Patulin Production by Some Fungal Species in Relation to Water Activity and Temperature

Northolt, M. D.; Egmond, H. P. van; Paulsch, W. E.

doi:10.4315/0362-028x-41.11.885

Cited by 61 publications

(23 citation statements)

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“…Patulin production within fruits and their products has been investigated and often appears to be dependent on factors such as water activity (aw), temperature, pH, and other chemical characteristics intrinsic to fruits [45,46]. Patulin production and pH are inversely related, with patulin being unstable at high pH [46].…”

Section: Occurrence Of Patulin In Apple Juicementioning

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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Section: Occurrence Of Patulin In Apple Juicementioning

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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“…expansum is a psychotropic mould and the most Patulin accumulation P. expansum and P. griseofulvum common pathogens of fruits; it causes blue mold rot on fruits, especially apples during storage (15,22). Damaged and mature fruits show the greatest susceptibility to this mould.…”

Section: Introductionmentioning

confidence: 99%

Patulin accumulation in apples during storage by Penicillium expansum and Penicillium griseofulvum strains

Welke¹,

Hoeltz²,

Dottori³

et al. 2011

Braz. J. Microbiol.

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A part of apples destined to juice production is generally of poor quality. Apples from cold storage or recently harvest (ground harvested or low quality apples) are stored under ambient conditions until they are processed. Since Penicillium expansum and P. griseofulvum are the principal fungal species isolated from stored apples in Brazil, the objective of this study was to investigate the ability of these strains to produce patulin in apples and report the consequences of this type of storage in loss of quality. The toxin was quantified using thin layer chromatography and charge-coupled device camera (TLC-CCD). The rate and quantities that P. expansum and P. griseofulvum can grow and produce patulin are highly dependent on the fungal strain and time. Lesion diameter resulted to be independent of the strain considered. The maximum period of time which apples were kept at cold storage (4 °C) without patulin accumulation was 27 days.When these apples were kept at 25 °C during 3 days, both factors lesion diameter and patulin production increased significantly. These results confirm that time in which apples are taken out from cold storage room before juice production is critical in order to prevent patulin accumulation.

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“…Após o processamento, a umidade das uvas-passas permaneceu na faixa de 5,73% a 9,24%. Esse teor de água permite estender a vida de prateleira deste produto, evitando, assim, o desenvolvimento de microrganismos favorecidos por teores de umidade mais elevada (NORTHOLT et al, 1978).…”

Section: Methodsunclassified

Avaliação sensorial e da qualidade de uvas-passas processadas a partir de três cultivares produzidas no semiárido

Martineli

Mendes

Santos

et al. 2018

Braz. J. Food Technol.

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Resumo No semiárido, a viticultura vem se destacando de maneira expressiva, devido à sua capacidade de possibilitar que as plantas produzam significativamente durante todo o ano. A desidratação é uma alternativa eficiente para conservação de frutos, sendo um processo de fácil aplicação, que estende a vida de prateleira e agrega valor. Desta forma, estudar as cultivares de uvas produzidas nessa região para a produção de uvas-passas faz-se necessário, para verificar a possibilidade de se obter um produto de boa aceitação no mercado. Neste sentido, objetivou-se avaliar as características físicas, químicas e sensoriais de uvas ‘Vitória’, ‘Niágara Branca’ e ‘Benitaka’ desidratadas, produzidas no semiárido. O experimento foi conduzido no Laboratório de Tecnologia de Processamento de Produtos de Origem Vegetal (TPOV) da Universidade Estadual de Montes Claros, Campus Janaúba ‒ MG. O Delineamento experimental aplicado foi o inteiramente casualizado, com três tratamentos (três cultivares de uvas: Vitória, Niágara Branca e Benitaka) e sete repetições (cada repetição foi composta por três cachos). As passas foram avaliadas quanto aos seguintes parâmetros: grau de umidade, rendimento, pH, sólidos solúveis, acidez titulável e aceitação sensorial. O produto processado a partir da ‘Niágara’ apresentou maior rendimento de processamento, enquanto ‘Vitória’ apresentou maior pH. A cultivar Benitaka se destacou por apresentar um produto com menor umidade e maiores teores de sólidos solúveis e acidez titulável. Quanto aos aspectos sensoriais, as uvas-passas provenientes das cultivares Vitória e Benitaka foram aceitas pelos consumidores em todos os atributos estudados. O produto obtido pela cultivar Niágara Branca foi rejeitado pelos consumidores.

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Patulin Production by Some Fungal Species in Relation to Water Activity and Temperature

Cited by 61 publications

References 0 publications

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

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

Patulin accumulation in apples during storage by Penicillium expansum and Penicillium griseofulvum strains

Avaliação sensorial e da qualidade de uvas-passas processadas a partir de três cultivares produzidas no semiárido

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