Bioactive compounds from mustard flours for the control of patulin production in wheat tortillas

Patulin (PAT) is a toxic fungal metabolite produced by Penicillium, Aspergillus and Byssochlamys growing especially in fruit and cereals. PAT exhibits a number of toxic effects in animals and its presence in food is undesirable. In this study the reduction of the mycotoxin PAT produced by a strain of Penicillium expansum, on wheat tortillas was studied using volatile bioactive compounds present in the oriental and yellow mustard flour and also using the standard solution of the antifungal compound allyl isothiocyanate (AIT), developing an active packaging with two different systems of release of those bioactive compounds. Also the kinetic of volatilization of the compounds used in the bioactive packaging was evaluated using the technique of the gas chromatography (GC) coupled to the flame ionization detector (FID). The PAT was extracted from the samples using the QUECHERS methodology and was determined using the technique of the liquid chromatography (LC) coupled to the mass spectrometry detector in tandem (MS/MS). The maximum of volatilization of the AIT in the bioactive packaging is produced between 1 and 24 h depending on the volatilization technique and is stable during two months, whereas the reduction of PAT evidenced in the samples treated ranged from 80 to 100%.