Effect of radiation, heating, high pressure, and the commercial processing method on reduction and/or elimination of patulin in fruit and vegetable products: a systematic review. (3rd July 2021)

• Record Type: Journal Article
• Authors: Abbasi, Azam; Babaali, Elham; Berizi, Enayat
• Is Part Of: Toxin reviews. Volume 40:Number 3(2021)
• Page Start: 338
• Page End: 346
• Publication Date: 2021-07-03
• Subjects: Patulin -- reduction -- processing -- food; Toxicology -- Periodicals; Toxins -- Periodicals; 615.905
• DOI: 10.1080/15569543.2019.1584823
• Languages: English
• ISSNs: 1556-9543

Abstract

Abstract: Patulin is a toxic metabolite of some fungal species. Several factors such as process properties or food composition have effect on patulin degradation level. In this paper, we carried out a systematic review to evaluate the effect of physical processing methods on patulin reduction level in vegetables or fruit products. Twenty-one studies were included based on inclusion and exclusion criteria mentioned in the methodology. Different processing methods reduce the patulin content in fruit and vegetable products up to 100%. Radiation, especially UV radiation can completely eliminate patulin without any adverse effect on quality of food products.