Global trends for patulin adsorption: A review

Izabela Alves Gomes,Otniel Freitas-Silva,Eva Marková,Armando Venâncio,Janine Passos Lima Da Silva

doi:10.33448/rsd-v10i6.16162

Abstract

Patulin is a toxic metabolite produced by several species of fungi. The species that are responsible for the production of patulin enter fruits through bruised and broken skin, causing contamination. Apple-derived products are considered to be by far the most significant dietary sources of patulin. According to the literature, three strategies have been used to break down or remove patulin in food, such as physical, chemical, and biological methods. Degradation of patulin by microorganisms or biodegradation enzymes is an efficient and promising method for the removal of patulin from food. The incidence of patulin contamination continues to be high, despite global efforts to reduce the levels of this mycotoxin at each stage of the fruit production process. Its transformation into other compounds has been reported. However, the toxicities of its byproducts as deoxypatulinic acid, ascladiol, and hydroascladiol should be subjected to an intensive study.

Highlights

Patulin (PAT) is a toxic metabolite produced by several species of fungi, and it represents a significant hazard to the food or the food chain
This value is following the recommendations of the Food and Drug Administration (FDA), the National Health Surveillance Agency (ANVISA), and the European Union (EU), in which the last one limited the level of patulin in solid apples to 50 μg/kg, and on apple-based foods for children and/or babies at 10 μg/L
Heat treatment showed a limited effect of the reduction of patulin in apple juice, as it was observed a reduction of 26 % of patulin with a treatment of 100 °C for 20 minutes

Summary

Introduction

Patulin (PAT) is a toxic metabolite produced by several species of fungi, and it represents a significant hazard to the food or the food chain. It can be found in a large number of fruits, but it is more commonly found in apples. Patulin was studied at the British Medical Research Center under the name "tercinin" as an antimicrobial agent against some gram-positive and gram-negative bacteria It did not take long before researchers at the center had identified its toxic effects in 1944 (Saleh & Goktepe, 2019b). This article deals with researches on PAT decontamination, in the sense of recommending ways for PAT mitigation until the finding of food safety for this mycotoxin in food matrices and products

Tolerable Levels of Patulin and Risks to the Population

Patulin Adsorption Mechanisms

Findings

Conclusions