Kinetics of patulin degradation in model solution, apple cider and apple juice by ultraviolet radiation. (August 2013)

• Record Type: Journal Article
• Authors: Zhu, Yan; Koutchma, Tatiana; Warriner, Keith; Shao, Suqin; Zhou, Ting
• Is Part Of: Food science and technology international. Volume 19:Number 4(2013)
• Page Start: 291
• Page End: 303
• Publication Date: 2013-08
• Subjects: Patulin -- UV exposure -- apple juice -- apple cider -- model solution -- ascorbic acid -- absorption coefficient -- first-order degradation model; Food -- Analysis -- Periodicals; 664
• DOI: 10.1177/1082013212452414
• Languages: English
• ISSNs: 1082-0132

Abstract

Patulin is a mycotoxin produced by a wide range of molds involved in fruit spoilage, most commonly by Penicillium expansum and is a health concern for both consumers and manufacturers. The current study evaluated feasibility of monochromatic ultraviolet (UV) radiation at 253.7 nm as a possible commercial application for the reduction of patulin in fresh apple cider and juice. The R-52G MINERALIGHT® UV bench top lamp was used for patulin destruction. It was shown that 56.5%, 87.5%, 94.8% and 98.6% reduction of patulin can be achieved, respectively, in the model solution, apple cider, apple juice without ascorbic acid addition and apple juice with ascorbic acid addition in 2-mm thickness sample initially spiked by 1 mg·L −1 of patulin after UV exposure for 40 min at UV irradiance of 3.00 mW·cm −2 . A mathematic model to compare the degradation rate and effective UV dose was developed. The effective UV doses that were directly absorbed by patulin for photochemical reaction were 430, 674, 724 and 763 mJ·cm −3, respectively. The fluence-based decimal reduction time was estimated to 309.3, 31.3, 28.9 and 5.1 mW·cm −2 ·min, respectively, in four media mentioned above. The degradation of patulin followed the first-order reaction model. The time-based and fluence-based reaction rate constants were determined to predict patulin degradation. The time-based reaction rate constant of samples treated in dynamic regime with constant stirring (model solution: 2.95E-4 s −1, juice: 4.31E-4 s −1 ) were significantly higher than samples treated in static regime (model solution: 2.79E-4 s −1, juice: 3.49E-4 s −1, p < 0.05) when applied UV irradiance and sample thickness were consistent. The reaction rate constant of patulin degradation in apple juice was significantly higher than model solution ( p < 0.05). Although further investigations are still needed, the results of this study demonstrated that UV radiation may be an effective method for treating patulin-containing apple cider and juice.