Tags

Type your tag names separated by a space and hit enter

Effects of ascorbic acid on patulin in aqueous solution and in cloudy apple juice.
Mycotoxin Res. 2019 Nov; 35(4):341-351.MR

Abstract

Degradation of the mycotoxin patulin (PAT) and the generation of (less toxic) breakdown products, such as (E/Z)-ascladiol (ASC-E/Z) and desoxypatulinic acid (D-PAT), can occur due to chemical, physical and biological treatments. Our study focused on the chemical degradation of PAT in the presence of ascorbic acid (AA) both for pure PAT standard in acidified aqueous solution and for PAT-contaminated cloudy apple juice (CAJ) (obtained via addition of apple mash produced from apples inoculated with Penicillium expansum). Within this framework, different concentrations of AA were evaluated, as well as the presence/absence of oxygen and different storage temperatures. In order to do so, an in-house methodology allowing a good separation of PAT from its reaction and breakdown products was optimized first. The highest PAT reduction (60%) in CAJ with an initial PAT concentration of 100 μg/kg and 0.25% (w/v) AA was achieved after 6 days of incubation at 22 °C in the presence of oxygen. It was also found that the treatment by AA resulted in the generation of degradation products less toxic than PAT (such as (E/Z)-ASC). In conclusion, AA used to improve numerous product quality aspects (e.g. colour (less browning), nutritional value, etc.) and considered as a safe food additive (Food and Drug Administration (FDA) (1999)) has an effect on PAT degradation. It was shown that such degradation generated less toxic compounds in the presence of oxygen. In view of consumers' safety, fortification of apple juice (and possibly apple-based products) with AA could be helpful within an integrated system to ensure products with low levels of patulin. The optimum conditions for such an approach within a legal and practical point of view need to be further explored.

Authors+Show Affiliations

Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090, Melle, Belgium. Toxalim (Research Centre in Food Toxicology), INRA, ENVT, INP-Purpan, UPS, Université de Toulouse, 31027, Toulouse, France.Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090, Melle, Belgium.Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090, Melle, Belgium.Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090, Melle, Belgium.Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090, Melle, Belgium.Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090, Melle, Belgium. els.vanpamel@ilvo.vlaanderen.be.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31119557

Citation

El Hajj Assaf, Christelle, et al. "Effects of Ascorbic Acid On Patulin in Aqueous Solution and in Cloudy Apple Juice." Mycotoxin Research, vol. 35, no. 4, 2019, pp. 341-351.
El Hajj Assaf C, De Clercq N, Van Poucke C, et al. Effects of ascorbic acid on patulin in aqueous solution and in cloudy apple juice. Mycotoxin Res. 2019;35(4):341-351.
El Hajj Assaf, C., De Clercq, N., Van Poucke, C., Vlaemynck, G., Van Coillie, E., & Van Pamel, E. (2019). Effects of ascorbic acid on patulin in aqueous solution and in cloudy apple juice. Mycotoxin Research, 35(4), 341-351. https://doi.org/10.1007/s12550-019-00354-y
El Hajj Assaf C, et al. Effects of Ascorbic Acid On Patulin in Aqueous Solution and in Cloudy Apple Juice. Mycotoxin Res. 2019;35(4):341-351. PubMed PMID: 31119557.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of ascorbic acid on patulin in aqueous solution and in cloudy apple juice. AU - El Hajj Assaf,Christelle, AU - De Clercq,Nikki, AU - Van Poucke,Christof, AU - Vlaemynck,Geertrui, AU - Van Coillie,Els, AU - Van Pamel,Els, Y1 - 2019/05/23/ PY - 2018/09/27/received PY - 2019/03/13/accepted PY - 2019/03/04/revised PY - 2019/5/24/pubmed PY - 2020/2/11/medline PY - 2019/5/24/entrez KW - Ascladiol KW - Ascorbic acid KW - Cloudy apple juice KW - Patulin SP - 341 EP - 351 JF - Mycotoxin research JO - Mycotoxin Res VL - 35 IS - 4 N2 - Degradation of the mycotoxin patulin (PAT) and the generation of (less toxic) breakdown products, such as (E/Z)-ascladiol (ASC-E/Z) and desoxypatulinic acid (D-PAT), can occur due to chemical, physical and biological treatments. Our study focused on the chemical degradation of PAT in the presence of ascorbic acid (AA) both for pure PAT standard in acidified aqueous solution and for PAT-contaminated cloudy apple juice (CAJ) (obtained via addition of apple mash produced from apples inoculated with Penicillium expansum). Within this framework, different concentrations of AA were evaluated, as well as the presence/absence of oxygen and different storage temperatures. In order to do so, an in-house methodology allowing a good separation of PAT from its reaction and breakdown products was optimized first. The highest PAT reduction (60%) in CAJ with an initial PAT concentration of 100 μg/kg and 0.25% (w/v) AA was achieved after 6 days of incubation at 22 °C in the presence of oxygen. It was also found that the treatment by AA resulted in the generation of degradation products less toxic than PAT (such as (E/Z)-ASC). In conclusion, AA used to improve numerous product quality aspects (e.g. colour (less browning), nutritional value, etc.) and considered as a safe food additive (Food and Drug Administration (FDA) (1999)) has an effect on PAT degradation. It was shown that such degradation generated less toxic compounds in the presence of oxygen. In view of consumers' safety, fortification of apple juice (and possibly apple-based products) with AA could be helpful within an integrated system to ensure products with low levels of patulin. The optimum conditions for such an approach within a legal and practical point of view need to be further explored. SN - 1867-1632 UR - https://www.unboundmedicine.com/medline/citation/31119557/Effects_of_ascorbic_acid_on_patulin_in_aqueous_solution_and_in_cloudy_apple_juice_ L2 - https://dx.doi.org/10.1007/s12550-019-00354-y DB - PRIME DP - Unbound Medicine ER -