Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice

Avsaroglu, M. Dilek; Bozoğlu, Faruk; Alpas, Hami; Largeteau, Alain; Demazeau, G.

doi:10.1080/08957959.2015.1027700

Cited by 43 publications

(23 citation statements)

References 23 publications

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“…acidoterrestris in orange juice (Hartyáni and others ). Pulsed HHP‐50 °C reduced patulin in apple juice up to 45.49% (Avsaroglu and others ). HPH‐68 °C preserved acceptability and cloudiness of orange juice for at least 3 m of refrigerated storage at 3 °C even with a high residual PME activity (75%; Carbonell and others ).…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 95%

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

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

142

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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: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 95%

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

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

142

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“…Kadakal et al, 2003). However, non-thermal processing such as Irradiation (UV, Pulsed light, and gamma irradiation) and high hydrostatic pressure could be effective in removing patulin from apple juices (Assatarakul et al, 2012;Avsaroglu et al, 2015;G. S. Chandra et al, 2016;Funes et al, 2013;Y.…”

Section: Discussionmentioning

confidence: 99%

Meyve Sularında Patulin Kirlenmesi ve Kontrol Önlemleri

Erdoğan

Ghimire

Gürses

et al. 2018

European Journal of Science and Technology

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Patulin is a mycotoxin produced by some Penicillium, Aspergillus, and Byssochlamys mold species. It has been found to impose many adverse health effects, and frequently detection in commercial fruit juices and apple products makes it a public health concern. The most important organism responsible for the patulin contamination in apple and derived products is Penicillium expansum (P. expansum). There are many studies on inhibition of P. expansum growth in apples/fruits and reduction of patulin contamination in fruit products, however, it remains as a major contamination problem in these products all around the world. The contamination of Patulin in apple and other fruit derived products could be prevented by using of various physical, chemical, and biological control methods. The preventive measures such as Good Pre-harvest and Post-harvest Practices in combination with processing hurdles could be the best solution to avoid the contamination. Researches and development to improve the current technologies, understanding and optimization the novel technologies also could serve the best solutions to eliminate the problem.

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“…The reported reduction also linked degradation to the number of sulphhydryl groups and high pressure in the juices. The HPP treatment of apple juice has been reported to reduce PAT (up to 51%), although the extent of reduction was reportedly dependent on the mode of operation (Avsaroglu et al ., 2015). The mechanism of PAT reduction in that study was due to pressure rather than temperature.…”

Section: Control Of Mycotoxinsmentioning

confidence: 99%

A review on novel non‐thermal food processing techniques for mycotoxin reduction

Adebo

Molelekoa

Makhuvele

et al. 2020

Int J of Food Sci Tech

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The overarching challenges of mycotoxin contamination in food necessitate the development of strategies to be implemented to combat their effects thereof. Common processing techniques have been utilised but do not necessarily meet the desired efficacy. This review appraises studies on novel non-thermal food processing techniques, particularly high pressure processing, pulsed electric filed, cold plasma and ultrasound processing for the decontamination of mycotoxins in food. Although available studies on these techniques have suggested a reduction of mycotoxins and in some instances, complete decontamination of mycotoxins was also reported. The mechanisms by which reduction/elimination occurs include through decomposition of toxins after collision with ions/electrons leading to cleavage of bonds, structural degradation of the mycotoxins structure and cleavage of functional groups. Additional studies into the toxicity of degraded products and the composition of the food products are still required to ensure a more widespread adoption of these techniques to enhance food safety.

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Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice

Cited by 43 publications

References 23 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

Meyve Sularında Patulin Kirlenmesi ve Kontrol Önlemleri

A review on novel non‐thermal food processing techniques for mycotoxin reduction

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