Abstract
The objective of this study was to investigate the effect of pulsed light (PL) treatment on the degradation of patulin in apple juice and its quality. The impact of different processing parameters on the degradation effect of patulin was explored. The degradation rate of patulin (200 μg/L) reached 96.27% in apple juice (12 oBrix) by applying the highest fluence (40.50 J/cm2, total processing time: 6 min 30 s) at 3.5 cm from the quartz glass. A quasi-first-order kinetic model was applied to fit the degradation process of patulin (R2 > 0.95). The analysis by HRLC-MS/MS revealed that the lactone ring of patulin was destroyed, which produced a lower toxic desoxypatulinic acid. In addition, with the increase of treatment fluence, the soluble solids content, pH values, total acid, total sugar, antioxidant activity, and soluble sugars of apple juice were not significantly different, while the total phenolic content, the total color difference, and individual organic acids significantly changed. In conclusion, PL can degrade patulin in apple juice below the legal standard (50 μg/L) in 7 min and can preserve the quality of the juice. It indicates that PL is a potential decontamination technology for patulin in apple juice.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data availability
All data supporting the findings of this study are included within this article.
References
Acar, J., Gökmen, V., & Taydas, E. E. (1998). The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production. Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 207(4), 328–331. https://doi.org/10.1007/s002170050341
Aguilar, K., Garvín, A., & Ibarz, A. (2018). Effect of UV–Vis processing on enzymatic activity and the physicochemical properties of peach juices from different varieties. Innovative Food Science & Emerging Technologies, 48, 83–89. https://doi.org/10.1016/j.ifset.2018.05.005
Assatarkul, K., & J., C. J., Manns, D. C., & Worobo, R. W. (2012). Patulin reduction in apple juice from concentrate by UV radiation and comparison of kinetic degradation models between apple juice and apple cider. Journal of Food Protection, 75(4), 717–724. https://doi.org/10.4315/0362-028x.Jfp-11-429
Bahçeci, K. S. (2012). Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice. International Journal of Food Science & Technology, 47(2), 315–324. https://doi.org/10.1111/j.1365-2621.2011.02841.x
Bhat, R., Ameran, S. B., Voon, H. C., Karim, A. A., & Tze, L. M. (2011). Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chemistry, 127(2), 641–644. https://doi.org/10.1016/j.foodchem.2011.01.042
Caminiti, I. M., Noci, F., Morgan, D. J., Cronin, D. A., & Lyng, J. G. (2012). The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend. Food and Bioproducts Processing, 90(3), 442–448. https://doi.org/10.1016/j.fbp.2011.11.006
Castoria, R., Mannina, L., Durán-Patrón, R., Maffei, F., Sobolev, A. P., De Felice, D. V., & Wright, S. A. I. (2011). Conversion of the mycotoxin patulin to the less toxic desoxypatulinic acid by the biocontrol yeast Rhodosporidium kratochvilovae strain LS11. Journal of Agricultural and Food Chemistry, 59(21), 11571–11578. https://doi.org/10.1021/jf203098v
Chakraborty, S., Mahale, S., Dhar, R., & Basak, S. (2022). Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product. Food Bioscience, 45, 101508. https://doi.org/10.1016/j.fbio.2021.101508
Chandra, S., Patras, A., Pokharel, B., Bansode, R. R., Begum, A., & Sasges, M. (2017). Patulin Degradation and Cytotoxicity Evaluation of UV Irradiated Apple Juice Using Human Peripheral Blood Mononuclear Cells., 40(6), e12586. https://doi.org/10.1111/jfpe.12586
Charles, M. T., Arul, J., Charlebois, D., Yaganza, E.-S., Rolland, D., Roussel, D., & Merisier, M. J. (2016). Postharvest UV-C treatment of tomato fruits: Changes in simple sugars and organic acids contents during storage. LWT - Food Science and Technology, 65, 557–564. https://doi.org/10.1016/j.lwt.2015.08.055
Commission, E. (2006). Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union, 364, 5–24.
Cserhalmi, Z., Sass-Kiss, Á., Tóth-Markus, M., & Lechner, N. (2006). Study of pulsed electric field treated citrus juices. Innovative Food Science & Emerging Technologies, 7(1), 49–54. https://doi.org/10.1016/j.ifset.2005.07.001
Drusch, S., Kopka, S., & Kaeding, J. (2007). Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid. Food Chemistry, 100(1), 192–197. https://doi.org/10.1016/j.foodchem.2005.09.043
Fathi-Achachlouei, B., Ahmadi-Zenouz, A., Assadi, Y., & Hesari, J. (2007). Reduction of patulin content in apple juice concentrate using activated carbon and its effects on several chemical constituents. Journal of Food Agriculture and Environment, 5(1), 12.
FDA. (2005). CPG Sec. 510.150 Apple juice, apple juice concentrates, and apple juice products–adulteration with patulin. In: Food and Drug Administration Silver Spring, MD, USA.
Ferrario, M., Alzamora, S. M., & Guerrero, S. (2013). Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses. Journal of Food Engineering, 118(3), 302–311. https://doi.org/10.1016/j.jfoodeng.2013.04.007
Food, & Administration, D. (1996). Code of federal regulations; 21CFR179. 41. FDA: Silver Spring, MD, USA.
Funes, G. J., Gómez, P. L., Resnik, S. L., & Alzamora, S. M. (2013). Application of pulsed light to patulin reduction in McIlvaine buffer and apple products. Food Control, 30(2), 405–410. https://doi.org/10.1016/j.foodcont.2012.09.001
Guerra-Moreno, A., & Hanna, J. (2017). Induction of proteotoxic stress by the mycotoxin patulin. Toxicology Letters, 276, 85–91. https://doi.org/10.1016/j.toxlet.2017.05.015
Hussain, S., Asi, M. R., Iqbal, M., Akhtar, M., Imran, M., & Ariño, A. (2020). Surveillance of patulin in apple, grapes, juices and value-added products for sale in Pakistan. Foods, 9(12), 1744. https://www.mdpi.com/2304-8158/9/12/1744
Islam, M. S., Patras, A., Pokharel, B., Wu, Y., Vergne, M. J., Shade, L., & Sasges, M. (2016). UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice. Innovative Food Science & Emerging Technologies, 34, 344–351. https://doi.org/10.1016/j.ifset.2016.02.009
Jayashree, G. V., Krupashree, K., Rachitha, P., & Khanum, F. (2017). Patulin induced oxidative stress mediated apoptotic damage in mice, and its modulation by green tea leaves. Journal of Clinical and Experimental Hepatology, 7(2), 127–134. https://doi.org/10.1016/j.jceh.2017.01.113
Keyser, M., Műller, I. A., Cilliers, F. P., Nel, W., & Gouws, P. A. (2008). Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innovative Food Science & Emerging Technologies, 9(3), 348–354. https://doi.org/10.1016/j.ifset.2007.09.002
Koh, P. C., Noranizan, M. A., Nur Hanani, Z. A., Karim, R., & Rosli, S. Z. (2017). Application of edible coatings and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour). Postharvest Biology and Technology, 129, 64–78. https://doi.org/10.1016/j.postharvbio.2017.03.003
Lai, W., Cai, R., Yang, K., Yue, T., Gao, Z., Yuan, Y., & Wang, Z. (2022). Detoxification of patulin by Lactobacillus pentosus DSM 20314 during apple juice fermentation. Food Control, 131, 108446. https://doi.org/10.1016/j.foodcont.2021.108446
Lemoine, M. L., Civello, P. M., Chaves, A. R., & Martínez, G. A. (2008). Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. Italica). Postharvest Biology and Technology, 48(1), 15–21. https://doi.org/10.1016/j.postharvbio.2007.09.016
Liu, R., Jin, Q., Huang, J., Liu, Y., Wang, X., Mao, W., & Wang, S. (2011). Photodegradation of Aflatoxin B1 in peanut oil. European Food Research and Technology, 232(5), 843–849. https://doi.org/10.1007/s00217-011-1452-6
Liu, X., Wang, L., Wang, S., Cai, R., Yue, T., Yuan, Y., & Wang, Z. (2023). Detoxification of patulin in apple juice by enzymes and evaluation of its degradation products. Food Control, 145, 109518. https://doi.org/10.1016/j.foodcont.2022.109518
Mandal, R., Wiktor, A., Mohammadi, X., & Pratap-Singh, A. (2022). Pulsed UV light irradiation processing of black tea infusions: Effect on color, phenolic content, and antioxidant capacity. Food and Bioprocess Technology, 15(1), 92–104. https://doi.org/10.1007/s11947-021-02723-x
Mansor, A., Shamsudin, R., Mohd Adzahan, N., & Hamidon, M. N. (2017). Performance of UV pasteurization with quartz glass sleeve on physicochemical properties and microbial activity of pineapple Juice. Journal of Food Process Engineering, 40(1), e12263. https://doi.org/10.1111/jfpe.12263
Mao, J., He, B., Zhang, L., Li, P., Zhang, Q., Ding, X., & Zhang, W. (2016). A structure identification and toxicity assessment of the degradation products of aflatoxin B(1) in peanut oil under UV Irradiation. Toxins (basel), 8(11), 332. https://doi.org/10.3390/toxins8110332
Moreau, M., Lescure, G., Agoulon, A., Svinareff, P., Orange, N., & Feuilloley, M. (2013). Application of the pulsed light technology to mycotoxin degradation and inactivation. Journal of Applied Toxicology, 33(5), 357–363. https://doi.org/10.1002/jat.1749
Murakami, E. G., Jackson, L., Madsen, K., & Schickedanz, B. (2006).Factors affecting the ultraviolet inactivation of Escherichia coli K12 in apple juice and a model system. 29(1), 53–71. https://doi.org/10.1111/j.1745-4530.2006.00049.x
Noci, F., Riener, J., Walkling-Ribeiro, M., Cronin, D. A., Morgan, D. J., & Lyng, J. G. (2008). Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice. Journal of Food Engineering, 85(1), 141–146. https://doi.org/10.1016/j.jfoodeng.2007.07.011
Pataro, G., Muñoz, A., Palgan, I., Noci, F., Ferrari, G., & Lyng, J. G. (2011). Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system. Food Research International, 44(6), 1642–1648. https://doi.org/10.1016/j.foodres.2011.04.048
Peng, W., Meng, D., Yue, T., Wang, Z., & Gao, Z. (2021). Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum. Food Chemistry, 340, 127922. https://doi.org/10.1016/j.foodchem.2020.127922
Pinedo, C., Wright, S. A. I., Collado, I. G., Goss, R. J. M., Castoria, R., Hrelia, P., & Durán-Patrón, R. (2018). Isotopic labeling studies reveal the patulin detoxification pathway by the biocontrol yeast Rhodotorula kratochvilovae LS11. Journal of Natural Products, 81(12), 2692–2699. https://doi.org/10.1021/acs.jnatprod.8b00539
Quici, N., Morgada, M. E., Gettar, R. T., Bolte, M., & Litter, M. I. (2007). Photocatalytic degradation of citric acid under different conditions: TiO2 heterogeneous photocatalysis against homogeneous photolytic processes promoted by Fe(III) and H2O2. Applied Catalysis b: Environmental, 71(3), 117–124. https://doi.org/10.1016/j.apcatb.2006.09.001
Rajkovic, A., Smigic, N., & Devlieghere, F. (2010). Contemporary strategies in combating microbial contamination in food chain. International Journal of Food Microbiology, 141, S29–S42. https://doi.org/10.1016/j.ijfoodmicro.2009.12.019
Sandhya Singh, M. G. A. K., & Gaurav Hitkari, G. P. (2015). Synthesis of Ni-TiO2 nanocomposites and photocatalytic degradation of oxalic acid in waste water. International Journal of Innovative Research in Science, Engineering and Technology, 4(12), 12721–12731. https://doi.org/10.15680/ijirset.2015.0412097
Saxena, N., Ansari, K. M., Kumar, R., Dhawan, A., Dwivedi, P. D., & Das, M. (2009). Patulin causes DNA damage leading to cell cycle arrest and apoptosis through modulation of Bax, p53 and p21/WAF1 proteins in skin of mice. Toxicology and Applied Pharmacology, 234(2), 192–201. https://doi.org/10.1016/j.taap.2008.09.033
Scott, P., Kennedy, B., & Van Walbeek, W. (1972). Desoxypatulinic acid from a patulin-producing strain of Penicillium patulum. Experientia, 28(10), 1252–1252.
Shamsudin, R., Mohd Adzahan, N., Pui Yee, Y., & Mansor, A. (2014). Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice. Innovative Food Science & Emerging Technologies, 23, 114–120. https://doi.org/10.1016/j.ifset.2014.02.005
Snowball, M., & Hornsey, I. (1988). Purification of water supplies using ultraviolet light. Developments in food microbiology, 171–191.
Tikekar, R. V., Anantheswaran, R. C., & LaBorde, L. F. (2014). Patulin degradation in a model apple juice system and in apple juice during ultraviolet processing. Journal of Food Processing and Preservation, 38(3), 924–934. https://doi.org/10.1111/jfpp.12047
Torović, L., Dimitrov, N., Lopes, A., Martins, C., Alvito, P., & Assunção, R. (2018). Patulin in fruit juices: Occurrence, bioaccessibility, and risk assessment for Serbian population. Food Additives & Contaminants: Part A, 35(5), 985–995. https://doi.org/10.1080/19440049.2017.1419580
Unluturk, S., & Atilgan, M. R. (2015). Microbial safety and shelf life of UV-C treated freshly squeezed white grape juice. Journal of Food Science, 80(8), M1831–M1841. https://doi.org/10.1111/1750-3841.12952
Wang, B., Mahoney, N. E., Khir, R., Wu, B., Zhou, C., Pan, Z., & Ma, H. (2018). Degradation kinetics of aflatoxin B1 and B2 in solid medium by using pulsed light irradiation. Journal of the Science of Food and Agriculture, 98(14), 5220–5224. https://doi.org/10.1002/jsfa.9058
Wang, B., Wei, W., Zhang, Y., Xu, H., & Ma, H. (2022a). Decontamination and quality assessment of freshly squeezed grape juice under spiral continuous flow-through pulsed light (SCFPL) treatment. Journal of Food Processing and Preservation, 46(1), e16186. https://doi.org/10.1111/jfpp.16186
Wang, F., Owusu-Fordjour, M., Xu, L., Ding, Z., & Gu, Z. (2020).Immobilization of laccase on magnetic chelator nanoparticles for apple juice clarification in magnetically stabilized fluidized bed. Frontiers in Bioengineering and Biotechnology, 8, 589. https://doi.org/10.3389/fbioe.2020.00589
Wang, L., Liu, X., Cai, R., Ge, Q., Zhao, Z., Yue, T., & Wang, Z. (2022b). Detoxification of Ochratoxin A by pulsed light in grape juice and evaluation of its degradation products and safety. Innovative Food Science and Emerging Technologies, 78, 103024. https://doi.org/10.1016/j.ifset.2022.103024
Welke, J. E., Hoeltz, M., Dottori, H. A., & Noll, I. B. (2009). Effect of processing stages of apple juice concentrate on patulin levels. Food Control, 20(1), 48–52. https://doi.org/10.1016/j.foodcont.2008.02.001
Wright, S. A. I., de Felice, D. V., Ianiri, G., Pinedo-Rivilla, C., De Curtis, F., & Castoria, R. (2014). Two rapid assays for screening of patulin biodegradation. International Journal of Environmental Science and Technology, 11(5), 1387–1398. https://doi.org/10.1007/s13762-013-0325-x
Wu, Z., & Pan, C. (2021). State analysis of apple industry in China. IOP Conference Series: Earth and Environmental Science, 831(1), 012067. https://doi.org/10.1088/1755-1315/831/1/012067
Xu, X., Bao, Y., Wu, B., Lao, F., Hu, X., & Wu, J. (2019). Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics. Food Chemistry, 289, 250–258. https://doi.org/10.1016/j.foodchem.2019.03.068
Yun, H., Lim, S., Jo, C., Chung, J., Kim, S., Kwon, J.-H., & Kim, D. (2008). Effects of organic acids, amino acids and ethanol on the radio-degradation of patulin in an aqueous model system. Radiation Physics and Chemistry, 77(6), 830–834. https://doi.org/10.1016/j.radphyschem.2007.12.013
Zhu, R., Feussner, K., Wu, T., Yan, F., Karlovsky, P., & Zheng, X. (2015). Detoxification of mycotoxin patulin by the yeast Rhodosporidium paludigenum. Food Chemistry, 179, 1–5. https://doi.org/10.1016/j.foodchem.2015.01.066
Funding
The research was supported by the Key R&D Program of Shaanxi Province (2022NY-036).
Author information
Authors and Affiliations
Contributions
Yu Li: Writing—original draft, Formal analysis, Investigation, Software, Methodology. Rui Cai: Validation. Chuanhan Fu: Data curation. Lige Qi: Software. Yahong Yuan: Resources. Tianli Yue: Project administration. Zhenpeng Gao: Supervision. Zidan Zhao: Supervision. Qian Ge: Supervision. Zhouli Wang: Conceptualization, Writing—review & editing, Funding acquisition.
Corresponding author
Ethics declarations
Competing interests
The authors declare no competing interests.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Li, Y., Cai, R., Fu, C. et al. Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality. Food Bioprocess Technol 16, 870–880 (2023). https://doi.org/10.1007/s11947-022-02978-y
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-022-02978-y