Ultraviolet Applications to Control Patulin Produced by Penicillium expansum CMP-1 in Apple Products and Study of Further Patulin Degradation Products Formation and Toxicity

Abstract

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.

Alternative Processes for Apple Juice Stabilization and Clarification: A Bibliometric and Comprehensive Review

“…Diao et al [91] also revealed that UV irradiation of apple juice significantly decreased patulin from 99.42 µg/L to 16.98 µg/L (82.92% reduction) after exposure for 5 min at UV intensity of 3.8 mW/cm 2 . Additionally, it was shown that the treatment of apple juice containing patulin with UV light (254 nm and 450 kJ/cm 2 ) resulted in more than 98% reduction in patulin and at the same time an inactivation of the spores of Penicillium expansum [92].…”

The Identification and Comparative Analysis of Non-Coding RNAs in Spores and Mycelia of Penicillium expansum

“…The virulence of the pathogen is closely related to hosts (species and developmental stages) and environmental conditions (temperature, humidity, light type and intensity, atmosphere composition, pH, etc.) [6][7][8][9][10]. Physical control approaches generally aim to optimize environmental parameters to balance inhibitory efficiency and energy consumption.…”

Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products

“…A survey report on patulin in apple juice and other apple products stated that there are no maximum levels (MLs) for patulin in the Australia New Zealand Food Standards Code, instead, patulin levels should be kept as low as reasonable and food must be safe for human consumption (Food Standard Australia and New Zealand, 2023). Notwithstanding these laws, the presence of PAT in food commodities across the world remains a problem for food sectors (particularly fruit and juice processors), and foods exceeding the stated limitations are still observed (Nicolau-Lapeña et al, 2023).…”