Furan formation during UV-treatment of fruit juices |
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| Authors: | Mahesh V. Bule Kiran M. Desai Brian Parisi Satish J. Parulekar Peter Slade Rekha S. Singhal Alfredo Rodriguez |
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| Affiliation: | 1. National Center for Food Safety and Technology, Illinois Institute of Technology, Summit-Argo, IL 60501, USA;2. Department of Chemical and Biological Engineering, Illinois Institute of Technology, Chicago, IL 60616, USA;3. Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India |
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| Abstract: | Furan is a suspected human carcinogen and reported to be produced by thermal or ultraviolet light (UV-C) treatment of various foods, such as fruit juices and sugar solutions. This study explores the formation of furan during UV-treatment of high fructose corn syrup (HFCS) solution and simulated juices containing it and validates the results with two real juices, apple juice and apple cider. Studies performed on individual components of fruit juices revealed fructose to be the main constituent in fruit juices that is responsible for furan formation during UV-treatment. Furan formation was promoted at acidic pH, yet was suppressed in the presence of ascorbic acid. Furan synthesis is strongly influenced by absorbance of the treated solution, with increasing absorption coefficient leading to reduced furan formation. Formation of furan in fruit juices sweetened with HFCS when subjected to UV-treatment has been firmly established. |
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| Keywords: | Furan UV-treatment High fructose corn syrup Absorption coefficient Simulated and real juices |
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