Reduction of patulin in apple juice after treatment with SO2 and heat

Indian Journal of Science and Technology

Volumn 3, Issue 5, 2010, Pages 596-597

  Tabatabaie, Farideh ^a   Mortazavi, Seyed Ali ^a   Tabatabaee, Forouzan ^a   Ebadi, Abdol Ghaffar ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Apple; Heat; Juice industry; Mycotoxin treatment; Patulin; SO2

Indexed keywords

EID: 84880525476     PISSN: 09746846     EISSN: 09745645     Source Type: Journal    
DOI: 10.17485/ijst/2010/v3i5/29762     Document Type: Article

References (12)

1. Drusch Sand Ragab W (2003) Mycotoxins in fruits, fruit juices, and dried fruits. J. Food Protection. 66, 1514.
2. EC (European Commission) (2003) Regulation N. 1424/2203 of 11 August 2003 amending regulation N. 46612001 as regards patulin. Official J. Eur. Union from 12108/2003 L 203/3.
3. Gilbert J and Pohland AE (2003) Mycotoxins: risks in plant, animal, and human systems. Ames: Council for Agri. Sci. Tehcnol. 139, 199.
4. Harrison AM (1989) Presence and stability of patulin in apple products: a review. J. Food Safety. 9, 147-152.
5. Kadakal C and Nas S (2002) Effect of activated charcoal on patulin, fumaric acid and some other properties of apple juice. Nahrung. 46, 31.
6. Lovett JT, Rubeng JR and Brecoa KB (1975) Patulin productin in apple stored in controlled atmosphere. J AOAG. 58(5), 912-916.
7. Ritieni A (2003) Patulin in Italian commercial apple products. J. Agric. Food Chem. 51, 6086.
8. Speijers GJA (2004) Patulin. In: Mycotoxins in food-detection and control. Magan N & Olsen M (Eds.), Woodhead Publ. Ltd., Cambridge, England. pp: 339-352.
9. Steglich W, Fugmann Band Lang-Fugmann S (2000) Patulin. ROMPP Encylopedia of Natural Products. George Thieme Verlag, Stutgart, Germany. P: 467.
10. Sylos CM and Amaya DBR (1999) Incidence of patulin in fruits and fruit juices marketed in Campinas, Brazil. Food Addit Contamin. 16, 71.
11. WHO (World Health Organisation) (1995) Evaluation of certain food additives and contaminants. In: 44th report of the joint FAOIWHO expert committee on food additives. Technical Report Series 859 Geneva, Switzerland: World Health Organisation. pp: 36-38.
12. Wouters MFA and Speijers GJA (1996) Patulin. In: Food additives (series 35). Toxicological evaluation of certain food additives and contaminants, Geneva, Switzerland: World Health Organisation. pp: 337-402.