Effect of ultraviolet-C light treatment on Hydroxymethylfurfural (5-HMF) content in high fructose corn syrup (HFCS) and model syrups

• UV-C effect at 254 nm on 5-HMF in sugar solutions was assessed.
• Reduction of 5-HMF was favored, particularly in fructose solutions.
• Increase in initial 5-HMF concentration resulted in higher reduction rates.
• UV-C treatment restored color and odor previously formed due to caramelisation.
• Linear relationship between Abs(Fructose, 283) and actual 5-HMF content established.

Ultraviolet-C (UV–C) light technology has been proven efficient for reducing microbial counts in food. For industrial applications, processes have to be validated considering microbial and chemical safety. Hydroxymethylfurfural (5-HMF) can be formed in sugar-containing products and has been identified as possibly carcinogenic to humans. The effect of UV-C treatment at 254 nm on 5-HMF content in high fructose corn syrup (HFCS) and model sugar solutions was studied at doses from 50–250 mJ cm−2. Absorbance spectra, pH, color and soluble solids content were measured. 5-HMF content was reduced by 43–62% in fructose syrups at 250 mJ cm−2. Higher initial 5-HMF concentration yielded a higher reduction rate and pH had no effect on reduction. UV-C light reversed caramelization changes in syrup color and odor. Aside from indicating that non-thermal UV-C processing may contribute as a purification technology, these results are important for its validation and acceptance and for the chemical safety of syrups.