Formation of 3-chloropropane-1,2-diol esters in model systems simulating thermal processing of edible oil

Li, Chang; Zhou, Yan; Zhu, Jian-Peng; Wang, Sunan; Nie, Shaoping; Xie, Mingyong

doi:10.1016/j.lwt.2016.02.012

Cited by 41 publications

(25 citation statements)

References 22 publications

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“…More recently, studies concerning the formation of 3-MCPD esters reported that certain metal ions, particularly metal ions with higher catalytic capacities such as Fe 3? , could significantly promote the formation of 3-MCPD esters (Li et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition

2017

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The formation of 3-monochloropropano-1,2-diol (3-MCPD) and its esters in seven fat-rich cereal food model systems was investigated. The models, consisting of triolein, various cereal or pseudocereal flours (buckwheat, corn, millet, oat, rice, wheat, and starch), sugar, NaCl and water, were subjected to thermal processing for 10 min at 200°C and then analysed in terms of the formation of the contaminants. The highest free 3-MCPD level was reached for the model with buckwheat flour (90.7 lg kg -1 ), and the lowest for the starch-containing model (control; 64.6 lg kg -1 ). For 3-MCPD esters, the content ranged from 924 lg kg -1 (starch) to 1145 lg kg -1 (oat flour). The experiment revealed the substantial influence of protein and some minerals (Mg, Fe, Cu, Zn) on the level of free 3-MCPD. In the case of 3-MCPD esters, high fat content in samples promoted ester formation, but an inhibitory effect of Na was also observed. The promoting (Mg, Fe, Cu) or inhibiting (Na) role of minerals on 3-MCPD formation was also confirmed with the use of metal ion solutions in different concentrations. The outcomes of the experiment suggest that the use of mineral-rich flours, such as buckwheat and oat flours in heat treatment together with lipids, may lead to increased formation of 3-MCPD and its esters.

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Section: Introductionmentioning

confidence: 99%

“…Low (1% up to 15%) moisture also promotes 3-MCPDE production (Hamlet et al 2003;EFSA 2016). The formation of 3-MCPDE is associated mainly with the processes of oil refining (Craft et al 2012;Li et al 2016), but it has been noted that thermal processing of other food products may be also a significant source of these esters (EFSA 2016).…”

Section: Introductionmentioning

confidence: 99%

Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition

2017

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“…Our previous study indicated that the natural beef flavor production process has more favorable conditions to generate 3‐MCPD esters, as compared to the deodorization of refined oils . Similar to the flavor formation, the formation of 3‐MCPD esters was found to be dependent on the reaction temperature and time . The pH of Maillard reaction system may decrease to around 5.0–5.5 during the thermal process, promoting the formation of 3‐MCPD esters …”

Section: Introductionmentioning

confidence: 77%

“…Similar to the flavor formation, the formation of 3‐MCPD esters was found to be dependent on the reaction temperature and time . The pH of Maillard reaction system may decrease to around 5.0–5.5 during the thermal process, promoting the formation of 3‐MCPD esters …”

Section: Introductionmentioning

confidence: 99%

Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3‐Chloropropane‐1, 2‐Diol Esters Generation, and Sensory Characteristics

Chai

Karangwa

Duhoranimana

et al. 2017

Euro J Lipid Sci & Tech

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The effect of processing conditions (heating temperature, reaction time, and pH) and ingredients of beef flavor system (including enzymatic tallow hydrolysate, DL-methionine, L-cysteine, glucose, and D-xylose) on 3-monochloro-1, 2-propanediol (3-MCPD) esters concentration, and sensory characteristics of beef flavors are investigated. The results indicates that DL-methionine and L-cysteine had similar effects on the content of 3-MCPD esters, promoting their formation at low concentration, whereas, reducing them when added at high concentration. 3-MCPD esters concentration increases with increasing enzymatic tallow hydrolysate and D-xylose concentration. However, the addition of glucose has no significant effect on 3-MCPD esters concentration. Considering 3-MCPD esters concentration and sensory characteristics, the optimal addition of flavor precursors is finally selected as: Enzymatically hydrolyzed tallow (10%), L-cysteine (1.2%), DL-methionine (1.2%), glucose (1%), and D-xylose (0.5%). In addition, 3-MCPD esters concentration is also strongly dependent on heating temperature, reaction time, and pH. In conclusion, beef flavor is prepared using the optimal concentrations of flavor precursors and heated at 110 C with initial pH 7.0 for 100 min.Practical Application: This study provides a promising way of controlling the formation of 3-MCPD esters without changing the flavor quality of savory flavors. It promotes the food safety control technology of savory flavoring from passive defense to active forewarning. Also, it provides theoretical guidance and technical support for the sustainable and healthy development of savory flavoring industry.

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“…The most effective formation of 3-MCPD esters occurs at about 230 °C [42]; this temperature is close to the process of caramelisation, which itself generates an acidic condition. In conclusion, pH seems to have a dominant effect over other factors contributing to 3-MCPD ester generation.…”

Section: Effect Of Sweetener On Esterified 3-mcpd Contentmentioning

confidence: 89%

Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems

Sadowska-Rociek

Cieśłik

Sieja

2017

Eur Food Res Technol

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Formation of 3-chloropropane-1,2-diol esters in model systems simulating thermal processing of edible oil

Cited by 41 publications

References 22 publications

Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition

Formation of free and bound 3-monochloropropane-1,2-diol in fat-rich cereal model systems: the impact of flour composition

Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3‐Chloropropane‐1, 2‐Diol Esters Generation, and Sensory Characteristics

Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems

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