AI Article Synopsis
- The study investigates how factors like citric acid, different sugars, and thickening agents affect furan levels in strawberry jams.
- It was found that lower pH increases furan formation, with fructose leading to higher levels than sucrose and glucose, while xanthan gum helps reduce furan content.
- The research concludes that optimizing processing methods and using xanthan gum could help lower furan formation in canned strawberry jams.
Article Abstract
The formation mechanism of furan has been studied extensively in model systems, however, furan formation in real foods are complex and far from being fully understood. In this study, the effects of acid-regulating agent (citric acid), sugar addition (glucose, fructose and sucrose) and thickening agents (xanthan gum, κ-carrageenan and pectin) on furan levels in strawberry jams were studied; meanwhile the formation pathway of furan in canned strawberry jam was proposed by carbon module labeling (CAMOLA) technique. Our results suggested low pH promoted furan formation in strawberry jam. Besides, fructose produces more furans than sucrose and glucose, and the addition of xanthan gum reduced furan levels significantly. The kinetic data showed that ascorbic and dehydroascorbic acid degradation followed first-order kinetics while rate of furan formation followed zero-order kinetics. This study presented the possibility of mitigating furan formation in canned strawberry jams by optimization of processing parameters and addition of xanthan gum.
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| http://dx.doi.org/10.1016/j.foodchem.2021.129819 | DOI Listing |
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