Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Gamma irradiation and subsequent storage reduce patulin content in apple juice

  • Hyejeong Yun (National Agriculture Products Quality Management Service) ;
  • Dong-Ho Kim (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Jung-Ok Kim (National Institute for Korean Medicine Development) ;
  • Gee-Dong Lee (Department of Biofood Science and Technology, Joongbu University) ;
  • Joong-Ho Kwon (Food Science and Biotechnology, Kyungpook National University)
  • Received : 2024.03.25
  • Accepted : 2024.06.07
  • Published : 2024.06.30
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Abstract

Patulin has been reported as a risk factor in various foods, especially apple juice. This study monitored residual patulin and polyphenolic content in apple juice during post-irradiation storage conditions. Response surface methodology (RSM) was applied to monitor the changes in dependent variables (Yn, patulin, and polyphenolics) as affected by independent variables, such as storage temperature (Xi, -20℃ to 20℃), irradiation dose (Xii, 0-2 kGy), and storage period (Xiii, 0-20 days), which were based on a central composite design. The predicted peak point resulted in the lowest residual patulin content of 58.42 ppb with the corresponding independent parameter conditions, such as 18.19℃ of storage temperature, 1.24 kGy of irradiation dose, and 13.42 days of storage period. The residual patulin content of 58.42 ppb is the minimum desirable level, representing a 91% reduction compared to the non-irradiated control (675.00 ppb). A maximum polyphenolics content (11.98 mg/g) was obtained under the predicted maximum conditions of 14.40℃, 0.78 kGy, and 3.4 days. The most influential parameter in reducing residual patulin content while maintaining polyphenolic content in apple juice was irradiation dose (p<0.01), which showed potential to be applied in controlling the patulin levels in apple juice.

Keywords

References

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