Document Details

Document Type : Article In Journal 
Document Title :
mycotoxins reduction and inhibition of enzymatic browing during apple juice processing
اختزال و تثبيط انزيمات التلون البنى خلال تصنيع عصر التفاح
 
Subject : mycotoxins 
Document Language : Arabic 
Abstract : The effectiveness of two polymers β-cyclodextrine (β- CD) and polyvinylpolypyrroliodone )PVPP) on the total phenol content, the inhibition of enzymatic browing and the reduction of mycotoxin levels (Patulin and aflatoxins) in apple juice was investigated. It was found that 0.5 % PVPP and 0.5% β-CD reduce the total phenol content in apple juice by 63.9% and 87.93%, respectively. Meanwhile with 0.5 and 1.0% PVPP, no change was observed in the a*-values indicating complete inhibition of enzymatic browing, but the concentration of1.0% PVPP would affect the natural aroma of apple juice. Results also indicated that 39.4% of total aflatoxins and 45.8% of putalin were detected in the apple juice compared with the putalin in whole apple fruit. The treatment of 1.0% of β-CD led to aflatoxin respectively. However, 1% β-CD was more effective towards putalin reduction comparing to 1% of PVPP. The use of both β-CD and PVPP for mycotoxin reduction and reduced total phenols as well as the inhibition of enzymatic browing can be suggested for quality and safety of the apple juice. 
ISSN : 11100613 
Journal Name : Egyptian Journal of Food Science 
Volume : 30 
Issue Number : 1 
Publishing Year : 1424 AH
2002 AD 
Article Type : Article 
Added Date : Tuesday, December 28, 2010 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
أحمد محمد عايشAyesh, Ahmed MohamedInvestigatorDoctorateAesh58@yahoomai.com
هشام أمين عيسىEssa, Hesham AmenResearcherDoctorateheshamessa@yahoo.com

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