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

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

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, an...

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Bibliographic Details
Main Authors: Minkyeong Kim, Shruti Shukla, Youngsook Oh, Soo Hyun Chung, Myunghee Kim
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-08-01
Series:Frontiers in Pharmacology
Subjects:
apple juice
patulin
reduction
sodium bicarbonate
method development
Online Access:https://www.frontiersin.org/article/10.3389/fphar.2018.00822/full

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