Disappearance of patulin during alcoholic fermentation of apple juice

Disappearance of patulin during alcoholic fermentation of apple juice.

Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% during alcoholic fermentation. In unfermented samples of apple juice, the concentration of added p...

Patulin in apple juice for infants

Apple juice samples intended for infants purchased in Navarra (Spain) have been analyzed for PAT occurrence. Two capillary electrophoresis methods, based on a MEKC and a CEC system, and an HPLC method were evaluated for the aforementioned study. The CEC system gave less satisfying separations and several practical problems, so samples have been analyzed by MEKC and HPLC. Both methods have been ...

Fermentation of Apple Juice to Cider

effect of active carbon on patulin reduction at apple juice

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Occurrence of patulin in organic and conventional apple juice . Risk assessment

Organic foods are promoted as environmentally friendly and its consumption has become increasingly popular. Nevertheless, organic farming practices could produce commodities more susceptible to fungal attack and as a result, food with higher levels of mycotoxins. Patulin is a mycotoxin mainly present in apples and apple-based products. In this paper, we report our recent results and an update o...