Effective Adsorption of Patulin from Apple Juice by Using Non-Cytotoxic Heat-Inactivated Cells and Spores of Alicyclobacillus Strains

Toxins
Marina SajidTianli Yue

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 12.621 μg/g by HI cells and 11.751 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.

References

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Citations

Mar 13, 2019·Drug Metabolism Reviews·Marina SajidTianli Yue
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Guillaume Legrand Ngolong NgeaHongyin Zhang
Oct 9, 2020·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Chaozhi WeiWei Chen
Mar 3, 2021·Food Research International·Xiangfeng ZhengZhenquan Yang

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Methods Mentioned

BETA
infrared spectroscopy

Software Mentioned

SPSS

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