title: Reduction of patulin in apple cider by UV radiation.
abstract: The presence of the mycotoxin patulin in processed apple juice and cider presents a continual challenge to the food industry as both consumer health and product quality issues. Although several methods for control and/or elimination of patulin have been proposed, no unifying method has been commercially successful for reducing patulin burdens while maintaining product quality. In the present study, exposure to germicidal UV radiation was evaluated as a possible commercially viable alternative for the reduction and possible elimination of the patulin mycotoxin in fresh apple cider. UV exposure of 14.2 to 99.4 mJ/cm(2) resulted in a significant and nearly linear decrease in patulin levels while producing no quantifiable changes in the chemical composition (i.e., pH, Brix, and total acids) or organoleptic properties of the cider. For the range of UV doses tested, patulin levels decreased by 9.4 to 43.4%; the greatest reduction was achieved after less than 15 s of UV exposure. The method of UV radiation (the CiderSure 3500 system) is an easily implemented, high-throughput, and cost-effective method that offers simultaneous UV pasteurization of cider and juice products and reduction and/or elimination of patulin without unwanted alterations in the final product.
authors.affiliation: College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling 712100, China.
authors.forename: Qingfang
authors.initials: Q
authors.lastname: Dong
authors.forename: David C
authors.initials: DC
authors.lastname: Manns
authors.forename: Guoping
authors.initials: G
authors.lastname: Feng
authors.forename: Tianli
authors.initials: T
authors.lastname: Yue
authors.forename: John J
authors.initials: JJ
authors.lastname: Churey
authors.forename: Randy W
authors.initials: RW
authors.lastname: Worobo
mesh_terms: D001628:Beverages / Q000032:analysis; D003257:Consumer Product Safety; D004307:Dose-Response Relationship, Radiation; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005511:Food Handling / Q000379:methods; D005514:Food Irradiation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D027845:Malus / Q000737:chemistry* / Q000382:microbiology / Q000528:radiation effects*; D010365:Patulin / Q000032:analysis*; D013649:Taste; D014466:Ultraviolet Rays
chemical_list: D010365:Patulin