Citrus flavonoids against Fusarium verticillioides in post-harvest maize: Minimization of fumonisins and alteration of fungal ultrastructure.

Aims: To minimize fumonisins (FBs) accumulation by Fusarium verticillioides in post-harvest maize, using flavonoids obtained from citrus residues: naringin (NAR), neohesperidin (NEO), quercetin (QUER), and its mixtures.

Methods And Results: Response surface methodology with Box-Behnken design was applied in maize at 0.98 and 0.

Evaluation of citrus flavonoids against Aspergillus parasiticus in maize: Aflatoxins reduction and ultrastructure alterations.

In this study, the effects of citrus flavonoids naringin (NAR), neohesperidin (NEO) and quercetin (QUER) on aflatoxins accumulation by a selected Aspergillus parasiticus strain in maize at 0.95 a were studied by response surface methodology using a Box-Behnken design. Multiple response optimization was applied to simultaneously minimize the contamination with aflatoxins (AFs) B1, G1, B2 and G2.

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound.

The aim of this study was to evaluate the effect of ultrasound (US) (600 W, 20 kHz and 95.2 μm wave amplitude; 10 or 30 min at 20, 30 or 44 ± 1 °C) and pulsed light (PL) (Xenon lamp; 3 pulses/s; 0.1 m distance; 2.

Hurdle technology in fruit processing.

Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones.

Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds.

The combined effects of water activity ([a(w)] 0.99 or 0.95), pH (4.