Hydroxymethylfurfural Accumulation in Applesauce Packaged in Multilayer Polymer Films and Glass

Abstract

Applesauce packaged in four different multilayer polymer films and glass was evaluated for changes in hydroxymethylfurfural content during storage. Packages were held for 15 wk at 20", 30", 37" and 43°C. Hydroxymethyfurfural content was measured by HPLC analysis every 5 weeks. For all package types more HMF was measured at higher storage temperatures as expected, however, total amounts of HMF also varied according to package type. Comparison of HMF across package types as an index of thermal history would be of questionable value.

Optimization of HMF Formation in White and Red Grape Juice Concentrates Stored in Various Laminated Films Using Response Surface Methodology

“…At the lowest and highest levels of storage temperature, the HMF was found to increase rapidly with an increase in storage time. This behavior is typical for storage and is in agreement with the results of Fernandes and Mclellan (1992a) and Burdurlu and Karadeniz (2003). Figure 2 shows the response surface curve for the effects of the storage temperature and storage time on A 420 .…”

Formation kinetics and application of 5-hydroxymethylfurfural as a time–temperature indicator of lethality for continuous pasteurization of apple cider

“…Researchers from Natick lab have used 2,3 dihydro-3,5-dihydroxy-6-methyl-4(H)pyran-4-one and HMF to map the lethality distribution for microwave sterilization (Kim, Taub, Choi, & Prakash, 1996); however, the kinetics for HMF formation during sterilization was not investigated. Much of the research on HMF formation has been applied to evaluate either storage conditions of products, such as grapefruit juice (Lee & Nagy, 1988), apple juice concentrate (Babsky et al, 1986), and applesauce (Fernandes & McLellan, 1992;Livingston, Besselen, & Fellers, 1954;Luh & Kamber, 1963), or to processes requiring long heating times, such as juice concentration (Toribio & Lozano, 1987) and drying (Resnik & Chirife, 1979). Pasteurization of high acid juices require much shorter heating times, therefore HMF formation kinetics needs to be quantified under such pasteurization time -temperature conditions.…”

Determination of Free and Total Furfural Compounds in Infant Milk Formulas by High-Performance Liquid Chromatography

“…HMF and F have been widely used as indicators of the Maillard reaction in numerous foodstuffs, such as juices (Porreta and Sandei, 1991;Lo Coco et al, 1994), honey (Jeuring and Kuppers, 1980;Vin ˜as et al, 1992), spirits (Lo Coco et al, 1992;Villalo ´n et al, 1992), baby cereals (Guerra-Herna ´ndez et al, 1992), and breakfast cereals (Garcı ´a-Vilanova et al, 1993). The browning reaction is one of the main alterations observed in heattreated milk due to the high levels of proteins and lactose (Boekel and Rehman, 1987;Fernandes and Lellan, 1992;Morales-Navas et al, 1994).…”