The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform

Luke F. Laborde - One of the best experts on this subject based on the ideXlab platform.

  • Patulin Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing
    Journal of Food Processing and Preservation, 2012
    Co-Authors: Rohan V. Tikekar, Ramaswamy C. Anantheswaran, Luke F. Laborde
    Abstract:

    Factors affecting ultraviolet (UV) radiation-induced degradation of patulin in a malic acid model system, Apple cider and Apple Juice were studied. First-order rate constants (cm 2 /J) in the model system were not significantly (P > 0.05) affected by pH (3.0‐3.6), initial patulin concentration (0‐1000 mg/L), glucose (0‐10%), sucrose (0‐10%) and ascorbic acid (0‐100 mg/L). Tannic acid (0‐1 g/L) reduced patulin degradation while fructose (0‐10%) accelerated it. Although suspended particles yielding nephelometric turbidity units values between 0 and 100 did not affect patulin degradation, higher turbidity levels in unfiltered Apple cider reduced degradation rates. Even in clarified Apple Juice, the UV dose required for 50% patulin reduction in Apple Juice (4.62 J/cm 2 ) was higher than that required for a 5-log reduction of Escherichia coli O157:H7. Therefore, achieving efficient UV reduction of patulin in Apple Juice products, without quality losses, may require particulate filtration, phenolic adsorption treatments, and addition of compounds that accelerate patulin degradation. PRACTICAL APPLICATIONS This study demonstrates that Apple Juice constituents affect patulin degradation during ultraviolet (UV) processing. High turbidity levels in Apple cider suggest that this technology may be impractical for this product. UV irradiation can be used to decrease patulin levels in clarified Apple Juice, although the required dose levels remain higher than that required for 5-log reduction of human pathogens. Filtration, adsorption treatments that lower levels of UV scattering and absorbing suspended particles and polyphenols can result in substantially greater patulin degradation during UV processing. Because fructose had an accelerating effect on patulin reduction in the model system studied, addition of high-fructose sweeteners to Apple beverages prior to UV processing may result in further patulin reductions.

  • ascorbic acid degradation in a model Apple Juice system and in Apple Juice during ultraviolet processing and storage
    Journal of Food Science, 2011
    Co-Authors: Rohan V. Tikekar, Ramaswamy C. Anantheswaran, Luke F. Laborde
    Abstract:

    Abstract:  Ultraviolet radiation induced degradation of ascorbic acid in a model Apple Juice system and in Apple Juice was studied using a collimated beam batch UV reactor. In the model system, ascorbic acid degradation was more rapid at higher dose levels and the reaction accelerated with increasing exposure time. Ascorbic acid degradation significantly (P < 0.05) increased as the pH was raised from 2.4 to 5.5, although no difference was observed between 2.4 and 3.3. Increasing malic acid concentration between 0.1 and 1%, increased ascorbic acid degradation (P < 0.05) although there was no difference between 0.5 and 1.0%. Solution absorbance, varied by addition of tannic acid, decreased ascorbic acid degradation with increasing concentration due to absorption of UV radiation. Fructose at levels found in Apple Juice significantly increased ascorbic acid degradation while glucose and sucrose did not. Factors identified that accelerate ascorbic acid degradation may at least partially explain why ascorbic acid degradation occurred more rapidly in UV-treated Apple Juice than in the 0.5% malic acid model system. Ascorbic acid degradation continued after UV treatments during dark storage. Storage decreases were faster at higher initial UV dose levels and higher storage temperature. Practical Application:  The present study shows the effect of UV processing on ascorbic acid, a key vitamin found in many fruit Juices. Process developers and researchers can use this study as a model for designing experiments to identify factors that influence the stability of vitamin C and other bioactive compounds during UV processing.

Rohan V. Tikekar - One of the best experts on this subject based on the ideXlab platform.

  • Patulin Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing
    Journal of Food Processing and Preservation, 2012
    Co-Authors: Rohan V. Tikekar, Ramaswamy C. Anantheswaran, Luke F. Laborde
    Abstract:

    Factors affecting ultraviolet (UV) radiation-induced degradation of patulin in a malic acid model system, Apple cider and Apple Juice were studied. First-order rate constants (cm 2 /J) in the model system were not significantly (P > 0.05) affected by pH (3.0‐3.6), initial patulin concentration (0‐1000 mg/L), glucose (0‐10%), sucrose (0‐10%) and ascorbic acid (0‐100 mg/L). Tannic acid (0‐1 g/L) reduced patulin degradation while fructose (0‐10%) accelerated it. Although suspended particles yielding nephelometric turbidity units values between 0 and 100 did not affect patulin degradation, higher turbidity levels in unfiltered Apple cider reduced degradation rates. Even in clarified Apple Juice, the UV dose required for 50% patulin reduction in Apple Juice (4.62 J/cm 2 ) was higher than that required for a 5-log reduction of Escherichia coli O157:H7. Therefore, achieving efficient UV reduction of patulin in Apple Juice products, without quality losses, may require particulate filtration, phenolic adsorption treatments, and addition of compounds that accelerate patulin degradation. PRACTICAL APPLICATIONS This study demonstrates that Apple Juice constituents affect patulin degradation during ultraviolet (UV) processing. High turbidity levels in Apple cider suggest that this technology may be impractical for this product. UV irradiation can be used to decrease patulin levels in clarified Apple Juice, although the required dose levels remain higher than that required for 5-log reduction of human pathogens. Filtration, adsorption treatments that lower levels of UV scattering and absorbing suspended particles and polyphenols can result in substantially greater patulin degradation during UV processing. Because fructose had an accelerating effect on patulin reduction in the model system studied, addition of high-fructose sweeteners to Apple beverages prior to UV processing may result in further patulin reductions.

  • ascorbic acid degradation in a model Apple Juice system and in Apple Juice during ultraviolet processing and storage
    Journal of Food Science, 2011
    Co-Authors: Rohan V. Tikekar, Ramaswamy C. Anantheswaran, Luke F. Laborde
    Abstract:

    Abstract:  Ultraviolet radiation induced degradation of ascorbic acid in a model Apple Juice system and in Apple Juice was studied using a collimated beam batch UV reactor. In the model system, ascorbic acid degradation was more rapid at higher dose levels and the reaction accelerated with increasing exposure time. Ascorbic acid degradation significantly (P < 0.05) increased as the pH was raised from 2.4 to 5.5, although no difference was observed between 2.4 and 3.3. Increasing malic acid concentration between 0.1 and 1%, increased ascorbic acid degradation (P < 0.05) although there was no difference between 0.5 and 1.0%. Solution absorbance, varied by addition of tannic acid, decreased ascorbic acid degradation with increasing concentration due to absorption of UV radiation. Fructose at levels found in Apple Juice significantly increased ascorbic acid degradation while glucose and sucrose did not. Factors identified that accelerate ascorbic acid degradation may at least partially explain why ascorbic acid degradation occurred more rapidly in UV-treated Apple Juice than in the 0.5% malic acid model system. Ascorbic acid degradation continued after UV treatments during dark storage. Storage decreases were faster at higher initial UV dose levels and higher storage temperature. Practical Application:  The present study shows the effect of UV processing on ascorbic acid, a key vitamin found in many fruit Juices. Process developers and researchers can use this study as a model for designing experiments to identify factors that influence the stability of vitamin C and other bioactive compounds during UV processing.

Randy W Worobo - One of the best experts on this subject based on the ideXlab platform.

  • patulin reduction in Apple Juice from concentrate by uv radiation and comparison of kinetic degradation models between Apple Juice and Apple cider
    Journal of Food Protection, 2012
    Co-Authors: Kitipong Assatarakul, John J Churey, David C Manns, Randy W Worobo
    Abstract:

    Patulin, a mycotoxin produced by several genera of fungi, includingByssochlamys, Aspergillus,andPenicillium,has been an important concern in Apple cider and Apple Juice due to its toxicity and health consequences. In this study, the effects of UV on the patulin level, physical and chemical properties, and sensory attributes in Apple Juice from concentrate were investigated. Kinetic modeling of patulin reduction by UV radiation in Apple Juice from concentrate was calculated and compared with the degradation rate observed previously in Apple cider. From an initial patulin contamination of approximately 1,000 ppb (mg/liter), the UV exposure, ranging from 14.2 mJ/cm 2 (one pass) to 99.4 mJ/cm 2 (seven passes), was successful in reducing patulin levels by 72.57%i2.76%to 5.14%i0.70%, respectively. Patulin reduction by UV radiation followed first-order kinetic modeling in a fashion similar to first-order microbial inactivation. An exponential correlation between UV exposure and the percentage of patulin remaining was observed, giving anr 2 value of 0.9950. Apple Juice was repeatedly exposed to 14.2 mJ/cm 2 for each treatment, and patulin levels were significantly decreased when compared with the level obtained with the previous UV exposure treatment. While there were no significant differences in the percentages of titratable acidity and ascorbic acid (P.0.05), there were minor yet random sampling differences in pH and degrees Brix (1uBrix is 1 g of sucrose in 100 g of solution; theuBrix represents the soluble solids content of the solution as percentage by weight [%, wt/wt]) (P#0.05). A significant difference (P# 0.05) in sensory perception for the finished Apple Juice was detected between the control and the full seven-pass UV radiation treatment using an experienced consumer panel and a triangle test. Patulin reduction by UV radiation from both the current study and a previous study involving Apple cider was compared, which showed that both matrices strongly fit a first-order kinetic degradation model. However, the kinetic constant for degradation in Apple Juice was approximately 5.5 times greater than that observed in an Apple cider matrix.

  • thermoaciduric clostridium pasteurianum spoilage of shelf stable Apple Juice
    Journal of Food Protection, 2010
    Co-Authors: Guoping Feng, John J Churey, Randy W Worobo
    Abstract:

    Clostridium pasteurianum BB, a saccharolytic and spore-forming obligate anaerobe, was isolated and identified from shelf-stable Apple Juice that was responsible for multiple large spoilage outbreaks. The growth and sporulation conditions of C. pasteurianum were atypical compared with those previously published. C. pasteurianum spores were heat resistant in Apple Juice at pH 3.80, with D-values at 80, 85, and 90°C being 34.4, 15.9, and 4.4 min, respectively, and a z-value of 11°C. The survival curves for thermal inactivation obeyed linear first-order kinetics. Apple Juice with varying pH values was used to determine the effect of pH on germination capability of C. pasteurianum spores. The spores were found to be able to germinate at pH as low as 4.3 in pH-adjusted Apple Juice at low contamination levels. It was confirmed by PCR that C. pasteurianum isolated from spoiled Apple Juice did not contain the genes for botulinum toxins B and E, which were more commonly found in neurotoxigenic butyric clostridia. Control of finished-Juice pH to below 4.0 in combination with mild heating was proposed to prevent potential spoilage of shelf-stable Apple Juice made with spore-contaminated Apple Juice concentrate.

Ramaswamy C. Anantheswaran - One of the best experts on this subject based on the ideXlab platform.

  • Patulin Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing
    Journal of Food Processing and Preservation, 2012
    Co-Authors: Rohan V. Tikekar, Ramaswamy C. Anantheswaran, Luke F. Laborde
    Abstract:

    Factors affecting ultraviolet (UV) radiation-induced degradation of patulin in a malic acid model system, Apple cider and Apple Juice were studied. First-order rate constants (cm 2 /J) in the model system were not significantly (P > 0.05) affected by pH (3.0‐3.6), initial patulin concentration (0‐1000 mg/L), glucose (0‐10%), sucrose (0‐10%) and ascorbic acid (0‐100 mg/L). Tannic acid (0‐1 g/L) reduced patulin degradation while fructose (0‐10%) accelerated it. Although suspended particles yielding nephelometric turbidity units values between 0 and 100 did not affect patulin degradation, higher turbidity levels in unfiltered Apple cider reduced degradation rates. Even in clarified Apple Juice, the UV dose required for 50% patulin reduction in Apple Juice (4.62 J/cm 2 ) was higher than that required for a 5-log reduction of Escherichia coli O157:H7. Therefore, achieving efficient UV reduction of patulin in Apple Juice products, without quality losses, may require particulate filtration, phenolic adsorption treatments, and addition of compounds that accelerate patulin degradation. PRACTICAL APPLICATIONS This study demonstrates that Apple Juice constituents affect patulin degradation during ultraviolet (UV) processing. High turbidity levels in Apple cider suggest that this technology may be impractical for this product. UV irradiation can be used to decrease patulin levels in clarified Apple Juice, although the required dose levels remain higher than that required for 5-log reduction of human pathogens. Filtration, adsorption treatments that lower levels of UV scattering and absorbing suspended particles and polyphenols can result in substantially greater patulin degradation during UV processing. Because fructose had an accelerating effect on patulin reduction in the model system studied, addition of high-fructose sweeteners to Apple beverages prior to UV processing may result in further patulin reductions.

  • ascorbic acid degradation in a model Apple Juice system and in Apple Juice during ultraviolet processing and storage
    Journal of Food Science, 2011
    Co-Authors: Rohan V. Tikekar, Ramaswamy C. Anantheswaran, Luke F. Laborde
    Abstract:

    Abstract:  Ultraviolet radiation induced degradation of ascorbic acid in a model Apple Juice system and in Apple Juice was studied using a collimated beam batch UV reactor. In the model system, ascorbic acid degradation was more rapid at higher dose levels and the reaction accelerated with increasing exposure time. Ascorbic acid degradation significantly (P < 0.05) increased as the pH was raised from 2.4 to 5.5, although no difference was observed between 2.4 and 3.3. Increasing malic acid concentration between 0.1 and 1%, increased ascorbic acid degradation (P < 0.05) although there was no difference between 0.5 and 1.0%. Solution absorbance, varied by addition of tannic acid, decreased ascorbic acid degradation with increasing concentration due to absorption of UV radiation. Fructose at levels found in Apple Juice significantly increased ascorbic acid degradation while glucose and sucrose did not. Factors identified that accelerate ascorbic acid degradation may at least partially explain why ascorbic acid degradation occurred more rapidly in UV-treated Apple Juice than in the 0.5% malic acid model system. Ascorbic acid degradation continued after UV treatments during dark storage. Storage decreases were faster at higher initial UV dose levels and higher storage temperature. Practical Application:  The present study shows the effect of UV processing on ascorbic acid, a key vitamin found in many fruit Juices. Process developers and researchers can use this study as a model for designing experiments to identify factors that influence the stability of vitamin C and other bioactive compounds during UV processing.

Yahong Yuan - One of the best experts on this subject based on the ideXlab platform.

  • survey of patulin in Apple Juice concentrates in shaanxi china and its dietary intake
    Food Control, 2013
    Co-Authors: Zhengkun Zhou, Yahong Yuan
    Abstract:

    Abstract This study surveyed the patulin level in the Apple Juice concentrates from Shaanxi province for four consecutive processing seasons, and evaluated the dietary exposure to this mycotoxin through Apple Juice. A total of 1987 Apple Juice concentrate samples were analyzed by high-performance liquid chromatography with a diode-array detector, and only 4 samples in 2007–2008 processing season contained patulin above 50 μg/kg, the current regulatory limit in Apple Juice. The incidence of patulin contamination varied significantly from 96.7% to 100% ( P P