Kinetics of 5-hydroxymethylfurfural (5-HMF) formation and colour change in date fruit fillings stored at different temperatures

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dc.authoridAtalay, Derya/0000-0003-4536-7239
dc.authoridkaya, Soner/0000-0001-7363-394X
dc.contributor.authorKaradeniz, Feryal
dc.contributor.authorAtalay, Derya
dc.contributor.authorErge, Hande Selen
dc.contributor.authorKaya, Soner
dc.contributor.authorIsik, Betul
dc.contributor.authorAslanali, Osman
dc.date.accessioned2024-09-25T19:57:36Z
dc.date.available2024-09-25T19:57:36Z
dc.date.issued2024
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractDate 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.en_US
dc.identifier.doi10.1016/j.jfca.2024.105986
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85183297369en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2024.105986
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13492
dc.identifier.volume127en_US
dc.identifier.wosWOS:001174933300001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc Elsevier Scienceen_US
dc.relation.ispartofJournal of Food Composition And Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectDate fruit fillingen_US
dc.subject5-HMFen_US
dc.subjectColouren_US
dc.subjectStorageen_US
dc.subjectReaction kineticsen_US
dc.subjectActivation energyen_US
dc.titleKinetics of 5-hydroxymethylfurfural (5-HMF) formation and colour change in date fruit fillings stored at different temperaturesen_US
dc.typeArticleen_US

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