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

被引：28

作者：

Goncalves, Bruna Leonel ^{[1
]}

Sengling Cebin Coppa, Carolina Fernanda ^{[1
]}

de Neeff, Diane Valganon ^{[1
]}

Corassin, Carlos Humberto ^{[1
]}

Fernandes Oliveira, Carlos Augusto ^{[1
]}

机构：

[1] Univ Sao Paulo, Sch Anim Sci & Food Engn, Dept Food Engn, Av Duque Caxias Norte 225, Pirassununga, SP, Brazil

来源：

TOXIN REVIEWS | 2019年 / 38卷 / 04期

关键词：

Ochratoxin A; patulin; juice; wine; occurrence; detoxification; SACCHAROMYCES-CEREVISIAE STRAINS; LACTIC-ACID BACTERIA; APPLE JUICE; OCHRATOXIN-A; PATULIN REDUCTION; DRIED FRUITS; REMOVE OCHRATOXIN; YEAST-CELLS; WINE; EXPOSURE;

D O I：

10.1080/15569543.2018.1457056

中图分类号：

R99 [毒物学（毒理学）];

学科分类号：

100405 ;

摘要：

Mycotoxin contamination in fruits and their industrialized products is a serious concern for the human health. Patulin and ochratoxin A are the most frequent mycotoxins that contamine apples, grapes, pears, peach, apricots, nectarines, and strawberries, among others. Physical, chemical, and biological methods may be used to completely inactivate or remove of these mycotoxins in the food products. This paper reviews the recent data on the occurrence of patulin and ochratoxin A in fruits, juices, and other derived products including wine, as well as the methods that have been proposed for decontamination of these products.

引用

页码：263 / 272

页数：10

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