Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives
Nuchnicha Phaeon,
Pisittinee Chapanya,
Anutin Pattamasuwan,
Hanán Issa-Issa,
Leontina Lipan,
Ángel Antonio Carbonell-Barrachina,
Esther Sendra,
Klanarong Sriroth,
Tanat Uan-on,
Nuttakan Nitayapat
Affiliations
Nuchnicha Phaeon
Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Lat Yao, Chatuchak, Bangkok 10900, Thailand
Pisittinee Chapanya
Mitr Phol Sugarcane Research Center Co., Ltd., 399 Moo 1 Chumpae-Phukieo Road, Khoksaat, Phukieo, Chaiyaphum 36110, Thailand
Anutin Pattamasuwan
Mitr Phol Sugarcane Research Center Co., Ltd., 399 Moo 1 Chumpae-Phukieo Road, Khoksaat, Phukieo, Chaiyaphum 36110, Thailand
Hanán Issa-Issa
Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain
Leontina Lipan
Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain
Ángel Antonio Carbonell-Barrachina
Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain
Esther Sendra
Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain
Klanarong Sriroth
Mitr Phol Sugarcane Research Center Co., Ltd., 399 Moo 1 Chumpae-Phukieo Road, Khoksaat, Phukieo, Chaiyaphum 36110, Thailand
Tanat Uan-on
Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Lat Yao, Chatuchak, Bangkok 10900, Thailand
Nuttakan Nitayapat
Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Lat Yao, Chatuchak, Bangkok 10900, Thailand
The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl2 (0–1%), citric acid (0–0.125%), and vitamin B3 (0–0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box–Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup.
