Detoxification of patulin in apple juice by enzymes and evaluation of its degradation products

• Published in: Food control Vol. 145; p. 109518
• Main Authors: Liu, Xiaoshuang, Wang, Leran, Wang, Saiqun, Cai, Rui, Yue, Tianli, Yuan, Yahong, Gao, Zhenpeng, Wang, Zhouli
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2023
• Subjects: Apple juice; Detoxification; Enzymes; Metabolite analysis; Patulin; Enzymes; Metabolite analysis; Apple juice; Patulin; Detoxification
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2022.109518

The contamination of patulin is widely present in apple, hawthorn, pear, and their products. Many patulin detoxification methods have already been reported, among which enzymes are considered as one of the most promising degradation methods. However, in the reports available so far, patulin-degrading enzymes have rarely been separated and produced, making their application limited. In this study, four commercial enzymes including esterase, peroxidase, lipase A, and lipase M with the potential ability were used for patulin degradation. The results showed that four enzymes can degrade patulin with a rate of 97.8%, 53.2%, 76.3%, and 68.2%, respectively. The soluble solids content, pH value, browning degree, transmittance, organic acids and soluble sugar content, and volatile components of apple juice did not vary much or were within the acceptable range. The main degradation products of patulin were desoxypatulinic acid and hydroascladiol, the toxicity of which have been reported to be lower than that of patulin. Our discovery may provide a more convenient option for enzymes in juice detoxification. •The removal effects of four commercial enzymes on patulin were evaluated.•Esterase with a high degradation rate of 97.8% for Patulin was screened.•The effects of commercial enzymes on the quality of apple juice were evaluated.•The degradation products DPA and Hydroascladiol with lower toxicity were obtained.