High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends

Hao, Heying; Zhou, Ting; Koutchma, Tatiana; Wu, Fan; Warriner, Keith

doi:10.1016/j.foodcont.2015.10.042

Cited by 63 publications

(35 citation statements)

References 29 publications

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“…HHP preserved fructooligosaccharides (FOS) in cranberry juice (Gomes and others ). Recently, Hao and others () highlighted the possible application of HHP process as a valuable tool to reduce the content of patulin, a mycotoxin of concern in beverages, in different juice blends.…”

Section: High‐pressure Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

154

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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Section: High‐pressure Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

154

View full text Add to dashboard Cite

show abstract

“…They have also noted that sulfites promote patulin destruction at higher pH with complete patulin degradation achieved at pH 7 within 3-h incubation at 25°C in the presence of 50 ppm SO 2 . The significant reduction of patulin in applebased juices by exposure to UV light (Zhu et al 2014), microwaves (Zhang et al 2006), high hydrostatic pressure (Hao et al 2016), or in the presence of ascorbic acid (Kokkinidou et al 2014) has also been reported.…”

Section: Introductionmentioning

confidence: 97%

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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“…The presence of ascorbic acid reduced the stability of patulin in an aqueous juice‐like model system at acidic pH (Drusch et al, ). Hao et al () reported that the degradation extent of patulin by high hydrostatic pressure was significantly correlated with the sulfhydryl group concentration of the juice. In the aqueous model system, the radio‐degradation of patulin was partially inhibited by the addition of organic acids, amino acids, and ethanol (Yun et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Many methods have been used to decompose or remove patulin in apple juice, such as clarification, UV radiation, high hydrostatic pressure, heating, microwave, ultrasonic, and ozone (Cataldo, ; Collin, Bodart, Badot, Bouseta, & Nizet, ; Gao, Liu, Zhang, Yuan, & Yue, ; Gökmen, Artik, Acar, Kahraman, & Poyrazoğlu, ; Hao, Zhou, Koutchma, Wu, & Warriner, ; Tikekar, Anantheswaran, & Laborde, ; Zhang et al, ). Especially for the ozone detoxification technique (ODT), it is a novel, low cost and environmentally friendly method, which has been widely studied in degrading mycotoxins including patulin (Diao, Hou, Chen, Shan, & Dong, ; Miller, Silva, & Brandão, ).…”

Section: Introductionmentioning

confidence: 99%

Patulin degradation in apple juice using ozone detoxification equipment and its effects on quality

Diao

Wang

et al. 2018

J Food Process Preserv

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Gaseous ozone detoxification equipment (GODE) self‐developed was used to degrade patulin in apple juice. Factors influencing the degradation of patulin by gaseous ozone and the quality changes of apple juice were investigated. The ozone concentration (7–12 mg/L), ozonation time (0–30 min), initial patulin concentration (50–500 μg/L), pH (2.5–5.5), and soluble solids content (12–22%) of apple juice were all significantly affected the degradation efficacy of patulin with different kinetic models (p < .05). Increasing ozone concentration, ozonation time, or pH improved the degradation efficacy of patulin while initial patulin concentration and soluble solids content in apple juice inhibited it. Ozone detoxification had no significant effects on soluble solids, pH, and total acid, but obviously reduced the color, malic acid, ascorbic acid, and total phenol of apple juice. Practical applications Apple juice is contaminated by patulin inevitably dues to the improper production, processing and storage, which seriously threats the health of consumers. A self‐developed GODE is expected to degrade patulin in apple juice, and the factors influencing degradation efficacy of patulin in apple juice were explored. In addition, the effects of ozone processing on the quality of apple juice were also investigated at different ozonation times. The results are helpful in developing and applying the GODE in the juice industry.

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High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends

Cited by 63 publications

References 29 publications

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

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

Patulin degradation in apple juice using ozone detoxification equipment and its effects on quality

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