Effect of different processing stages of commercial fruit leather on patulin reduction
Subject Areas :
Food Science and Technology
M.H Eskandari
1
,
هاشم , Montaseri
2
,
GH Mesbahi
3
,
علیرضا TaheriYaganeh
4
,
، مهرداد Niakousari
5
,
سمیه Karami
6
1 - Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran.
2 - Assistant Professor, Department of Pharmaceutics, Faculty of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
3 - Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran.
4 - Former Msc. Student, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran.
5 - - Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran
6 - Food and Drug Control Laboratory, Deputy for Food and Drug affairs, Shiraz University of Medical Sciences, Shiraz, Iran
Received: 2013-12-03
Accepted : 2015-02-25
Published : 2014-11-22
Keywords:
HPLC,
Patulin,
Fruit leather (Lavashak),
Processing stages,
Abstract :
Fruit leather (Lavashak) is a high consumption food product especially among children in Iran. This product is being manufactured by low quality fruits that usually are contaminated with molds and patulin mycotoxin. The objective of this study was to determine the effect of industrial processing stages of leather production (including pre-heating, filtration, evaporation, formulation and final heat boiling and drying) on reduction of patulin level. Samples were taken for analysis prior and following each processing steps and patulin level was determined using HPLC technique. The results indicated that the maximum reduction of patulin level was ooccurred during formulation and evaporation steps which was estimated at 24.60 and 18.20%, respectively. Meanwhilewhile after drying, filtration, and pre-heating processes, the main loss of patulin was 8.58, 3.82 and 2.48%, respectively. It was concluded that the amount of residual patulin in final product was higher than 40% of its primary concentration. Besides, various processing stages were found insufficient to eliminate all of patulin or to reduce its level to lower than the maximum acceptable limit.
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