Kinetics of the Thermal Degradation of Patulin in the Presence of Ascorbic Acid

摘要: Degradation of the mycotoxin patulin between 25 and 85 ◦ C without with added ascorbic acid was studied, effectiveness linear nonlinear models for predicting reaction rates compared. In agreement previous reports, significantly increased (P ≤ 0.05) rate degradation at all temperatures studied. The data in absence were adequately modeled using a zero-order kinetic model. However, predictive abilities zero higher-order not adequate to describe more complex reactions that likely occurred when added. contrast, Weibull model described patulin-ascorbic throughout temperature range Zero-order constants scale values each respective followed Arrhenius law. Activation energies 58.7 ± 3.9 29.6 1.9 kJ mol −1 acid, respectively, confirmed decreased stability presence suggested mechanisms 2 different. Practical Application: Ascorbic is known increase apple juice. Because this vitamin generally recognized as safe (GRAS), inexpensive, by consumers beneficial nutrient, does negatively affect sensory properties juice, it may find application reducing levels mycotoxin. Kinetic studies on are useful providing information about mechanism process optimization determine thermal processing schemes postprocessing storage conditions can be used minimize