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Monitoring Decreases in the Patulin Level of Apple Juice using Response Surface Methodology  

Baek, Chang-Ho (Department of Food Science and Technology, Keimyung University)
Park, Nan-Young (Keimyung Foodex Co., Ltd)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.17, no.1, 2010 , pp. 84-90 More about this Journal
Abstract
We investigated methods to minimize patulin content during processing of apple juice in Korea. Ascorbic acid concentration (100, 200, 300, and 400 ppm) and activated carbon concentration (50, 100, 150, and 200 ppm) were the parameters assessed by response surface methodology. Residual patulin was lowest in the presence of 237.77 ppm ascorbic acid and 106.58 ppm activated carbon, and increased as these levels increased. Sugar content was affected more byascorbic acid concentration than by activated carbon level, and the total phenol content was revealed to be the saddle point. In addition, the expected total flavonoid content was maximized with increased levels of ascorbic acid and activated carbon. The data showed that 246-274 ppm (v/v) ascorbic acid and 93-122 ppm (v/v) activated carbon were optimal for juice extraction, and the $R^2$ quality factor for juice processing was significant and within the range of 1-10% for all tested parameters.
Keywords
apple juice; patulin; activated carbon; ascorbic acid; RSM;
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Times Cited By KSCI : 3  (Citation Analysis)
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