Cysteine‐enhanced ultrasound degradation of patulin in acidic solution simulated pH of apple juice

Abstract

Ultrasound was used to degrade patulin in pH 3.5 of solution containing cysteine, and investigated the cysteine‐enhanced effects on ultrasound degradation of patulin. The results showed that ultrasound alone did not efficiently degrade patulin (reduced by 4.96%–8.90%) without adding cysteine, and their synergistic roles were more favorable for patulin degradation (reduced by 17.82%–60.98%). The molar ratio between cysteine and patulin, ultrasonic power and time, and water cooling of sample during ultrasound treatment, all significantly affected the patulin degradation efficiency, and obtained 79.33% of degradation rate after 60 min of ultrasound treatment at 540 W of power. Both the logarithmic decay model and zero‐kinetic model well simulated its degradation processes (R2 > 0.95). The radical reaction may be the main sonolysis mechanism of patulin in the presence of cysteine. Additionally, the patulin degradation efficiency induced by heating was far less than that by ultrasound under other same conditions. Novelty impact statement Cysteine enhanced the ultrasound degradation of patulin in highly acidic conditions. Degradation mechanism of patulin by ultrasound in the presence of cysteine was deduced. Sonolysis kinetics of patulin in the presence of cysteine were simulated.

RETRACTED: Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity

“… Comprehensively considered according to its practical application effect, action stability and application with other substances in the oil. Ma et al, 2022 …”

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

“…To overcome these restrictions, new non-thermal therapies including non-thermal plasma (NTP) as well as plasma-activated water (PAW) in fungal toxin breakdown in food have been investigated (Chen et al, 2022). Due to the presence of cysteine, ultrasound efficiently lowers PAT (from 17.82% up to 60.98%) for apple juice (Ma et al, 2022). Avsaroglu et al (2015)…”

“…To overcome these restrictions, new non‐thermal therapies including non‐thermal plasma (NTP) as well as plasma‐activated water (PAW) in fungal toxin breakdown in food have been investigated (Chen et al, 2022). Due to the presence of cysteine, ultrasound efficiently lowers PAT (from 17.82% up to 60.98%) for apple juice (Ma et al, 2022). Avsaroglu et al (2015) investigated the effects of different PAT concentrations (5, 50, and 100 ppb) processed for 5 min at various pressure treatments (300–500 MPa) in conjunction with various temperatures (30–50°C) and pulses (6 pulses for 50 s and 2 pulses for 150 s).…”