Changes of Patulin Concentration in Apple Products During Processing Stages: A Review

  • Yasin ÖZDEMİR
  • Seçil ERDOĞAN
  • Emir Olcay SAYIN
  • Şefik KURULTAY
Keywords: Patulin, mycotoxin, detoxification, apple product

Abstract

Researches on the therapeutic properties of apples and their products have been drawing attention recent years. Their therapeutic features provide an increase on the popularity of these products and their consumption has a protective effect against certain disorders. Weight loss products made from apples and apple products in use among the public bring out an important risk of patulin. Patulin may occur in apples during harvest and post harvest stages. Process stages and stage conditions may cause an increase or decrease in patulin concentrations. Most of the time, it is impossible to prevent the product from patulin formation. Nature of the process steps such as fermentation, heat treatment and clarification applications or additional steps of production line such as gamma irradiation or application of binding material can help remove patulin from products or reduce its concentration with the lowest cost. In this study, patulin concentration changes are explored during the production processes of apple products according to scientific researches.

Published
2019-07-12
How to Cite
ÖZDEMİR, Y., ERDOĞAN, S., SAYIN, E. O., & KURULTAY, Şefik. (2019). Changes of Patulin Concentration in Apple Products During Processing Stages: A Review. International Journal of Agricultural and Natural Sciences, 2(2), 47-52. Retrieved from https://ijans.org/index.php/ijans/article/view/76
Section
Research Articles