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Adsorptive removal of patulin from apple juice via sulfhydryl-terminated magnetic bead-based separation

Bayraç, Ceren, Camızcı, Gülnur
Journal of hazardous materials 2019 v.366 pp. 413-422
Penicillium, adsorption, apple juice, apples, aqueous solutions, brix, carcinogens, color, food safety, fruits, iron oxides, kinetics, magnetism, models, pH, patulin, silica, sorbents, sorption isotherms, sugars, temperature, thermodynamics, titratable acidity
Patulin is a naturally produced toxin having potential carcinogenic properties. It is mainly produced by species of Penicillium growing on fruits, especially on apples. Detoxification of patulin, therefore, is very important for providing food safety. In this study, sulfhydryl-terminated, silica coated iron oxide beads were investigated as a multi-use sorbents for effective recovery of patulin from apple juice. The effect of beads amount, contact time, pH and temperature were evaluated for high adsorption capacity and the results showed maximum adsorption capacity at a reaction condition of 1.5 mg of beads for 4 h incubation at pH 7.2 and 25 °C. These sorbents were highly effective both in aqueous solution and apple juice with adsorption efficiencies of 99% and 71.25%, respectively. Adsorption process was explained by Langmuir isotherm model with pseudo-second order kinetic model. Thermodynamic parameters described spontaneous adsorption of patulin onto beads with high feasibility and preferences. The reusability of sulfhydryl coated magnetic beads was shown for at least four times without any significant decreases in efficiency. Results showed that this sorbent had potential for removal of patulin from apple juice without any negative effects on final quality parameters, Brix, color, clarity, total sugar and titratable acidity.