Occurrence of patulin in the commercial processing of apple juice.
Leggott, N.L., Vismer, H.F., Sydenham, E.W., Shephard, G.S., Rheeder, J.P. and Marasas, W.F.O.
South African Journal of Science 96:241-243.
2000
บทคัดย่อ
The importance of removing contaminated appoes from the initial processing line during apple juice production was studied. Mean patulin concentration in non-processed apples over the three seasons was 2010 +- 949 mg/kg. The decrease in patulin concentration to440+-253 mg/kg after an initial water wash step was followed by further reduction to 200+-183 mg/kg after the removeal of rotten and damaged apples. A further study was undertaken to determine the effects of processing in patulin concentrations in apple juice. During the preconcentration stage (pasteurisation),a statistically significant decrease in the mean P. expansum count accompanied a significant increase in patulin concentration from 105+-44 to 165+-49 mg/L. These results were probably due to the higher temperature and total solids concentration (Brix), respectively, during pasteurisation. The combined depectinisation/charcoal/ultra-filtration stage yielded a significant decrease in mian patulin concentration from 110+-35 to 75+-18 mg/L, which was probably due to the adsorption of patulin on the activated charcoal. No further removal of patulin occurred during the remainder of the juicing process.