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Assessment of selenium-enriched deactivated probiotic yeast efficiency in patulin detoxification in apple juice
Patulin (PAT) contamination in fruits, particularly apples and their products, poses a significant health hazard. This research aimed to eliminate PAT from simulated juice solution and actual apple juice using live and ultrasonically deactivated (D) probiotic yeasts, specifically Saccharomyces cerev...
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Published in: | Food control 2025-02, Vol.168, p.110880, Article 110880 |
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Main Authors: | , , , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites |
Online Access: | Get full text |
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Summary: | Patulin (PAT) contamination in fruits, particularly apples and their products, poses a significant health hazard. This research aimed to eliminate PAT from simulated juice solution and actual apple juice using live and ultrasonically deactivated (D) probiotic yeasts, specifically Saccharomyces cerevisiae (S.c) and Saccharomyces boulardii (S.b) yeasts enriched with selenium (Se). The Se-enriched yeasts were analyzed using various techniques including Fourier transform infrared spectrometer (FT-IR), energy-dispersive X-ray analysis (EDX), scanning electron microscopy (SEM), and Inductively coupled plasma–optical emission spectroscopy (ICP-OES). The study assessed the effects of yeast type, contact time (2–18 h), ultrasound treatment, and initial concentration of PAT (50–150 μg.L−1) on PAT adsorption. The most effective treatment involved the Se-S.b-D yeast strain, with an initial PAT concentration of 50 μg.L−1 for 10 h, exhibiting notable toxin removal percentages in both the apple juice simulator (98.27% reduction equivalent to 49.135 μg.L−1) and real apple juice (87.19%). The detoxification outcomes were consistent with pseudo-second-order kinetic and Langmuir isotherm models, indicating that Se-S.b-D is a biocompatible and low-cost strain with high efficiency to remove PAT in aqueous solutions.
•Efficiently removal of patulin from apple juice using selenium-enriched yeasts.•Significant toxin removal percentages achieved with the Se-S.b-D yeast strain.•The R2 value indicated pseudo-second-order kinetic and Langmuir isotherm models. |
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ISSN: | 0956-7135 |
DOI: | 10.1016/j.foodcont.2024.110880 |