Faculty of Food Science and Technology, Universiti Putra Malaysia
Abstract
Furan has been classified as a possible carcinogen and substantiated evidences have also shown that conventional thermal treatment could stimulate furan development in food products. Ultraviolet light (UVC) is currently known as an alternative method widely used in pasteurizing juice. However, the effect of UVC in inducing furan development has not been studied specifically on UVC-treated pummelo juice. Thus, the aim of this study was to investigate the development of furan in UVC-treated pummelo juice and its relationships to the juice sugar contents. Our results showed that furan development within the juice post-UVC treatment was dose-dependent and inversely proportional to the amount of sugar and ascorbic acid (p <0.05)
