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Pressure-Thermal Kinetics of Furan Formation in Selected Fruit and Vegetable Juices

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Abstract

Furan, a potential carcinogenic compound, can be formed in array of processed foods. The objective of this study was to conduct kinetic studies in pineapple juice and assess the interactive effects of pressure (0.1 to 600 MPa) and temperature (30 to 120 °C) on furan formation. Additional experiments were carried out in tomato, watermelon, cantaloupe, kale, and carrot juice to understand the influence of matrix and juice pH. Furan was monitored in raw (control) and processed samples by automated headspace gas chromatography mass spectrometry, and quantified by calibration curve method with d4-furan as internal standard. The data were modeled using zero-, first-, and second-order equations. The zero-order rate constants (k T,P ), activation energy (E a ), and Gibbs free energy of activation (ΔG ‡) of furan formation in thermally processed (TP; 90–120 °C) pineapple juice were found to be 0.036–0.55 μg/kg/min, 98–114 kJ/mol, and 173.9–180.5 kJ/mol, respectively. Furan concentration was negligible and close to the detection limit (0.37 μg/kg) after pressure treatment (600 MPa at 30 °C) of juice samples. For similar process temperatures, the rate constants of pressure-assisted thermally processed (PATP; 600 MPa at 105 °C) pineapple juice were lower than that of TP samples. Furan formation was influenced by juice matrix and pH. On the other hand, PATP markedly suppressed furan (0.7 to 1.6 μg/kg) in these selected juices. In conclusion, furan formation increased with process temperature and treatment time, while pressure treatment at ambient temperature did not promote its production. Furan formation in TP fruit juices was also influenced by juice matrix and pH, but these were not the significant factors for PATP-treated juices.

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Acknowledgements

Research support to The Ohio State University Food Safety Engineering Laboratory (u.osu.edu/foodsafetyeng/) was provided, in part, by USDA National Institute for Food and Agriculture HATCH project OHO01323 and the food industry. Authors are grateful to the OSU Center for Applied Plant Sciences Targeted Metabolomics Laboratory (metabolomics.osu.edu) for access to the GC-MS equipment. References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied.

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Authors and Affiliations

  1. Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA

    Santosh Dhakal, V. M. Balasubramaniam, Erdal Agcam & Shreya Kamat

  2. Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, 43210, USA

    V. M. Balasubramaniam

  3. Center for Applied Plant Sciences, The Ohio State University, Columbus, OH, 43210, USA

    Jean-Christophe Cocuron

  4. Department of Molecular Genetics, The Ohio State University, Columbus, OH, 43210, USA

    Jean-Christophe Cocuron & Ana Paula Alonso

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  1. Santosh Dhakal
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Correspondence to V. M. Balasubramaniam.

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Dhakal, S., Balasubramaniam, V.M., Cocuron, JC. et al. Pressure-Thermal Kinetics of Furan Formation in Selected Fruit and Vegetable Juices. Food Bioprocess Technol 10, 1959–1969 (2017). https://doi.org/10.1007/s11947-017-1950-z

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  • DOI: https://doi.org/10.1007/s11947-017-1950-z

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