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Establishment of the fate of Alternaria (myco)toxins during carrot juice production proved that the production process considerably reduced the amount of toxins

The fate of alternariol and alternariol methyl ether was investigated during carrot processing at laboratory scale starting from fresh carrot roots that were artificially contaminated with alternariol and alternariol methyl ether. The principal steps were: sample preparation, blanching (with boiling water or steam), maceration (with pectinase and hemicellulase enzymes), juice extraction (pressing) and pasteurisation. The entire processing cycle caused a reduction >98% for both toxins in the final juice, independently of the blanching procedure used during the process. Most of the toxins was recovered in the water used during blanching (boiling water and cooling water). The fate of the phytoalexin 6-methoxymellein (6-MM) during carrot juice processing was also investigated by using different enzyme formulations for maceration and blanching procedures. A reduction of 6-MM by 85 or 94% was obtained after the entire cycle of carrot juice processing, depending of the blanching procedure used.

Reported by

CNR Institute of Sciences of Food Production (ISPA)
Via Amendola 122/O
70125 BARI
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