Patulin degradation and cytotoxicity evaluation of UV irradiated apple juice using human peripheral blood mononuclear cells

Abstract

AbstractPatulin, a mycotoxin produced by several genera of fungi, is an important concern in apple‐based products due to its toxicity and health consequences. Ultraviolet (UV‐C) irradiation is a method of disinfection that is effective against many microorganisms and is also applied for chemical contaminant treatment via direct photolysis and advanced oxidation with sensitizers such as hydrogen peroxide. The present study evaluates whether UV‐C could be an effective method to destroy patulin in apple juice. UV‐C irradiation experiments were conducted using a collimated beam system operating at 253.7 nm. It was observed that patulin was not destroyed in pure water, but was degraded in pure and diluted apple juice upon UV‐C irradiation, suggesting that chromophores (such as riboflavin) in the juice were important factors in the photo degradation. From an initial patulin concentration of approximately 200 ppb, UV‐C dose of 400 mJ/cm2 successfully reduced patulin concentration by 69.47 (±0.69) % (p < .05). In cell culture studies, our results showed that increasing UV‐C dose decreased the patulin‐induced cytotoxicity in human peripheral blood cells. Cell viability percentage increased from 47.3% to 81.64% as UV‐C dose increased from 0 to 400 mJ/cm2. These doses would also achieve significant inactivation of viruses, bacteria, and many molds and fungi. This study clearly shows the potential for using UV‐C treatment for patulin degradation in turbid liquid foods such as apple juice.Practical applicationsThis research paper provides scientific evidence of the potential benefits UV‐C irradiation in removing patulin from apple juice. UV‐C dose of 400 mJ/cm2 successfully reduced patulin concentration by 69.47%. In cell culture studies, increasing UV‐C dose decreased the patulin‐induced cytotoxicity in human peripheral blood cells. UV‐C irradiation is an attractive food preservation technology and offers opportunities for horticultural and food processing industries to meet the growing demand from consumers for healthier and safer food products. Knowledge gained through this study will facilitate major advances in the field of food science and engineering. This study would also provide technical support for commercialization of UV‐C technology for patulin degradation in turbid liquid foods such as apple juice.