Abstract
Patulin (PAT) is a major threat to many food products, especially apple and apple products, causing human health risks and economic losses. The aim of this study was to remove PAT from apple juice by using the heat-inactivated (HI) cells and spores of seven Alicyclobacillus strains under controlled conditions. The HI cells and spores of seven strains adsorbed PAT effectively, and the HI cells and spores of Alicyclobacillus acidocaldarius DSM 451 (A51) showed maximum PAT adsorption capacity of up to 12.6 μg/g by HI cells and 11.8 μg/g by HI spores at 30 °C and pH 4.0 for 24 h. Moreover, the PAT adsorption process followed the pseudo-first order kinetic model and the Freundlich isotherm model; thermodynamic parameters revealed that PAT adsorption is a spontaneous exothermic physisorption process. The results also indicated that PAT adsorption is strain-specific. The HI cells and spores of Alicyclobacillus strains are non-cytotoxic, and the bioadsorption of PAT did not affect the quality of the juice. Furthermore, the cell wall surface plays an important role in the adsorption process.
Highlights
Patulin (PAT), 4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one is one of the most toxic secondary metabolites produced by the species of the genera Aspergillus, Penicillium, and Byssochlamys (Figure 1) [1]
Key Contribution: This study describes the role of HI cells and spores of Alicyclobacillus strains for PAT adsorption from apple juice
We found that the PAT adsorption rate by the HI cells and spores of acidocaldarius DSM 451 (A51) was highest at pH 4.0 (Figure 2B) and 30 ◦ C
Summary
Patulin (PAT), 4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one is one of the most toxic secondary metabolites produced by the species of the genera Aspergillus, Penicillium, and Byssochlamys (Figure 1) [1]. Penicillium expansum is the main producer of PAT among these fungi, and it causes infection in a large number of fruits and fruit products [2]. The contamination of apple juice by PAT is one of the most important food safety issues worldwide [3]. The fungal species that are responsible for PAT production enter into the fruits through bruised and ruptured skin sites, and cause contamination [4]. PAT has caused several chronic health effects on genetics, immunity, and the central nervous system in animals, while its effects on humans are not clear yet [5].
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