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Reducing patulin contamination in apple juice by using inactive yeast
Tianli Yue1, Qinfang Dong, Caixia Guo
1College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling 712100, China.
Journal of Food Protection
|January 12, 2011
Summary
Inactivated yeast strains effectively reduced patulin contamination in apple juice by over 72%. Treated juice retained quality, showing potential for safe food production and mycotoxin control.
Area of Science:
- Food Science
- Mycology
- Toxicology
Background:
- Patulin is a harmful mycotoxin found in fruits, particularly apples.
- Its mutagenic and teratogenic properties necessitate regulatory limits in food products.
- Controlling patulin contamination is crucial for consumer health and food safety.
Purpose of the Study:
- To evaluate the efficacy of 10 different inactivated yeast strains in reducing patulin levels in apple juice.
- To assess the impact of yeast treatment on key apple juice quality parameters.
Main Methods:
- Ten distinct inactivated yeast strains were tested for their ability to reduce patulin contamination in apple juice.
- Biomass differences among yeast strains were noted.
- Patulin reduction rates and changes in juice quality parameters (Brix, sugar, acidity, color, clarity) were measured over 24 hours.
Main Results:
- Significant biomass variations were observed among the 10 yeast strains.
- Eight of the 10 strains achieved over 50% patulin reduction within 24 hours.
- The highest recorded patulin reduction rate exceeded 72%.
- Treated apple juice showed quality parameters comparable to untreated, patulin-free juice.
Conclusions:
- Inactivated yeast strains demonstrate significant potential for reducing patulin contamination in apple juice.
- This method offers a promising approach for mycotoxin control in food products without compromising juice quality.
- Further applications of inactivated yeast for patulin control in the food industry are warranted.
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