Influence of water activity on physical properties, fungal growth, and ochratoxin A production in dry cherries and green-coffee beans
Erick Baruch Estrada-Bahena
Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N., Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorRicardo Salazar
CONACyT-Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N, Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorMónica Ramírez
CONACyT-Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N, Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorMa. Elena Moreno-Godínez
Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N., Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorJavier Jiménez-Hernández
Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N., Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorYanet Romero-Ramírez
Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N., Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorManasés González-Cortázar
Centro de Investigación Biomédica del Sur, Instituto Mexicano del Seguro Social, Rep. Argentina 1, Xochitepec, Morelos, Mexico
Search for more papers by this authorCorresponding Author
Patricia Alvarez-Fitz
CONACyT-Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N, Chilpancingo de los Bravo, Guerrero, Mexico
Correspondence
Patricia Alvarez-Fitz, CONACyT-Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas s/n. Col. La Haciendita, Chilpancingo de los Bravo, Guerrero 39087, Mexico.
Email: [email protected]
Contribution: Conceptualization, Resources, Writing - review & editing
Search for more papers by this authorErick Baruch Estrada-Bahena
Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N., Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorRicardo Salazar
CONACyT-Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N, Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorMónica Ramírez
CONACyT-Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N, Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorMa. Elena Moreno-Godínez
Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N., Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorJavier Jiménez-Hernández
Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N., Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorYanet Romero-Ramírez
Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N., Chilpancingo de los Bravo, Guerrero, Mexico
Search for more papers by this authorManasés González-Cortázar
Centro de Investigación Biomédica del Sur, Instituto Mexicano del Seguro Social, Rep. Argentina 1, Xochitepec, Morelos, Mexico
Search for more papers by this authorCorresponding Author
Patricia Alvarez-Fitz
CONACyT-Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas S/N, Chilpancingo de los Bravo, Guerrero, Mexico
Correspondence
Patricia Alvarez-Fitz, CONACyT-Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas s/n. Col. La Haciendita, Chilpancingo de los Bravo, Guerrero 39087, Mexico.
Email: [email protected]
Contribution: Conceptualization, Resources, Writing - review & editing
Search for more papers by this authorAbstract
Water activity (aw) influences the growth of fungi as well as the biosynthesis of ochratoxin A (OTA). The objective of this study was to obtain the critical storage conditions at which coffee beans are not susceptible to deteriorative physical changes and quantification of OTA in dry cherries and green-coffee beans after 60 days of storage at 35°C. aw significantly affected the color, texture, and morphology in dry cherries and in green-coffee beans after storing. Three different genera of fungi were isolated from coffee samples, Aspergillus, Rhizopus, and Penicillium. The analyzed coffee beans showed a high concentration of OTA (15.49–65.22 μg·kg−1). The conditions at 35°C under which the physical changes and the highest concentration of OTA were found are the following: aw between 0.515 and 0.821. These results suggest that the control of aw during coffee bean storage can be useful to limit OTA formation, whereas the physical properties are maintained.
Novelty impact statement
Dry cherries showed higher OTA content than green-coffee beans. In addition, water activity affects the OTA content, color, texture, and morphology in dry cherries and green-coffee beans. Thus, the control of water activity during coffee bean storage can be useful to limit OTA formation.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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