The reduction of patulin in apple juice by three different types of activated carbon

Three types of activated carbon (NORIT SA 4, NORIT SX 4 and NORIT CA 1) wer e investigated for their ability to reduce patulin levels in apple juice at various Brix levels and temperatures. The steam-activated carbons (NORIT S A 4 and NORIT SX 4) exhibited similar adsorption isotherms at a dosage leve l of 1 g/l. They achieved patulin reductions of 80% and 70% respectively in 12 degrees Brix juice at 55 degreesC. The similarity in performance betwee n the steam-activated carbons implies that the purity and the surface acidi ty does not influence the adsorption of patulin. Chemically-activated carbo n (NORIT CA 1) was less effective in removing patulin and achieved only a 4 5% reduction at a dose of 1 g/l. Patulin removal was influenced by juice Br ix in that higher carbon doses were required at higher Brix levels for equi valent removal efficiency. At a dose of 1 g/l, NORIT SA 4 removed only 45% patulin from a 20 degrees Brix juice. The removal of patulin from either 12 or 20 degrees Brix juice by NORIT SA 4 at 1 g/l was not influenced by temp erature changes in the range 30 to 65 degreesC.