Furan Formation in Sugar Solution and Apple Cider upon Ultraviolet Treatment

Abstract

Furan is a possible human carcinogen induced by thermal processing of food. While ultraviolet C (UVC) is used to decontaminate apple cider and to sterilize sugar solutions, it is unknown whether UVC induces furan formation in cider or solutions of its major components. This study was conducted to investigate the possible formation of furan by UVC in apple cider and in solutions of common constituents of apple cider. Our results showed that UVC treatment induced furan formation in apple cider, and the major source of furan was apparently fructose. UVC treatment (at incident doses up to 9 J/cm (2)) of fructose solutions produced a higher amount of furan, while very low concentrations of furan were induced by UVC in glucose or sucrose solutions, and virtually no furan was induced by UVC from solutions of ascorbic acid or malic acid. When an isotope (d(4)-furan) of furan was treated with UVC, d(4)-furan was destroyed rapidly even at low doses in fructose solution, suggesting that the accumulation of furan is the balance between destruction and formation. The UV sensitivity of E. coli K12 (a surrogate of E. coli O157:H7) in two sources of apple cider was also determined. At UVC doses that could inactivate 5-log of E. coli, very low concentrations (<1 ppb) of furan were induced. Our results suggest that UVC could induce furan formation, but when used for the purpose of juice pasteurization, little furan was induced in apple cider.