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Editorial Policies
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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
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ORIGINAL ARTICLE
Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée
| 1 | 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 |
| 2 | Department of Chemistry and Food Analysis, VUP Food Research Institute, National Agricultural and Food Centre, Priemyslena 4, 824 75 Bratislava, Slovak Republic |
| 3 | Department of Food Industry, Academy of Agricultural and Forestry Sciences, 61 Marasti Blv., 011464, Bucharest, Romania |
CORRESPONDING AUTHOR
Gabriela Rapeanu
Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca, 800201, Galati, Romania
Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca, 800201, Galati, Romania
Submission date: 2018-09-21
Final revision date: 2019-03-15
Acceptance date: 2019-04-02
Publication date: 2019-05-24
Pol. J. Food Nutr. Sci. 2019;69(2):179–189
KEYWORDS
TOPICS
ABSTRACT
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.
FUNDING
This work was supported by a grant of the Ministry of National Education, CNCS – UEFISCDI, project number PN-II-ID-PCE-2012-4-0509. The infrastructure used for experiments was financially supported by the European Regional Development Fund through the implementation of the projects No ITMS 26240220091 and 26240120042.
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CITATIONS (1):
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Recent Development in Formation, Toxic Effects, Human Health and Analytical Techniques of Food Contaminants
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