TY - JOUR
T1 - Enhancement of agri-food by-products: green extractions of bioactive molecules with fungicidal action against mycotoxigenic fungi and their mycotoxins
AU - Giorni, Paola
AU - Bulla, Giulia
AU - Leni, Giulia
AU - Soldano, Mariangela
AU - Tacchini, Massimo
AU - Guerrini, Alessandra
AU - Sacchetti, Gianni
AU - Bertuzzi, Terenzio
PY - 2023
Y1 - 2023
N2 - IntroductionToday, alternative strategies based on the use of bioactive compounds have been proposed to reduce mycotoxin contamination and limit the use of chemical fungicides. MethodsIn the present work, several by-products collected from the agri-food chain (i.e., red and white grape marc, red grapevine leaves, grape seeds and stalks, pear, apple, green beans, tomato, and spent hops) were subjected to green extraction protocols (i.e., steam distillation, Ultrasound-Assisted, and Naviglio (R) extraction) to obtain extracts rich in polyphenols and terpenes. Each extract was assessed in vitro for its ability to inhibit the development of the main mycotoxigenic species and related mycotoxins. Results and DiscussionAspergillus flavus and A. carbonarius were significantly reduced by pear (from -45 to -47%) and grape marc (from -21 to -51%) extracts, while F. graminearum was shown to be highly influenced by grape stalk, pear, and grape marc extracts (-24% on average). On the contrary, F. verticillioides was inhibited only by pear (-18%) and to a very low and negligible extent by apple (-1%) and green beans (-3%). Regarding the reduction of mycotoxins, the extracts were able to inhibit OTA from 2 to 57%, AFB1 from 5 to 75%, and DON from 14 to 72%. The highest percentages of reduction were obtained against FBs (from 11 to 94%), ZEN (from 17 to 100%), and Alternaria toxins (from 7 to 96%). In conclusion, this work provided promising results for the production of bioactive extracts obtained from agri-food by-products, which could be exploited as potential biofungicides against the development of mycotoxigenic fungi and related mycotoxins.
AB - IntroductionToday, alternative strategies based on the use of bioactive compounds have been proposed to reduce mycotoxin contamination and limit the use of chemical fungicides. MethodsIn the present work, several by-products collected from the agri-food chain (i.e., red and white grape marc, red grapevine leaves, grape seeds and stalks, pear, apple, green beans, tomato, and spent hops) were subjected to green extraction protocols (i.e., steam distillation, Ultrasound-Assisted, and Naviglio (R) extraction) to obtain extracts rich in polyphenols and terpenes. Each extract was assessed in vitro for its ability to inhibit the development of the main mycotoxigenic species and related mycotoxins. Results and DiscussionAspergillus flavus and A. carbonarius were significantly reduced by pear (from -45 to -47%) and grape marc (from -21 to -51%) extracts, while F. graminearum was shown to be highly influenced by grape stalk, pear, and grape marc extracts (-24% on average). On the contrary, F. verticillioides was inhibited only by pear (-18%) and to a very low and negligible extent by apple (-1%) and green beans (-3%). Regarding the reduction of mycotoxins, the extracts were able to inhibit OTA from 2 to 57%, AFB1 from 5 to 75%, and DON from 14 to 72%. The highest percentages of reduction were obtained against FBs (from 11 to 94%), ZEN (from 17 to 100%), and Alternaria toxins (from 7 to 96%). In conclusion, this work provided promising results for the production of bioactive extracts obtained from agri-food by-products, which could be exploited as potential biofungicides against the development of mycotoxigenic fungi and related mycotoxins.
KW - Alternaria toxins
KW - aflatoxins
KW - deoxynivalenol
KW - food waste
KW - fumonisins
KW - ochratoxin A
KW - plant extract
KW - Alternaria toxins
KW - aflatoxins
KW - deoxynivalenol
KW - food waste
KW - fumonisins
KW - ochratoxin A
KW - plant extract
UR - http://hdl.handle.net/10807/271754
U2 - 10.3389/fnut.2023.1196812
DO - 10.3389/fnut.2023.1196812
M3 - Article
SN - 2296-861X
SP - N/A-N/A
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
ER -