期刊
FOOD CONTROL
卷 22, 期 6, 页码 977-981出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2010.12.005
关键词
Patulin; Apple puree; Processing stage
资金
- Ministry of Education, Youth and Sports of the Czech Republic [MSM6046137305]
Mycotoxin patulin represents potential health hazard especially in apple based baby food. There are already a lot of data to predict the fate of the toxin during the processing of fruits, but not enough for the apple puree and the existing data for apple puree are not usually consistent. The objective of the study was to evaluate the course of patulin degradation during the processing of apple puree under the conditions close to the real production process. The apple samples were spiked with patulin at four levels of concentration (539 mu g/kg, 140 mu g/kg, 23 mu g/kg and < 2 mu g/kg). The patulin content changes during the processing were followed. The samples were taken after the homogenization, pulping, pasteurization and aseptic packaging. All operations of apple puree production contributed to patulin reduction. The principle operation was pulping, where the patulin levels were reduced from 29% to 80% of original content. (C) 2010 Elsevier Ltd. All rights reserved.
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