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

100%

Constantin O. E., Kukurova K., Dasko L., Stanciuc N., Ciesarova Z., Croitoru C., Rapeanu G.

Polish Journal of Food and Nutrition Sciences

2019

tom 69

nr 2

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.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Ciesarova Z.

1 Constantin O. E.

1 Croitoru C.

1 Dasko L.

1 Kukurova K.

1 Rapeanu G.

1 Stanciuc N.

1 2019

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