Ultraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicity

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dc.contributor.authorNicolau Lapeña, Iolanda
dc.contributor.authorRodríguez Bencomo, Juan José
dc.contributor.authorColás Medà, Pilar
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorAlegre Vilas, Isabel
dc.date.accessioned2022-12-21T11:58:06Z
dc.date.available2022-12-21T11:58:06Z
dc.date.issued2022
dc.description.abstractPatulin is a mycotoxin whose presence in apple-derived products and fruit juices is legally regulated, being its maximum limits established in the legislation of multiple countries. However, the management of contaminated batches is still an issue for producers. This investigation aims to evaluate ultraviolet light (254 nm, UV-C254nm) irradiation to find solutions that can be applied at different stages of the apple juice production chain. In this regard, 8.8 (UV-1) and 35.1 (UV-2) kJ m−2 treatments inactivated spores of Penicillium expansum CMP-1 on the surface of apples. Although the same treatments applied to wounded apples (either before the infection or after the infection, immediately or when the lesion had appeared) did not show any effect on the growth rate of P. expansum during storage (up to 14 days, at 4 or 25 °C), they reduced patulin content per lesion size in apples treated after the infection had occurred (patulin decreased from 2.24 (control) to 0.65 µg kg−1 cm−2 (UV-2 treated apples)). Additionally, the treatment of juice with patulin with ultraviolet light up to 450.6 kJ m−2 resulted in more than 98 % reduction of patulin. Degradation products of patulin after UV-C254nm treatments were tentatively identified by HPLC–MS, and toxicity and biological activities were assessed in silico, and results indicated that such products did not pose an increased risk when compared to patulin.ca_ES
dc.description.sponsorshipOpen Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This research was funded by the Spanish Ministry of Economy, Industry and Competitiveness (MINECO), with a postdoctoral orientation period grant [BES 2017 079779] (I. Nicolau-Lapeña).ca_ES
dc.identifier.doihttps://doi.org/10.1007/s11947-022-02943-9
dc.identifier.idgrec032896
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10459.1/85030
dc.language.isoengca_ES
dc.publisherSpringerca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1007/s11947-022-02943-9ca_ES
dc.relation.ispartofFood and Bioprocess Technology, 2022ca_ES
dc.rightscc-by (c) Iolanda Nicolau-Lapeña et al., 2022ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectPatulinca_ES
dc.subjectInactivationca_ES
dc.subjectApple juiceca_ES
dc.subjectBy-productsca_ES
dc.subjectIn silicoca_ES
dc.subjectIrradiationca_ES
dc.titleUltraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicityca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
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