Naslov
Influence of high-voltage electric discharge on acrylamide and HMF content in cocoa husk

Autori
Barišić, Veronika ; Tot, Ana ; Budeč, Maja ; Flanjak, Ivana ; Jozinović, Antun ; Babić, Jurislav ; Šubarić, Drago ; Miličević, Borislav ; Ačkar, Đurđica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the XX EuroFoodChem Congress / Oliveira, M. Beatriz P.P. ; Amaral, Joana S. ; Coimbra, Manuel A. - Lisabon : Sociedade Portuguesa de Química, 2019, 235-235

ISBN
978-989-8124-26-5

Skup
EuroFoodChem XX Conference

Mjesto i datum
Porto, Portugal, 17.06.2019. - 19.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cocoa husk ; acrylamide ; HMF ; high-voltage electric discharge

Sažetak
Cocoa husk is a by-product of chocolate industry. Usually, it is separated from cocoa bean after the roasting and prior to other operations of cocoa bean processing. It represents app. 10 –15 % of the bean and presents great problem regarding disposal. Inorder to explore it’s potential for application in food, it’s safety must be determined. Acrylamide is arising as a potentially harmful food component, since it is linked with higher risk of developing cancer in all age groups. It is found in food processed above 120 °C at low moisture, where it forms as a product of Maillard reactions.During roasting, cocoa husk is exposed to temperatures as high as 135 °C for as long as 55 min, it contains starch and proteins and is potentially significant source of acrylamide and HMF. Therefore, the aim of this research was to determine the content ofacrylamide and HMF in cocoa husk separated after the roasting cocoa bean at 135 °C for 55 min and to investigate possibility of reducing their content in the husk by high-voltage electrical discharge (HVED). Acrylamide was determined by UPLC-MS/MS and HMFby HPLC-DAD. The results showed that HVED treatment may be applied to reduce the content of acrylamide and HMF in cocoa husk below the limit of quantification, even below the limit of detection in some cases.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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