Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Monitoring Decreases in the Patulin Level of Apple Juice using Response Surface Methodology

반응표면 분석에 의한 사과 주스의 Patulin 감소 조건 모니터링

  • Published : 2010.02.27
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated methods to minimize patulin content during processing of apple juice in Korea. Ascorbic acid concentration (100, 200, 300, and 400 ppm) and activated carbon concentration (50, 100, 150, and 200 ppm) were the parameters assessed by response surface methodology. Residual patulin was lowest in the presence of 237.77 ppm ascorbic acid and 106.58 ppm activated carbon, and increased as these levels increased. Sugar content was affected more byascorbic acid concentration than by activated carbon level, and the total phenol content was revealed to be the saddle point. In addition, the expected total flavonoid content was maximized with increased levels of ascorbic acid and activated carbon. The data showed that 246-274 ppm (v/v) ascorbic acid and 93-122 ppm (v/v) activated carbon were optimal for juice extraction, and the $R^2$ quality factor for juice processing was significant and within the range of 1-10% for all tested parameters.

본 연구에서는 국내산 사과의 주스 가공과정에서 patulin 함량 최소 방법을 모니터링 하였다. 중심합성계획법으로 ascorbic acid 첨가량(100, 200, 300 및 400 ppm)과 활성탄 사용량(50, 100, 150 및 200 ppm)을 독립변수로 설정하고 각각의 조건에서 사과주스를 제조한 결과 patulin 잔류량은 ascorbic acid 함량 237.77 ppm, 활성탄 함량 106.58 ppm에서 최소점을 나타내었다가 점차 증가하는 경향을 나타내었다. 당도는 활성탄 사용량보다는 ascorbic acid 첨가량에 영향을 더 많이 받는 것으로 나타났으며, 총 페놀성 물질 함량의 정상점은 안장점으로 나타났다. 또한, 총 플라보노이드 함량의 예측된 정상점은 최대점으로 나타나 ascorbic acid와 활성탄 함량이 증가할수록 높은 함량을 나타내었다. 이상의 결과 사과주스 가공시 patulin 잔류량은 ascorbic acid 246~274 ppm (v/v), 활성탄 93~122 ppm (v/v)에서 최소화 되는 것으로 나타났으며 사과주스 가공 품질인자의 $R^2$는 모든 구간에서 1~10% 수준에서 유의성이 인정되었다.

Keywords

References

  1. Whang, H.J., Kim S.S. and Yoon, K.R. (2000) Analysis of organic acid in Korea apple juice by high performance liquid chromatography. Korean J. Food Nutr., 29, 181-187
  2. Choi, Y.H. and Lee. S.J. (2005) A survey on uses, preference and recognition of apple. Korean J. Food Culture, 20, 204-213
  3. Rychlik, M., Kircher, F., Schusdziarra, V. and Lippl, F. (2004) Absorption fo the mycotoxin patulin from the rat stomach. Food Chem. Toxicol., 42, 729-735 https://doi.org/10.1016/j.fct.2003.12.015
  4. Cho, W.I., Choi, Y.B. and Moon, T.W. (1997) Determination of patulin in commercial apple juice in Korea by performance liquid chromatography. Korean J. Food Sci. Technol., 29, 412-416
  5. Choi, Y.B. (1998) Patulin and carbendazim contents of market apple juice. M.D. Dissertation, Seoul National University
  6. Hong, H.D., Kim, S.S., Kim, K.T. and Choi, H.D. (2001) Quality changes of apple juice concentrates with different storage temperature. Korean J. Soc. Food Sci. Nutr., 14, 28-33
  7. Majerus, P. and Kapp, K. (2002) Assessment of dietary intake of patulin by the population of EU member states. Reports on tasks for scientific cooperation: Directorate-General Health and Consumer Protection.
  8. Food Chemical Surveillance Annual Report. (1999) Ministry of Agriculture, Fisheries and Food, Korea
  9. Chain, E. Florey, H.W. and Jennings, M.A. (1942) An antibacterial substance produced by Penicillium claviform. Br. J. Exp. Pathol., 29, 202-205
  10. Moss, M.O. (1998) Recent studies of mycotoxins. J. Appl. Microbiol. Sym. 84S, 62S-76S
  11. Shephard, S.G. and Leggott, L.M. (1999) Chromatographic determination of the mycotoxin patulin in fruit and fruit juices. J. Chromatogr. A., 882, 17-22
  12. Michael, R., Florian, K., Volker, S. and Florian, L. (2004) Absorption of the mycotoxin patulin from the rat stomach. Food Chem. Toxicol., 42, 729-735 https://doi.org/10.1016/j.fct.2003.12.015
  13. Ellen, C.H. (1997) Patulin: a Mycotoxin in apples. Perishables handling quarterly issue, 91, 5-6
  14. KATI. http://www.kati.net/sitmap/print.html (2005년 11월 6일 검색)
  15. Kang, S.J., Kang, J.S. and Chung, D.H. (2001) The effects of mixed culture with Aspergillus flavus, Aspergillus niger and Penicillium griseofulvum on aflatoxin and patulin production. J. Food Hyg. Safety, 16, 206-211
  16. Hassan, G. (2001) Introduction to mycotoxins and their significance to food safety. Food Sci. Digest, 6-7
  17. Rachel, N. (2005) Japan food and agricultural import regulations and standards: Japan now requires 100% testing of U.S. Apple juice upon importation. JA5010, USDA Foreign Agricultural Sservice Gain Report, 235-240
  18. Kim, M.C., Kwon, K.C., Kim, M.H., Jeong, S.Y., Park, S.K., Lee, Y.D., Jang, G. H. and Nam, T.H. (2001) A survey of the natural occurrence of mycotoxins in foods (I) - A study on patulin in the processed foods such as apple juice products. Ann. Rep. KFDA, 5, 493-495
  19. Eom, J.H., Byun, J.A., Park, Y.G., Seo, E.C., Lee, E.M., Kim, M.R., Sun, N.K., Kim, C.S., Jung, W.Y., Jung, R.S., Na, M.A. and Lee, J.H. (2009) Monitoring of patulin levels in fruit juices and beverages. J. Food Hyg. Safety, 24, 56-62
  20. Park, N.Y., Baek, C.H., Yim, G.Y., Oh, H.S., Kim, S.H., Yoo, S.Y. and Jeong, Y.J. (2008) Monitoring of patulin content in domestic apples of processing and market products. Korean J. Food Preserv., 15, 550-555
  21. Bissessur, J., Permaul, K. and Odhav, B. (2001) Reduction of patulin during apple juice clarification. J. Food Prot., 64, 1216-1219 https://doi.org/10.4315/0362-028X-64.8.1216
  22. Mckenzie, K.S., Sarr, A.B., Mayura, K., Bailey, R.H., Miller, D.R., Rogers, T.D., Norred, W.P., Voss, K.A., Plattner, R.D. and Kubena, L.F. (1997) Oxidative degradation and detoxification of mycotoxins using a novel source of ozone. Food Chem. Toxicol., 35, 807-820 https://doi.org/10.1016/S0278-6915(97)00052-5
  23. Michal, V., Jaroslav, D., Lydie, T., Miroslav, C. and Jana, K. (2004) Resistance of vegetative cells and ascospores of heat resistant mould Talaromyces avellaneus to the high pressure treatment in apple juice. J. Food Eng., 61, 541-543 https://doi.org/10.1016/S0260-8774(03)00224-3
  24. Eric, W.S., Hester F.V., Walter, F.O., Norma, B., Barlene, S., Liana, W. and John, P.R. (1995) Reduction of patulin in apple juice samples-influence of initial processing. Food Control, 6, 195-200 https://doi.org/10.1016/0956-7135(95)00020-R
  25. Moake, M.M., Padilla-Zakour, O.I. and WoroboMatthew, R.W. (2005) Comprehensive review of patulin control methods in foods. Comp. Rev. Food Sci. Food Safety, 1, 8-21
  26. KFIA. (2005) Food Code. KFDA; Seoul, 416-417
  27. Amerine, M.A. and Ough, C.S. (1980) Methods for analysis of musts and win. Wiley & Sons, New York, p.176-180
  28. Gontard, N., Guilbert, S. and Cuq, J.L. (1992) Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J. Food Sci., 57, 190-196 https://doi.org/10.1111/j.1365-2621.1992.tb05453.x
  29. SAS (1988) institute, Inc. SAS/STAT User's Guide. Version 6, 4th ed. Cary, NC, USA.
  30. Mccallum, J.L., Tsao, R. and Zhou, T. (2002) Factors affecting patulin production by Penicillium expansum. J. Food Protect, 65, 1937-1942 https://doi.org/10.4315/0362-028X-65.12.1937