Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents and Materials
2.2. HS-GC-MS Standard Curve External Standard Method Was Used to Detect and Analyze the Furan Content in Coffee
2.3. Extraction and Purification by Adsorption Chromatography
2.4. UV-C Treatment of the Maillard Model System
2.5. Preparation of NFC Apple Juice
2.6. Sensory Assessment
2.7. Statistical Analysis
3. Results and Discussion
3.1. Effects of Different RAAE on the Inhibition of Furan in Ground Coffee
3.2. Effects of Different Concentrations of ‘XJ3’ RAAE on the Inhibition of Furan in Coffee
3.3. Effects of RAAE on Furan Concentration in Maillard Model System
3.4. Effect of RAAE on Furan in NFC Apple Juice
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Wang, B.; Jiang, S.; Wang, Y.; Xu, J.; Xu, M.; Sun, X.; Zhu, J.; Zhang, Y. Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice. Foods 2021, 10, 2423. https://doi.org/10.3390/foods10102423
Wang B, Jiang S, Wang Y, Xu J, Xu M, Sun X, Zhu J, Zhang Y. Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice. Foods. 2021; 10(10):2423. https://doi.org/10.3390/foods10102423
Chicago/Turabian StyleWang, Bin, Shenghui Jiang, Yanbo Wang, Jihua Xu, Meng Xu, Xiaohong Sun, Jun Zhu, and Yugang Zhang. 2021. "Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice" Foods 10, no. 10: 2423. https://doi.org/10.3390/foods10102423