Patulin [BSA]

Peniciliium frequentans (Pf909) reduces brown rot caused by Monilinia spp. in stone fruit. The registration of a microbial biocontrol agent in Europe requires information on the risks and safety of a biological product. This study focused on the impact of the physical environment on P1909 survival and growth, Pf909 mycotoxin production on fruit surface, and the P1909 resistance to commercial antifungal compounds used in animal and human medicine. The effect of temperature (4 to 37 degrees C), water activity (0.999 to 0.900), pH (3 to 11), light intensity (0, 90 and 1801m) and photoperiod (0/24, 12/12, 16/8, 24/0; light/dark) on mycelial growth and sporulation of P1909 were monitored for 10 days in vitro on culture medium. Antifungal activity of antifungal compounds on mycelial growth of P1909 was also measured by a quantitative micro spectrophotometric assay after 72 h of incubation. The presence or absence of four non-volatile mycotoxins (patulin, penicillic acid, ochratoxin A and citrinin) on nectarine surfaces treated with Pf909 was determined by HPLC. Growth rate was significantly influenced by water activity, temperature and light exposure conditions. Pf909 showed maximum growth and sporulation at 22 degrees C and 25 degrees C, in wet conditions (0.999 water activity), with a pH 5.6 to 9, and in darkness or a short light photoperiod. Our results showed all antifungal compounds used reduced significantly P1909 mycelial growth at tested commercial doses. HPLC data analysis showed that 7 days after biofungicide (Pf909) application there were no mycotoxin products on the surface of nectarine. Finally, no phylogenetic relationship has been shown among P1909 and other species of Penicillium that produce mycotoxins. In conclusion, from an ecological point of view, P1909 would establish and survive actively over a broad range of climatic conditions. The probability of risks to human and animal health is considered very low.

The impact of processing at industrial scale on properties of apple juice and pectin fractions extracted from the generated pomace is scarcely known. In this study, apple juice was collected at selected steps of the industrial production process and evaluated for physical and chemical properties. The generated pomace was recovered and subjected to extraction of pectins according to their solubility. They were evaluated for physicochemical and functional properties. The transmittance for color and clearness of juice increased during clarification step but decreased during concentration. The sugar content was not altered by any step. The content of individual acids showed some changes during the pasteurization. The levels of total and individual phenols tended to increase during the production process. Low levels of 5HMF (4.0 mg/L) were detected only in the concentrated juice while patulin was absent. The pomace contained only chelator and alkali soluble pectin. In comparison to commercial apple pectin, extracted pectins were of low degree of esterification (67% vs 22.8-44.6%), GalA (654.1 vs 393.5-436.6 mg/g) and Gal (228.6 vs 71.3-115.0 mg/g) content but rich in Ara (27.5 vs 103.4-166.3 mg/g) and of high molecular weight (644.5 vs 1559.6-2360.6 kDa). Their viscosity was lower than that of commercial apple pectin (k values of 0.03-0.05 vs 0.14 Pa.s(n), respectively). They showed lower thermal stability than commercial apple pectin. The production steps involving high temperature or enzymes effected the properties of apple juice and extracted pectins. (C) 2017 Elsevier Ltd. All rights reserved.