Stability of alternariol and alternariol monomethyl ether during food processing of tomato products

Short communication

Detalles Bibliográficos
Autores: Estiarte, Núria, Crespo Sempere, Ana, Marín Sillué, Sònia, Ramos Girona, Antonio J., Worobo, R. W.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/62953
Acceso en línea:https://doi.org/10.1016/j.foodchem.2017.11.078
http://hdl.handle.net/10459.1/62953
Access Level:acceso abierto
Palabra clave:Alternaria
Mycotoxin
Alternariol
Tomatoes
Thermal stability
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spelling Stability of alternariol and alternariol monomethyl ether during food processing of tomato productsEstiarte, NúriaCrespo Sempere, AnaMarín Sillué, SòniaRamos Girona, Antonio J.Worobo, R. W.AlternariaMycotoxinAlternariolTomatoesThermal stabilityShort communicationThe stability of two Alternaria mycotoxins, alternariol (AOH) and alternariol monomethyl ether (AME), has been investigated during the food processing of tomato products simulating commercial processing conditions. The production stages assessed were the storage of raw fruits, fruit washing, and thermal processing. It was observed that time of storage significantly reduced the initial concentration of AOH, but only if tomatoes were stored at 35 °C. For AME, 12 h were sufficient to reduce the initial concentration, regardless of the temperature at which samples were stored (25, 30 and 35 °C). The washing step achieved the highest reduction of AOH and AME. This reduction was even more efficient when using sodium hypochlorite solutions. Finally, during the heat treatment (80-110 °C), results showed that heating tomato samples at 100 and 110 °C, significantly affected AOH stability, though AME seemed to not be affected by these thermal processesThe authors thank Cornell University for giving N. Estiarte the opportunity to develop this project, especially to Randy W. Worobo, John J. Churey and David C. Manns. The authors are grateful to the Catalonian Government (XaRTA-Reference Network on Food Technology) and the University of Lleida for their financial support. N. Estiarte thanks the Secretaria de Universitats i Recerca del Departament de Economia i Coneixement of the Generalitat de Catalunya for the pre-doctoral grant (FI-DGR 2013).Elsevier2018201820182018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.foodchem.2017.11.078http://hdl.handle.net/10459.1/62953http://hdl.handle.net/10459.1/62953reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2017.11.078Food Chemistry, 2018, vol. 245, p. 951-957cc-by-nc-nd, (c) Elsevier, 2017info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:recercat.cat:10459.1/629532026-05-29T05:05:01Z
dc.title.none.fl_str_mv Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
title Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
spellingShingle Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
Estiarte, Núria
Alternaria
Mycotoxin
Alternariol
Tomatoes
Thermal stability
title_short Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
title_full Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
title_fullStr Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
title_full_unstemmed Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
title_sort Stability of alternariol and alternariol monomethyl ether during food processing of tomato products
dc.creator.none.fl_str_mv Estiarte, Núria
Crespo Sempere, Ana
Marín Sillué, Sònia
Ramos Girona, Antonio J.
Worobo, R. W.
author Estiarte, Núria
author_facet Estiarte, Núria
Crespo Sempere, Ana
Marín Sillué, Sònia
Ramos Girona, Antonio J.
Worobo, R. W.
author_role author
author2 Crespo Sempere, Ana
Marín Sillué, Sònia
Ramos Girona, Antonio J.
Worobo, R. W.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Alternaria
Mycotoxin
Alternariol
Tomatoes
Thermal stability
topic Alternaria
Mycotoxin
Alternariol
Tomatoes
Thermal stability
description Short communication
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2017.11.078
http://hdl.handle.net/10459.1/62953
http://hdl.handle.net/10459.1/62953
url https://doi.org/10.1016/j.foodchem.2017.11.078
http://hdl.handle.net/10459.1/62953
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2017.11.078
Food Chemistry, 2018, vol. 245, p. 951-957
dc.rights.none.fl_str_mv cc-by-nc-nd, (c) Elsevier, 2017
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd, (c) Elsevier, 2017
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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