Application of pulsed light to patulin reduction in McIlvaine buffer and apple products

Autores
Funes, Gustavo J.; Gómez, Paula Luisina; Resnik, Silvia L.; Alzamora, Stella Maris
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Numerous studies around the world have reported the occurrence of patulin in commercialized apple products. The persistence of this mycotoxin in apple products indicates that current methods used to reduce it during the manufacturing process are not entirely successful and reflects the need to evaluate new detoxification methods. The purpose of the present study was to investigate the effect of pulsed light (PL) dose on patulin degradation in McIlvaine buffer, apple juice and apple purée. The exposure of all samples to PL doses between 2.4 and 35.8 J/cm2 resulted in a significant decrease in patulin levels. Patulin reduction in McIlvaine buffer did not depend markedly on the initial concentration of the mycotoxin. At the maximum dose tested, the remaining average patulin level dissolved in McIlvaine buffer was approximately 5e15%, while in apple juice the values declined up to 22%. In apple purée naturally contaminated with 29 mg/kg of patulin, exposure to a PL dose of 12 J/cm2 provoked a 51% reduction in patulin concentration, while no residual contamination was detected for higher irradiation times. These results suggested that PL treatment would be a potential alternative method to reduce patulin contamination in apple products. However, further investigations need to be conducted to evaluate toxicological safety of patulin degradation product(s).
Fil: Funes, Gustavo J.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Resnik, Silvia L.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Patulin
Pulsed-Light
Apple-Juice
Apple-Puree
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/15866
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of pulsed light to patulin reduction in McIlvaine buffer and apple productsFunes, Gustavo J.Gómez, Paula LuisinaResnik, Silvia L.Alzamora, Stella MarisPatulinPulsed-LightApple-JuiceApple-Pureehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Numerous studies around the world have reported the occurrence of patulin in commercialized apple products. The persistence of this mycotoxin in apple products indicates that current methods used to reduce it during the manufacturing process are not entirely successful and reflects the need to evaluate new detoxification methods. The purpose of the present study was to investigate the effect of pulsed light (PL) dose on patulin degradation in McIlvaine buffer, apple juice and apple purée. The exposure of all samples to PL doses between 2.4 and 35.8 J/cm2 resulted in a significant decrease in patulin levels. Patulin reduction in McIlvaine buffer did not depend markedly on the initial concentration of the mycotoxin. At the maximum dose tested, the remaining average patulin level dissolved in McIlvaine buffer was approximately 5e15%, while in apple juice the values declined up to 22%. In apple purée naturally contaminated with 29 mg/kg of patulin, exposure to a PL dose of 12 J/cm2 provoked a 51% reduction in patulin concentration, while no residual contamination was detected for higher irradiation times. These results suggested that PL treatment would be a potential alternative method to reduce patulin contamination in apple products. However, further investigations need to be conducted to evaluate toxicological safety of patulin degradation product(s).Fil: Funes, Gustavo J.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Resnik, Silvia L.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15866Funes, Gustavo J.; Gómez, Paula Luisina; Resnik, Silvia L.; Alzamora, Stella Maris; Application of pulsed light to patulin reduction in McIlvaine buffer and apple products; Elsevier; Food Control; 30; 2; 4-2013; 405-4100956-7135enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2012.09.001info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0956713512004847info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:03Zoai:ri.conicet.gov.ar:11336/15866instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:01:04.049CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
title Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
spellingShingle Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
Funes, Gustavo J.
Patulin
Pulsed-Light
Apple-Juice
Apple-Puree
title_short Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
title_full Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
title_fullStr Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
title_full_unstemmed Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
title_sort Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
dc.creator.none.fl_str_mv Funes, Gustavo J.
Gómez, Paula Luisina
Resnik, Silvia L.
Alzamora, Stella Maris
author Funes, Gustavo J.
author_facet Funes, Gustavo J.
Gómez, Paula Luisina
Resnik, Silvia L.
Alzamora, Stella Maris
author_role author
author2 Gómez, Paula Luisina
Resnik, Silvia L.
Alzamora, Stella Maris
author2_role author
author
author
dc.subject.none.fl_str_mv Patulin
Pulsed-Light
Apple-Juice
Apple-Puree
topic Patulin
Pulsed-Light
Apple-Juice
Apple-Puree
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Numerous studies around the world have reported the occurrence of patulin in commercialized apple products. The persistence of this mycotoxin in apple products indicates that current methods used to reduce it during the manufacturing process are not entirely successful and reflects the need to evaluate new detoxification methods. The purpose of the present study was to investigate the effect of pulsed light (PL) dose on patulin degradation in McIlvaine buffer, apple juice and apple purée. The exposure of all samples to PL doses between 2.4 and 35.8 J/cm2 resulted in a significant decrease in patulin levels. Patulin reduction in McIlvaine buffer did not depend markedly on the initial concentration of the mycotoxin. At the maximum dose tested, the remaining average patulin level dissolved in McIlvaine buffer was approximately 5e15%, while in apple juice the values declined up to 22%. In apple purée naturally contaminated with 29 mg/kg of patulin, exposure to a PL dose of 12 J/cm2 provoked a 51% reduction in patulin concentration, while no residual contamination was detected for higher irradiation times. These results suggested that PL treatment would be a potential alternative method to reduce patulin contamination in apple products. However, further investigations need to be conducted to evaluate toxicological safety of patulin degradation product(s).
Fil: Funes, Gustavo J.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Resnik, Silvia L.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Numerous studies around the world have reported the occurrence of patulin in commercialized apple products. The persistence of this mycotoxin in apple products indicates that current methods used to reduce it during the manufacturing process are not entirely successful and reflects the need to evaluate new detoxification methods. The purpose of the present study was to investigate the effect of pulsed light (PL) dose on patulin degradation in McIlvaine buffer, apple juice and apple purée. The exposure of all samples to PL doses between 2.4 and 35.8 J/cm2 resulted in a significant decrease in patulin levels. Patulin reduction in McIlvaine buffer did not depend markedly on the initial concentration of the mycotoxin. At the maximum dose tested, the remaining average patulin level dissolved in McIlvaine buffer was approximately 5e15%, while in apple juice the values declined up to 22%. In apple purée naturally contaminated with 29 mg/kg of patulin, exposure to a PL dose of 12 J/cm2 provoked a 51% reduction in patulin concentration, while no residual contamination was detected for higher irradiation times. These results suggested that PL treatment would be a potential alternative method to reduce patulin contamination in apple products. However, further investigations need to be conducted to evaluate toxicological safety of patulin degradation product(s).
publishDate 2013
dc.date.none.fl_str_mv 2013-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/15866
Funes, Gustavo J.; Gómez, Paula Luisina; Resnik, Silvia L.; Alzamora, Stella Maris; Application of pulsed light to patulin reduction in McIlvaine buffer and apple products; Elsevier; Food Control; 30; 2; 4-2013; 405-410
0956-7135
url http://hdl.handle.net/11336/15866
identifier_str_mv Funes, Gustavo J.; Gómez, Paula Luisina; Resnik, Silvia L.; Alzamora, Stella Maris; Application of pulsed light to patulin reduction in McIlvaine buffer and apple products; Elsevier; Food Control; 30; 2; 4-2013; 405-410
0956-7135
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2012.09.001
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0956713512004847
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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