Heterogeneous Fenton Degradation of Patulin in Apple Juice Using Carbon-Encapsulated Nano Zero-Valent Iron (CE-nZVI).

Notemba Silwana,Blanca Calderón,Andrés Fullana,Seteno Karabo Obed Ntwampe

doi:10.3390/foods9050674

Notemba Silwana, Blanca Calderón + Show 2 more

Open Access

https://doi.org/10.3390/foods9050674

Copy DOI

Abstract

Patulin (PAT), a mycotoxin found mainly in matured apples, is produced by different species of fungi, mainly Penicillium expansum, and is found in various fruits and vegetables used to produce juice. Little focus has been placed on nano-technological methods for the mitigation of this problem. In this work, carbon-encapsulated nano-zero valent iron (CE-nZVI) particles were synthesized and used as heterogeneous Fenton agents for the degradation of PAT in apple juice. The particles were found to have a spherical shape with a diameter of 130 ± 50 nm. In a heterogeneous Fenton degradation (involving CE-nZVI) process, a concentration of 0.05 g/L CE-nZVI with 0.5 mM H2O2 was used. Since the Fenton oxidation process is pH-dependent, placebo degradation was observed at varying pH conditions with an average percentage of PAT degradation of 27.8%, 87.0%, 98.0%, and 99.75% at pH 6, 5, 4.5, and 3.5 respectively, between 1 min to 4 h in a water matrix. In a juice matrix, at the regular pH of juice (3.6), percentage PAT degradation of 72% and 89% was obtained after a 2-h treatment using heterogeneous Fenton oxidation (CE-nZVI/H2O2) systems, using 0.5 mM H2O2 and 1 mM H2O2, respectively.

Highlights

Apple cultivators and apple-derived product producers are faced with an enormous challenge, i.e., the control and curbing of a mycotoxin known as patulin (PAT) in apple-derived beverages
PAT, g-lactone a-b unsaturated {4-hydroxy-4H-furol [3, 2-c] pyran-2(6H)-one}, is a secondary metabolite produced by Penicillium sp., molds that are present in certain foods, with Penicillium expansum being among the most prevalent and problematic sources of PAT [1]
Control of postharvest pathogens still relies on the use of fungicides, but due to fungicide-resistant pathogens and public outcry for reduction and use of alternative control strategies, different treatment routes are considered

Summary

Introduction

Apple cultivators and apple-derived product producers are faced with an enormous challenge, i.e., the control and curbing of a mycotoxin known as patulin (PAT) in apple-derived beverages.PAT, g-lactone a-b unsaturated {4-hydroxy-4H-furol [3, 2-c] pyran-2(6H)-one}, is a secondary metabolite produced by Penicillium sp., molds that are present in certain foods, with Penicillium expansum being among the most prevalent and problematic sources of PAT [1]. Apple cultivators and apple-derived product producers are faced with an enormous challenge, i.e., the control and curbing of a mycotoxin known as patulin (PAT) in apple-derived beverages. Various treatments have been investigated for the ability to reduce the apple rot and PAT production within the harvest, processing, and storage steps. Control of postharvest pathogens still relies on the use of fungicides, but due to fungicide-resistant pathogens and public outcry for reduction and use of alternative control strategies, different treatment routes are considered. Reduction of mold using flume water during washing of apples after they have been harvested has often been considered [2]. To reduce the frequency of wounding during storage, a long-term-controlled atmosphere has been shown to allow less stem-based fungal invasion into apples. There is conflicting evidence of whether or not controlled standard refrigeration

Methods

Results

Conclusion