A near-infrared fluorescence assay method to detect patulin in food

Pennacchio, Anna; Varriale, Antonio; Esposito, Maria; Staiano, Maria; D’Auria, Sabato

doi:10.1016/j.ab.2015.04.027

Cited by 36 publications

(20 citation statements)

References 23 publications

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“…The LOD was 10 µg/L for patulin solution, but no test was carried out on a real sample. After this, this group developed a novel fluorescence polarization approach based on the use of emergent near-infrared (NIR) fluorescence probes DyLight IF800 (Pennacchio, Varriale, Esposito, Staiano, & D'Auria, 2015). PAT-Sat-GlnBP conjugate was covalently labeled with IF8000 and a competition polarization assay was carried out at a fixed concentration of antibodies against patulin in the presence of an increasing concentration of unlabeled patulin.…”

Section: Ce Methodsmentioning

confidence: 99%

Determination of trace patulin in apple-based food matrices

Zhang

2017

Food Chemistry

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Section: Ce Methodsmentioning

confidence: 99%

Determination of trace patulin in apple-based food matrices

Zhang

2017

Food Chemistry

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“…These approaches are sensitive and specific. However, they involve the use of costly tools and highly skilled operators (Pennacchio, Varriale, Esposito, Staiano, & D'Auria, 2015). Unlike chemical methods, the recent development of biosensor technologies proposes some “cleaner” methods for detecting PAT in apple juice.…”

Section: Current Application Of Biotechnology In the Face Of The Foodmentioning

confidence: 99%

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Ngea

Yang

Castoria

et al. 2020

Comp Rev Food Sci Food Safe

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Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit‐based products. Therefore, accurate and effective testing is necessary to enable producers to comply with regulations and promote food safety. Traditional approaches involving the use of chemical compounds or physical treatments in food have provided practical methods that have been used to date. However, growing concerns about environmental and health problems associated with these approaches call for new alternatives. In contrast, recent advances in biotechnology have revolutionized the understanding of living organisms and brought more effective biological tools. This review, therefore, focuses on the study of biotechnology approaches for the detection, control, and mitigation of PAT in food. Future aspects of biotechnology development to overcome the food safety problem posed by PAT were also examined. We find that biotechnology advances offer novel, more effective, and environmental friendly approaches for the control and elimination of PAT in food compared to traditional methods. Biosensors represent the future of PAT detection and use biological tools such as aptamer, enzyme, and antibody. PAT prevention strategies include microbial biocontrol, the use of antifungal biomolecules, and the use of microorganisms in combination with antifungal molecules. PAT detoxification aims at the breakdown and removal of PAT in food by using enzymes, microorganisms, and various adsorbent biopolymers. Finally, biotechnology advances will be dependent on the understanding of fundamental biology of living organisms regarding PAT synthesis and resistance mechanisms.

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“…Numerous analytical protocols utilizing among others near-infrared fluorescence assay (Pennacchio et al 2015), thin-layer chromatography (Welke et al 2009), gas chromatography-mass spectrometry (Kharandi et al 2013), and liquid chromatography with various detection modalities (UV absorbance, mass spectrometry) have been developed for patulin quantification, especially in apple-based products. However, the works published within the last 10 years clearly indicate that a steady monitoring of patulin contamination should not be limited to apples and apple-based products but must be carried out in all fruit commodities to provide proper assessment of health risk.…”

Section: Introductionmentioning

confidence: 99%

Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

2018

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Patulin is a mycotoxin that exhibits a number of toxic effects in animals. The main sources of patulin intake in human diet that was shown for EU consumers are apple juice and nectar and for this reason, apple-based food is most often monitored for this mycotoxin. However, the presence of patulin in other fruits, including stone fruits, and soft fruits has been reported as well. Most of them are seasonal, suitable for consumption for short time, and are usually processed in order to be commercially available throughout the year. Patulin can also be generated during food storage and remains stable over food processing procedures. Therefore, constant monitoring of different fruit-based products ought to be carried out to provide proper estimation of human exposure to this toxin. The preferred approach used for mycotoxin determination in a variety of foods is liquid chromatography (LC) allowing quantitative analysis of patulin content. This paper presents recently proposed LC methods with ultraviolet and mass spectrometric detection for patulin quantification in fruits and derived products. We focus on developments in sample preparation and the applied analytical conditions.

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A near-infrared fluorescence assay method to detect patulin in food

Cited by 36 publications

References 23 publications

Determination of trace patulin in apple-based food matrices

Determination of trace patulin in apple-based food matrices

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Developments in the Monitoring of Patulin in Fruits Using Liquid Chromatography: an Overview

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