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Chitosan coatings on lecithin stabilized emulsions inhibit mycotoxin production by Fusarium pathogens

Author:
Wu, Dianhui, Wan, Jing, Lu, Jian, Wang, Xingguo, Zhong, Shaobin, Schwarz, Paul, Chen, Bingcan, Rao, Jiajia
Source:
Food control 2018 v.92 pp. 276-285
ISSN:
0956-7135
Subject:
Fusarium, antifungal properties, chitosan, coatings, deoxynivalenol, droplets, emulsions, food preservatives, humans, lecithins, livestock, molecular weight, pH, pathogens, rice, risk, water solubility
Abstract:
Mycotoxin deoxynivalenol (DON) is one of the most frequent contaminants in grains which poses a significant health risk to humans and livestock. As a potential food preservative with antifungal activities, the application of chitosan in food systems is currently limited because of the poor water solubility. To improve its solubility over a wider pH range, a series amounts (0.02–0.5 wt%) of chitosan with different molecular weight (low, medium, and high) were electrostatically deposited on lecithin stabilized medium chain triglyceride (MCT)-in-water emulsions at pH 3.0. Physically stable chitosan coated emulsions with the size of ∼0.4 μm at pH 5.0 were formed in the presence of 0.1 wt% chitosan concentration. Mycotoxin inhibition rates of chitosan coatings on emulsion droplets and chitosan solutions (0.1 wt%, pH 5.0) were measured in rice cultures colonized with Fusarium. graminearum isolates after 5 days of incubation. In general, mycotoxin inhibitory activities of chitosan coatings on emulsion droplets were better than that of chitosan solutions. Emulsions with 0.1 wt% high molecular weight chitosan and 0.1 wt% low molecular weight chitosan showed the highest activity in reducing the accumulation of 15ADON and 3ADON produced by F. graminearum isolate 124-1 and 125-1, respectively.
Agid:
5974886