Effects of ozone processing on patulin, phenolic compounds and organic acids in apple juice

被引：0

作者：

Enjie Diao

Jiasheng Wang

Xiangyang Li

Xinfeng Wang

Huwei Song

Dongsheng Gao

机构：

[1] Huaiyin Normal University,Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation

[2] Shandong Agricultural University,College of Food Science and Engineering

[3] Shandong Agricultural University,College of Horticulture Science and Engineering

来源：

Journal of Food Science and Technology | 2019年 / 56卷

关键词：

Apple juice; Patulin; Ozone processing; Phenolic compounds; Organic acids;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

In this study, ozone processing was used to degrade patulin in apple juice, and the ozonolysis efficiency of patulin and its effects on phenolic compounds and organic acids in apple juice were investigated. Ozone processing was performed using a self-developed ozonolysis reactor at the ozone concentration of 12 mg/L and flow rate of 3 L/min for increasing ozonation times ranged from 0 to 30 min. Ozone processing significantly degraded patulin in apple juice, and decreased it from 201.06 to below 50 μg/L within 15 min, with a reduction of 75.36%. While major phenolic compounds and organic acids in apple juice were seriously destroyed by ozone processing compared with the control. Processors should consider the adverse effects of ozone processing on quality of apple juices and further studies are advised to optimize the ozone processing for remaining the phenols and organic acids in apple juices.

引用

页码：957 / 965

页数：8

共 50 条

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