Application of postbiotics for patulin detoxification and their effects on the physicochemical stability of apple juice during storage

• Inactivated probiotic cells degrade patulin in apple juice up to 79.14%. • Detoxification efficiency is strain- and time-dependent. • Candida utilis shows the highest patulin removal capacity. • Quality and vitamin C content remain stable during storage. • Provides a safe, low-cost, and eco-friendly detoxification method. Certain strains of lactic acid bacteria and yeasts have demonstrated remarkable effectiveness in degrading mycotoxins through mechanisms such as physical adsorption, enzymatic transformation, and inhibition of toxin biosynthesis. This investigation evaluated the efficacy of five postbiotics derived from probiotic strains and from Candida utilis 22023 in removing patulin from apple juice. Juice samples were artificially spiked with a high dose of patulin (1000 ng/mL). Additionally, the physicochemical properties and vitamin C content of the juice samples were determined over 48 hours. Results showed that Candida utilis 22023 postbiotic reduced patulin by more than 79.14% within 48 hours, while other strains achieved reductions ranging from 62.64% to 78.77%. Physicochemical analyses revealed a significant decrease in pH after 48 hours of storage, and vitamin C levels in apple juice varied over time. Consequently, our findings demonstrate that these postbiotics are highly effective candidates for the juice production industry in controlling patulin contamination and improving quality.