fruit juices that have been subjected to ultra violet light (UV-C) disinfection not safe.

Writing in Food Chemistry, scientists at the Illinois Institute of Technology were particularly concerned that UV-treatment of juices containing HFCS may lead to the formation of furan – a volatile aromatic compound and suspected carcinogen.



A previous study indicating that furan formation during UV-treatment arose from fructose, and not from glucose or sucrose, sparked the concern about the use of HFCS as an additive.

To further explore these findings, the scientists examined specially prepared juices containing different sugars and two real commercial juices – an apple juice and an apple cider.

Fructose and HFCS
 
In line with the conclusions of the previous study, the Illinois scientists found that fructose is the main constituent of fruit juice that is responsible for furan formation.

In simulated juices prepared using HFCS, the scientists recorded significant levels of furan although the results varied significantly depending on the pH.

The researchers found that furan formation was promoted at acidic pH and suppressed in the presence of ascorbic acid.


Source: Food Chemistry
122 (2010) 937–942
Furan formation during UV-treatment of fruit juices
Authors: Mahesh Bule, Kiran Desai, Brian Parisi, Satish Parulekar, Peter Slade, Rekha Singhal, Alfredo Rodriguez