Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée
Oana Emilia Constantin,
Kristina Kukurová,
Ľubomír Daško,
Nicoleta Stănciuc,
Zuzana Ciesarová,
Constantin Croitoru,
Gabriela Râpeanu
Affiliations
Oana Emilia Constantin
Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania
Kristina Kukurová
VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia
Ľubomír Daško
VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia
Nicoleta Stănciuc
Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania
Zuzana Ciesarová
VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia
Constantin Croitoru
Academy of Agricultural and Forestry Sciences Gheorghe Ionescu-Sisesti, 61 Marasti Blvd, 011464 Bucharest, Romania
Gabriela Râpeanu
Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania
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.
