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

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.

Keywords:

• Patulin
• reduction
• processing
• food

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by Shiraz University of Medical Sciences (grant no. 95–01-106–12804).