Patulin is a mycotoxin produced by a variey of mold species. In this study, a total of 70 samples consisting of 35 APPLE leathers and 35 APPLE JUICE samples was randomly obtained from different supermarkets of Shahrekord. Using HPLC-DAD technique and in accordance with the Iranian National Standard method, the samples were analyzed for patulin contamination. According to the results, patulin was detected in 14 (40%) of APPLE leather and 7 (20%) of the APPLE JUICE samples. Mean values of patulin concentrations in the APPLE leathert and APPLE JUICE samples were estimated as 34.9±26.3 and 26±19.7 m/kg, respectively. Although the mean concentration of patulin was lower than the Iranian/European approved limit (50 mg/kg), patulin contamination level was found higher than the maximum approved limit in 5.7% and 2.9% of the the APPLE leather and APPLE JUICEs samples, respectively. Therefore, to minimize the contamination of patulin in theses products, the necessary practices should be conducted.

In this study, the effect of different levels of powdered and granular forms of activated carbon on patulin reduction in APPLE JUICE has been investigated by HPLC, using factorial experiment based on completely randomized design. Results showed that powdered form on patulin reduction of APPLE JUICE was more effective than granular form. Patulin content was reduced significantly by increasing the level of powdered form, whereas patulin content was removed completely by using 5 g/l in all contact time levels (5, 15, and 30 min). Also patulin content has been decreased significantly by increasing the contact time with lower content of powdered form. The patulin content was reduced to 2.4 mg/l by using 3 g/l of powdered form with 30 min contact time which did not have statistically difference with complete diminishing of patulin. According to the acceptable level of patulin in APPLE JUICE (50 mg/l), 3 g/l of powdered form with 5 min contact time could reduced the patulin amount to lower than the acceptable level.

Low molecular weight organic acids are most predominant in APPLE JUICE among these components fumaric acid was not exceed more than 5 ppm. It was thought that the HPLC is the best method of the determination of organic acids in the APPLE JUICE. In this study, chromatographic separation of organic acids of APPLE JUICE was obtained by preparing a sample and by applying them to acid phase for extraction and various organic acids content of APPLE JUICE, fumaric acid, oxalic acid, tartaric acid and shikimic acids were commented as qualitative and quantitative, too. The organic acids, of which the chromatographic separations were examined, were the acids of fumaric acid, oxalic acid, tartaric acid, ascorbic acid, lactic acid, malic acid, succinic acid and shikimic acid. For this separation, the suitable value are determined by regulating the pH of mobile phase with phosphoric acid in range of pKa 1.5 (This is the space in which the capacity factors are effectively changed). The concentration of JUICE was distilled to 11.2 Brix and same pH was applied to cartridge by adjusting with the phosphate buffer at 8.00, and the cartridge was washed with the same buffer and the phase was combined with the first eluant. A suitable distilled percentage of samples were injected and injection volume were determined. In this study, the cartridges of Supelco C18 and Waters C18 were used, datas obtained by both types of cartridges were compared. In this study, the methods of external calibration and added method of standards were applied and slopes were compared

There is high interest for low calorie diet foods. Sunflower pectin which is naturally occurring low methoxyl pectin can be used to produce jelly products (i.e. jelly, jam and marmalade) over a wide pH range, with small amount of sugar in the presence of calcium ion. In this study, pectin extracted from sunflower heads, was used to formulate different low calorie APPLE JUICE jellies. Experiments were conducted using completely randomized factorial design using pectin (0.5 and 1%), sugar (10, 35 and 50%) and calcium chloride (10, 30 and 50 mg/g pectin), at three pH levels (2.5, 3.5 and 4.5). The results indicated that there was a significant difference between texture (hardness and brittleness) and organoleptic properties of the APPLE jellies obtained from different levels of pectin and calcium chloride. Sugar level had significant effect on sensory properties of jellies, but it had not significant effect on textural properties.

Introduction: Patulin is commonly produced in APPLEs in unsuitable postharvest or storage conditions and has pasteurization temperature resistance. Some probiotic strains are capable of binding with patulin and remove it from APPLE JUICE. The aim of this study is to investigate the effect of adding Lactobacillus acidophilus PTCC1643 and Lactobacillus plantarum PTCC1058 on reduction of patulin content in APPLE JUICE. Materials and Methods: Seven variables (probiotic strain, inoculum size, fructooligosaccharide content, inulin concentration, patulin content, ascorbic acid and citric acid concentration) were defined in two levels and Plackett-Burman design was used to evaluate the impact of variables on efficiency of patulin removal. APPLE JUICE samples were pasteurized and were then inoculated and kept in the refrigerator for 42 days. The pH value, titratable acidity, reducing sugars, patulin content and viability of probiotics were analyzed on the first day (week 0) and every week during refrigerated storage. Results: Fructooligosaccharide content and ascorbic acid concentration were determined as more effective variables on patulin removal from APPLE JUICE. Inserting 108 and 1010 cfu/ml Lactobacillus plantarum to APPLE JUICE can reduce 85. 23% and 91. 23% of initial patulin content, respectively. Conclusion: Both Lactobacillus acidophilus PTCC1643 and Lactobacillus plantarum PTCC1058 have the capacity of PAT removal from APPLE JUICE, but percent of removal depends on environment conditions. The highest percent of patulin removal caused during one day after inoculation of probiotic strains.

Background and Objectives: Pulsed electric field (PEF) is a novel emerging technology which is believed to have the potential to substitute conventional thermal pasteurization (HTST). In the current study PEF was compared with HTST based on microbial inactivation and quality attributes.Materials and Methods: JUICE was prepared by extracting it from Semirum APPLEs. They were chilled to 4oC over night. Then were divided into two lots, one was treated by PEF and the other by HTST. The treated JUICEs were cultured on tryphtic soy broth (TSB) and results were recorded for 168 days. Quality changes were characterized by color and sensory test. Color changes were quantified using Hunter Lab equipment and equation. Sensory changes were evaluated by test panelists.Results: Using selective mediaE. Coli was enumerated, the total count of the organism was noticeably lower than PEF treated specimen and after 168. The count didn’t reach the initial population. Whereas in PEF treated JUICE bacterial count bounced back to the initial count and exceeds. Results from Hunter Lab indicated a DE of 3.04 and 3.08 system for PEF and HTST treated JUICEs. Sensory panel showed that PEF is superior to thermal treatment.Conclusion: The study indicated HTST is more suitable based on food safety encounters. However PEF treated are closer to fresh JUICEs based on quality factors. It can be concluded that PEF has the potential to become a suitable replacement to conventional process if improvements in design are applied.

In this study, the effects of pulse elecrocoagulation (PEC) process on APPLE JUICE clarification was investigated. Influences of three variables of pulse time (1, 3 and 5 seconds), process time (5, 10, 30 and 45 minutes), and electrical current (0.03, 0.1 and 0.5 Ampere) on process efficiency were studied in three repeats. The results revealed that the minimal turbidity 5 NTU was achieved at 0.03 ampere of electrical current, 5 minutes of pulse time, process time 30 minutes, and natural JUICE pH (pH=3.5). In order to attaint APPLE JUICE turbidity standard level, the synergistic effect of low amounts of pectinase, amylase, and gelatine fining agents were used as co-coagulant. Using this method reached turbidity up to 3 NTU wich is very close to industrial standard turbidity (2 NTU) and this level is generaly required to produce stable clarified JUICE. This study showed that PEC can successfully be used as an alternative or an auxiliary method for JUICE clarification because of high turbididy removal potential in noticeable lower process time and lower amounts clarifying agents.