Furan formation during UV-treatment of fruit juices

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 juic...

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Bibliographic Details
Published in:Food chemistry 2010-10, Vol.122 (4), p.937-942
Main Authors: Bule, Mahesh V., Desai, Kiran M., Parisi, Brian, Parulekar, Satish J., Slade, Peter, Singhal, Rekha S., Rodriguez, Alfredo
Format: Article
Language:English
Subjects:
Absorption coefficient
Biological and medical sciences
carcinogens
food analysis
food composition
food contamination
Food industries
food irradiation
food processing quality
fructose
Fruit and vegetable industries
fruit juices
Fundamental and applied biological sciences. Psychology
Furan
furans
High fructose corn syrup
Malus
Simulated and real juices
ultraviolet radiation
UV-treatment
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Summary: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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.03.116