Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products

Abstract

Patulin, a toxic secondary metabolite produced by certain molds (Penicillium, Aspergillus, and Byssochlamys), poses a significant health risk when present in apple juice products above permissible levels. Its presence is a major concern for both consumers and regulatory bodies due to its potential carcinogenic and mutagenic effects. Minimizing patulin concentration in apple juice products requires a multifaceted approach involving various stages of apple fruit production, from orchard management to processing and storage. This review explores the pre‐ and postharvest strategies associated with minimizing patulin concentration in apple juice products. It examines the role of good agricultural practices in reducing mold contamination in orchards and discusses the importance of proper postharvest handling, including fruit sorting and washing to remove contaminated apples before processing. During processing, factors such as temperature, pH, and processing time play crucial roles in minimizing patulin levels. Innovative processing technologies, such as pulsed electric fields (PEF), ultraviolet (UV) radiation, high‐pressure processing, enzymatic, and chemical degradation have shown promise in reducing patulin concentration while preserving the sensory and nutritional quality of the juice. Furthermore, effective storage practices, such as maintaining proper temperature and humidity levels, are essential for preventing patulin formation during storage. Continuous monitoring and analytical testing for patulin content throughout the production chain are necessary to ensure compliance with regulatory standards and to guarantee the safety of apple juice products. Despite advancements in technology and production practices, challenges remain in effectively minimizing patulin concentration. These include the need for further research to develop more efficient detection methods, the adoption of sustainable and eco‐friendly practices in orchard management, and the dissemination of knowledge and best practices to stakeholders across the apple juice supply chain. In conclusion, minimizing patulin concentration in apple juice products requires a holistic approach that integrates preventive measures, innovative processing technologies, and stringent quality control measures. By addressing these challenges, the apple juice industry can ensure the production of safe and high‐quality products that meet regulatory standards and consumer expectations.