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dc.contributor.author
Funes, Gustavo J.
dc.contributor.author
Gómez, Paula Luisina
dc.contributor.author
Resnik, Silvia L.
dc.contributor.author
Alzamora, Stella Maris
dc.date.available
2017-05-02T18:04:32Z
dc.date.issued
2013-04
dc.identifier.citation
Funes, Gustavo J.; Gómez, Paula Luisina; Resnik, Silvia L.; Alzamora, Stella Maris; Application of pulsed light to patulin reduction in McIlvaine buffer and apple products; Elsevier; Food Control; 30; 2; 4-2013; 405-410
dc.identifier.issn
0956-7135
dc.identifier.uri
http://hdl.handle.net/11336/15866
dc.description.abstract
Numerous studies around the world have reported the occurrence of patulin in commercialized apple products. The persistence of this mycotoxin in apple products indicates that current methods used to reduce it during the manufacturing process are not entirely successful and reflects the need to evaluate new detoxification methods. The purpose of the present study was to investigate the effect of pulsed light (PL) dose on patulin degradation in McIlvaine buffer, apple juice and apple purée. The exposure of all samples to PL doses between 2.4 and 35.8 J/cm2 resulted in a significant decrease in patulin levels. Patulin reduction in McIlvaine buffer did not depend markedly on the initial concentration of the mycotoxin. At the maximum dose tested, the remaining average patulin level dissolved in McIlvaine buffer was approximately 5e15%, while in apple juice the values declined up to 22%. In apple purée naturally contaminated with 29 mg/kg of patulin, exposure to a PL dose of 12 J/cm2 provoked a 51% reduction in patulin concentration, while no residual contamination was detected for higher irradiation times. These results suggested that PL treatment would be a potential alternative method to reduce patulin contamination in apple products. However, further investigations need to be conducted to evaluate toxicological safety of patulin degradation product(s).
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Patulin
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Pulsed-Light
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Apple-Juice
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Apple-Puree
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-04-28T20:29:57Z
dc.journal.volume
30
dc.journal.number
2
dc.journal.pagination
405-410
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Funes, Gustavo J.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
dc.description.fil
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Resnik, Silvia L.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
dc.description.fil
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Control
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodcont.2012.09.001
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0956713512004847
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