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Avaliação dos teores de patulina em sumos de fruta durante o processamento industrial
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Advisor(s)
Abstract(s)
A patulina é uma micotoxina produzida por fungos dos géneros Aspergillus
e Penicillium. Esta toxina pode contaminar diversos tipos de fruta,
nomeadamente maçãs e produtos derivados podendo estar associada
à ocorrência de efeitos mutagénicos, genotóxicos, imunossupressores,
imunotóxicos, neurotóxicos, e eventualmente carcinogénicos. Por essa
razão é fundamental o controlo da ocorrência de patulina nos géneros
alimentícios mais suscetíveis. Com o objetivo de avaliar a presença de
patulina em amostras de fruta e polpa ao longo das várias etapas do
processamento industrial, foram analisados os teores desta micotoxina
em 50 amostras (ameixa, pêssego, pera e maçã), colhidas nas diversas
fases de processamento. As amostras de pera e maçã apresentaram os
teores de contaminação mais elevados, detetados na fase de descarga
da fruta (18 μg.Kg-1) e na fase de enchimento (40 μg.Kg-1), respetivamente.
Estes resultados são inferiores ao limite máximo legislado (50 μg.Kg-1)
para sumos de frutos, sumos de frutos concentrados reconstituídos e
néctares de frutos, por não existem valores limite para a fruta e polpa.
Os dados do presente estudo alertam para a necessidade de monitorizar
a ocorrência de contaminantes ao longo das várias etapas de processamento
industrial como forma de obter alimentos seguros, protegendo
assim a saúde dos consumidores. Estes foram os primeiros estudos efetuados
em Portugal sobre a ocorrência de patulina em diferentes frutas
colhidas ao longo do processamento industrial.
Patulin is a mycotoxin produced by fungi of the genera Aspergillus and Penicillium. This toxin can contaminate several fruits, including apples and by-products, and may be associated with the occurrence of mutagenic, genotoxic, immunosuppressant, immunotoxic, neurotoxic, and possibly carcinogenic effects. Thus, it is fundamental to monitor the occurrence of patulin in more susceptible foodstuffs as fruits. This study aimed to determine the contents of patulin in 50 fruit and pulp samples (plum, peach, pear and apple), collected throughout different industrial processing stages. Pear and apple samples showed the highest contamination levels, detected in fruit discharge phase (18 μg.Kg-1) and the filling stage (40 μg.Kg-1), respectively. These results are lower than the legislated maximum allowed limits (50 μg.Kg-1) for fruit juices, concentrated fruit reconstituted and fruit nectars juices; however, there are no limits for fruit and pulp samples. The results of this study point out the need to monitor the occurrence of contaminants throughout the various stages of industrial processing, as a way to get safer food to attain a higher protection of the consumer’s health. This was the first study performed in Portugal on the occurrence of patulin in fruit samples collected on the various stages of industrial processing.
Patulin is a mycotoxin produced by fungi of the genera Aspergillus and Penicillium. This toxin can contaminate several fruits, including apples and by-products, and may be associated with the occurrence of mutagenic, genotoxic, immunosuppressant, immunotoxic, neurotoxic, and possibly carcinogenic effects. Thus, it is fundamental to monitor the occurrence of patulin in more susceptible foodstuffs as fruits. This study aimed to determine the contents of patulin in 50 fruit and pulp samples (plum, peach, pear and apple), collected throughout different industrial processing stages. Pear and apple samples showed the highest contamination levels, detected in fruit discharge phase (18 μg.Kg-1) and the filling stage (40 μg.Kg-1), respectively. These results are lower than the legislated maximum allowed limits (50 μg.Kg-1) for fruit juices, concentrated fruit reconstituted and fruit nectars juices; however, there are no limits for fruit and pulp samples. The results of this study point out the need to monitor the occurrence of contaminants throughout the various stages of industrial processing, as a way to get safer food to attain a higher protection of the consumer’s health. This was the first study performed in Portugal on the occurrence of patulin in fruit samples collected on the various stages of industrial processing.
Description
Keywords
Patulina Segurança Alimentar Avaliação do Risco Contaminação Alimentar Micotoxinas Fruta Polpa de Fruta Processamento Industrial Saúde Pública Portugal
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2016;5(Supl 8):45-48
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP