Effect of irradiation and storage on patulin disappearance and some chemical constituents of apple juice concentrate.
The effect of irradiation on the patulin content and on the chemical composition of apple juice concentrate during storage at 4 degrees C over a period of several weeks was investigated. The radiation-induced disappearance of the mycotoxin in relation to the absorbed dose followed an exponential relationship. The radiation dose (D50), i.e., the dose which reduced the patulin content to 50% of its initial value was equal to 0.35 kGy. Storage of the irradiated concentrate had no effect on the patulin content; however, storage did lead to a slight increase in the titratable acidity and a decrease in the amounts of the carbonyl compounds and the ascorbic acid concentration. The development of non-enzymatic browning during storage of the irradiated samples followed the same kinetics as that of the non-irradiated samples.
Zegota
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H
Institute of Applied Radiation Chemistry, Technical University, Lódź, Poland.
Zegota
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A
Bachmann
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S
D001205:Ascorbic Acid / Q000032:analysis / Q000528:radiation effects; D001628:Beverages / Q000032:analysis* / Q000528:radiation effects; D002241:Carbohydrates / Q000032:analysis; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation; D005519:Food Preservation; D005638:Fruit; D007700:Kinetics; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D010365:Patulin / Q000032:analysis* / Q000528:radiation effects; D011714:Pyrans / Q000032:analysis*; D013997:Time Factors
D002241:Carbohydrates; D011714:Pyrans; D010365:Patulin; D001205:Ascorbic Acid