Furan formation during UV-treatment of fruit juices

被引：35

作者：

Bule, Mahesh V. ^{[2
,3
]}

Desai, Kiran M. ^{[2
,3
]}

Parisi, Brian ^{[2
]}

Parulekar, Satish J. ^{[1
]}

Slade, Peter ^{[2
]}

Singhal, Rekha S. ^{[3
]}

Rodriguez, Alfredo ^{[2
]}

机构：

[1] IIT, Dept Chem & Biol Engn, Chicago, IL 60616 USA

[2] IIT, Natl Ctr Food Safety & Technol, Summit Argo, IL 60501 USA

[3] Univ Mumbai, Inst Chem Technol, Food Engn & Technol Dept, Bombay 400019, Maharashtra, India

来源：

FOOD CHEMISTRY | 2010年 / 122卷 / 04期

关键词：

Furan; UV-treatment; High fructose corn syrup; Absorption coefficient; Simulated and real juices; ULTRAVIOLET INACTIVATION; FRUCTOSE; LIGHT;

D O I：

10.1016/j.foodchem.2010.03.116

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Furan is a suspected human carcinogen and reported to be produced by thermal or ultraviolet light (UV-C) treatment of various foods, such as fruit juices and sugar solutions. This study explores the formation of furan during UV-treatment of high fructose corn syrup (HFCS) solution and simulated juices containing it and validates the results with two real juices, apple juice and apple cider. Studies performed on individual components of fruit juices revealed fructose to be the main constituent in fruit juices that is responsible for furan formation during UV-treatment. Furan formation was promoted at acidic pH, yet was suppressed in the presence of ascorbic acid. Furan synthesis is strongly influenced by absorbance of the treated solution, with increasing absorption coefficient leading to reduced furan formation. Formation of furan in fruit juices sweetened with HFCS when subjected to UV-treatment has been firmly established. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：937 / 942

页数：6

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