Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating

被引：21

作者：

Akillioglu, H. Gul ^{[1
]}

Bahceci, K. Savas ^{[2
]}

Gokmen, Vural ^{[1
]}

机构：

[1] Hacettepe Univ, Dept Food Engn, TR-06800 Ankara, Turkey

[2] Hitit Univ, Dept Food Engn, Corum, Turkey

来源：

FOOD RESEARCH INTERNATIONAL | 2015年 / 78卷

关键词：

Tomato paste; Furan formation; Ascorbic add; Kinetic modeling; ASCORBIC-ACID; MODEL SYSTEMS; VITAMIN-C; ANTIOXIDANT; CAROTENOIDS; LYCOPENE; STORAGE; DAMAGE; DEGRADATION; METHYLFURAN;

D O I：

10.1016/j.foodres.2015.10.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Due to its high ascorbic acid content and acidic environment, tomato is susceptible for furan formation during heat treatment. In this study, kinetics of furan formation was analyzed in order to have an understanding of the reactions taking place in tomato pulp during heating. Also several tomato paste samples were investigated in terms of their furan and hydroxymethylfurfural (HMF) concentrations, and the possible furan precursors. Paste samples were found to contain 3.3-13 ng/g furan and 0.9-39.4 mu g/g HMF (dry weight basis). Freshly prepared tomato pulps were heated at 70, 80, and 90 degrees C for different times, and analyzed for ascorbic acid, dehydroascorbic acid, and furan concentrations. The formation rates of furan in the very first 5 min of heating at 70, 80, and 90 degrees C were 0.0071, 0.0130, and 0.0168 nmol/g.min, respectively. Rate constants related to reactions taking place during furan formation were estimated by multi-response kinetic modeling. The results revealed that ascorbic add oxidation is the critical step in furan formation reaction mechanism during heating of tomato pulp, and prevention of oxidation during processing might help to limit furan formation. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：224 / 230

页数：7

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