Determination of Patulin in Apple Juice from Fuji Apples Stored in Different Conditions in Southern Brazil

Abstract

The rapid increase in the global production of apples has led to improved monitoring and control of toxic substances present in apples and their derivatives. One of these toxic substances is patulin, a mycotoxin and secondary metabolite produced by different fungi species of the genera <em>Penicillium, Aspergillus, Gymnoascus, Paecilomyces</em> and <em>Byssochlamys.</em> This study evaluated patulin levels in juice produced from Fuji apples subjected to different temperature conditions and storage times in southern Brazil. The apples were divided into groups weighing 1 kg and stored at the following temperatures: 0ºC, 5ºC, 6.7ºC, 19.5ºC and 25ºC. Sub-samples of each group were processed to determine their patulin level by HPLC at the following intervals: 0 (control group), 7, 14 and 21 days. After 28 days of storage at all temperatures, the apples could not be analyzed due to their deterioration. The results indicated that at all temperatures; there was variation in the patulin levels. The smallest patulin value was observed in apple juice stored at 19.5°C and 25°C

Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process

“…Other researchers observed that P. expansum (30–62%) was the most prevalent species on apples in storage rooms (Amiri and Bompeix, 2005). In this present study, half of the Penicillium strains were identified as P. expansum representing a concern for apple juice processing since it is the typical contaminant of apple brown rot having the ability to grow at low temperatures and to produce patulin on decayed fruits (Amparo et al , 2012; Doores, 1983; Jackson et al , 2003; Salomão et al , 2009a). During the off-season, juice companies are supplied with apples stored in packing houses.…”

Critical Assessment of Mycotoxins in Beverages and Their Control Measures

“…The trend for the consumption of fresh food products is growing day by day [ 131 , 132 ]. Therefore, it is very important to control the quality of food products during the postharvest period, as there is a high possibility of infection by mycotoxins that generate molds and their toxins during this period [ 41 , 133 ].…”

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

“…Consumers are encouraged to eat fresh fruit and vegetables (Apaolaza, Hartmann, D'Souza, & López, 2018; Rana & Paul, 2017). Consequently, the quality of the fruits at the postharvest stage is becoming very crucial, as, during this stage, the fruits are subject to high risks of infection by PAT‐producing molds (Do Amparo, Cavichon, Baratto, Tondo, & Gelinski, 2012). The reduction of fungal infections is one of the main strategies for food security.…”

“…Reduction of PAT is of primary interest since patulin affects the quality and safety of the foods, especially apple‐based products, but patulin mitigation has become more complex due to stricter control measures and environmental considerations (Do Amparo et al., 2012). The development of biotechnological approaches could provide improved and environmental friendly approaches for the elimination of PAT from food.…”