Nitrate Reduction in Canned Apples and Pears Using Calcium Hydrogen Phosphate

Author(s):

Parisa Ziarati , Estatira Sepehr , Saeed Heidari , Maryam Moslehishad

Abstract:
Background
The aim of this study was to introduce a new and economical method for reduction of nitrate content in canned apples and pears.
Methods
The nitrate content was determined before and after treatment with CaHPO4 ranging from 0.01% to 0.1% using spectroscopic method in 2015 in Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran- Iran. The effect of treatment time at three different time points (30, 60, 90 min) was determined. Sensory evaluation was performed using five-point hedonic scales.
Results
Nitrate content in fresh fruit is significantly (P
Conclusion
Application of CaHPO4 is suggested as a novel, safe and economical method for removal of nitrate in canned products.
Keywords:

CaHPO4 , Canned Apples , Canned Pears , Food Safety , Removing Nitrate

Language:
English
Published:
Iranian Journal of Toxicology, Volume:11 Issue: 5, Sep-Oct 2017
Pages:
53 to 59
https://www.magiran.com/p1730643  
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