Cysteine‐enhanced ultrasound degradation of patulin in acidic solution simulated pH of apple juice. Issue 5 (25th March 2022)

• Record Type: Journal Article
• Authors: Ma, Kun; Zhang, Hui; Diao, Enjie; Qian, Shiquan; Xie, Peng; Mao, Ruifeng; Song, Huwei; Zhang, Liming
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 5(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-03-25
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16547
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Ultrasound was used to degrade patulin in pH 3.5 of solution containing cysteine, and investigated the cysteine‐enhanced effects on ultrasound degradation of patulin. The results showed that ultrasound alone did not efficiently degrade patulin (reduced by 4.96%–8.90%) without adding cysteine, and their synergistic roles were more favorable for patulin degradation (reduced by 17.82%–60.98%). The molar ratio between cysteine and patulin, ultrasonic power and time, and water cooling of sample during ultrasound treatment, all significantly affected the patulin degradation efficiency, and obtained 79.33% of degradation rate after 60 min of ultrasound treatment at 540 W of power. Both the logarithmic decay model and zero‐kinetic model well simulated its degradation processes ( R 2 > 0.95). The radical reaction may be the main sonolysis mechanism of patulin in the presence of cysteine. Additionally, the patulin degradation efficiency induced by heating was far less than that by ultrasound under other same conditions. Novelty impact statement: Cysteine enhanced the ultrasound degradation of patulin in highly acidic conditions. Degradation mechanism of patulin by ultrasound in the presence of cysteine was deduced. Sonolysis kinetics of patulin in the presence of cysteine were simulated.