{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T00:09:57Z","timestamp":1783901397597,"version":"3.55.0"},"reference-count":28,"publisher":"Walter de Gruyter GmbH","issue":"3","license":[{"start":{"date-parts":[[2018,9,1]],"date-time":"2018-09-01T00:00:00Z","timestamp":1535760000000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2018,9,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Mycotoxin patulin is one of the quality indicators for apple juice. Like other mycotoxins, it raises consumer health concerns. The issue of low quality is particularly relevant for apples provided by small producers, whose quality control may not be standardised. As sulphur dioxide (SO\n                    <jats:sub>2<\/jats:sub>\n                    ) is common in fruit preservation against fungi, the aim of this study was to determine how efficient it is in degrading patulin in apple juices stored in real-life conditions. This included refrigerated (4 \u00b0C) and non-refrigerated warehouses\/environments (30 \u00b0C) over 8, 10, 12, and 20 weeks of storage. Apple juice was diluted to 0.010 \u03bcg g\n                    <jats:sup>-1<\/jats:sup>\n                    , 0.050 \u03bcg g\n                    <jats:sup>-1<\/jats:sup>\n                    , and 0.100 \u03bcg g\n                    <jats:sup>-1<\/jats:sup>\n                    of patulin. SO\n                    <jats:sub>2<\/jats:sub>\n                    was added to each sample in the amounts of 250 \u03bcg mL\n                    <jats:sup>-1<\/jats:sup>\n                    and 50 \u03bcg mL\n                    <jats:sup>-1<\/jats:sup>\n                    . Untreated juice samples for each patulin concentration served as controls under the same experimental conditions. Patulin content was determined with high performance liquid chromatography. The best degradation was observed with 250 \u03bcg mL\n                    <jats:sup>-1<\/jats:sup>\n                    of SO\n                    <jats:sub>2<\/jats:sub>\n                    at 30 \u00b0C regardless of the patulin baseline concentration. Although treatment with SO\n                    <jats:sub>2<\/jats:sub>\n                    and refrigeration did not fully remove patulin, it was highly efficient over twelve weeks of storage. Our results suggest that patulin levels can be reduced between 33 and 100 % at 30 \u00b0C and up to 100 % at 4 \u00b0C.\n                  <\/jats:p>","DOI":"10.2478\/aiht-2018-69-3097","type":"journal-article","created":{"date-parts":[[2018,10,4]],"date-time":"2018-10-04T05:02:33Z","timestamp":1538629353000},"page":"258-263","source":"Crossref","is-referenced-by-count":4,"title":["How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice"],"prefix":"10.2478","volume":"69","author":[{"given":"Martina","family":"Bevardi","sequence":"first","affiliation":[{"name":"Andrija \u0160tampar Teaching Institute of Public Health, Zagreb , Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marinko","family":"Petrovi\u0107","sequence":"additional","affiliation":[{"name":"Andrija \u0160tampar Teaching Institute of Public Health, Zagreb , Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ksenija","family":"Markov","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, Zagreb , Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jasna","family":"Bo\u0161nir","sequence":"additional","affiliation":[{"name":"Andrija \u0160tampar Teaching Institute of Public Health, Zagreb , Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"374","published-online":{"date-parts":[[2018,10,3]]},"reference":[{"key":"2026071218134068942_j_aiht-2018-69-3097_ref_001_w2aab3b7b1b1b6b1ab1ab1Aa","unstructured":"1. Food and Agriculture Organization (FAO). Code of practice for the prevention and reduction of patulin contamination in apple juice and apple juice ingredients in other beverages CAC\/RCP 50-2003 [displayed 14 August 2018]. Available at http:\/\/www.fao.org\/input\/download\/standards\/405\/CXP_050e.pdf."},{"key":"2026071218134068942_j_aiht-2018-69-3097_ref_002_w2aab3b7b1b1b6b1ab1ab2Aa","doi-asserted-by":"crossref","unstructured":"2. Bandoh S, Takeuchi M, Ohsawa K, Higashihara K, Kawamoto Y, Goto T. Patulin distribution in decayed apple and its reduction. Int Biodeter Biodegr 2009;63:379-82. doi: 10.1016\/j.ibiod.2008.10.010.","DOI":"10.1016\/j.ibiod.2008.10.010"},{"key":"2026071218134068942_j_aiht-2018-69-3097_ref_003_w2aab3b7b1b1b6b1ab1ab3Aa","doi-asserted-by":"crossref","unstructured":"3. Tabatabaie F, Ali Mortazavi S, Tabatabaee F, Ebadi AG. Reduction of patulin in apple juice after treatment with SO2 and heat. Indian J Sci Technol 2010;5:596-9.10.17485\/ijst\/2010\/v3i5.18","DOI":"10.17485\/ijst\/2010\/v3i5.18"},{"key":"2026071218134068942_j_aiht-2018-69-3097_ref_004_w2aab3b7b1b1b6b1ab1ab4Aa","doi-asserted-by":"crossref","unstructured":"4. de Souza Sant\u2019Ana A, Rosenthal A, Rodrigez de Massaguer P. The fate of patulin in apple juice processing: A review. Food Res Int 2008;41:441-53. doi: 10.1016\/j.foodres.2008.03.001.","DOI":"10.1016\/j.foodres.2008.03.001"},{"key":"2026071218134068942_j_aiht-2018-69-3097_ref_005_w2aab3b7b1b1b6b1ab1ab5Aa","doi-asserted-by":"crossref","unstructured":"5. Baert K, De Meulenaer B, Kasase C, Huyghebaert A, Ooghe W, Devlieghere F. Free and bound patulin in cloudy apple juice. Analytical, nutritional and clinical methods. Food Chem 2007;100:1278-82. doi: 10.1016\/j.foodchem.2005.10.012.","DOI":"10.1016\/j.foodchem.2005.10.012"},{"key":"2026071218134068942_j_aiht-2018-69-3097_ref_006_w2aab3b7b1b1b6b1ab1ab6Aa","doi-asserted-by":"crossref","unstructured":"6. 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