长期贮藏、高温和高压处理对番茄制品中棒曲霉素还原的影响

Beatrice Scaccabarozzi, A. Brutti, E. Berni
{"title":"长期贮藏、高温和高压处理对番茄制品中棒曲霉素还原的影响","authors":"Beatrice Scaccabarozzi, A. Brutti, E. Berni","doi":"10.35248/2157-7110.20.11.829","DOIUrl":null,"url":null,"abstract":"In this paper, the effect of long-term storage on patulin reduction in different tomato products (juice, puree, pulp, paste, and ketchup) was assessed, together with the evaluation of patulin heat-resistance and baro-tolerance in tomato juice. For these purposes, different extraction methods for patulin detection in tomato products using an RP-HPLC apparatus were preliminarily assessed. Concerning the effect of long-term storage (up to six months) on patulin, at 25°C a non-linear, progressive reduction of the toxin was observed for all tomato products tested during storage. Tomato paste was the matrix where the most marked decrease was observed, patulin being reduced to undetectable levels just after one month at 25°C. It was followed by tomato puree, where the toxin was reduced to unquantifiable levels after six months at 25°C. Differently, the toxin was always present at detectable levels in tomato pulp, puree, and ketchup where it was respectively reduced by 64%, 81%, and 88% after six months at 25°C. Concerning the effect of thermal treatment and High-Pressure Processing on patulin, the DT value (D95=270 min) calculated for tomato juice was much higher than times usually applied in the industrial practice on nonconcentrated tomato products, and the highest time/pressure combination applicable at an industrial level on tomato juice (600 MPa for 10 min) did not give any decimal reduction to patulin concentration. Since all the strategies applied did not prove sufficient to inactivate patulin in all products considered, tomato products other than pastes could represent a risk for this toxin, in case substantial spoilage by patulin-producing fungi occurred on tomato fruits and an insufficient amount of detoxing substances such as L-ascorbic acid was present in the above-mentioned products.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"49 1","pages":"1-8"},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Effect of Long-Term Storage, Heat and High Pressure Processing on Patulin Reduction in Tomato Products\",\"authors\":\"Beatrice Scaccabarozzi, A. Brutti, E. Berni\",\"doi\":\"10.35248/2157-7110.20.11.829\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this paper, the effect of long-term storage on patulin reduction in different tomato products (juice, puree, pulp, paste, and ketchup) was assessed, together with the evaluation of patulin heat-resistance and baro-tolerance in tomato juice. For these purposes, different extraction methods for patulin detection in tomato products using an RP-HPLC apparatus were preliminarily assessed. Concerning the effect of long-term storage (up to six months) on patulin, at 25°C a non-linear, progressive reduction of the toxin was observed for all tomato products tested during storage. Tomato paste was the matrix where the most marked decrease was observed, patulin being reduced to undetectable levels just after one month at 25°C. It was followed by tomato puree, where the toxin was reduced to unquantifiable levels after six months at 25°C. Differently, the toxin was always present at detectable levels in tomato pulp, puree, and ketchup where it was respectively reduced by 64%, 81%, and 88% after six months at 25°C. Concerning the effect of thermal treatment and High-Pressure Processing on patulin, the DT value (D95=270 min) calculated for tomato juice was much higher than times usually applied in the industrial practice on nonconcentrated tomato products, and the highest time/pressure combination applicable at an industrial level on tomato juice (600 MPa for 10 min) did not give any decimal reduction to patulin concentration. Since all the strategies applied did not prove sufficient to inactivate patulin in all products considered, tomato products other than pastes could represent a risk for this toxin, in case substantial spoilage by patulin-producing fungi occurred on tomato fruits and an insufficient amount of detoxing substances such as L-ascorbic acid was present in the above-mentioned products.\",\"PeriodicalId\":15727,\"journal\":{\"name\":\"Journal of Food Processing and Technology\",\"volume\":\"49 1\",\"pages\":\"1-8\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.35248/2157-7110.20.11.829\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.35248/2157-7110.20.11.829","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 3

摘要

本文研究了不同番茄制品(果汁、果泥、果肉、膏体和番茄酱)长期贮藏对棒曲霉素还原的影响,并对番茄汁中棒曲霉素的耐热性和耐压性进行了评价。为此,采用反相高效液相色谱法对番茄制品中棒曲霉素的不同提取方法进行了初步评价。关于长期储存(长达6个月)对展霉素的影响,在25°C下,在储存期间测试的所有番茄产品都观察到毒素的非线性渐进减少。在番茄酱基质中观察到最明显的减少,在25°C下一个月后,展青霉素就减少到无法检测的水平。接下来是番茄汁,在25°C下放置6个月后,毒素减少到无法量化的水平。不同的是,这种毒素在番茄果肉、番茄泥和番茄酱中始终以可检测的水平存在,在25°C下加热6个月后,它们分别减少了64%、81%和88%。对于热处理和高压处理对展霉素的影响,番茄汁的DT值(D95=270 min)远高于工业实践中通常用于非浓缩番茄制品的次数,而工业水平上适用于番茄汁的最高时间/压力组合(600 MPa, 10 min)并没有使展霉素浓度降低。由于所采用的所有策略都不足以在所有考虑的产品中灭活棒曲霉素,因此,如果番茄果实受到产生棒曲霉素的真菌的严重破坏,并且上述产品中存在l -抗坏血酸等解毒物质的量不足,则番茄酱以外的番茄产品可能存在这种毒素的风险。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Long-Term Storage, Heat and High Pressure Processing on Patulin Reduction in Tomato Products
In this paper, the effect of long-term storage on patulin reduction in different tomato products (juice, puree, pulp, paste, and ketchup) was assessed, together with the evaluation of patulin heat-resistance and baro-tolerance in tomato juice. For these purposes, different extraction methods for patulin detection in tomato products using an RP-HPLC apparatus were preliminarily assessed. Concerning the effect of long-term storage (up to six months) on patulin, at 25°C a non-linear, progressive reduction of the toxin was observed for all tomato products tested during storage. Tomato paste was the matrix where the most marked decrease was observed, patulin being reduced to undetectable levels just after one month at 25°C. It was followed by tomato puree, where the toxin was reduced to unquantifiable levels after six months at 25°C. Differently, the toxin was always present at detectable levels in tomato pulp, puree, and ketchup where it was respectively reduced by 64%, 81%, and 88% after six months at 25°C. Concerning the effect of thermal treatment and High-Pressure Processing on patulin, the DT value (D95=270 min) calculated for tomato juice was much higher than times usually applied in the industrial practice on nonconcentrated tomato products, and the highest time/pressure combination applicable at an industrial level on tomato juice (600 MPa for 10 min) did not give any decimal reduction to patulin concentration. Since all the strategies applied did not prove sufficient to inactivate patulin in all products considered, tomato products other than pastes could represent a risk for this toxin, in case substantial spoilage by patulin-producing fungi occurred on tomato fruits and an insufficient amount of detoxing substances such as L-ascorbic acid was present in the above-mentioned products.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信