Current situation and future challenges of patulin reduction-a review

Patulin is a toxic metabolite produced by Penicillium expansum that can contaminate many kinds of foods and represents a challenge for fruit and fruit-derived products. Consequently, economic and effective strategies are needed to eliminate patulin and achieve food safety. Here, we review the latest advances in patulin reduction in recent years. Based on the two aspects of preharvest prevention and postharvest control, we discuss the application and potential of natural extracts, biological control agents and their combinations, degrading enzymes, and bio-adsorbents in the reduction of patulin. The challenges and future aspects of these strategies are also discussed. Using active packaging or nanotechnology to develop edible coatings or films to better release natural antifungal substances and inhibit the growth of Penicillium expansum. As commercial preparations, biocontrol agents are prepared by adding exogenous protective agents, vacuum drying, microcapsules, and other technologies to optimize the formulation and packaging in order to improve the control effect and shelf life. Biomolecular adsorbents and microbial adsorbents should be further developed to reduce the separation cost. Simultaneously, the degradation and adsorption of patulin by LABs should be investigated further. Degradation enzymes and degradation genes are combined with genetic engineering to improve the yield of enzymes or crude enzyme solutions are directly used to prepare enzyme preparations. Presently, no singular method is ideal for removing or detoxifying patulin in foods, and the combination of various methods may be the better choice.