Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée
The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) by varying time and temperature for two plum species was performed using a Central Composite Design model. An optimized method for reducing ACR and HMF formation on plum purée thermally treated was designed. The contaminants precursor...
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| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-05-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Effect-of-Thermal-Processing-on-Simultaneous-Formation-of-Acrylamide-and-Hydroxymethylfurfural,106128,0,2.html |
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| author | Oana Emilia Constantin Kristina Kukurová Ľubomír Daško Nicoleta Stănciuc Zuzana Ciesarova Constantin Croitoru Gabriela Rapeanu |
| author_facet | Oana Emilia Constantin Kristina Kukurová Ľubomír Daško Nicoleta Stănciuc Zuzana Ciesarova Constantin Croitoru Gabriela Rapeanu |
| author_sort | Oana Emilia Constantin |
| collection | DOAJ |
| description | The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) by varying time and temperature for two plum species was performed using a Central Composite Design model. An optimized method for reducing ACR and HMF formation on plum purée thermally treated was designed. The contaminants precursors and their influence in heating of plum purée were also evaluated. The contaminants content was determined on thirteen running variants in the temperature range of 59.3-200.7 °C, and heating time between 5.9 and 34.1 minutes. The model has established that the lowest ACR content was reached at 5.9-minute exposure time and at 130 °C temperature, for both plum species (3.91 µg/kg and 8.73 µg/kg). The lower quantity of HMF was found at 20-min exposure time and at 59.3 °C temperature for both plum species (0.25 mg/kg and 0.18 mg/kg). The results obtained allowed the prediction of the ACR/HMF levels in plum purée for different heating conditions. |
| format | Article |
| id | doaj-art-1e0775345ef94efe86775178c2985886 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-05-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-1e0775345ef94efe86775178c29858862025-02-02T02:38:52ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-05-0169217918910.31883/pjfns/106128106128Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum PuréeOana Emilia Constantin0Kristina Kukurová1Ľubomír Daško2Nicoleta Stănciuc3Zuzana Ciesarova4Constantin Croitoru5Gabriela Rapeanu6Integrated 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, RomaniaDepartment of Chemistry and Food Analysis, VUP Food Research Institute, National Agricultural and Food Centre, Priemyslena 4, 824 75 Bratislava, Slovak RepublicDepartment of Chemistry and Food Analysis, VUP Food Research Institute, National Agricultural and Food Centre, Priemyslena 4, 824 75 Bratislava, Slovak RepublicIntegrated 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, RomaniaDepartment of Chemistry and Food Analysis, VUP Food Research Institute, National Agricultural and Food Centre, Priemyslena 4, 824 75 Bratislava, Slovak RepublicDepartment of Food Industry, Academy of Agricultural and Forestry Sciences, 61 Marasti Blv., 011464, Bucharest, RomaniaIntegrated 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, RomaniaThe formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) by varying time and temperature for two plum species was performed using a Central Composite Design model. An optimized method for reducing ACR and HMF formation on plum purée thermally treated was designed. The contaminants precursors and their influence in heating of plum purée were also evaluated. The contaminants content was determined on thirteen running variants in the temperature range of 59.3-200.7 °C, and heating time between 5.9 and 34.1 minutes. The model has established that the lowest ACR content was reached at 5.9-minute exposure time and at 130 °C temperature, for both plum species (3.91 µg/kg and 8.73 µg/kg). The lower quantity of HMF was found at 20-min exposure time and at 59.3 °C temperature for both plum species (0.25 mg/kg and 0.18 mg/kg). The results obtained allowed the prediction of the ACR/HMF levels in plum purée for different heating conditions.http://www.journalssystem.com/pjfns/Effect-of-Thermal-Processing-on-Simultaneous-Formation-of-Acrylamide-and-Hydroxymethylfurfural,106128,0,2.htmlacrylamidehydroxymethylfurfuralplums puréetemperaturetimethermal treatment |
| spellingShingle | Oana Emilia Constantin Kristina Kukurová Ľubomír Daško Nicoleta Stănciuc Zuzana Ciesarova Constantin Croitoru Gabriela Rapeanu Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée Polish Journal of Food and Nutrition Sciences acrylamide hydroxymethylfurfural plums purée temperature time thermal treatment |
| title | Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée |
| title_full | Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée |
| title_fullStr | Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée |
| title_full_unstemmed | Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée |
| title_short | Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée |
| title_sort | effect of thermal processing on simultaneous formation of acrylamide and hydroxymethylfurfural in plum puree |
| topic | acrylamide hydroxymethylfurfural plums purée temperature time thermal treatment |
| url | http://www.journalssystem.com/pjfns/Effect-of-Thermal-Processing-on-Simultaneous-Formation-of-Acrylamide-and-Hydroxymethylfurfural,106128,0,2.html |
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