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

Patulin 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 u...

Descripción completa

Detalles Bibliográficos
Autores: Nicolau Lapeña, Iolanda, Rodríguez Bencomo, Juan José, Colás Medà, Pilar, Viñas Almenar, Inmaculada, Sanchís Almenar, Vicente, Alegre Vilas, Isabel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/85030
Acceso en línea:https://doi.org/10.1007/s11947-022-02943-9
http://hdl.handle.net/10459.1/85030
Access Level:acceso abierto
Palabra clave:Patulin
Inactivation
Apple juice
By-products
In silico
Irradiation
id ES_853e85eb38dc802b0e8d1ef8213a15f2
oai_identifier_str oai:recercat.cat:10459.1/85030
network_acronym_str ES
network_name_str España
repository_id_str
spelling Ultraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicityNicolau Lapeña, IolandaRodríguez Bencomo, Juan JoséColás Medà, PilarViñas Almenar, InmaculadaSanchís Almenar, VicenteAlegre Vilas, IsabelPatulinInactivationApple juiceBy-productsIn silicoIrradiationPatulin 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.Open 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).Springer202220222022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1007/s11947-022-02943-9http://hdl.handle.net/10459.1/85030http://hdl.handle.net/10459.1/85030reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a https://doi.org/10.1007/s11947-022-02943-9Food and Bioprocess Technology, 2022cc-by (c) Iolanda Nicolau-Lapeña et al., 2022info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:recercat.cat:10459.1/850302026-05-29T05:05:01Z
dc.title.none.fl_str_mv Ultraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicity
title Ultraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicity
spellingShingle Ultraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicity
Nicolau Lapeña, Iolanda
Patulin
Inactivation
Apple juice
By-products
In silico
Irradiation
title_short Ultraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicity
title_full Ultraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicity
title_fullStr Ultraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicity
title_full_unstemmed Ultraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicity
title_sort Ultraviolet applications to control patulin produced by penicillium expansum CMP-1 in Apple products and study of further patulin degradation products formation and toxicity
dc.creator.none.fl_str_mv Nicolau Lapeña, Iolanda
Rodríguez Bencomo, Juan José
Colás Medà, Pilar
Viñas Almenar, Inmaculada
Sanchís Almenar, Vicente
Alegre Vilas, Isabel
author Nicolau Lapeña, Iolanda
author_facet Nicolau Lapeña, Iolanda
Rodríguez Bencomo, Juan José
Colás Medà, Pilar
Viñas Almenar, Inmaculada
Sanchís Almenar, Vicente
Alegre Vilas, Isabel
author_role author
author2 Rodríguez Bencomo, Juan José
Colás Medà, Pilar
Viñas Almenar, Inmaculada
Sanchís Almenar, Vicente
Alegre Vilas, Isabel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Patulin
Inactivation
Apple juice
By-products
In silico
Irradiation
topic Patulin
Inactivation
Apple juice
By-products
In silico
Irradiation
description Patulin 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.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1007/s11947-022-02943-9
http://hdl.handle.net/10459.1/85030
http://hdl.handle.net/10459.1/85030
url https://doi.org/10.1007/s11947-022-02943-9
http://hdl.handle.net/10459.1/85030
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/10.1007/s11947-022-02943-9
Food and Bioprocess Technology, 2022
dc.rights.none.fl_str_mv cc-by (c) Iolanda Nicolau-Lapeña et al., 2022
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Iolanda Nicolau-Lapeña et al., 2022
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869412284359507968
score 15,811543

Similares en LA Referencia