatoxin by Aspergillus flavus in peanuts is both a health hazard and major problem. This study investigated the ability of a whey protein concentrate (WPC)‐based edible coating containing Williopsis saturnus var. saturnus to prevent growth of A . flavus and aflatoxin production in peanuts. WPC with/without W . saturnus (7 log colony‐forming unit [CFU]/g) or W . saturnus alone was sprayed on peanuts inoculated with A . flavus (3 log CFU/g) and stored for 84 days at 25°C. Application of coating with W . saturnus reduced both growth of A . flavus and aflatoxin level by 82 and 69.5% compared with the control, respectively. Thiobarbituric acid values were around 60% lower in peanuts coated with WPC compared with the control. Sensory and chemical properties of peanuts were not significantly affected by coating treatment ( p < .05). Based on results, coating with W . saturnus appears useful in preventing both growth of A . flavus and aflatoxin production in peanuts. Practical Applications Improved WPC based coating containing W. saturnus can be applied on surface of roasted peanuts to prevent growth of A. flavus and aflatoxin production.