| RRC ID |
84794
|
| Author |
Rangaraj VM, Mabrook G, Hathi Z, Mettu S, Banat F, Taher H.
|
| Title |
Lacticaseibacillus rhamnosus encapsulated cross-linked Keratin-Chitosan hydrogel for removal of patulin from apple juice.
|
| Journal |
Food Chem
|
| Abstract |
In this study, we developed a hydrogel from cross-linked keratin and chitosan (KC) to remove patulin (PAT) from apple juice. We explored the potential of incorporating Lactobacillus rhamnoses into the KC hydrogel (KC-LR) and tested its effectiveness in removing PAT from simulated juice solutions and real apple juice. The KC hydrogel was developed through a dynamic disulfide cross-linking reaction. This cross-linked hydrogel network provided excellent stability for the probiotic cells, achieving 99.9 % immobilization efficiency. In simulated juice with 25 mg/L PAT, the KC and KC-LR hydrogels showed removal efficiencies of 85.2 % and 97.68 %, respectively, using 15 mg mL-1 of the prepared hydrogel at a temperature of 25 °C for 6 h. The KC and KC-LR hydrogels achieved 76.3 % and 83.6 % removal efficiencies in real apple juice systems, respectively. Notably, the encapsulated probiotics did not negatively impact the juice quality and demonstrated reusability for up to five cycles of the PAT removal process.
|
| Volume |
454
|
| Pages |
139619
|
| Published |
2024-10-1
|
| DOI |
10.1016/j.foodchem.2024.139619
|
| PII |
S0308-8146(24)01269-X
|
| PMID |
38811285
|
| MeSH |
Chitosan* / chemistry
Food Contamination / analysis
Fruit and Vegetable Juices* / analysis
Hydrogels* / chemistry
Keratins* / chemistry
Keratins* / isolation & purification
Lacticaseibacillus rhamnosus* / chemistry
Malus* / chemistry
Patulin* / chemistry
Patulin* / isolation & purification
Probiotics / chemistry
|
| Resource |
| General Microbes |
JCM1136 |
