Scientific Papers

MycoKey aims to unlock new knowledge and to valorize existing knowledge and data by rapid dissemination to research partners and stakeholders in the chain.
In the MycoKey programme all scientific peer reviewed publications are available through open access. Research data will be deposited in public data repositories for (re)-analysis exploitation and dissemination free of charge.
In this page you can find publications describing the scientific results arising from project’s activities.

Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement

The results showed a shelf life increase of two and three days with the employment of 33 and 50 mg/g of OMF, with a significant reduction of the fungal population (3.1 and 5.7 logs, respectively) in comparison with the control experiment. The use of 16 and 33 mg/g of OMF in the sauce formulation decreased the concentration of OTA in the bread samples while no OTA production was detected employing 50 mg/g of OMF.

Authors: Raquel Torrijos Tiago M Nazareth Júlia Pérez Jordi Mañes Giuseppe Meca 
Keywords:  AITC; OTA; active packaging; antifungal properties; bread; shelf life.
Published: 14/03/2019

This work has received funding form the  the EU’s H2020 research and innovation programme under GA No 678781- MycoKey. CC BY 4.0 license