Presence and Stability of Patulin in Pasteurized Apple Cider

Wheeler, J. L.; Harrison, Mark A.; Koehler, P. E.

doi:10.1111/j.1365-2621.1987.tb06643.x

Cited by 67 publications

(22 citation statements)

References 7 publications

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“…expansum is more or less synonymous with the mycotoxin patulin which has been detected in apples and apple juice, pasteurized apple cider, cherries, peaches, pears and plums, apricots, greengages, bananas, strawberries, honey melons, tomatoes, and in strawberry, blackcurrant and blueberry jam (Lovett et al 1974, Sommer et al 1974, Frank et al 1977, Brackett and Marth 1979, Wheeler et al 1987, Jelinek et al 1989, Prieta et al 1994). …”

Section: Introductionmentioning

confidence: 96%

Mycotoxin production byPenicillium expansumon blackcurrant and cherry juice

Larsen

Frisvad²,

Ravn³

et al. 1998

Food Additives and Contaminants

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The production of mycotoxins and other secondary metabolites by Penicillium expansum on blackcurrant and cherry juice has been studied at 10 degrees C and 25 degrees C under storage imitated conditions. P. expansum was able to synthesize extracellular patulin under all conditions, and together with extracellular chaetoglobosin A when unlimited oxygen was available. Patulin, the chaetoglobosins A and C, the communesins A and B and the expansolides A and B could be detected intracellularly depending on the conditions. The metabolites were detected using thin-layer chromatography and high-performance liquid chromatography with diode array detection by comparison to standards. A method to detect the expansolides A and B by TLC was developed.

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Section: Introductionmentioning

confidence: 96%

Mycotoxin production byPenicillium expansumon blackcurrant and cherry juice

Larsen

Frisvad²,

Ravn³

et al. 1998

Food Additives and Contaminants

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“…In another study, no reduction of patulin occurred during concentration and pasteurization [228], while another study did show a 50% reduction of patulin in apple juice treated for 20 min at 80 °C [229] a much longer treatment than used in standard pasteurization procedures. In addition, studies by Wheeler et al [230] showed pasteurization treatments between 60 and 90 °C for 10 seconds were only able to reduce patulin levels by 18.8%. Evidence also shows that patulin is non-volatile and upon distillation, in order to produce apple aroma, patulin remains within the juice concentrate [231].…”

Section: During Juice Production: Preparation For Crushing Filteringmentioning

confidence: 99%

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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Abstract:Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on OPEN ACCESSToxins 2010, 2 230 contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

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“…An average reduction of PAT content in the apple juice after heat treatment (90°C/10 s) in a Turkish factory 13.4% (reduction of 96.5 ppb before heat treatment to 83.6 ppb after it) (Kadakal et al, 2002). Wheeler, Harrison, & Koehler (1987) compared batch pasteurization processes (90°C for 10 min) with high temperature-short time (HTST) processes (60°C, 70°C, 80°C and 90°C for 10 s) and their effects on the levels of PAT in apple juice. They obtained significant reductions, the HTST treatment at 90°C/10 s reducing the level of mycotoxin initially present in the juice by 19%, showing that equivalent industrially applied processes do not assure its elimination.…”

Section: First Pasteurizationmentioning

confidence: 98%

The fate of patulin in apple juice processing: A review

Sant’Ana¹,

Rosenthal²,

Massaguer³

2008

Food Research International

132

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a b s t r a c tThis article is a review about the effects of each of the processing stages of pasteurized apple juice on the increase, prevalence or reduction of patulin (PAT) levels in the final product. Recommendations are included for the control and reduction of the incidence of the moulds that produce it and the mycotoxin itself, from the pre-harvest to the final manufacturing stages of apple juice, studies required for a better understanding of the behaviour of this mycotoxin during processing also being indicated. Although the initial stages of the juice manufacturing process (washing, selection and trimming) are highly efficient in reducing the levels of PAT, control of the mycotoxin should always be focused on the production stages of the process that guarantee the inhibition of its production (pre-harvest, harvest and post-harvest).

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Presence and Stability of Patulin in Pasteurized Apple Cider

Cited by 67 publications

References 7 publications

Mycotoxin production byPenicillium expansumon blackcurrant and cherry juice

Mycotoxin production byPenicillium expansumon blackcurrant and cherry juice

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

The fate of patulin in apple juice processing: A review

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