Patulin assessment and fungi identification in organic and conventional fruits and derived products

Cunha, Sara C.; Faria, Miguel A.; Pereira, Vânia L.; Oliveira, Tatiane Martins; Lima, Antônio Carlos Pedroso de; Pinto, Eugénia

doi:10.1016/j.foodcont.2014.03.043

Cited by 59 publications

(26 citation statements)

References 24 publications

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“…Several studies have claimed that conventional apples have a lower incidence of toxigenic moulds compared to organic apples (Tournas andMemon 2009, Piqué et al 2013). Other researchers have found that cultivation system did not have any significant effect on patulin content in apples (Cunha et al 2014). Also, according to largescale surveillance of patulin in apple products in Michigan (Harris 2007), 42.9% of organic AJs (n=14) had detectable patulin, whereas only 21.4% of conventional AJs (n=145) had patulin contamination.…”

Section: Discussionmentioning

confidence: 96%

“…The growth of patulin-producing fungi depends on a wide range of factors including water activity, temperature, pH, cultivation method and harvest maturity (da Cruz Cabral et al 2013, Vilanova et al 2014. Patulin is heat resistant, especially in acidic environments (Cunha et al 2014) and therefore apple juice and other pasteurized products pressed from patulin containing apples also contain patulin.…”

Section: Manuscript Received December 2018mentioning

confidence: 99%

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Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Heinmaa

Põldma

Mirmajlessi

et al. 2019

AFSci

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The aims of this study were to find out if organic apple juice (AJ) contained higher contents of polyphenols or patulin compared to conventional AJ, and if higher storage temperature before processing increases patulin content in juice. AJ was pressed from Estonian, Danish and Norwegian apples. Additionally, three cultivars from Estonian organic and conventional orchards were stored at 3±2 °C and 9±2 °C before processing. Patulin, polyphenol content and antioxidant capacity were determined in pasteurized juices. In 2015, 33% of conventional (n=6) and 46% of organic (n=11) juices contained patulin; two of the organic juices above the legal limit (191 and 64µg l-1). In 2016, none of the AJs contained patulin. Patulin occurrence was more affected by weather conditions two weeks before harvest than by cultivation system and apple storage temperature. Polyphenol content was higher in organic than in conventional juices and was reduced at higher apple storage temperature.

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Section: Discussionmentioning

confidence: 96%

Section: Manuscript Received December 2018mentioning

confidence: 99%

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Heinmaa

Põldma

Mirmajlessi

et al. 2019

AFSci

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“…Patulin mycotoxin (a polyketide lactone 4-hydroxy-4H-furo (3,2c) pyran-2 (6H)-one; Figure 1) [5,6] belongs to a class of toxic compound with low molecular weight (154.121 g/mol) [7,8]. The molecular formula of patulin (PAT) is C 7 H 6 O 4 ; it is stable in aqueous media at 105-125 • C with melting point of 110 • C. It is a colorless and crystalline compound [9,10]. PAT is often associated with fruits, juices, and derived products, including foods intended for young children, because of the contamination with fungal species such as Penicillium expansum, Aspergillus clavatus, and Byssochlamys nivea [11].…”

Section: Introductionmentioning

confidence: 99%

Patulin Mycotoxin in Mango and Orange Fruits, Juices, Pulps, and Jams Marketed in Pakistan

Hussain

Asi

Iqbal

et al. 2020

Toxins

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The objective of the study was to explore the incidence of patulin (PAT) mycotoxin in mango and orange fruits and derived products marketed in Pakistan. A total of 274 samples, including 70 mango fruits, 63 mango-based products (juices, pulp, and jam), 77 orange fruits, and 64 orange-based products, were collected. PAT was determined by reverse-phase high-performance liquid chromatography (HPLC) with UV-Vis detector (276 nm). Linear detector response was observed (R2 > 0.99), the limit of detection (LOD) was 5 µg/kg and recovery percentage was 97.4%. The incidence of PAT in mango samples was 61.7%, and the concentration ranged from <LOD to 6415 µg/kg with a mean of 110.9 µg/kg. Our results showed the high susceptibility of mango fruits to patulin, and it was observed that decayed mango fruits were most contaminated with PAT. Among the mango samples, PAT concentration was higher in fruits than in processed products such as mango juice, pulp, and jam. Toxin incidence in orange samples was 52.5% with concentrations from <LOD to 61 µg/kg and a mean of 6.3 µg/kg. As much as 29 samples of mango (21.8%) contained PAT concentration above the regulatory limit (50 µg/kg), whereas there was only one exceeding orange sample (0.7%). Our results show that PAT seems to be a problem in fruits, juices, and derived solid products, especially from mango, and needs surveillance on regular basis.

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“…Fermented bean curd and the harvested fruits were treated immediately. The pathogens (Monilinia fructicola, Cephalothecium, Rhizoctonia and Alternaria) were isolated from peach fruit and preserved by Laboratory of Food Safety and Quality Control, School of Life Sciences, Shanghai University, which were inoculated and incubated on potato dextrose agar (PDA) (Cunha et al, 2014).…”

Section: Methodsmentioning

confidence: 99%

Isolation, Identification and Characterization of <i>Bacillus subtilis</i> CF-3, a Bacterium from Fermented Bean Curd for Controlling Postharvest Diseases of Peach Fruit

Gao

Dai

et al. 2016

FSTR

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Biological control is an alternative to synthetic fungicides to avoid postharvest diseases which limit the storage period and marketing life of fruit and vegetables. Present investigation is focused on the isolation, identification and characterization of Bacillus subtilis CF-3 from fermented bean curd through the analyses of phenotype, physiological and biochemical characterization, 16S rDNA gene sequence based on its biocontrol effect against pathogens (Monilinia fructicola, Cephalothecium, Rhizoctonia and Alternaria) causing peach decay. With treatment of CF-3, the ratio of good fruit was 65% which was higher than 30% in the control group significantly after 36d storage at 10℃ and 65% compared with 50% in the control group after 7d storage at 25℃;The optimal growth temperature and pH of CF-3 were 37℃and 8;The results of antimicrobial stability indicated that CF-3's antibiotics had good UV, pH and thermal stability (except at 121℃). Findings of the present study suggested that the antifungal properties of CF-3 may have a potential to be developed as fungicide which can contribute to the postharvest preservation of peach fruit and provide a theoretical basis for the further study of biological control.

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Patulin assessment and fungi identification in organic and conventional fruits and derived products

Cited by 59 publications

References 24 publications

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

Patulin Mycotoxin in Mango and Orange Fruits, Juices, Pulps, and Jams Marketed in Pakistan

Isolation, Identification and Characterization of <i>Bacillus subtilis</i> CF-3, a Bacterium from Fermented Bean Curd for Controlling Postharvest Diseases of Peach Fruit

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