Comparative Diminution of Patulin Content in Apple Juice With Food-Grade Additives Sodium Bicarbonate, Vinegar, Mixture of Sodium Bicarbonate and Vinegar, Citric Acid, Baking Powder, and Ultraviolet Irradiation.

Minkyeong Kim,Soo Hyun Chung,Shruti Shukla,Youngsook Oh,Myunghee Kim

doi:10.3389/fphar.2018.00822

Minkyeong Kim, Soo Hyun Chung + Show 3 more

Open Access

https://doi.org/10.3389/fphar.2018.00822

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Abstract

This study aimed to determine an optimal method for patulin (PAT) reduction for application in apple juice production. PAT levels in spiked apple juice (100 μg/L) were measured after treatment with citric acid, sodium bicarbonate, vinegar, mixture of sodium bicarbonate and vinegar, baking powder, and ultraviolet (UV) irradiation. Treatments with sodium bicarbonate and UV irradiation were most effective in reducing PAT; however, UV irradiation reduced the yellowness (b∗) of apple juice. However, sodium bicarbonate treatment affected quality attributes including soluble solids, pH, and color of apple juice. The color and odor of apple juice treated with sodium bicarbonate could be recovered via addition of citric acid. The present results suggest that sodium bicarbonate could be considered an additive in apple juice for PAT reduction.

Highlights

Comparative effects of citric acid, sodium bicarbonate, vinegar, a mixture of sodium bicarbonate and vinegar, and baking powder at different concentrations (1, 5, and 10%) were determined in apple juice samples spiked with 100 μg/L PAT for 12 h of incubation at 25◦C and 150 rpm for significant reduction of PAT content without affecting the quality parameters of apple juice samples
Spiked apple juice without addition of citric acid served as a control and was determined 81.92 ± 0.97 μg/L (Figure 3)
Patulin levels in apple juice spiked with PAT (100 μg/L) without sodium bicarbonate were 81.92 ± 0.97 μg/L; after treatment with 1, 5, and 10% sodium bicarbonate, they were 53.73 ± 2.14, 14.73 ± 5.96, and 7.55 ± 4.31 μg/L, respectively (Figure 4)

Summary

INTRODUCTION

Patulin (PAT) is a mycotoxin produced by various fungal species of genera Penicillium, Aspergillus, and Byssochlamys (Paster et al, 1995; Shephard and Leggott, 2000). PAT has especially raised considerable concern among consumers owing to contamination of apple juice. Patulin is a white crystalline substance with a molecular formula of C7H6O4 (Figure 1) and a molecular weight of 154.13; it is soluble in water, methanol, ethanol, acetone, ethyl acetate, and amyl acetate, but insoluble in diethyl ether or benzene (Ministry of Food and Drug Safety, 2010). PAT is stable at a pH < 6 but hydrolyzed in alkaline solutions (Ministry of Food and Drug Safety, 2010). PAT in apple juice, for their practical application in the apple juice industry owing to their reportedly efficient antimicrobial activity

MATERIALS AND METHODS

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DISCUSSION

CONCLUSION