Suppression of the formation of furan by antioxidants during UV-C light treatment of sugar solutions and apple cider.
Food Chem
; 269: 342-346, 2018 Dec 15.
Article
em En
| MEDLINE
| ID: mdl-30100444
ABSTRACT
Furan, which has been identified as a carcinogenic risk for humans, can be induced in different foods by UV-C light. In this study, we hypothesized that furan was produced by a UV light-induced free radical mechanism and antioxidants could suppress its formation. Our results demonstrated that, by adding antioxidants, such as butylated hydroxyl toluene, ascorbic acid or gallic acid, to simulated juice or apple cider during UV-C treatment, amounts of furan were significantly reduced. For example, the concentration of furan produced in apple cider by UV-C at 9.0â¯J/cm2 was 636â¯ppb but was less than 20â¯ppb with 0.25â¯ppm butylated hydroxyl toluene present, less than 3â¯ppb with 0.5% (w/v) ascorbic acid, and less than 1.0â¯ppb with 0.5% (w/v) gallic acid. These findings confirmed that antioxidants can be used as a safe and simple mitigation measure to control furan production in fruit drinks exposed to UV-light.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Raios Ultravioleta
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Malus
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Manipulação de Alimentos
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Furanos
Idioma:
En
Ano de publicação:
2018
Tipo de documento:
Article