Effect of thermal processing on simultaneous formation of acrylamide and hydroxymethylfurfural in plum puree

• Autorzy: Constantin O.E. , Kukurova K. , Dasko L. , Stanciuc N. , Ciesarova Z. , Croitoru C. , Rapeanu G.
• Języki publikacji: EN

Abstrakty

EN

The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) at different time and temperature combination in plum purée derived from two species was investigated. An optimized method for reducing ACR and HMF formation in thermally-treated plum purée was developed using a Central Composite Design model. Precursors of contaminants and their in uence on the heating of plum purée were evaluated as well. The contaminants content was determined in thirteen running variants in the temperature range of 59.3ļ200.7°C, and heating time between 5.9 and 34.1 min. The model allowed establishing that the lowest ACR content was reached at 5.9-min exposure time and 130°C temperature, for both plum species (3.91 g/kg and 8.73 g/kg for Prunus cerasifera (P1) and Prunus domestica (P2), respectively). The lowest quantity of HMF was found at 20-min exposure time and 59.3°C temperature for both plum species (0.25 mg/kg and 0.18 mg/kg for P1 and P2, respectively). The results obtained allowed predicting the ACR/HMF levels in plum purée at different heating conditions.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2019
• Tom: 69
• Numer: 2
• Opis fizyczny: p.179-189,fig.,ref.

Twórcy

autor

Constantin O.E.

• Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania

autor

Kukurova K.

• Department of Chemistry and Food Analysis, VUP Food Research Institute, National Agricultural and Food Centre, Priemyslena 4, 824 75 Bratislava, Slovakia

autor

Dasko L.

• Department of Chemistry and Food Analysis, VUP Food Research Institute, National Agricultural and Food Centre, Priemyslena 4, 824 75 Bratislava, Slovakia

autor

Stanciuc N.

• Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania

autor

Ciesarova Z.

• Department of Chemistry and Food Analysis, VUP Food Research Institute, National Agricultural and Food Centre, Priemyslena 4, 824 75 Bratislava, Slovakia

autor

Croitoru C.

• Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania

autor

Rapeanu G.

• Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania

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Identyfikatory

DOI

10.31883/pjfns/106128