Effect of processing stages of apple juice concentrate on patulin levels

The effects of different stages of apple juice concentrate production on patulin levels were investigated. Patulin was detected in all samples analyzed in concentrations ranging from 56 to 653 μg/L. Apple paste resulted from milling process had high levels of patulin. The results of this study indic...

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Bibliographic Details
Published in:Food control 2009, Vol.20 (1), p.48-52
Main Authors: Welke, Juliane Elisa, Hoeltz, Michele, Dottori, Horacio Alberto, Noll, Isa Beatriz
Format: Article
Language:English
Subjects:
Apple juice
Patulin
Processing stages
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Summary:The effects of different stages of apple juice concentrate production on patulin levels were investigated. Patulin was detected in all samples analyzed in concentrations ranging from 56 to 653 μg/L. Apple paste resulted from milling process had high levels of patulin. The results of this study indicate that it is possible to reduce patulin level in apple juices. After pasteurization, enzymatic treatment, microfiltration and evaporation processes, the mean loss of patulin was 39.6, 28.3, 20.1 and 28.4%, respectively. When apple juices concentrate were diluted from 69 to 12°Brix to consume, patulin content ranged from 15 to 46 μg/L. Patulin content in all juice samples was lower than the limit of 50 μg/L considered acceptable by the Codex Alimentarius Commission. But if consider the maximum permitted concentration established for apple products intended for infants and young children by The Commission of the European Communities all samples were found to exceed patulin concentration of 10 μg/L.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2008.02.001