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Patulina: Incidência e controle em derivados de maçã

dc.contributor.authorCelli, Marcos Giovani [UNESP]
dc.contributor.authorCoelho, Alexandre Rodrigo
dc.contributor.authorWosiacki, Gilvan
dc.contributor.authorGarcia-Cruz, Crispin Humberto [UNESP]
dc.contributor.institutionUniversidade Estadual de Ponta Grossa (UEPG)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUTFPR
dc.date.accessioned2014-05-27T11:23:51Z
dc.date.available2014-05-27T11:23:51Z
dc.date.issued2009-01-01
dc.description.abstractThe patulin, (4hydroxy-4furo[3,2-c]pyran(6H)-1), is a thermal resistent mycotoxin produced by several species of fungi are common in plants, mainly in derivatives and apples. Studies on the toxicity in animals have shown that mycotoxin has character teratogenic, and carcinogenic in mice immunotoxic. Its biosynthesis is well understood involving a series of reactions of condensation and oxiredução, many catalyzed by enzymes. The danger of contamination of food with patulin, warning about the need for a more rigorous control. Recent research aimed their removal and degradation as well as increase the sensitivity of the tests, making them faster and at less cost. The removal of patulin of food is made with composite adsorbents, with inconvenience to diminish the quality of the product by adsorbs other components desirable. The degradation is made with sulfur compounds, which are not allowed in food in many countries, and the growth of yeasts, such as the production of cider. Many yeasts have resistance against patulin and produce compounds capable degrade it. Here, we reviewed research on patulin with emphasis on its influence in food industry, incidence of patulin in apple juice and other foods, maximum permissible concentrations, health effects, biosynthesis, removal, degradation and most widely used methods for its detection and quantification.en
dc.description.affiliationPontifícia Universidade Católica Do Paraná Mestre em Ciência de Alimentos Universidade Estadual de Ponta Grossa, PR
dc.description.affiliationDoutorando em Engenharia e Ciência de Alimentos Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista, São José do Rio Preto - SP
dc.description.affiliationDepartamento de Engenharia de Alimentos UTFPR, Francisco Beltrão - PR
dc.description.affiliationDepartamento de Engenharia de Alimentos UEPG, Ponta Grossa - PR
dc.description.affiliationDepartamento de Engenharia e Tecnologia de Alimentos UNESP, São José do Rio Preto - SP
dc.description.affiliationUnespDoutorando em Engenharia e Ciência de Alimentos Departamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista, São José do Rio Preto - SP
dc.description.affiliationUnespDepartamento de Engenharia e Tecnologia de Alimentos UNESP, São José do Rio Preto - SP
dc.format.extent135-162
dc.identifierhttp://dx.doi.org/10.5433/1679-0359.2009v30n1p135
dc.identifier.citationSemina:Ciencias Agrarias, v. 30, n. 1, p. 135-162, 2009.
dc.identifier.doi10.5433/1679-0359.2009v30n1p135
dc.identifier.file2-s2.0-79958743318.pdf
dc.identifier.issn1679-0359
dc.identifier.lattes3761109299906668
dc.identifier.scopus2-s2.0-79958743318
dc.identifier.urihttp://hdl.handle.net/11449/70900
dc.language.isopor
dc.relation.ispartofSemina: Ciências Agrárias
dc.relation.ispartofsjr0,320
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectApple
dc.subjectMycotoxin
dc.subjectPenicillium expansum
dc.titlePatulina: Incidência e controle em derivados de maçãpt
dc.title.alternativePatulin: Incidence and control in apple productsen
dc.typeArtigo
dcterms.licensehttp://www.uel.br/revistas/uel/index.php/semagrarias/about/editorialPolicies#openAccessPolicy
dspace.entity.typePublication
unesp.author.lattes3761109299906668[4]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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