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

2018; Taylor & Francis; Volume: 38; Issue: 4 Linguagem: Inglês

10.1080/15569543.2018.1457056

1556-9551

Bruna L. Gonçalves, Carolina Fernanda Sengling Cebin Coppa, Diane Valgañon de Neeff, Carlos Humberto Corassin, Carlos Augusto Fernandes de Oliveira,

Wheat and Barley Genetics and Pathology

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.