Department of Food Science, New York State Agricultural Experiment Station, Cornell University, Geneva, NY 14456, USA.
J Food Prot. 2012 Apr;75(4):717-24. doi: 10.4315/0362-028X.JFP-11-429.
Patulin, a mycotoxin produced by several genera of fungi, including Byssochlamys, Aspergillus, and Penicillium, has been an important concern in apple cider and apple juice due to its toxicity and health consequences. In this study, the effects of UV on the patulin level, physical and chemical properties, and sensory attributes in apple juice from concentrate were investigated. Kinetic modeling of patulin reduction by UV radiation in apple juice from concentrate was calculated and compared with the degradation rate observed previously in apple cider. From an initial patulin contamination of approximately 1,000 ppb (μg/liter), the UV exposure, ranging from 14.2 mJ/cm(2) (one pass) to 99.4 mJ/cm(2) (seven passes), was successful in reducing patulin levels by 72.57% ± 2.76% to 5.14% ± 0.70%, respectively. Patulin reduction by UV radiation followed first-order kinetic modeling in a fashion similar to first-order microbial inactivation. An exponential correlation between UV exposure and the percentage of patulin remaining was observed, giving an r(2) value of 0.9950. Apple juice was repeatedly exposed to 14.2 mJ/cm(2) for each treatment, and patulin levels were significantly decreased when compared with the level obtained with the previous UV exposure treatment. While there were no significant differences in the percentages of titratable acidity and ascorbic acid (P > 0.05), there were minor yet random sampling differences in pH and degrees Brix (1 °Brix is 1 g of sucrose in 100 g of solution; the °Brix represents the soluble solids content of the solution as percentage by weight [%, wt/wt]) (P ≤ 0.05). A significant difference (P ≤ 0.05) in sensory perception for the finished apple juice was detected between the control and the full seven-pass UV radiation treatment using an experienced consumer panel and a triangle test. Patulin reduction by UV radiation from both the current study and a previous study involving apple cider was compared, which showed that both matrices strongly fit a first-order kinetic degradation model. However, the kinetic constant for degradation in apple juice was approximately 5.5 times greater than that observed in an apple cider matrix.
棒曲霉素是由包括毕赤酵母属、曲霉属和青霉属在内的几种真菌产生的一种真菌毒素，由于其毒性和对健康的影响，它一直是苹果 cider 和苹果汁中的一个重要关注点。在这项研究中，研究了 UV 对浓缩苹果汁中棒曲霉素水平、物理化学性质和感官属性的影响。通过计算浓缩苹果汁中棒曲霉素经 UV 辐射还原的动力学模型，并与之前在 cider 中观察到的降解率进行比较。从初始棒曲霉素污染约 1000 ppb（μg/L）开始，UV 暴露范围从 14.2 mJ/cm(2)（一次通过）到 99.4 mJ/cm(2)（七次通过），成功地将棒曲霉素水平降低了 72.57%±2.76%至 5.14%±0.70%。UV 辐射对棒曲霉素的还原遵循一级动力学模型，类似于一级微生物失活。观察到 UV 暴露与棒曲霉素残留百分比之间存在指数相关性，r(2)值为 0.9950。苹果汁每次处理都要重复暴露于 14.2 mJ/cm(2)，与之前的 UV 暴露处理相比，棒曲霉素水平显著降低。虽然可滴定酸度和抗坏血酸的百分比没有显著差异（P>0.05），但 pH 和 °Brix 存在微小但随机的采样差异（1 °Brix 是 100 g 溶液中 1 g 蔗糖；°Brix 表示溶液中可溶性固体的重量百分比[wt/wt]）（P≤0.05）。使用经验丰富的消费者小组和三角测试对成品苹果汁的感官感知进行了检测，发现对照和完全经过七次 UV 辐射处理的苹果汁之间存在显著差异（P≤0.05）。比较了当前研究和先前涉及 cider 的研究中 UV 辐射对棒曲霉素的减少，结果表明两种基质都强烈符合一级动力学降解模型。然而，在苹果汁基质中，降解的动力学常数约为 cider 基质中观察到的动力学常数的 5.5 倍。
