Abstract
Apples are an important raw material for the production of puree, nectar, jam, and a widely used ingredient in composition of pastry products. Patulin is a mycotoxin that appears in moldy apples, especially, attacked by Penicillium, Aspergillus and Byssochlamys. This study aimed to evaluate the thermal stability of patulin in apple puree and the possibilities to reduce the patulin contamination level through processing apples to apple puree and nectar. Within the experiments, samples of apple puree from Jonathan apple cultivar, spiked with patulin at four concentration levels (10 mg/kg, 20 mg/kg 40 mg/kg and 80 mg/kg) were heat treated at 100 �C for 10, 15, 20 and 25 min, respectively. It was found a reduction of the patulin level, due to the thermal degradation of this mycotoxin. Apples from Golden Delicious cultivar, attacked by Penicillium expansum and contaminated with native patulin were processed to puree and nectar. Through processing of apples contaminated with patulin it was registered an important decrease of it.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
