Abstract
Background: The impact of thermal treatment on acrylamide (ACR) and hydroxymethylfurfural (HMF) formation was investigated for thermally treated sea buckthorn purée. Methods: An optimized procedure for minimizing ACR and HMF formation in thermally treated sea buckthorn purée was described. The precursors of ACR and HMF and their impact in heating of sea buckthorn purée to obtain jam-like products were also evaluated. Results: The contaminant content formed in samples was analyzed on thirteen running variants using a temperature range of 59.3–200.7 °C, and for heating durations between 5.9 and 34.1 min. The calculated equations of contaminant formation in sea buckthorn purée have established that the minimum content is formed at the lowest exposure time, between 10 and 20 min, for both ACR and HMF. The lowest ACR content was attained at 5.9-min exposure time and 130 °C temperature (0.3 µg/kg). For HMF the results revealed a lower quantity at 59.3 °C for 20-min exposure time (1.4 mg/kg). Conclusions: the found model is useful for the prediction of the best temperature/time conditions of the thermal treatment to obtain the lowest contaminates levels in the final product.
Highlights
Sea buckthorn is a plant native of Europe and Asia [1]
The contents of ACR and HMF were measured in thermally processed sea buckthorn purée, in order to optimize heat treatment to ensure a low content of contaminants
ACR formation was minimal at the shortest exposure time with the decrease in the amount of ACR formed as the temperature is reduced
Summary
Sea buckthorn is a plant native of Europe and Asia [1]. Different parts of sea buckthorn have been used in herbal medicine to treat various diseases (e.g., influenza, mucosal and skin injuries) [2,3] and sea buckthorn parts are known as an important source of bioactive compounds such as carotenoids, tocopherols, vitamins, minerals [1,4]. The impact of thermal treatment on acrylamide (ACR) and hydroxymethylfurfural (HMF) formation was investigated for thermally treated sea buckthorn purée. The precursors of ACR and HMF and their impact in heating of sea buckthorn purée to obtain jam-like products were evaluated. The calculated equations of contaminant formation in sea buckthorn purée have established that the minimum content is formed at the lowest exposure time, between 10 and 20 min, for both ACR and HMF. The lowest ACR content was attained at 5.9-min exposure time and 130 ◦ C temperature (0.3 μg/kg). Conclusions: the found model is useful for the prediction of the best temperature/time conditions of the thermal treatment to obtain the lowest contaminates levels in the final product
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
