2020
DOI: 10.1111/1541-4337.12599
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Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Abstract: Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit‐based products. Therefore, accurate and effective testing is necessary to enable producers to comply with regulations and promote food safety. Traditional approaches involving the use of chemical compounds or physical treatments in food have provided practical methods that have been used to date. However, growing concerns about environmental and health problems associated with these approaches call for new alternatives… Show more

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Cited by 61 publications
(30 citation statements)
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“…Biotechnological approaches, e.g. the use of antifungal biomolecules, biomolecule-based adsorbents, or enzymes, that are active in PAT degradation, are future possibilities for minimizing PAT in apples or apple-based products (Ngolong Ngea et al 2020 ). Chemical adsorbents, e.g.…”
Section: Resultsmentioning
confidence: 99%
“…Biotechnological approaches, e.g. the use of antifungal biomolecules, biomolecule-based adsorbents, or enzymes, that are active in PAT degradation, are future possibilities for minimizing PAT in apples or apple-based products (Ngolong Ngea et al 2020 ). Chemical adsorbents, e.g.…”
Section: Resultsmentioning
confidence: 99%
“…(2019)), Freimoser et al., and Migheli (2019), Ngolong Ngea et al. (2020)), Spadaro and Droby (2016) and Zhang et al. (2018)).…”
Section: Recent Strategies For Securing Fruit Productionmentioning
confidence: 98%
“…P. expansum , B. fulva , and B. nivea are significant PAT-producing microorganisms. Patulin has been identified in many foods, particularly in fruits and beverages [ 34 ]. The higher amounts of moisture and sugar in fruits stimulate the generation of PAT [ 23 , 35 , 36 , 37 ].…”
Section: Major Mycotoxins In Beveragesmentioning
confidence: 99%
“…Recent developments in biotechnology have revolutionized our ideas about living organisms and introduced more efficient biological approaches. Advances in biotechnology have brought more effective, novel, healthy, and environmentally friendly tools for the reduction in the mycotoxin content in food, including the use of antifungal biomolecules, microbiological control, and the combination of antifungal biomolecules with microorganisms [ 34 ]. However, the release of microbial metabolites in food as well as the absorption of nutrients by microorganisms need to be considered during biological control [ 170 ].…”
Section: Mitigation Policies Of Mycotoxin Contamination In Beveragesmentioning
confidence: 99%