Application of pulsed light to patulin reduction in McIlvaine buffer and apple products

作者：Funes Gustavo J; Gomez Paula L; Resnik Silvia L^*; Alzamora Stella M

来源：Food Control, 2013, 30(2): 405-410.

DOI：10.1016/j.foodcont.2012.09.001

• Patulin
• Pulsed light
• Apple juice
• Apple puree

Numerous studies around the world have reported the occurrence of patulin in commercialized apple products. The persistence of this mycotoxin in apple products indicates that current methods used to reduce it during the manufacturing process are not entirely successful and reflects the need to evaluate new detoxification methods. The purpose of the present study was to investigate the effect of pulsed light (PL) dose on patulin degradation in McIlvaine buffer, apple juice and apple puree. The exposure of all samples to PL doses between 2.4 and 35.8 J/cm(2) resulted in a significant decrease in patulin levels. Patulin reduction in McIlvaine buffer did not depend markedly on the initial concentration of the mycotoxin. At the maximum dose tested, the remaining average patulin level dissolved in McIlvaine buffer was approximately 5-15%, while in apple juice the values declined up to 22%. In apple pur e naturally contaminated with 29 mu g/kg of patulin, exposure to a PL dose of 12 J/cm(2) provoked a 51% reduction in patulin concentration, while no residual contamination was detected for higher irradiation times. %26lt;br%26gt;These results suggested that PL treatment would be a potential alternative method to reduce patulin contamination in apple products. However, further investigations need to be conducted to evaluate toxicological safety of patulin degradation product(s).

• 出版日期2013-4