Highly efficient and cost-effective removal of patulin from apple juice by surface engineering of diatomite with sulfur-functionalized graphene oxide

The study analyses the different kinds of sealing materials that wrapped coffins, examples of which were excavated from several Chinese tombs. The mineral compositions, microstructure and properties of these materials were assessed by means of scanning electron microscopy with energy‐dispersive spectroscopy (SEM‐EDS), differential scanning calorimetry with glass transition (DSC‐TG), X‐ray powder diffraction (XRD), as well as mechanical and weather resistance tests. The results showed that the historical cement concrete had best overall performance due to its compact structure. This concrete contains more calcium and aluminium, and most likely belongs to old artificial white Portland cement. The properties and structures of lime mortar were related to the content of lime and the kinds of organic additives. Although the ancient people perhaps had found these rules, subject to social productivity, the optimum lime mortars were not widely used. As a natural sealing material, green paste mud had been used in this field for a long time. It consisted of microcrystalline muscovite, feldspar and quartz. Its strength, sealing and water resistance were better than ordinary soil, but the stability was general. Thus, it was gradually replaced by hybrid artificial materials.

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“…2019; Liu et al . 2019). Here, these features may help prevent the external materials (soluble salts, microorganism, humic acid, etc.)…”

Section: Resultsmentioning

confidence: 99%

Application of mortar to wrap coffins in ancient Chinese tombs: Their properties, compositions and protective effect for the buried objects

Wei

Fang

Yao³

2020

Archaeometry

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“…Both products contain an aldehyde group with high activation and electrophilic properties, which can react with cysteine (nucleophilic agent) to form their adducts ( Figure 7 ). The third is forming hydrogen bonds and covalent bonds between patulin and cysteine (-SH and -NH 2 groups) in high-acid and high-temperature environments [ 27 , 28 , 29 ]. These inferred mechanisms should be further verified based on the analysis of Fourier transform infrared spectra (FTIR), mass spectroscopy (MS), nuclear magnetic resonance (NMR), and thin-layer chromatography (TLC) in the next work.…”

Section: Discussionmentioning

confidence: 99%

Thermal Stability and Degradation Kinetics of Patulin in Highly Acidic Conditions: Impact of Cysteine

Diao

Zhang

et al. 2021

Toxins

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The thermal stability and degradation kinetics of patulin (PAT, 10 μmol/L) in pH 3.5 of phosphoric-citric acid buffer solutions in the absence and presence of cysteine (CYS, 30 μmol/L) were investigated at temperatures ranging from 90 to 150 °C. The zero-, first-, and second-order models and the Weibull model were used to fit the degradation process of patulin. Both the first-order kinetic model and Weibull model better described the degradation of patulin in the presence of cysteine while it was complexed to simulate them in the absence of cysteine with various models at different temperatures based on the correlation coefficients (R2 > 0.90). At the same reaction time, cysteine and temperature significantly affected the degradation efficiency of patulin in highly acidic conditions (p < 0.01). The rate constants (kT) for patulin degradation with cysteine (0.0036–0.3200 μg/L·min) were far more than those of treatments without cysteine (0.0012–0.1614 μg/L·min), and the activation energy (Ea = 43.89 kJ/mol) was far less than that of treatment without cysteine (61.74 kJ/mol). Increasing temperature could obviously improve the degradation efficiency of patulin, regardless of the presence of cysteine. Thus, both cysteine and high temperature decreased the stability of patulin in highly acidic conditions and improved its degradation efficiency, which could be applied to guide the detoxification of patulin by cysteine in the juice processing industry.

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“…The residue was cleaned with 1 mL of deionized water adjusted with acetic acid to pH = 4.0. All samples and the patulin standard solution ( Figure S1 ) were prepared in triplicate and filtered through a pore-size membrane of 0.22μm [ 69 , 70 ].…”

Section: Methodsmentioning

confidence: 99%

Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains

Bahati

Zhang

Uzizerimana

et al. 2021

Toxins

Self Cite

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In the food industry, microbiological safety is a major concern. Mycotoxin patulin represents a potential health hazard, as it is heat-resistant and may develop at any stage during the food chain, especially in apple-based products, leading to severe effects on human health, poor quality products, and profit reductions. The target of the study was to identify and characterize an excellent adsorbent to remove patulin from apple juice efficiently and to assess its adsorption mechanism. To prevent juice fermentation and/or contamination, autoclaving was involved to inactivate bacteria before the adsorption process. The HPLC (high-performance liquid chromatography) outcome proved that all isolated strains from kefir grains could reduce patulin from apple juice. A high removal of 93% was found for juice having a 4.6 pH, 15° Brix, and patulin concentration of 100 μg/L by Lactobacillus kefiranofacien, named JKSP109, which was morphologically the smoothest and biggest of all isolates in terms of cell wall volume and surface area characterized by SEM (Scanning electron microscopy) and TEM (transmission electron microscopy). C=O, OH, C–H, and N–O were the main functional groups engaged in patulin adsorption indicated by FTIR (Fourier transform–infrared). E-nose (electronic nose) was performed to evaluate the aroma quality of the juices. PCA (Principal component analysis) results showed that no significant changes occurred between control and treated juice.

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Highly efficient and cost-effective removal of patulin from apple juice by surface engineering of diatomite with sulfur-functionalized graphene oxide

Cited by 24 publications

References 36 publications

Application of mortar to wrap coffins in ancient Chinese tombs: Their properties, compositions and protective effect for the buried objects

Application of mortar to wrap coffins in ancient Chinese tombs: Their properties, compositions and protective effect for the buried objects

Thermal Stability and Degradation Kinetics of Patulin in Highly Acidic Conditions: Impact of Cysteine

Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains

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