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1.
Occurrence of patulin in various fruit juices from South Korea: An exposure assessment 总被引:1,自引:0,他引:1
Mi Sook Cho Kyeongyeol Kim Eunkyoung Seo Neema Kassim Adelard Barthalomew Mtenga Won-Bo Shim Soo-Hyung Lee Duck-Hwa Chung 《Food science and biotechnology》2010,19(1):1-5
To determine patulin in various fruit juices, high performance liquid chromatography (HPLC) method was optimized and validated.
For validation of HPLC method, a linearity, accuracy, precision, detection limit, and quantification limit were determined.
Linearity (R2 = 0.99995), accuracy (96.1–115.7%), precision (3.31–9.52), detection limit (6 ng/mL), and quantification limit (8 ng/mL)
were in agreement with performance criteria for patulin as set by the European Commission hence proved that HPLC can be used
to detect patulin in fruit juices. After validation, the method was applied to estimate the prevalence of patulin in fruit
juices (apple, grape, and orange juices). Nine samples (12.5%, 3 apple, 2 orange, and 4 grape juices) of 72 samples were positive
for patulin in the range 2.8 to 30.9 ng/mL. According to the monitoring results, daily intake was estimated to be 0.17 ng/kg
BW/day which was lower than the provisional maximum tolerable daily intake (0.4 μg/kg) established by Joint Expert Committee
on Food Additives. These results indicate that the detection method coincides with the performance criteria and is appropriate
for analysis of patulin, and continuous monitoring of patulin in various fruit juices from Korea is necessary. 相似文献
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Ljilja Torović Nina Dimitrov André Lopes Carla Martins Paula Alvito Ricardo Assunção 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2018,35(5):985-995
This paper reports the first study of patulin occurrence in fruit juices and risk assessment related to patulin intake by children, adolescents and adults in Serbia. During 3 consecutive years (2013–2015), 142 fruit (apple or multi-fruit) juices were collected from the market and analysed using HPLC-UV. Patulin was found in 51.4% of juices with 0.7% of the samples in excess of the legal limit of 50 μg kg?1 (mean 4.3 μg kg?1). Apple juices showed significantly higher percentage of contaminated samples (74.0% vs 27.5%), as well as higher mean patulin content (6.4 vs 2.1 μg kg?1) when compared with the multi-fruit ones. Bioaccessibility of patulin in fruit juices was studied using the standardised in vitro digestion method. A mean of 21.6% of the initial patulin amount reached the end of the intestinal phase showing a significant reduction of this toxin during the human digestion process. Risk assessment of patulin intake by Serbian children, adolescents and adults, conducted by deterministic and probabilistic approaches and including the bioaccessibility results, revealed no health concern. Although patulin alone does not represent risk, further research should consider its co-occurrence with other toxic substances in food and potential adverse effects of their mixtures. 相似文献
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Moulds and yeasts in fruit salads and fruit juices 总被引:1,自引:0,他引:1
Thirty-eight fruit salad samples including cantaloupe, citrus fruits, honeydew, pineapple, cut strawberries and mixed fruit salads, and 65 pasteurized fruit juice samples (apple, carrot, grapefruit, grape and orange juices, apple cider, and soy milk) were purchased from local supermarkets in the Washington, DC area and tested for fungal contamination. The majority of fruit salad samples (97%) were contaminated with yeasts at levels ranging from <2.0 to 9.72 log10 of colony forming units per gram (cfu/g). Frequently encountered yeasts were Pichia spp., Candida pulcherrima, C. lambica, C. sake, Rhodotorula spp., and Debaryomyces polymorphus. Low numbers of Penicillium spp. were found in pineapple salads, whereas Cladosporium spp. were present in mixed fruit and cut strawberry salads. Twenty-two per cent of the fruit juice samples tested showed fungal contamination. Yeasts were the predominant contaminants ranging from <1.0 to 6.83 log10 cfu/ml. Yeasts commonly found in fruit juices were C. lambica, C. sake, and Rhodotorula rubra. Geotrichum spp. and low numbers of Penicillium and Fusarium spp. (1.70 and 1.60 log10 cfu/ml, respectively) were present in grapefruit juice. 相似文献
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Freeze concentration of fruit juices 总被引:3,自引:0,他引:3
S S Deshpande M Cheryan S K Sathe D K Salunkhe 《Critical reviews in food science and nutrition》1984,20(3):173-248
Concentration of aqueous foods such as fruit juices, milk, beer, wine, coffee, and tea, is a major unit operation in the food industry. Technically feasible processes that are commercially available for the concentration of liquid foods include evaporation, freeze concentration, reverse osmosis, and ultrafiltration. Evaporation is considered to be the most economical and most widely used method of concentration. However, it is not suited for food products with very delicate flavors. Commercial processes for the concentration of such products by membrane separation techniques are not yet available. As compared to the conventional evaporation processes, concentration by freezing is potentially a superior and economic process for aroma-rich liquid foods. In the past, the process, however, was seldom used because of the investment cost and the considerable loss of concentrate in the withdrawn ice, and hence, the quality. Recent technological developments have minimized these two drawbacks associated with the earlier freeze concentration processes. In the coming decade, freeze concentration is seen as a potentially attractive method for the concentration of aroma-rich liquid foods, including fruit juices, coffee, tea, and selected alcoholic beverages. In this article, several aspects of the theoretical considerations behind freeze concentration of fruit juices, the development of new and cheaper designs, and commercially available freeze concentration processes are reviewed. The economics of the process and its application to several other areas of the food industry are also discussed. 相似文献
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Heat-resistant fungi in Nigerian heat-processed fruit juices 总被引:1,自引:0,他引:1
JASON A. N. OBETA J. OBETA UGWUANYI 《International Journal of Food Science & Technology》1995,30(5):587-590
Sixty packaged heat-processed Nigerian fruit juices consisting of 15 each of mango, orange, pineapple and tomato, were screened for the presence of heat-resistant fungi after storage at approximately 28°C for 30 days. The resulting fungal growth was purified on potato dextrose agar. Approximately 17% of all the fruit juice packages and 27% of mango and tomato juices contained heat-resistant fungi. These were identified as Paecilomyces variotii, Aspergillus tamarii, A. flavus and A. ochraceus , the latter being predominant. 相似文献
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Jonathan Sampath Franklyne Swati Iyer Andrew Ebenazer Amitava Mukherjee Natarajan Chandrasekaran 《International Journal of Food Science & Technology》2019,54(9):2802-2810
Many human acid tolerant bacterial and fungal pathogens can be transmitted through the consumption of the contaminated fruit juices. We aim to formulate essential oil nanoemulsions (basil, black seed, turmeric, clove & cinnamon), determine their ability to clear contamination by food borne bacterial pathogens from fruit juices. The antibacterial activity of the optimised formulations was tested in the fruit juices against bacterial pathogens causing gastrointestinal tract infections. The minimum bactericidal concentration (MBC) of clove emulsions ranged from 15.6 to 25 μL mL−1. Cinnamon oil emulsion had an MBC ranging between 15 and 31 μL mL−1. At MBC, cinnamon oil emulsions caused a 6log10 decrease in viable counts by 8 h and maintained the sterility of fruit juices for 7 days at ambient temperature. Thus, clove and cinnamon microemulsions can be used as juice additives to control food borne bacterial pathogens and maintain the bacterial sterility of fruit juices. 相似文献
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果汁生产中膜技术的应用 总被引:1,自引:0,他引:1
膜技术是一种高效、低能耗和易操作的分离技术,在果汁的生产中得到越来越广泛的应用。概述了膜技术在苹果汁、柑桔汁、山楂汁、葡萄汁、草莓汁等果汁生产中的应用和特点,并展望了膜技术在果汁加工中的应用前景。 相似文献
12.
Mahesh V. Bule Kiran M. Desai Brian Parisi Satish J. Parulekar Peter Slade Rekha S. Singhal Alfredo Rodriguez 《Food chemistry》2010
Furan is a suspected human carcinogen and reported to be produced by thermal or ultraviolet light (UV-C) treatment of various foods, such as fruit juices and sugar solutions. This study explores the formation of furan during UV-treatment of high fructose corn syrup (HFCS) solution and simulated juices containing it and validates the results with two real juices, apple juice and apple cider. Studies performed on individual components of fruit juices revealed fructose to be the main constituent in fruit juices that is responsible for furan formation during UV-treatment. Furan formation was promoted at acidic pH, yet was suppressed in the presence of ascorbic acid. Furan synthesis is strongly influenced by absorbance of the treated solution, with increasing absorption coefficient leading to reduced furan formation. Formation of furan in fruit juices sweetened with HFCS when subjected to UV-treatment has been firmly established. 相似文献
13.
Membrane processing of fruit juices and beverages: a review 总被引:1,自引:0,他引:1
Membrane technology for the processing of fruit juices and beverages has been applied mainly for clarification using ultrafiltration and microfiltration, and for concentration using reverse osmosis. The effects of product preparation, membrane selection, and operating parameters are important factors influencing filtration rate and product quality. Technological advances related to the development of new membranes, improvement in process engineering, and better understanding of fruit beverage constituents have expanded the range of membrane separation processes. Developments in novel membrane processes, including electrodialysis and pervaporation, increased the array of applications in combination with other technologies for alternate uses in fruit juices and beverages. 相似文献
14.
Beveridge T 《Critical reviews in food science and nutrition》2002,42(4):317-337
Cloudy fruit juices, particularly from tropical fruit, are becoming a fast-growing part of the fruit juice sector. The classification of cloud as coarse and fine clouds by centrifugation and composition of cloud from apple, pineapple, orange, guava, and lemon juice are described. Fine particulate is shown to be the true stable cloud and to contain considerable protein, carbohydrate, and lipid components. Often, tannin is present as well. The fine cloud probably arises from cell membranes and appears not to be simply cell debris. Factors relating to the stability of fruit juice cloud, including particle sizes, size distribution, and density, are described and discussed. Factors promoting stable cloud in juice are presented. 相似文献
15.
水溶性壳聚糖在果汁澄清中的应用研究 总被引:6,自引:0,他引:6
研究水溶性壳聚糖对果汁的澄清作用,测定果汁经壳聚糖澄清后主要成分的变化。结果表明,2%壳聚糖水溶液能提高果汁的透光率,且不影响果汁的营养成分,是一种有效的果汁澄清剂。 相似文献
16.
Clarification of fruit juices by fungal pectinases 总被引:1,自引:0,他引:1
Ivana Greice Sandri Roselei Claudete Fontana Débora Menim Barfknecht Mauricio Moura da Silveira 《LWT》2011,44(10):2217-2222
This study analyses the efficiency of fungal pectinolytic preparations produced in laboratory and commercial products used in the clarification process of apple, butia palm fruit, blueberry, and grape juices. Two crude enzymatic extracts, produced by Aspergillus niger T0005007-2 (TE1) and Aspergillus oryzae IPT 301 (TE2), were tested in solid-state and submerse cultures, respectively, in comparison to the commercial preparations Pectinex®Clear and Pectinex®BE Colour, used for the clarification of clear (apple, butia palm fruit) and dark (blueberry and grape) juices, respectively. With pectinases total activity at 1 U/mL of fruit juice, reactions were conducted at 30 and 50 °C, for 30 and 60 min. Time increase resulted in an improved clarification, whereas temperature increase could not be clearly linked to a greater clarification. When compared to the commercial products, the use of the crude preparation TE1 resulted in similar clarification of apple and blueberry juices. For butia palm and grape juice, however, TE1 presented the highest clarification results, revealing the potential of A. niger T0005007-2 enzymes for commercial application. 相似文献
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J. E. PLOWMAN J. L. LOVE B. R. HERBERT 《International Journal of Food Science & Technology》1989,24(5):521-527
Varied concentrations of sucrose have previously been reported in freshly picked berry fruits. We have observed that sucrose in juice extracts from berries decreased markedly with time. The loss of sucrose added to raspberry and loganberry juice is attributed to the action of the enzyme, invertase. Heat inactivation immediately after picking reduced the loss of sucrose in raspberries and blackberries. Knowledge of these changes might influence the methods of harvesting, storage and processing. 相似文献
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Rita Pernice Giuseppina Borriello Rosalia Ferracane Rosa C. Borrelli Fortuna Cennamo Alberto Ritieni 《Food chemistry》2009
Bergamot is a common Italian citrus fruit, cultivated almost exclusively to produce essential oils; the juice is considered a waste product, which represents a serious environmental and economic problem for the industries. The aim of this study was to re-evaluate bergamot juice through its chemical characterization and its use to enrich and fortify fruit juices. To investigate this, apples and apricots were used for the laboratory-scale production of fruit juice, following both the traditional industrial recipe and those with the addition of bergamot juice at 10% or 20%, together with or in order to replace the synthetic additives normally used in the industrial process (ascorbic acid and citric acid). The ascorbic acid content and the antioxidant activity were measured during the different steps of juice production and after storage at 37 °C for 15 days to evaluate juice shelf-life. Apricot and apple juices fortified with bergamot juice showed a significant increase in their antioxidant properties and a decreased reduction in ascorbic acid content after the typical production steps. All of the results obtained support the hypothesis that the addition of bergamot juice to juices preserves their ascorbic acid content from thermal degradation and contributes to enhance the antioxidant activity, ensuring a product much richer in antioxidants and ascorbic acid. A preliminary consumer test encouraged the production of bergamot fortified fruit juices. Finally, this is the first time that isorhoifolin and rutin have been detected in bergamot juice. 相似文献