Study of thermal resistance and in vitro bioaccessibility of patulin from artificially contaminated apple products.

Apple juices and purees represent categories widely consumed by whole population and above all children. Patulin (PAT) is a mycotoxin known for its acute and chronic effects in animals. Several studies indicate there is a risk associated to the PAT intake, through the consumption of purees and apple juices. In this study, apple juice and puree were prepared and artificially contaminated with PAT at 50 μg/kg and submitted to a thermal treatment simulating pasteurization to evaluate PAT's reduction. In a second phase of the work, apple products samples (n=7) included juices, nectars and purees belonging to different commercial brands were collected, artificially contaminated with PAT at 50 μg/L (limit established for PAT in juices) and 25 μg/kg (limit established for PAT in purees), digested with an in vitro gastrointestinal protocol and bioaccessibility values (%) were calculated. After thermal treatment, the PAT's loss evidenced in purees and juices was of 1.41 ± 0.52% and 62.62 ± 2.53% respectively. Related to the bioaccessibility data, two juices with pulp showed values of 70.89 ± 4.93 and 67.30 ± 10.76%; two purees showed levels of 58.15 ± 5.50 and 55.69 ± 4.73%, whereas nectar and two clarified juice showed percentages of 38.88 ± 2.42, 28.59 ± 0.46 and 25.28 ± 0.61%, respectively.