Detoxification Effect of Laccase Enzyme and Falling Film Column Cold Plasma Technology for Patulin in Apple Juice; [رثاییادزمسمیزنآزاکالویژولونکتیامسالپدرسابنوتسهیالنازیریاربشهاکنازیم نیلوتاپردبآبیس] Publisher



Asadollahmotlagh S ; Abdolmaleki K H ; Taslikh M ; Javanmardi F ; Mahmoodian F ; Abbasi H ; Bashiry M
Source: Iranian Journal of Nutrition Sciences and Food Technology Published:2026

Abstract

Background and Objective: Enzymes, like laccase, and novel technologies such as cold plasma have recently gained special importance in enhancing food safety. These approaches are capable of eliminating harmful toxins like patulin, a mycotoxin predominantly produced by fungi in fruits such as apples and their derived products. Due to their remarkable efficacy and preservation of sensory properties, these methods have attracted significant attention from. This study aimed to evaluate the individual and combined effects of laccase enzyme and falling film column atmospheric cold plasma technology on reducing patulin levels in apple juice. Materials and Methods: In this study, both model and real apple juice samples were spiked with patulin at a concentration of 10 µg/kg. Laccase enzyme was added, and incubation was performed for 8, 16, 24, and 48 hours, after which the detoxification efficiency was assessed. Subsequently, the effect of falling film column atmospheric cold plasma, as well as its combined with the laccase enzyme, was investigated. Patulin detection was conducted using high-performance liquid chromatography with a UV detector, and data was analysed using STATA software. Results: The results indicated that the laccase enzyme effectively reduced patulin content from the initial stages (p<0.05). The combined application of laccase and falling film column atmospheric cold plasma further enhanced the detoxification effect, achieving approximately 90% toxin reduction in a shorter time compared to individual treatments. These findings highlight the high efficiency and practical potential of the combined approach in improving the safety of apple juice. Conclusion: Cold plasma and laccase enzyme, either individually or in combination, represent effective and promising methods for patulin degradation in apple juice and could be considered valuable strategies for enhancing product safety and quality. © 2026, National Nutrition and Food Technology Research Institute. All rights reserved.