Effects of ozone processing on patulin, phenolic compounds and organic acids in apple juice
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In this study, ozone processing was used to degrade patulin in apple juice, and the ozonolysis efficiency of patulin and its effects on phenolic compounds and organic acids in apple juice were investigated. Ozone processing was performed using a self-developed ozonolysis reactor at the ozone concentration of 12 mg/L and flow rate of 3 L/min for increasing ozonation times ranged from 0 to 30 min. Ozone processing significantly degraded patulin in apple juice, and decreased it from 201.06 to below 50 μg/L within 15 min, with a reduction of 75.36%. While major phenolic compounds and organic acids in apple juice were seriously destroyed by ozone processing compared with the control. Processors should consider the adverse effects of ozone processing on quality of apple juices and further studies are advised to optimize the ozone processing for remaining the phenols and organic acids in apple juices.
KeywordsApple juice Patulin Ozone processing Phenolic compounds Organic acids
This study was supported by the National Key Research and Development Program of China (Grant No. 2017YFC1600904), National Natural Science Foundation of China (Grant No. 31671953), Young Talents Project for Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection (Grant No. HSXT2-312), Huai’an Municipal Science and Technology Project (Grant No. HABZ201703), and China Postdoctoral Science Foundation (Grant No. 2016M592230).
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