State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.
Food Chem. 2021 Oct 1;358:129819. doi: 10.1016/j.foodchem.2021.129819. Epub 2021 Apr 20.
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.
呋喃的形成机制在模型体系中已经得到了广泛的研究，然而，实际食品中的呋喃形成非常复杂，远未被完全理解。在本研究中，研究了酸调节剂（柠檬酸）、糖添加（葡萄糖、果糖和蔗糖）和增稠剂（黄原胶、κ-卡拉胶和果胶）对草莓果酱中呋喃水平的影响；同时，通过碳模块标记（CAMOLA）技术提出了罐装草莓果酱中呋喃的形成途径。我们的结果表明，低 pH 值促进了草莓果酱中呋喃的形成。此外，果糖比蔗糖和葡萄糖产生更多的呋喃，黄原胶的添加显著降低了呋喃的含量。动力学数据表明，抗坏血酸和脱氢抗坏血酸的降解遵循一级动力学，而呋喃的形成速率遵循零级动力学。本研究通过优化加工参数和添加黄原胶，提出了减轻罐装草莓果酱中呋喃形成的可能性。
