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Aims: The aim of this study was to evaluate the elimination of patulin (PAT) by Lactobacillus plantarum ATCC 8014 from artificially contaminated apple juice and its dependence on prebiotic, citric acid and ascorbic acid content. Methods and Results: A central composite design was used for studying each of the three factors at five levels to find the optimum concentrations. The results showed that inserting 2·3% (w/v) fructooligosaccharide, 213 mg l−1 ascorbic acid and 1·4 g l−1 citric acid to apple juice with inoculating 3·6 × 1011CFU per ml, L. plantarum improved the efficiency of PAT removal to 95·91% during 6 weeks cold storage. SDS‐PAGE of cell surface proteins of probiotics revealed that surface layer proteins have an important role in PAT removal from apple juice. No significant difference was observed in the flavour and colour of the optimized synbiotic apple juice and in the control sample until 3 weeks of cold storage. Conclusion: Lactobacillus plantarum ATCC 8014 is capable of PAT removal from artificially contaminated synbiotic apple juice. Significance and Impact of the Study: Synbiotic apple juice artificially contaminated with PAT will be safe for consumers after the first day of probiotic inoculation; and surface layer proteins of probiotic cells are responsible for PAT removal. [ABSTRACT FROM AUTHOR]

The application of liposomes as potential carriers to deliver food components is considerably an innovative technology. While the application of liposome technology has been very limited to date, researches indicating the potential of liposomes for improving the flavor of ripened cheese using accelerated methods, the targeted delivery of functional food ingredients, the synergistic delivery of ascorbic acid and tocopherols for promoting antioxidant activity in foods, and the stabilization of minerals (such as iron) in milk have been performed. In the food industry, liposomes and nanoliposomes have been employed to encapsulate flavoring and nutritive agents, and also, they have been suitable candidates to deliver antimicrobials. In this paper, application of lipase, proteinase, nisin, and flavor-containing liposomes in products during the processing (such as cheese maturity) as well as the application of liposomes-encapsulated micronutrients (such as iron) in milk are reviewed. [ABSTRACT FROM AUTHOR]