Table 1.

AITC adsorbed (mg/kg) by the pita bread, treated with different concentration of oriental mustard flour sauce contained in a bioactive sachet and introduced inside the bread packaging.

Treatment	Day
	0	7	14
Control	Nd	nd	nd
8 mg/g	Nd	4.3 ± 1.9a	nd
16 mg/g	Nd	9.5 ± 0.2a	nd
33 mg/g	Nd	48.3 ± 6.0b	15.9 ± 3.0a
50 mg/g	Nd	59.3 ± 15.1b	25.6 ± 3.1b

Different letters show significant differences among treatments (p ≤ 0.05).