Effect of radiation, heating, high pressure, and the commercial processing method on reduction and/or elimination of patulin in fruit and vegetable products: a systematic review

Abbasi, Azam; Babaali, Elham; Berizi, Enayat

doi:10.1080/15569543.2019.1584823

Cited by 6 publications

(4 citation statements)

References 32 publications

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“…The moisture contents of the five developed dried fish powders ranged from 6.84% to 8.85% ( [40], microorganisms cannot grow when moisture content is below 8%. On the other hand, when moisture is greater than 18%, some microorganisms may be re-burgeoned gradually.…”

Section: Moisturementioning

confidence: 99%

Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics Evaluation During 90 Days of Room Temperature (27&deg;C - 30&deg;C) Storage

Mahmud¹,

Al-Fuad²,

Satya³

et al. 2019

FNS

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In Bangladesh, Fish is a major source of daily protein intake of millions of people but most of the fishes are consumed here as fresh fish which is highly susceptible to damage during transportation and marketing. Therefore, an innovative approach was undertaken to process the fish to avoid damage and extend shelf-life while preserving the nutritional qualities to facilitate the more efficient use of fish as a source of protein and other essential nutrients. This study was conducted to develop some dried protein-enriched fish powders from some commonly consumed fish species in Bangladesh and the nutritional, sensorial, and safety qualities were assessed. Five indigenous abundant fish species including small indigenous fish (SIS) and carp fishes namely Awaous grammepomus, Channa punctata, Puntius puntio, Hypophthalmichthys molitrix and Labeo rohita were used for the preparation of dried protein-enriched fish powders. Biochemical, trace elements, sensorial, total viable count (TVC), pH, peroxide value, and moisture reconstitution during 90 days storage period were performed by standard analytical methods. The moisture, protein, fat, ash, carbohydrate (including fiber), and energy contents were ranged from (6.84% to 8.85%), (70.80% to 75.80%), (5.85% to 8.04%),

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Section: Moisturementioning

confidence: 99%

Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics Evaluation During 90 Days of Room Temperature (27&deg;C - 30&deg;C) Storage

Mahmud¹,

Al-Fuad²,

Satya³

et al. 2019

FNS

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show abstract

“…Te high bulk density of powder shows its suitability for use in food preparation. On the other hand, the low bulk density would be an advantage in the formulation of complementary food preparation [43]. As a consequence of the current analysis, a change in bulk density implies that it may be suitable as a thickening agent in food items and dietary preparations.…”

Section: Resultsmentioning

confidence: 78%

“…Multiple studies have indicated that fsh powder can act as a binder or emulsifer by interacting with other proteins to form gels because the sample contains a lot of protein [42,42]. Furthermore, emulsifying activity can be altered for various processing techniques and the chemicals employed for those techniques [43].…”

Section: Resultsmentioning

confidence: 99%

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Kabir

Ove

Kamal

et al. 2022

Journal of Food Quality

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Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production. This research aimed to lessen these losses through the use of fish powder and to enhance the nutrients in people’s diets. In order to prepare fine fish powder, a dried fish paste was milled and sieved. Proximate analysis, mineral content, and physical and microbiological qualities were determined using standard analytical procedures. The protein content of Tilapia and Silver Carp fish powder was 63.63 g/100 g and 73.58 g/100 g, respectively. An appreciable amount of potassium, calcium, magnesium, phosphorus, iron, and zinc was also found in Tilapia and Silver Carp fish powder. The powder also holds an angle of repose of 29.4° and 26.7°, which assures a good flow property. Both Tilapia and Silver Carp fish powder have shown a near neutral pH value (6.40 and 6.32). The hedonic rating scale was used to assess the acceptability of fish powder-fortified cakes. The results showed that the cake fortified with Silver Carp fish powder outperforms the control and Tilapia fish powder sample in terms of taste, flavour, colour, texture, and overall acceptance, while the panellists also preferred the Tilapia fish powder sample. As a result of this research, a high-quality nutritious fish powder from Tilapia and Silver Carp can be prepared and adopted as a food fortifier.

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“…Actually, patulin is stated to be very cytotoxic, genotoxic, neurotoxic, and immunosuppressive. Because, Patulin has a high affinity for sulphydryl groups in the proteins 21 . The major Kidneys function are maintain of total body salt, acid base balance and blood volume regulation, in addition to excretion metabolic waste products 19 .…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Aflatoxin B1 and Patulinin Blood of Iraqi Renal Failure patients

Basaad Abdzaid AL-Fatlawi

2021

MLU

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Objectives: The current study aimed to investigate and evaluatethe Aflatoxin B1 and Patulin in blood samples of patients with Renal Failure. Method:Hundred fifty blood samples collected from patients with Renal Failure were included in this study. The agerange of patients was 1-61 years. Toxin extraction from the samples was done by Thin Layer Chromatography technique (TLC).Results: There were 100 from 150 samples of blood containedAflatoxinB1and Patulin. The highest percentage blood samples contamination with Aflatoxin B1 was (18.181 %) at age group (11-30) years and Patulin was (20 %) that collected from persons at age group (11-20) years,the percentage of blood samples that contamination withAflatoxin B1 and Patulin that collected from the female was (52.727 % and 53.33%). Conclusion:Persons in Najaf province high exposure to mycotoxins from foods (apples,pear and peach) that present in local markets, that are contaminated with mycotoxins. This suggests that these mycotoxins may be a risk factor of renal failure.

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Effect of radiation, heating, high pressure, and the commercial processing method on reduction and/or elimination of patulin in fruit and vegetable products: a systematic review

Cited by 6 publications

References 32 publications

Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics Evaluation During 90 Days of Room Temperature (27&deg;C - 30&deg;C) Storage

Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics Evaluation During 90 Days of Room Temperature (27&deg;C - 30&deg;C) Storage

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Evaluation of Aflatoxin B1 and Patulinin Blood of Iraqi Renal Failure patients

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Effect of radiation, heating, high pressure, and the commercial processing method on reduction and/or elimination of patulin in fruit and vegetable products: a systematic review

Cited by 6 publications

References 32 publications

Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics Evaluation During 90 Days of Room Temperature (27&amp;deg;C - 30&amp;deg;C) Storage

Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics Evaluation During 90 Days of Room Temperature (27&amp;deg;C - 30&amp;deg;C) Storage

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Evaluation of Aflatoxin B1 and Patulinin Blood of Iraqi Renal Failure patients

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Product

Resources

About

Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics Evaluation During 90 Days of Room Temperature (27°C - 30°C) Storage

Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics Evaluation During 90 Days of Room Temperature (27°C - 30°C) Storage