Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée

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ORIGINAL ARTICLE

Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée

Oana Emilia Constantin ¹

,

Kristina Kukurová ²

,

Ľubomír Daško ²

,

Nicoleta Stănciuc ¹

,

Zuzana Ciesarova ²

,

Constantin Croitoru ³

,

Gabriela Rapeanu ¹

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

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

DOI: https://doi.org/10.31883/pjfns/106128

References (46) Citations (3)

KEYWORDS

hydroxymethylfurfural

thermal treatment

TOPICS

Gas chromatography

Liquid chromatography

Maillard or browning reactions

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 (3):

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Recent Development in Formation, Toxic Effects, Human Health and Analytical Techniques of Food Contaminants
Fatemeh Barzegar, Marzieh Kamankesh, Abdorreza Mohammadi
Food Reviews International

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Acrylamide in Baby Foods: A Probabilistic Exposure Assessment
Francesco Esposito, Agata Nolasco, Francesco Caracciolo, Salvatore Velotto, Paolo Montuori, Raffaele Romano, Tommaso Stasi, Teresa Cirillo
Foods

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Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion
Işıl Aktağ, Aytül Hamzalıoğlu, Tolgahan Kocadağlı, Vural Gökmen
Current Research in Food Science

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