บทคัดย่องานวิจัย

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Reduction of patulin during apple juice clarification.

BISSESSUR, J., PERMAUL., K, and ODHAV, B.

Journal of Food Protection 64: 1216 – 1219.

2001

บทคัดย่อ

Reduction of patulin during apple juice clarification.

The effectiveness of several clarification processes for the reduction of patulin in apple juice were evaluated. Clarification was carried out on a laboratory scale. Apple pulp was spiked with patulin, pressed and clarified using four different processes: fining with bentonite, enzyme (pectinase) treatment, paper filtration and centrifugation. Pressing followed by centrifugation resulted in an average toxin reduction of 89%. Total toxin reduction using filtration, enzyme treatment and fining were 71. 73 and 77%, respectively. Patulin reduction was due to the binding of the toxin to solid substrates which was verified by analysing the clarified juice as well as the filter cake pellet and sediment.