304
Views
29
CrossRef citations to date
0
Altmetric
Review Articles

Mycotoxins in fruits and fruit-based products: occurrence and methods for decontamination

, , , &
Pages 263-272 | Received 21 Jul 2017, Accepted 21 Mar 2018, Published online: 10 Apr 2018

References

  • Abrunhosa, L., et al., 2014. Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines. International journal of food microbiology, 188, 45–52.
  • Abrunhosa, L., Paterson, R.R., and Venancio, A., 2010. Biodegradation of ochratoxin A for food and feed decontamination. Toxins, 2, 1078–1099.
  • Abrunhosa, L., et al., 2016. A review of mycotoxins in food and feed products in Portugal and estimation of probable daily intakes. Critical reviews in food science and nutrition, 56, 249–265.
  • Amézqueta, S., et al., 2009. Ochratoxin A decontamination: a review. Food control, 20, 326–333.
  • Assatarakul, K., et al., 2012. Patulin reduction in apple juice from concentrate by UV radiation and comparison of kinetic degradation models between apple juice and apple cider. Journal of food protection, 75, 717–724.
  • Avsaroglu, M.D., et al., 2015. Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice. High pressure research, 35, 214–222.
  • Barreira, M.J., Alvito, P.C., and Almeida, C.M.M., 2010. Occurrence of patulin in apple-based-foods in Portugal. Food chemistry, 121, 653–658.
  • Bata, A. and Lásztity, R., 1999. Detoxification of mycotoxin-contaminated food and feed by microorganisms. Trends in food science & technology, 10, 223–228.
  • Battilani, P., Magan, N., and Logrieco, A., 2006. European research on ochratoxin A in grapes and wine. International journal of food microbiology, 111(Suppl 1), S2–S4.
  • Bejaou, H., et al., 2004. Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains. Journal of applied microbiology, 97, 1038–1044.
  • Bevilacqua, A., et al., 2014. Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions. Journal of the science of food and agriculture, 94, 3291–3295.
  • Bissessur, J., Permaul, K., and Odhav, B., 2001. Reduction of patulin during apple juice clarification. Journal of food protection, 64, 1216–1219.
  • Brera, C., et al., 2008. Ochratoxin A contamination in Italian wine samples and evaluation of the exposure in the Italian population. Journal of agricultural and food chemistry, 56, 10611–10618.
  • Bueno, D.J., et al., 2006. Physical adsorption of aflatoxin B1 by lactic acid bacteria and Saccharomyces cerevisiae: a theoretical model. Journal of food protection, 70, 2148–2154.
  • Burroughs, L., 1977. Stability of patulin to sulfur dioxide and to yeast fermentation. Journal – Association of official analytical chemists, 60, 100–103.
  • Castellari, M., et al., 2001. Removal of ochratoxin A in red wines by means of adsorption treatments with comercial fining agents. Journal of agricultural and food chemistry, 49, 3917–3921.
  • Chu, F.S., et al., 1975. Stability of aflatoxin B-1 and ochratoxin A in brewing. Applied microbiology, 29, 313–316.
  • Clark, H.A. and Snedeker, S.M., 2006. Ochratoxin A: its cancer risk and potential for exposure. Journal of toxicology and environmental health. Part B, critical reviews, 9, 265–296.
  • Corassin, C.H., et al., 2013. Efficiency of Saccharomyces cerevisiae and lactic acid bacteria strains to bind aflatoxin M1 in UHT skim milk. Food control, 31, 80–83.
  • Csutorás, C.S., et al., 2013. Monitoring of ochratoxin A during the fermentation of different wines by applying high toxin concentrations. Microchemical journal, 107, 182–184.
  • Cunha, S.C., et al., 2014. Patulin assessment and fungi identification in organic and conventional fruits and derived products. Food control, 44, 185–190.
  • Drusch, S., Kopka, S., and Kaedin, J., 2007. Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid. Food chemistry, 100, 192–197.
  • Drusch, S. and Ragab, W., 2003. Mycotoxins in fruits, fruit juices, and dried fruits. Journal of food protection, 66, 1514–1517.
  • Duarte, S.C., Pena, A., and Lino, C.M., 2009. Ochratoxin A non-conventional exposure sources – a review. Microchemical journal, 93, 115–120.
  • Espejo, F., 2016. Effect of photo-Fenton reaction on physicochemical parameters in white and its influence on ochratoxin A contents using response surface methodology. European food research and technology, 242, 91–106.
  • European Commission. 2006. Commission regulation No. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official journal of the European communities, L364, 5–24.
  • European Food Safety Authority. 2006. Opinion of the scientific panel on contaminants in the food chain on a request from the commission related to ochratoxin A in food. EFSA journal, 365, 1–56.
  • Farbo, M.G., et al., 2016. Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads. International journal of food microbiology, 217, 29–34.
  • Fernández-Cruz, M.L., Mansilla, M.L., and Tadeo, J.L., 2010. Mycotoxins in fruits and their processed products: analysis, occurrence and health implications. Journal of advanced research, 1, 113–122.
  • Fiori, S., et al., 2014. Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice. International journal of food microbiology, 189, 45–50.
  • Freire, L., et al., 2017. Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines. International journal of food microbiology, 241, 181–190.
  • Fuchs, S., et al., 2008. Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria. Food and chemical toxicology: an international journal published for the British industrial biological research association, 46, 1398–1407.
  • Funes, G.J., et al., 2013. Application of pulsed light to patulin reduction in McIlvaine buffer and apple products. Food control, 30, 405–410.
  • Gambuti, A., et al., 2005. Influence of enological practices on ochratoxin A concentration in wine. American journal of enology and viticulture, 56, 155–162.
  • Gökmen, V., et al., 2001. Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice. European food research and technology, 213, 194–199.
  • Guo, C., et al., 2013. Biosorption of patulin from apple juice by caustic treated waste cider yeast biomass. Food control, 32, 99–104.
  • Hao, H., et al., 2016. High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends. Food control, 62, 237–242.
  • Heshmati, A. and Nejad, A.S.M., 2015. Ochratoxin A in dried grapes in Hamadan province, Iran. Food additives & contaminants. Part B, surveillance, 8, 255–259.
  • Heshmati, A., et al., 2017. Co-occurrence of aflatoxins and ochratoxin A in dried fruits in Iran: dietary exposure risk assessment. Food and chemical toxicology: an international journal published for the British industrial biological research association, 106, 202–208.
  • International Agency for Research on Cancer 1993. Ochratoxin A: IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins, Vol. 56. Lyon, France: International Agency for Research on Cancer, p. 489–521.
  • Ioi, J.D., et al., 2017. Mitigation of patulin in fresh and processed foods and beverages. Toxins, 9, 157.
  • Iqbal, S.Z., et al., 2018. Natural occurrence of patulin in different fruits, juices and smoothies and evaluation of dietary intake in Punjab, Pakistan. Food control, 84, 370–374.
  • Ji, X., et al., 2017. Occurrence of patulin in various fruit products and dietary exposure assessment for consumers in China. Food control, 78, 100–107.
  • Kadakal, C. and Nas, S., 2002. Effect of activated charcoal on patulin, fumaric acid and some other properties of apple juice. Die Nahrung, 46, 31–33.
  • Karaca, H., Velioglu, Y.S., and Nas, S., 2010. Mycotoxins: contamination of dried fruits and degradation by ozone. Toxin reviews, 29, 51–59.
  • Klis, F.M., et al., 2002. Dynamics of cell wall structure in Saccharomyces cerevisiae. FEMS microbiology reviews, 26, 239–256.
  • Kollia, E., Kanapitsas, A., and Markaki, P., 2014. Occurrence of aflatoxin B1 and ochratoxin A in dried vine fruits from Greek market. Food additives & contaminants. Part B, 17, 11–16.
  • Leggott, N.L., et al., 2001. The reduction of patulin in apple juice by three different types of activated carbon. Food additives and contaminants, 18, 825–829.
  • Li, X., et al., 2017. Effective detoxification of patulin from aqueous solutions by immobilized porcine pancreatic lipase. Food control, 78, 48–56.
  • Luo, Y., et al., 2016. Patulin adsorption of a superior microorganism strain with low flavor – affection of kiwi fruit juice. World mycotoxin journal, 9, 195–203.
  • Magan, N. and Olsen, M., 2006. Mycotoxins in food: detection and control. Boca Raton: CRC Press.
  • Mateo, R., et al., 2007. An overview of ochratoxin A in beer and wine. International journal of food microbiology, 119, 79–83.
  • Moake, M., Padilla-Zakour, O., and Worobo, R., 2005. Comprehensive review of patulin control methods in foods. Comprehensive reviews in food science and food safety, 4, 8–21.
  • Nayebpoor, F., Momeni, M., and Dehkordi, F.S., 2013. Incidence of ochratoxin A in raw and salted dried fruits using high performance liquid chromatography. American-Eurasian journal of toxicological sciences, 5, 1–6.
  • Nierman, W. C., et al., 2008. Mycotoxin production and prevention of aflatoxin contamination in food and feed. In: G.H. Goldman & S.A. Osmani, eds. The aspergilli genomics, medical aspects, biotechnology, and research methods. New York: CRC Press, 457–472.
  • Oliveira, C.A.F., et al., 2013. Recent trends in microbiological decontamination of aflatoxins in foodstuffs. In: M. Razzaghi-Abyaneh, ed. Aflatoxins - recent advances and future prospects. Croatia: InTech.
  • Oroian, M., Amariei, S., and Gutt, G., 2014. Patulin in apple juices from the Romanian market. Food additives & contaminants. Part B, surveillance, 7, 147–150.
  • Oteiza, J.M., et al., 2017. Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina. LWT – Food science and technology, 80, 200–207.
  • Otteneder, H. and Majerus, P., 2000. Occurrence of ochratoxin A (OTA) in wines: influence of the type of wine and its geographical origin. Food additives and contaminants, 17, 793–798.
  • Pena, A., et al., 2010. Ochratoxin A survey in Portuguese wine by LC-FD with direct injection. Talanta, 82, 1556–1561.
  • Petruzzi, L., et al., 2013. Ochratoxin A removal by Saccharomyces cerevisiae strains: effect of wine-related physicochemical factors. Journal of the science of food and agriculture, 93, 2110–2115.
  • Petruzzi, L., et al., 2014a. Yeast cells as adsorbing tools to remove ochratoxin A in a model wine. International journal of food science and technology, 49, 936–940.
  • Petruzzi, L., et al., 2014b. Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine. Applied microbiology and biotechnology, 98, 6555–6567.
  • Petruzzi, L., et al., 2014c. Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal. Journal of food protection, 77, 1168–1177.
  • Petruzzi, L., et al., 2014d. In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions. Journal of applied microbiology, 116, 60–70.
  • Petruzzi, L., et al., 2015. Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging. Toxins, 7, 4350–4365.
  • Piotrowska, M., Nowak, A., and Czyzowska, A., 2013. Removal of ochratoxin A by wine Saccharomyces cerevisiae strains. European food research and technology, 236, 441–447.
  • Piqué, E., et al., 2013. Occurrence of patulin in organic and conventional apple-based food marketed in Catalonia and exposure assessment. Food and chemical toxicology: an international journal published for the British industrial biological research association, 60, 199–204.
  • Pitt, J.I. and Hocking, A.D., 1997. Fungi and food spoilage. 2nd ed. London: Blackie Academic and Professional.
  • Pizzutti, I.R., et al., 2014. Development, optimization and validation of a multimethod for the determination of 36 mycotoxins in wines by liquid chromatography–tandem mass spectrometry. Talanta, 129, 352–363.
  • PubChem 2005a., Patulin. https://pubchem.ncbi.nlm.nih.gov/compound/4696 [Accessed 29 June 2017].
  • PubChem 2005b., Ochratoxin A. https://pubchem.ncbi.nlm.nih.gov/compound/442530 [Accessed 30 June 2017].
  • Puel, O., Galtier, P., and Oswald, I., 2010. Biosynthesis and toxicological effects of patulin. Toxins, 2, 613–631.
  • Quintela, S., et al., 2013. Ochratoxin A removal in wine: a review. Food control, 30, 439–445.
  • Rahimi, E. and Shakerian, A., 2013. Ochratoxin A in dried figs, raisings, apricots, dates on Iranian retail Market. Health, 5, 2077–2080.
  • Remiro, R., et al., 2013. Levels of ochratoxins in Mediterranean red wines. Food control, 32, 63–68.
  • Ringot, D., et al., 2006. Toxicokinetics and toxicodynamics of ochratoxin A, an update. Chemico-biological interactions, 159, 18–46.
  • Rusanova, T.Y., et al., 2009. Non-instrumental immunochemical tests for rapid ochratoxin A detection in red wine. Analytica chimica acta, 653, 97–102.
  • Salunkhe, D.K., Adsule, R.N., and Padule, D.N., 1987. Aflatoxins in foods and feeds. Journal of food science and technology, 33, 95–107.
  • Sarigiannis, Y., et al., 2014. Ochratoxin A levels in Greek retail wines. Food control, 42, 139–143.
  • Shetty, P.H. and Jespersen, L., 2006. Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents. Trends in food science & technology, 17, 48–55.
  • Soufleros, E.H., Bouloumpasi, E.C., and Tricard, C., 2003. Occurrence of ochratoxin A in Greek wines. Journal of the science of food and agriculture, 83, 173–179.
  • Splittstoesser, D.F., 1987. Fruits and fruit products. In: L.R. Beuchat, ed. Food and beverage mycology. New York: Van Nostrand Reinhold, 101–128.
  • Sun, X., et al., 2017. Determination, content analysis and removal efficiency of fining agents on ochratoxin A in Chinese wines. Food control, 73, 382–392.
  • Tang, H., et al., 2018. Biodegradation of mycotoxin patulin in apple juice by calcium carbonate immobilized porcine pancreatic lipase. Food control, 88, 69–74.
  • Torović, L., et al., 2018. Patulin in fruit juices: occurrence, bioaccessibility, and risk assessment for Serbian population. Food additives & contaminants, 35, 1–11.
  • Vaclavikova, M., et al., 2015. Monitoring survey of patulin in variety of fruit based products using a sensitive UHPL-MS/MS analytical producer. Food control, 47, 577–584.
  • Wang, Y., et al., 2018. Occurrence and co-occurrence of mycotoxins in nuts and dried fruits from China. Food control, 88, 181–189.
  • Welke, J.E., et al., 2009. Effect of processing stages of apple juice concentrate on patulin levels. Food control, 20, 48–52.
  • World Health Organization 1995. Evaluation of certain food additives and contaminants. 44th Report of the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives, In: Technical Report Series 859. Geneva, Switzerland: WHO, 36–38.
  • World Health Organization 2002. Evaluation of certain food additives and contaminants. 56th Report of the Joint FAO/WHO Expert Committee on Food Additives, In: Technical Series 906. Geneva, Switzerland: WHO.
  • Yazici, S. and Velioglu, Y.S., 2002. Effect of thiamine hydrochloride, pyridoxine hydrochloride and calcium-d-pantothenate on the patulin content of apple juice concentrate. Die Nahrung, 46, 256–257.
  • Yuan, Y., et al., 2014. Patulin reduction in apple juice by inactivated Alicyclobacillus spp. Letters in applied microbiology, 59, 604–609.
  • Yue, T., et al., 2013. Adsorptive removal of patulin from apple juice using Ca-alginate-activated carbon beads. Journal of food science, 78, 1629–1635.
  • Zaied, C., et al., 2013. Occurrence of patulin in apple based foods largely consumed in Tunisia. Food control, 31, 263–267.
  • Żegota, H., Zegota, A., and Bachmann, S., 1988. Effect of irradiation and storage on patulin disappearance and some chemical constituents of apple juice concentrate. Zeitschrift Für Lebensmitteluntersuchung Und - Forschung A, 187, 321–324.
  • Zhang, X., et al., 2014. Ochratoxin A in dried vine fruits from Chinese markets. Food additives & contaminants. Part B, 7, 139–143.
  • Zhu, R., et al., 2015. Detoxification of mycotoxin patulin by the yeast Rhodosporidium paludigenum. Food chemistry, 179, 1–5.
  • Zhu, Y., et al., 2014. Reduction of patulin in apple juice products by UV light of different wavelengths in the UVC range. Journal of food protection, 77, 963–971.
  • Zoghi, A., Khosravi-Darani, K., and Sohrabvandi, S., 2014. Surface binding of toxins and heavy metals by probiotics. Mini reviews in medicinal chemistry, 14, 84–98.
  • Zouaoui, N., et al., 2015. Occurrence of patulin in various fruit juice marketed in Tunisia. Food control, 51, 365–360.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.