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Effect of different storage conditions on the stability and safety of almonds

2023Journal article Open access
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dc.contributor.authorRodrigues, Paula
dc.contributor.authorJelassi, Arij
dc.contributor.authorKanoun, Elifa
dc.contributor.authorSulyok, Michael
dc.contributor.authorCorreia, Paula
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorPereira, Ermelinda
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:48Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:48Z
dc.date.issued2023
dc.description.abstractAlmond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on the microbial and mycotoxin stability and safety of almonds throughout long-term storage. Two almond varieties-Lauranne and Guara-were submitted to three different storage conditions, namely, 4 degrees C with noncontrolled relative humidity (RH), 60% RH at 25 degrees C, and 70% RH at 25 degrees C, for a storage period of 9 months. Samples were collected after 0, 3, 6, and 9 months of storage and analyzed for microbial loads (aerobic mesophiles, yeasts, and molds), mold incidence and diversity, and mycotoxin contamination. In total, 26 species were identified belonging to 6 genera: Aspergillus, Cladosporium, Fusarium, Penicillium, Paecilomyces, and Talaromyces. For the variety Guara, mycotoxins related to Aspergillus sect. Flavi, such as aflatoxins, averufin, versicolorin C, and norsolorinic acid, were detected only after 9 months of storage at 70% and 60% RH. Penicillium mycotoxins, such as quinolactacin A and roquefortine C, were also detected. For the variety Lauranne, Penicillium mycotoxins were detected, such as citrinin, quinolactacins A and B, roquefortines C and D, cyclopenin, cyclopenol, penitrem A, viridicatin, and viridicatol. Mycotoxins related to Aspergillus, such as aspulvinone E, flavoglaucin, paspalin, asperglaucide, asperphenamate, cyclo(L-Pro-L-Tyr), and cyclo(L-Pro-L-Val), were also detected. Practical Application(Optional, for JFS Research Articles ONLY) The quality of almonds depends on the storage period and the RH and temperature at which they are stored. Storage of almonds at 60% RH at 25 degrees C is a good storage condition to maintain the stability and safety of nuts in terms of microbial and mycotoxin contaminations.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRodrigues, Paula; Jelassi, Arij; Kanoun, Elifa; Sulyok, Michael; Correia, Paula; Ramalhosa, Elsa; Pereira, Ermelinda. (2023). Effect of different storage conditions on the stability and safety of almonds. Journal of Food Science. eISSN 1750-3841. 88:2, p. 848-859en_EN
dc.identifier.doi10.1111/1750-3841.16453
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10198/22337
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.publisherWiley
dc.subjectFood safetyen_EN
dc.subjectMycotoxinsen_EN
dc.titleEffect of different storage conditions on the stability and safety of almondsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleJournal of Food Science
person.familyNameRodrigues
person.familyNameRamalhosa
person.familyNamePereira
person.givenNamePaula
person.givenNameElsa
person.givenNameErmelinda
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-id3916-218E-1629
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-9431-5059
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id35222107200
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublicationb864b8c1-d66a-419c-b1ac-e6193f93eca6
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication9d6b3744-286d-42bc-b363-533450bdb07c
relation.isAuthorOfPublication.latestForDiscoveryb864b8c1-d66a-419c-b1ac-e6193f93eca6

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