Food Bioscience
·
2025
·
IF 5.9
Tingwen Wang,Gang Yang,Kewei Chen,Muying Du,Zsolt Zalán,Ferenc Hegyi,Sameh Awad,Nassra Dabou,Amel Ahmed Ibrahim,Jianquan Kan
Patulin (PAT) is a neurotoxic fungal metabolite that commonly contaminates fruits and their derivatives, causing substantial economic loss and serious harm to human health. In this study, we screened a PAT-degrading yeast strain, Geotrichum candidum XG1, among 12 probiotic strains. It efficiently degraded 96.80 % of PAT (5 μg/mL) within 48 h in potato dextrose broth and completely degraded PAT in fresh apple juice. G. candidum XG1 degraded PAT mainly by secreting intracellular enzymes, which were induced by PAT, and the degradation rate increased with increasing induction time. Ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry identified ascladiol as a PAT degradation product that disappeared within 96 h. Notably, both G. candidum XG1 and its intracellular enzymes affected the quality of apple juice, and G. candidum XG1 enhanced the flavor of apple juice. Overall, these results highlight the potential of G. candidum XG1 to remove PAT from apple juice.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Chao Yang,Chen Hu,Lingxuan Huang,Bangzhu Peng
Bioenzymatic degradation exhibits great potential for mycotoxins removal. So far, little is known about patulin (PAT) degrading enzymes from Saccharomyces cerevisiae . Here, the degradation mechanism of PAT by a free methionine-R-sulfoxide reductase (FRMSR) from S. cerevisiae was investigated. The results showed that purified FRMSR had high degradability without cofactor and displayed strong substrate specificity. The optimal degradation conditions in aqueous solution were 37 °C and pH 7.0. Isothermal titration calorimetry and molecular docking suggested that the PAT degradation by FRMSR was related to the hydrogen bonds formed between amino acids with PAT. Site-specific mutagenesis indicated that the mutation of Asp151 had the most significant effect on the degradation rate. Furthermore, the addition of FRMSR successfully degraded 88.16 % of PAT in apple juice without affecting its soluble solids content, pH value, titrable acidity and total phenols. These findings could provide valuable insights into the development of PAT-degrading enzymes in apple products and their industrial applications.
研究领域:
食品科学
·
生物化学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2015
·
IF 3.082
Rui Cai,Yahong Yuan,Zhouli Wang,Chunfeng Guo,Bin Liu,Chunqing Pan,Laping Liu,Tianli Yue
Alicyclobacillus acidoterrestris can survive the pasteurization process, multiply in pasteurized juices and produce guaiacol which causes medicinal or antiseptic off-flavors. Chemical preservatives have the potential to suppress outgrowth of surviving populations during subsequent storage of fruit juices. In the present study, the individual effects of potassium sorbate , sodium benzoate , potassium metabisulfite , dehydroacetic acid , ethyl 4-hydroxybenzoate, cinnamic acid and ε-polylysine on A. acidoterrestris growth and guaiacol production were firstly evaluated in a laboratory medium. Of the seven preservatives investigated, only dehydroacetic acid, cinnamic acid and ε-polylysine were effective both in controlling growth and guaiacol formation by A. acidoterrestris . Then, these three antimicrobials were applied to apple juice. Through the addition of 270 mg/L dehydroacetic acid, 108 mg/L cinnamic acid or 100 mg/L ε-polylysine, the A. acidoterrestris counts were reduced by 3.43, 3.17 and 4.78 log colony forming unit (CFU)/mL, respectively, and no guaiacol was detected after 14 days of storage. Sensory evaluation revealed that the addition of these three preservatives did not affect the organoleptic properties of the apple juice. Results obtained in this paper could be very useful for a better control of A. acidoterrestris -related spoilage in the fruit juice/beverage industry.
研究领域:
食品科学
·
微生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Qisen Xiang,Xiufang Liu,Junguang Li,Shengnan Liu,Hua Zhang,Yanhong Bai
This work aimed to evaluate the effects of dielectric barrier discharge (DBD) plasma on inactivation of spoilage yeast Zygosaccharomyces rouxii ( Z. rouxii ), in apple juice. Results showed that DBD plasma treatment at 90 W for 140 s resulted in about 5-log reduction of Z. rouxii in apple juice. The levels of extracellular nucleic acids and proteins as well as contents of H 2 O 2 and NO 2 − in yeast extract-peptone-dextrose (YPD) medium increased significantly after DBD plasma treatment at 90 W for 40–200 s. The increases in membrane permeability and generation of reactive species would likely contribute to DBD plasma-mediated inactivation of Z. rouxii . DBD plasma caused significant changes in pH, titratable acidity, and certain color parameters of apple juice, but had no effect on the contents of total soluble solids, reducing sugar, and total phenolics. This study provides key implications for the application of DBD plasma in fruit juice processing.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Manshun Liu,Jing Wang,Qingfeng Yang,Na Hu,Wentao Zhang,Wenxin Zhu,Rong Wang,Yourui Suo,Jianlong Wang
Patulin (PAT) is one of the most common toxic contaminants of apple juice, which causes severe food safety issues throughout the apple industry. In order to remove PAT efficiently, a metal-organic framework-based adsorbent (UiO-66(NH 2 )@Au-Cys) was successfully synthesized and used for PAT removal from juice-pH simulation solution and real apple juice. Batch adsorption experiments were systematically performed to study the adsorption behavior for PAT. The results showed that adsorption process could be well described by the Pseudo-second order model and Freundlich isotherm model. The maximum adsorption capacity (4.38 µg/mg) was 10 times higher than the microbe-based biosorbents. Thermodynamic investigation demonstrated that adsorption process was spontaneous and endothermic. Furthermore, no marked cytotoxicity on NIH 3T3 cell lines was observed when the concentration of the adsorbent was lower than 10 μg/mL. Therefore, UiO-66(NH 2 )@Au-Cys is a potential adsorbent for PAT removal from apple juice with little quality changes.
研究领域:
食品安全
·
生物化学
·
材料科学
✓ 已验证
DOI
高影响因子
TALANTA
·
2023
·
IF 6.1
Pengfei Ma,Hualin Guo,Ke Li,Yin Zhang,Huiqing Guo,Zhouping Wang
Patulin (PAT) and ochratoxin A (OTA) are the two main mycotoxins present in apples. Herein, a sensitive aptasensor for simultaneous detection of PAT and ochratoxin OTA was developed. Dual-color gold nanoclusters (AuNCs) with enhanced fluorescence properties were synthesized and employed as fluorescence amplifiers. Two separated fluorescence peaks at 650 nm and 530 nm were monitored simultaneously by employing single excitation (405 nm), corresponding to the aptamer probes of Cys@BSA-AuNCs-Apt PAT and Arg@ATT-AuNCs-Apt OTA , respectively. The fluorescent aptasensor demonstrated satisfying specificity, storage ability and accuracy. Under the optimal experimental conditions, the linear detection range for PAT and OTA was 0.10–50 ng/mL, with the limit of detection of 0.09 ng/mL and 0.06 ng/mL, respectively. Most importantly, practicability of the constructed aptasensor were confirmed by conducting the determination of PAT and OTA in apple juice sample, indicating the great potential of the aptasensor in practical detection applications.
研究领域:
食品科学
·
分析化学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Kaibo Yu,Lei Zhou,Yuefang Sun,Zicong Zeng,Huiwen Chen,Junping Liu,Liqiang Zou,Wei Liu
Enzymatic browning control of cloudy fruit juice with natural substances has received much attention for improving its nutritional and commercial value. This study explored the anti-browning potential of Rosa roxburghii in apple juice. The anti-browning effects and mechanisms were evaluated by serial measurements of appearance, browning index, polyphenol oxidase (PPO) activity, UPLC-QE-Orbitrap-MS identification, inhibition kinetics and molecular docking. The results showed that Rosa roxburghii juice (0.25%-1.25% w/w) could effectively inhibit browning and PPO activity of apple juice. Ascorbic acid (1.67 g/100 g) as a reducing agent was a main anti-browning factor. Furthermore, seven phenolic compounds in Rosa roxburghii were screened as PPO inhibitors. Representative phenolic inhibitors induced mixed or competitive inhibition of PPO, mainly driven by hydrophobic forces and hydrogen bonds. This work demonstrates that Rosa roxburghii is a promising natural anti-browning ingredient to control the browning of cloudy apple juice due to abundant ascorbic acid and PPO inhibitors.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 4
·786
·
IF 5.2
Shuaishuai Duan,Fengjuan Liu,Qiaomei Qin,Qinlan Jia,Xiaoqian Cao,Zhenyu Hua,Yingying Fan,Cheng Wang
Patulin (PAT) is a toxic secondary metabolite produced byAspergillussp. andPenicilliumsp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical basis to more effectively reduce the PAT in apple juice concentrate (AJC). Through field investigation of apple juice concentrate (AJC) production enterprises, we collected 117 samples from 13 steps of AJC production, including whole apple, apple pulp, and apple juice. PAT contents were analyzed via high-performance liquid chromatography (HPLC) and compared with samples from the different production processes. The result demonstrated that the PAT content was significantly (p< 0.05) influenced by five processes, receipt of raw apples, sorting of raw apples, adsorption step, pasteurization, and aseptic filling. These processes were determined as the CCPs. Monitoring systems for maintaining CCPs within acceptable limits were established, and corrective actions were proposed in case a CCP was surpassed. Based on the above-identified CCPs, critical limits, and control methods (corrective actions), a HACCP plan related to the production process of AJC was established. This study provided important guidance for juice manufacturers wishing to effectively control the PAT content in their products.Keywords:apple juice concentrate;HACCP;patulin;critical control points
研究领域:
食品科学
·
食品安全
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Ziyu Deng,Fang Wang,Bin Zhou,Jing Li,Bin Li,Hongshan Liang
In this study, polygalacturonase (PG) was immobilized in calcium alginate microspheres prepared using endogenous emulsification method and its application in apple juice clarification was evaluated. Preparation conditions of calcium alginate microspheres prepared by endogenous emulsification were optimized, additionally, the formed microspheres were characterized. Under optimal conditions, microspheres with the particle size of 38.0 ± 0.2 μm showed good sphericity, storage stability and a narrow particle size distribution. Meanwhile, single factor experiment and response surface experiment were combined to get the optimum conditions of immobilizing PG. The immobilized enzyme presented the optimum temperature at 60.0 °C, which was almost 10.0 °C higher than the free PG and the activity was less dependent upon pH within the interval of 3.0–4.5 than free enzyme, supporting the immobilized enzyme more stable in apple juice clarification (pH = 4.3 ± 0.1). The immobilized enzyme also exhibited good operational stability and 63.0% of its initial activity retained after three batch reactions. In the present of the immobilized PG, the turbidity of apple juice decreased, as well as apple juice had good thermal and freezing ability.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 3
·e70102
·
IF 3.4
Shuxuan Wang,Anqi Hu,Wenjing Wu,Heyang Yuan,Xin Li,Marat Muratkhan,Ying Wang,Hu Ma,Xin Wang,Xin Lü
To evaluate the fermentation potential of diluted concentrated apple juice (CAJ) and identify suitable strains, seven lactic acid bacteria (LAB) strains, including Lactiplantibacillus plantarum (TM3-23), Pediococcus acidilactici (G1-14), Lacticaseibacillus paracasei (TH4-4), Limosilactobacillus fermentum (LX4-19), Lactobacillus acidophilus (G3-2), Lactobacillus helveticus (G3-4), and Lactobacillus delbrueckii (SJ2-10), were employed for diluted CAJ fermentation. The identification of volatile compounds was conducted using gas chromatography-mass spectrometry (GC-MS), while sensory quality of fermented products was evaluated using electronic tongue analysis and sensory evaluation. Results indicated that TM3-23, TH4-4, G1-14, and G3-4 adapted well to diluted CAJ and demonstrated a robust ability to metabolize malic acid, with TM3-23 achieving 8.27 Log CFU/mL. TM3-23 and LX4-19 enhanced the diversity of phenolic compounds. LAB fermentation enhanced the aroma by reducing aldehyde content and increasing the diversity of alcohols and other volatile compounds. Fermentation increased L * values and reduced a * values significantly ( p < 0.05). CAJ fermented by TM3-23 received the highest sensory scores for taste (22.67) and flavor (22.48). G1-14 demonstrated significant DPPH radical scavenging activity and FRAP ( p < 0.05). A comparison of the physicochemical properties of fresh squeezed apple juice and diluted CAJ after fermentation revealed that diluted CAJ serves as a suitable substrate for LAB fermentation, with Lactiplantibacillus plantarum TM3-23 being the dominant strain for the development of fermented apple juice. This study demonstrates the feasibility of using diluted CAJ for fermentation, supporting its high-value application in the food industry.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHINESE JOURNAL OF ANALYTICAL CHEMISTRY
·
2014
·
IF 0.7
Yue XU,Chun-Jing TANG,Hong HUANG,Chao-Qun SUN,Ya-Kun ZHANG,Qun-Feng YE,Ai-Jun WANG
Fluorescent carbon quantum dots (CQDs) were synthesized by one-step hydrothermal treatment with apple juice as raw material. The result indicated that the fluorescence could be quenched by Hg 2+ with high specificity. Based on this phenomenon, a selective and sensitive sensor was constructed for the detection of Hg 2+ in phosphate solutions (pH 7.0). The fluorescence intensity showed linear responses with Hg 2+ concentration ranging from 5.0 to 100.0 nM and 1.0 to 50.0 μM, with the detection limit of 2.3 nM ( S / N = 3). The as-fabricated sensor was further extended for the determination of Hg 2+ in real water samples.
研究领域:
分析化学
·
环境科学
✓ 已验证
DOI
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Rui Cai,Linlin Gao,Yuxiang Zhang,Lu Cui,Yahong Yuan,Zhouli Wang,Tianli Yue
Alicyclobacillus spp. are one of the major harmful microorganisms that can cause fruit juice spoilage. In this study, the inactivation activity and mechanism of phenyllactic acid (PLA) and glycerol monolaurate (GML) against Alicyclobacillus spp. were evaluated, and their effects on fruit juice quality were also investigated. The results displayed that the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of GML were 0.01–0.02 mg/mL and 0.04–0.60 mg/mL, while those of PLA were in the range of 0.25–0.50 mg/mL and 0.5–16.0 mg/mL, respectively. All of these antibacterial agents disrupted the permeability of cell membranes, destroyed the morphology of bacteria, and led to the leakage of cell contents. GML could stimulate bacteria to release a large number of reactive oxygen species, causing some oxidative damage and destroying bacteria. Treatment with L-PLA could reduce the level of adenosine triphosphate (APT) in cells by inactivating ATP synthase. In addition, the MBC of GML and L-PLA in apple juice were 0.02–0.6 and 0.25–16 mg/mL, respectively, which mainly depended on the strain difference. The treatment of L-PLA and GML had no significant adverse effect on the quality of apple juice, except that GML had some effect on color and organic acids, and L-PLA increased the total acid content. Sensory evaluation revealed that these treatments did not affect the organoleptic properties of apple juice. This study provides preliminary theoretical and data support for the application of GML and L-PLA to control Alicyclobacillus spp. contamination in apple juice.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）