Effect of heat treatment and evaporation on patulin and some other properties of apple juice

Patulin, hydroxyrnethylfurfural (HMF), colour and clarity values of 20 apple juice samples with different Brix contents were determined after heat treatment (90 and 100degreesC for 5, 10, 15 and 20min under atmospheric pressure) and evaporation (70 and 80degreesC for 5, 10, 15 and 20min) processes. As the heating and evaporation times increased, the concentration of patulin in the apple juice samples decreased. The 90 and 100degreesC heat treatments resulted in reductions in patulin concentration of 18.81 and 25.99% respectively after 20min; the corresponding values were 9.40 and 14.06% for 70 and 80degreesC evaporation respectively. The increase in HMF was higher with heat treatment than with evaporation. Evaporation decreased the colour values of the samples, whereas heat treatment increased them. (C) 2003 Society of Chemical Industry.