The fate of patulin in apple juice processing: A review

• Published in: Food research international Vol. 41; no. 5; pp. 441 - 453
• Main Authors: Sant’Ana, Anderson de Souza, Rosenthal, Amauri, de Massaguer, Pilar Rodriguez
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2008; Elsevier
• Subjects: Apple juice; Aspergillus; Biological and medical sciences; Byssochlamys; Control methods; food additives; food analysis; food composition; Food industries; food microbiology; food processing; food processing quality; food spoilage; food storage; Fruit and vegetable industries; fruit quality; Fundamental and applied biological sciences. Psychology; General aspects; Juice processing; literature reviews; Methods of analysis, processing and quality control, regulation, standards; microbial growth; Mycotoxins; pasteurization; Patulin; Penicillium; preharvest treatment; pressing; Juice processing; Control methods; Apple juice; Patulin; Mycotoxins; Toxin; Apple; Fruit; Mycotoxin; Fruit product; Control method; Review; Fruit juice; Patulin,Apple juice,Control methods,Juice processing,Mycotoxins
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2008.03.001

This article is a review about the effects of each of the processing stages of pasteurized apple juice on the increase, prevalence or reduction of patulin (PAT) levels in the final product. Recommendations are included for the control and reduction of the incidence of the moulds that produce it and the mycotoxin itself, from the pre-harvest to the final manufacturing stages of apple juice, studies required for a better understanding of the behaviour of this mycotoxin during processing also being indicated. Although the initial stages of the juice manufacturing process (washing, selection and trimming) are highly efficient in reducing the levels of PAT, control of the mycotoxin should always be focused on the production stages of the process that guarantee the inhibition of its production (pre-harvest, harvest and post-harvest).