Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives
Visualitza/Obre
Autor/a
Phaeon, Nuchnicha
Chapanya, Pisittinee
Pattamasuwan, Anutin
Issa-Issa, Hanán
Lipan, Leontina
Carbonell-Barrachina, Ángel Antonio
Sendra, Esther
Sriroth, Klanarong
Uan-on, Tanat
Nitayapat, Nuttakan
Data de publicació
2023-04-04ISSN
1420-3049
Resum
The ability of additives to reduce the formation of acrylamide in simulated sugar cane
syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually
and in combination to simulated thickened cane juice, and the mixtures were heated at 120 ◦C for
30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective
individual additives from each chemical family. The effects of CaCl2 (0–1%), citric acid (0–0.125%),
and vitamin B3 (0–0.1125%), when added in combination, on the concentrations of acrylamide and
hydroxymethylfurfural (HMF) were studied using a Box–Behnken design. Combinations of all three
additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3
had a significant synergistic effect. However, all these additives stimulated the production of HMF,
and no significant interactive effect between pairs of additives on HMF production was observed.
Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain
combinations of these additives effectively reduce acrylamide formation, but they also lead to an
increase in the formation of HMF in sugar syrup.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
12
Publicat per
MDPI
Publicat a
Molecules
Citació
Phaeon, Nuchnicha, Pisittinee Chapanya, Anutin Pattamasuwan, Hanán Issa-Issa, Leontina Lipan, Ángel Antonio Carbonell-Barrachina, Esther Sendra, Klanarong Sriroth, Tanat Uan-on, and Nuttakan Nitayapat. 2023. "Acrylamide And 5-Hydroxymethylfurfural In Synthetic Sugar Cane Syrup: Mitigation By Additives". Molecules 28 (7): 3212. doi:10.3390/molecules28073212.
Número de l'acord de la subvenció
FEDER/ / /EU/ /
Programa
Fructicultura
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2651]
Excepte que s'indiqui una altra cosa, la llicència de l'ítem es descriu com http://creativecommons.org/licenses/by/4.0/