Volume 19, Issue 123 (2022)
FSCT 2022, 19(123): 189-200 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
bashiri E, matini S, Aramideh S. Effect of Ozone and Activated Charcoal on Patulin in Apple Concentrate. FSCT 2022; 19 (123) :189-200
URL: http://fsct.modares.ac.ir/article-7-57539-en.html
URL: http://fsct.modares.ac.ir/article-7-57539-en.html
1- Master Student, Islamic Azad University, Khoy Branch, Khoy, Iran
2- Assistant Professor of Food Science Department, Faculty of Agriculture, Islamic Azad University, Khoy Branch, Iran ,matinii.sara@gmail.com
3- Associate Professor, Faculty of Agriculture, Urmia University
2- Assistant Professor of Food Science Department, Faculty of Agriculture, Islamic Azad University, Khoy Branch, Iran ,
3- Associate Professor, Faculty of Agriculture, Urmia University
Abstract: (1583 Views)
Patulin a major human health problem, especially in the juice. The global standard of patulin in fruit juices is about 50 ppb. Studies show that using different physical, chemical and biological methods can reduce the amount of patulin. Therefore, the amount of mycotoxin patulin in apple concentrate samples and their reduction by ozone, activated charcoal and their combined effects were evaluated. One-way ANOVA and two-way ANOVA were used to analyses effects of the two factors separately and combination form and for compration of means Tukey test at the 5% level of significance were used too. According to the results of this study on the reduction of patulin concentration by two variables of activated charcoal concentration and ozonation time showed that there is a direct relationship between increase the activated charcoal concentration and also ozonation time. The highest decrease in patulin concentration was obtained in 0.2 g of activated charcoal and 9 minutes ozonation. The results also showed that there was an interaction between the two variables (P = 0.006 and the highest decrease in patulin was observed at 8 minutes of ozonation and 1.5 g of activated charcoal. patulin in the juice and concentrate factories and can be an effective step in health by GAP (Green Agricultural Practice) and exports of fruit juice and concentrates.
Keywords: Mycotoxin, Patulin, Ozone, Activated charcoal, Apple concentrate
Keywords: Mycotoxin, Patulin, Ozone, Activated charcoal, Apple concentrate
Article Type: Original Research |
Subject:
Food quality control
Received: 2021/11/30 | Accepted: 2022/01/23 | Published: 2022/05/4
Received: 2021/11/30 | Accepted: 2022/01/23 | Published: 2022/05/4
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |