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Tabatabaee, Forouzan
- Reduction of Patulin in Apple Juice after Treatment with SO2 and Heat
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Authors
Affiliations
1 Dept. of Food Science and Technology, Ferdowsi University of Mashhad , Mashhad, IR
2 Dept. of Food Science and Technology, Ferdowsi University of Mashhad , Mashhad, IN
3 Dept. of Animal Sciences, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IN
4 Dept. of Biological Sciences, Islamic Azad University, Jouybar branch, Jouybar, IN
1 Dept. of Food Science and Technology, Ferdowsi University of Mashhad , Mashhad, IR
2 Dept. of Food Science and Technology, Ferdowsi University of Mashhad , Mashhad, IN
3 Dept. of Animal Sciences, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IN
4 Dept. of Biological Sciences, Islamic Azad University, Jouybar branch, Jouybar, IN
Source
Indian Journal of Science and Technology, Vol 3, No 5 (2010), Pagination: 596-597Abstract
The aim of this study was to investigate the patulin concentration in apple juice commercialized produced in Mashhad city of Iran after treatment with So2 and heat. Apple Juice samples were analyzed for patulin using reversed-phase high performance liquidated chromatography. The results of this study showed that temperature (90, 107.5 and 125°C for 30&268 min) and SO2 (0&350 ppm) have significant effect on reducing patulin amount. The most effective condition in decreasing patulin was observed at 125°C and 350 ppm which resulted in about 86% reduction of patulin. Results showed that heat and SO2 are the most effortless methods that be recommended for fruit juice industries in preventing infection which has got a major role in the product of patulin in apple juice.Keywords
Patulin, Apple, Juice Industry, SO2, Heat, Mycotoxin TreatmentFull Text
References
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