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Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating
- Title
- Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating
- Authors
- Kim, Min-Ju; Park, Hyeon-Hee; Moon, BoKyung; Lee, Sang Mi; Kim, Young-Suk
- Ewha Authors
- 김영석
- SCOPUS Author ID
- 김영석
- Issue Date
- 2023
- Journal Title
- FOOD CHEMISTRY
- ISSN
- 0308-8146
1873-7072
- Citation
- FOOD CHEMISTRY vol. 402
- Keywords
- Furan; Pumpkin puree; Sterilization; Reduction
- Publisher
- ELSEVIER SCI LTD
- Indexed
- SCIE; SCOPUS
- Document Type
- Article
- Abstract
- The formation and mitigation of furan in pumpkin puree (PP) were studied during the complete process of producing PP. The content of furan was determined using headspace solid-phase microextraction combined by GC-MS analysis. Various PP samples added with precursors (glucose, fructose, linoleic acid, linolenic acid, 0-carotene, ascorbic acid, glutamic acid, alanine, and serine) showed increased furan formation (30.81 -94.45 mu g/kg) compared with the control (30.81 mu g/kg), with 0-carotene resulting in the formation of the largest amount of furan. The effects of antioxidants, such as caffeic acid, chlorogenic acid, quercetin, and butylated hydrox-ytoluene, on the reduction of furan in PP containing 0-carotene were also investigated. All antioxidants showed significant reduction of furan. During sterilizing, the content of furan was considerably affected by temperature but not heating time. Reheating PP samples using a microwave oven, water bath, or open pot, revealed that open -pot reheating was the most effective for reducing furan (10.28 -11.72 mu g/kg).
- DOI
- 10.1016/j.foodchem.2022.134141
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
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