期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 56, 期 2, 页码 957-965出版社
SPRINGER INDIA
DOI: 10.1007/s13197-018-03561-0
关键词
Apple juice; Patulin; Ozone processing; Phenolic compounds; Organic acids
资金
- National Key Research and Development Program of China [2017YFC1600904]
- National Natural Science Foundation of China [31671953]
- Young Talents Project for Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection [HSXT2-312]
- Huai'an Municipal Science and Technology Project [HABZ201703]
- China Postdoctoral Science Foundation [2016M592230]
In this study, ozone processing was used to degrade patulin in apple juice, and the ozonolysis efficiency of patulin and its effects on phenolic compounds and organic acids in apple juice were investigated. Ozone processing was performed using a self-developed ozonolysis reactor at the ozone concentration of 12mg/L and flow rate of 3L/min for increasing ozonation times ranged from 0 to 30min. Ozone processing significantly degraded patulin in apple juice, and decreased it from 201.06 to below 50g/L within 15min, with a reduction of 75.36%. While major phenolic compounds and organic acids in apple juice were seriously destroyed by ozone processing compared with the control. Processors should consider the adverse effects of ozone processing on quality of apple juices and further studies are advised to optimize the ozone processing for remaining the phenols and organic acids in apple juices.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据