Mesias Marta, Delgado-Andrade Cristina, Gómez-Narváez Faver, Contreras-Calderón José, Morales Francisco J
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, Madrid E-28040, Spain.
Bioali Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53-108, Ciudad Universitaria, Medellín 050010, Colombia.
Foods. 2020 Apr 22;9(4):531. doi: 10.3390/foods9040531.
Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)-890 µg/kg, < LOQ-2.37 mg/kg, < LOQ-4.5 mg/kg, 0.51-3.6 Abs 420 nm/g, 0.89-4.18 mg gallic acid equivalents (GAE)/g and 5.08-29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentration stage to get the panela honey and the final stage. Similar trends were observed for the other parameters. This research concludes that acrylamide, HMF and furfural form at a high rate during panela processing at the stage of juice concentration by intense evaporation. Therefore, the juice concentration stage is revealed as the critical step in the process to settle mitigation strategies.
非离心蔗糖（帕内拉糖）是一种通过对甘蔗汁进行强烈脱水而获得的未精制糖。在块状帕内拉糖生产的不同阶段，对褐变、抗氧化能力（通过ABTS（2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）法测定）、总酚含量以及丙烯酰胺和其他热诱导化合物如羟甲基糠醛（HMF）和糠醛的形成进行了评估。丙烯酰胺、HMF、糠醛、褐变、总酚含量和ABTS的值（所有数据均为鲜重）分别在低于定量限（LOQ）-890μg/kg、<LOQ-2.37mg/kg、<LOQ-4.5mg/kg、0.51-3.6 Abs 420 nm/g、0.89-4.18mg没食子酸当量（GAE）/g和5.08-29.70μmol TE/g之间。在整个过程中，随着可溶性固形物含量的增加，丙烯酰胺显著增加。丙烯酰胺、HMF和糠醛形成的关键阶段是浓缩阶段澄清汁浓缩以得到帕内拉糖蜜的过程以及最后阶段。其他参数也观察到类似趋势。本研究得出结论，在帕内拉糖加工过程中，通过强烈蒸发进行果汁浓缩阶段，丙烯酰胺、HMF和糠醛的形成速率很高。因此，果汁浓缩阶段被揭示为该过程中制定缓解策略的关键步骤。
