文章基本信息

标题：Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée
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作者：Oana Constantin ; Kristina Kukurová ; Ľubomír Daško 等
期刊名称：Polish Journal of Food and Nutrition Sciences
印刷版ISSN：1230-0322
电子版ISSN：2083-6007
出版年度：2019
卷号：69
期号：2
页码：179-189
DOI：10.31883/pjfns/106128
出版社：Walter de Gruyter GmbH
摘要：The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) at different time and temperature combination in plum purée derived from two species was investigated. An optimized method for reducing ACR and HMF formation in thermally-treated plum purée was developed using a Central Composite Design model. Precursors of contaminants and their in uence on the heating of plum purée were evaluated as well. The contaminants content was determined in thirteen running variants in the temperature range of 59.3ļ200.7°C, and heating time between 5.9 and 34.1 min. The model allowed establishing that the lowest ACR content was reached at 5.9-min exposure time and 130°C temperature, for both plum species (3.91 g/kg and 8.73 g/kg for Prunus cerasifera (P1) and Prunus domestica (P2), respectively). The lowest quantity of HMF was found at 20-min exposure time and 59.3°C temperature for both plum species (0.25 mg/kg and 0.18 mg/kg for P1 and P2, respectively). The results obtained allowed predicting the ACR/HMF levels in plum purée at different heating conditions.
关键词：acrylamide; hydroxymethylfurfural; plums purée; temperature; time; thermal treatment