Application of pulsed light to patulin reduction in McIlvaine buffer and apple products

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Numerous studies around the world have reported the occurrence of patulin in commercialized apple products. The persistence of this mycotoxin in apple products indicates that current methods used to reduce it during the manufacturing process are not entirely successful and reflects the need to evalu...

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Autores principales: Funes, G.J., Gómez, P.L., Resnik, S.L., Alzamora, S.M.
Formato: JOUR
Materias:
Apple juice
Apple purée
Patulin
Pulsed light
Malus x domestica
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09567135_v30_n2_p405_Funes
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09567135_v30_n2_p405_Funes
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spelling todo:paper_09567135_v30_n2_p405_Funes2023-10-03T15:52:13Z Application of pulsed light to patulin reduction in McIlvaine buffer and apple products Funes, G.J. Gómez, P.L. Resnik, S.L. Alzamora, S.M. Apple juice Apple purée Patulin Pulsed light Malus x domestica Numerous studies around the world have reported the occurrence of patulin in commercialized apple products. The persistence of this mycotoxin in apple products indicates that current methods used to reduce it during the manufacturing process are not entirely successful and reflects the need to evaluate new detoxification methods. The purpose of the present study was to investigate the effect of pulsed light (PL) dose on patulin degradation in McIlvaine buffer, apple juice and apple purée. The exposure of all samples to PL doses between 2.4 and 35.8 J/cm2 resulted in a significant decrease in patulin levels. Patulin reduction in McIlvaine buffer did not depend markedly on the initial concentration of the mycotoxin. At the maximum dose tested, the remaining average patulin level dissolved in McIlvaine buffer was approximately 5-15%, while in apple juice the values declined up to 22%. In apple purée naturally contaminated with 29 μg/kg of patulin, exposure to a PL dose of 12 J/cm2 provoked a 51% reduction in patulin concentration, while no residual contamination was detected for higher irradiation times.These results suggested that PL treatment would be a potential alternative method to reduce patulin contamination in apple products. However, further investigations need to be conducted to evaluate toxicological safety of patulin degradation product(s). © 2012 Elsevier Ltd. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09567135_v30_n2_p405_Funes
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Apple juice
Apple purée
Patulin
Pulsed light
Malus x domestica
spellingShingle Apple juice
Apple purée
Patulin
Pulsed light
Malus x domestica
Funes, G.J.
Gómez, P.L.
Resnik, S.L.
Alzamora, S.M.
Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
topic_facet Apple juice
Apple purée
Patulin
Pulsed light
Malus x domestica
description Numerous studies around the world have reported the occurrence of patulin in commercialized apple products. The persistence of this mycotoxin in apple products indicates that current methods used to reduce it during the manufacturing process are not entirely successful and reflects the need to evaluate new detoxification methods. The purpose of the present study was to investigate the effect of pulsed light (PL) dose on patulin degradation in McIlvaine buffer, apple juice and apple purée. The exposure of all samples to PL doses between 2.4 and 35.8 J/cm2 resulted in a significant decrease in patulin levels. Patulin reduction in McIlvaine buffer did not depend markedly on the initial concentration of the mycotoxin. At the maximum dose tested, the remaining average patulin level dissolved in McIlvaine buffer was approximately 5-15%, while in apple juice the values declined up to 22%. In apple purée naturally contaminated with 29 μg/kg of patulin, exposure to a PL dose of 12 J/cm2 provoked a 51% reduction in patulin concentration, while no residual contamination was detected for higher irradiation times.These results suggested that PL treatment would be a potential alternative method to reduce patulin contamination in apple products. However, further investigations need to be conducted to evaluate toxicological safety of patulin degradation product(s). © 2012 Elsevier Ltd.
format JOUR
author Funes, G.J.
Gómez, P.L.
Resnik, S.L.
Alzamora, S.M.
author_facet Funes, G.J.
Gómez, P.L.
Resnik, S.L.
Alzamora, S.M.
author_sort Funes, G.J.
title Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
title_short Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
title_full Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
title_fullStr Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
title_full_unstemmed Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
title_sort application of pulsed light to patulin reduction in mcilvaine buffer and apple products
url http://hdl.handle.net/20.500.12110/paper_09567135_v30_n2_p405_Funes
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