Search results for "furfural"

Conversion of carbohydrates into 5-HMF in Deep Eutectic Solvents under mild reaction conditions

High-performance liquid chromatographic determination of furfural compounds in infant formulas during full shelf-life

2005

Abstract In order to evaluate the extent of the Maillard reaction in adapted and follow-up infant formulas (IF), a study was made of the evolution of furfural compound (2-furaldehyde, 5-hydroxymethyl-2-furfuraldehyde, 2-furylmethylketone and 5-methyl-2-furaldehyde) in these products, along with their relation to available lysine during the shelf-life period (two years at 20 and 37 °C). Total and free furfural contents were measured by RP-HPLC and UV detection, heating or not the sample in boiling water to free the furfurals bound to proteins and the furfurals formed from precursors. Only 2-furylmethylketone and 5-hydroxymethyl-2-furfuraldehyde were detected. Adapted and follow-up IF showed …

Spectral characteristics of 5-hydroxymethylfurfural as a related substance in medicinal products containing glucose

2019

Objectives: To study 5-hydroxymethylfurfural (5-HMF) spectral characteristics aiming at their future application in analytical procedures and their validation for the determination of 5-HMF in liquid products containing glucose after sterilization.Method: Direct spectrophotometric method for the determination of 5-HMF using the molar absorption coefficient at the absorption maximum (284 nm).Results and discussion: aqueous 5-HMF solutions have strong absorption in the ultraviolet range below 310 nm and give two absorption maxima at wavelengths of 229–230 nm and 284 nm. An excellent linear relationship between absorbance and 5-HMF concentration was observed in the concentration range of 2.0–1…

Carbon nitride nanosheets for the selective photocatalytic oxidation of 5-hydroxymethyl-2-furfural to 2,5-furandicarboxyaldehyde in water suspension

2017

Carbon nitride nanosheets for the selective photocatalytic oxidation of 5-hydroxymethyl-2-furfural to 2,5-furandicarboxyaldehyde in water suspension

High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows' milk.

2000

Furosine and furfural products of the Maillard reaction are used as specific indicators of the effect of heating treatments on milk quality. Their contents were measured in representative samples of store- and name-brand ultra-high-temperature-treated milks using RP-HPLC with UV detection. Furosine contents ranged from 40.32 to 50.67 and from 65.48 to 310.58 mg/100 g protein in name- and store-brand milks, respectively. Of the furfurals, only hydroxymethylfurfural was detected. The free hydroxymethylfurfural contents of store-brand milks ranged from 0.22 to 1.70 mg/100 g protein. Total hydroxymethylfurfural contents ranged from 0.29 to 0.41 and from 0.72 to 2.21 mg/100 g protein, for name- …

Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana

2017

Abstract A fruit juice-stevia beverage was processed using pulsed electric fields (PEF), a non-thermal preservation technology, with the purpose of investigating the feasibility of PEF for bioactive compounds and steviol glycosides enhancement and its impact on physicochemical properties. Variable ranges of response surface methodology were 20–40 kV/cm (electric field strength), 100–360 μs (treatment time) and 0–2.5% (w/v) stevia. After PEF, ascorbic acid was retained by more than 74%. Some of the analyzed PEF treatments resulted in an enhancement of total anthocyanins and carotenoids. The best results for rebaudioside A/stevioside ratio were obtained when PEF was applied at 30 kV/cm for 23…

High-performance liquid chromatographic determination of furfural compounds in infant formulas

2002

Furfural contents in adapted and follow-up infant formulas were measured by RP-HPLC. The evolution of furfural compound contents during storage (a year at 20 and 37 °C) was studied. 2-Furylmethylketone and 5-methyl-2-furaldehyde were not detectable in analysed samples. The differences in the furfural compounds at point zero between both infant formulas has to be ascribed to the differences in protein and iron contents. An increase in free 5-hydroxymethyl-2-furfuraldehyde (HMF), 2-furaldehyde (F) and HMF+F contents was observed in all samples, although the differences were not statistically significant. The storage temperature affected the total HMF content and the storage time affected the …

Study of Ni, Pt, and Ru Catalysts on Wood-based Activated Carbon Supports and their Activity in Furfural Conversion to 2-Methylfuran

2018

Bio‐based chemicals can be produced from furfural through hydrotreatment. In this study, 2‐methylfuran (MF), a potential biofuel component, was produced with Pt, Ru, and Ni catalysts supported on wood‐based activated carbons. The catalytic hydrotreatment experiments were conducted in a batch reactor at 210–240 °C with 2‐propanol as solvent and 40 bar H2 pressure. Two types of activated carbon supports were prepared by carbonization and activation of lignocellulosic biomass (forest‐residue‐based birch and spruce from Finland). Both types of activated carbons were suitable as catalyst supports, giving up to 100 % furfural conversions. The most important factors affecting the MF yield were the…

Selective Photocatalytic Oxidation of 5-Hydroxymethylfurfural to 2,5-Furandicarboxaldehyde by Polymeric C3N4-H2O2 Adduct

2018

Selective Photocatalytic Oxidation of 5-Hydroxymethylfurfural to 2,5-Furandicarboxaldehyde by Polymeric C3N4-H2O2 Adduct

Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field

2007

High-intensity pulsed electric fields (HIPEF) is an emerging non-thermal food preservation technology which has the potential to pasteurize pumpable liquid foods. Its application is being studied to evaluate it as potential alternative or complementary process to thermal pasteurization. Orange juice-milk beverage with added bioactive components is a ready-to-drink beverage developed as an alternative to traditional soft drinks. In the present work, two HIPEF treatments (35 and 40 kV/cm) and six different treatment times (from 40 to 180 µs) were evaluated to assess their effect on the fatty acid profile of an orange juice-milk beverage fortified with n-3 fatty acids and oleic acid. The effec…