Formation and reduction of furan in a soy sauce model system

Kim, Min Yeop; Her, Jae‐Young; Kim, Mina K.; Lee, Kwang‐Geun

doi:10.1016/j.foodchem.2015.02.015

Cited by 15 publications

(7 citation statements)

References 22 publications

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“…Figure shows a flowchart for the processing of the soy sauce model system; this method was based on previous studies, with slight modifications (Lee ; Kreuzer and Massey ; Kim and Lee ; Feng and others ; Kim and others ). In order to produce koji , 460 g of raw soybeans was placed in 552 mL water for 1 d (24 h) at room temperature.…”

Section: Methodsmentioning

confidence: 99%

Effect of Various Food Additives on the Levels of 4(5)‐Methylimidazole in a Soy Sauce Model System

Lee

Hwang

et al. 2015

Journal of Food Science

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In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)-methylimidazole (4(5)-MI) was investigated using a soy sauce model system. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)-MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)-MI levels and the amount of caramel colorant and pH values (r(2) = 0.9712, r(2) = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v).

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Section: Methodsmentioning

confidence: 99%

Effect of Various Food Additives on the Levels of 4(5)‐Methylimidazole in a Soy Sauce Model System

Lee

Hwang

et al. 2015

Journal of Food Science

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“…Addition of calcium, magnesium sulfate, BHT, BHA, and sodium sulfite decreased the formation of furan significantly in the following order: calcium sulfate > magnesium sulfate > BHT > BHA > sodium sulfite. In comparison with these additives, other additives such as manganese sulfate, zinc sulfate, iron sulfate, and ascorbic acid, resulted in levels analogous to those in the control (no added food additives) or significantly increased the amount of furan (29) .…”

Section: Introductionmentioning

confidence: 83%

“…Reduction in furan formation occurred in the following order: sodium sulfite > BHA > iron sulfate > BHT > calcium sulfate (32) . The reduction efficiency of the different food additives in a soy sauce model system has also been reported (29) . Addition of calcium, magnesium sulfate, BHT, BHA, and sodium sulfite decreased the formation of furan significantly in the following order: calcium sulfate > magnesium sulfate > BHT > BHA > sodium sulfite.…”

Section: Introductionmentioning

confidence: 97%

“…Strategies for reducing furan levels in food products. The common strategy to reduce the toxin levels in foods includes changing the heating conditions or reducing the precursor levels (29) . Reducing furan levels is challenging, as compared to reducing the levels of other contaminants.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, another study reported increased furan formation from a linoleic acid model system, despite the addition of BHT (31) . Furthermore, the presence of metal ions in the Maillard reaction affects the rate of formation of Maillard reaction products; however, the mechanism underlying this phenomenon is not clearly established (29) .…”

Section: Introductionmentioning

confidence: 99%

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Furan in Thermally Processed Foods - A Review

Seok

Her

Kim

et al. 2015

Toxicological Research

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Furan (C4H4O) is a volatile compound formed mostly during the thermal processing of foods. The toxicity of furan has been well documented previously, and it was classified as “possible human carcinogen (Group 2B)” by the International Agency for Research on Cancer. Various pathways have been reported for the formation of furan, that is, thermal degradation and/or thermal rearrangement of carbohydrates in the presence of amino acids, thermal degradation of certain amino acids, including aspartic acid, threonine, α-alanine, serine, and cysteine, oxidation of ascorbic acid at higher temperatures, and oxidation of polyunsaturated fatty acids and carotenoids. Owing to the complexity of the formation mechanism, a vast number of studies have been published on monitoring furan in commercial food products and on the potential strategies for reducing furan. Thus, we present a comprehensive review on the current status of commercial food monitoring databases and the possible furan reduction methods. Additionally, we review analytical methods for furan detection and the toxicity of furan.

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Furan

Mogol

Gökmen

2019

Chemical Hazards in Thermally-Processed Foods

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Formation and reduction of furan in a soy sauce model system

Cited by 15 publications

References 22 publications

Effect of Various Food Additives on the Levels of 4(5)‐Methylimidazole in a Soy Sauce Model System

Effect of Various Food Additives on the Levels of 4(5)‐Methylimidazole in a Soy Sauce Model System

Furan in Thermally Processed Foods - A Review

Furan

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