Kinetics of 5-hydroxymethylfurfural (5-HMF) formation and colour change in date fruit fillings stored at different temperatures
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press Inc Elsevier Science
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Date fruit filling is a healthy alternative for the food sector due to its beneficial compounds, dietary fibre, minerals and vitamins. It is also widely used in the baking industry as a filling in pastries and biscuits as a sweetener. In the present study, the stability of date fruit filling, as a function of storage time and temperature, was determined. 5-HMF generation and colour changes were monitored at 25, 35 and 45 degree celsius. Results showed that 5-HMF formation increased linearly with an increase in storage time and temperature and followed a zero-order reaction. L* and hue values decreased linearly and also followed a zero-order reaction. In addition, 5-HMF had a negative correlation with L* (r = 0.832-0.863, p < 0.05) and hue values (r = 0.919-0.953; p < 0.05). No fitting model was found for the changes in other CIE colour parameters. Activation energies of 145.39, 56.64 and 71.05 kJ mol-1 were determined for 5-HMF formation, L* and hue values, respectively. Consequently, date fruit fillings stored at 25 C provided a desired result of 5-HMF formation and colour loss compared to fillings stored at 35 and 45 C.
Açıklama
Anahtar Kelimeler
Date fruit filling, 5-HMF, Colour, Storage, Reaction kinetics, Activation energy
Kaynak
Journal of Food Composition And Analysis
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
127
