Effects of ascorbic acid on patulin in aqueous solution and in cloudy apple juice

In conclusion, AA used to improve numerous product quality aspects (e.g. colour (less browning), nutrition al value, etc.) and considered as a safe food additive (Food and Drug Administration (FDA) (1999)) has an effect on PAT degradation. It was shown that such degradation generated less toxic compounds in the presence of oxygen. In view of consumers ’ safety, fortification of apple juice (and possibly apple-based products) with AA could be helpful within an integrated system to ensure products with low levels of patulin. The optimum conditions for such an approach within a legal and practical point of view need to be further explored.

http://link.springer.com/10.1007/s12550-019-00354-y

Source: Mycotoxin Research - May 22, 2019 Category: Toxicology Source Type: research