Effects of color protection agent JPX on patulin degradation and color protection of apple juice

Junling Shi, Xiaoping Zhang, Yuanri Li, Xianyu Li

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

In order to investigate the application of color protection agent JPX in patulin degradation and color protection of apple juice, the influences of JPX dosage, temperature, and treating time on degradation ratio of patulin and color value of juice were researched. Results show that JPX reduces patulin by 70%∼80% when 0. 8 g/L JPX is added at squeezing stage and 1. 6 g/L JPX at enzymatic treating stage. Juice color is well protected at the above optimal condition.

Original languageEnglish
Pages (from-to)237-239
Number of pages3
JournalNongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering
Volume22
Issue number10
StatePublished - Oct 2006
Externally publishedYes

Keywords

  • Apple juice
  • B vitamins
  • Color protection
  • Degradation
  • Patulin

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