Canned fruit, ascorbic acid addition

Mycotoxins are toxic secondary metabolites produced by fungi growing within or on foods. They can be a serious threat to human and animal health (Nagler el al., 2001). Table 11.4 details mycotoxins associated with soft drinks and fruit juice manufacture and raw materials. Patulin is the most common mycotoxin associated with fruit juice, particular ly apple juice (Pitt Hocking, 1997). It commonly occurs if juice is produced from stored apples. Mould growth in infected apples increases with time, raising levels of patulin. The use of windfall apples for juice is also a factor. Avoidance of windfall apples, filtration of juice and pressing quickly after harvest are all methods to reduce the incidence of patulin in juice. Patulin can be destroyed by fermentation to cider or by the addition of ascorbic acid (Marth, 1992). Within Europe, the European Union has set a limit of 50 ig/kg for patulin in both apple juice and cider. A recent survey of apple products in Chile found that 28% of samples of juice and concentrate exceeded this limit (Canas Aranda, 1996). 

Supplementation with the antioxidant vitamins ascorbic acid (250 mg) and mixed natural tocopherols (50 IU on alternate days) may be beneficial. Higher doses may vitiate the impact of lipid lowering therapy. Other naturally occurring antioxidants such as resveratrol, 3-catechin, selenium, and various carotenoids found in a variety of fruits and vegetables may provide additional antioxidant defense. Homocysteine, which initiates proatherogenic changes in endothelium, can be reduced in many patients by restriction of total protein intake to the amount required for amino acid replacement. Daily supplementation with up to 2 mg of folic acid plus other B vitamins is also recommended. 

Hexopar inositol nicotinate nicotinic acid, hexoprenaline [ban, inn] (hexoprenaline hydrochloride [jan]) is a P-ADRENOCEPTOR agonist selective for the P2-subtype that therapeutically can be used as a BRONCHODIIATOR in ANTIASTHMATIC treatment, hexoprenaline hydrochloride hexoprenaline. hexuronic acid ascorbic acid, hexylcaine [inn] (hexylcaine hydrochloride [usan]) is an ester series LOCAL ANAESTHETIC, used by topical application for the local relief of pain, hexylcaine hydrochloride hexylcaine. hexylresorcinol [usan] is a urinary ANTISEPTIC and an ANTHELMINTIC. It inhibits melanosis (blackspot) in shrimps, and is used as a food additive for prevention of enzymic browning in shrimps and fruits, hexyltheobromine pentifylline. 

Table 62.1 presents the chemical characterization of natural (without additives) camu-camu pulp. Except for ascorbic acid, the values were similar to those found by other authors (Zapata and Dufour, 1993). As can be observed, no sucrose was present and the reducing sugars content was low, distinguishing it from other acid fruits. 

The standard addition method can be efficiently implemented in a flow system with multi-site detection, as demonstrated by the amperometric determination of ascorbic acid in fruit juices [87], Only one sample aliquot was inserted, and the sample zone was monitored under two different conditions, before and after the standard addition by confluence. Measurements related to the first and second detection sites were normalised and the matrix effect was efficiently circumvented. About 55 samples were rim per hour, yielding precise results in agreement with a reference procedure. 

A common means to inhibit miCTobial growth is to preserve foods with low-pH liquids. Many canned fruits have pH low enough that miCTobial spoilage is extranely unusual. Additional organic acids, such as ascorbic acid, are routinely added to assist preservation and prevent enzymatic oxidation. 

Solutions of sugars are mostly used to dehydrate fruits and glycerol, starch syrup, and sodium chloride are used for vegetables [62,73,91,99]. Sucrose is the most frequently used substance [17,65,100-104]. The control of pH of sucrose solution is recommended for banana slices osmotic dehydration [105]. It was also shown that control of pH of sucrose solution affects the course of osmotic dehydration of apple and carrot [106]. Addition of ascorbic acid to sugar solution is practiced to minimize browning of fruit pieces during osmotic process [72]. Sucrose can be substituted in part by lactose [15]. 

Ascorbic acid was authorized in France as an antioxidant for fruit juices, beers, carbonated beverages and wines, in 1962. Its use does not raise any health-related objections. It is now used in most viticultural countries at a maximum concentration of 150 mg/1, always in association with sulfm dioxide. The recommended concentrations are between 50 and 100 mg/1 higher addition can affect wine taste. As it is completely water soluble (330 g/1), its preparation does not pose a problem. The solution should be prepared at the time of its use. Homogenization should be complete in avoiding aU oxygenation, for example by mixing it with sulfur dioxide. 

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