Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

Owczarek-Fendor, Agnieszka; Meulenaer, Bruno De; Scholl, Georges; Adams, An; Lancker, Fien Van; Eppe, Gauthier; Pauw, Edwin De; Scippo, Marie‐Louise; Kimpe, Norbert De

doi:10.1016/j.foodchem.2012.01.098

Cited by 45 publications

(43 citation statements)

References 19 publications

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“…HFCS is composed of fructose and glucose, which are main and high reactivity precursors for furan formation. Fructose was reported to be the most efficient precursor of the hexose sugars . These results indicated that HFCS, as an ingredient in milk beverages, could produce a higher content of furan compared to sucrose during thermal processing.…”

Section: Resultscontrasting

confidence: 54%

“…The content of furan generated in a milk beverage model system with AA was higher than the total furan content formed in the pure AA solutions (sugar‐free and protein‐free) and the binary mixture of the protein and sucrose/HFCS when the content of AA was more than 20 mg in 100‐mL milk beverage model systems. Furan content in the starch‐based model systems containing fructose and AA was reported to be significantly ( P < 0.05) higher than in AA‐free systems and the starch‐AA system at pH 6 . The presence of protein did not affect furan formation in the AA solution .…”

Section: Resultsmentioning

confidence: 99%

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Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems

Guo

Zhao

et al. 2019

J Sci Food Agric

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BACKGROUND Furan is a potential carcinogen that can be formed in various heat‐treated foods, including milk beverages. Studies on the formation and mitigation of furan in milk beverages are rare. In the present study, the effects of ingredients on furan formation and the reduction of furan by sugar alcohols and antioxidants of bamboo leaves (AOB) were investigated in a milk beverage model system. RESULTS The results obtained demonstrated that the Maillard reaction is the major pathway for furan formation in a milk beverage model system, and the type of sugar has a great influence on furan formation. High fructose corn syrup (HFCS 55) was more favorable for furan formation than sucrose. Thermal oxidation of ascorbic acid and lipids significantly enhanced furan generation. Xylitol, sorbitol and mannitol inhibited furan formation in model systems by replacing sucrose or HFCS. The maximum inhibition percentage of furan formation was observed when sucrose/HFCS was substituted completely by xylitol and the inhibition rate was 78.28% and 88.64% separately for the sucrose/HFCS‐containing system. AOB significantly inhibited furan formation and the inhibition rate reached 32.13% and 28.52% separately for the sucrose/HFCS‐containing system. CONCLUSION The present study demonstrates that the use of sugar alcohols and AOB could be a feasible way of reducing furan formation in thermally processed milk beverages. © 2019 Society of Chemical Industry

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Section: Resultscontrasting

confidence: 54%

Section: Resultsmentioning

confidence: 99%

Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems

Guo

Zhao

et al. 2019

J Sci Food Agric

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“…However, the complexity of the ingredients composition always makes it difficult to indicate the exact mechanism behind the generation and degradation of compounds in real products, due to the wide range of possible precursors and intermediates. This explains why the generation of reaction markers has been widely investigated in simpler liquid, semi-liquid and food models and mainly with respect to process and formula parameters (Ait Ameur et al, 2007;Blank, Devaud, Matthey-Doret, & Robert, 2003;Nie et al, 2013;Owczarek-Fendor et al, 2012;Mariotti-Celis, Zúñiga, Cortés, & Pedreschi, 2017). Nevertheless, findings in such simplified models cannot be directly extrapolated to understand the kinetics occurring in solid food, as they neglect the effect of the complex composition and structure of the food matrix.…”

Section: Introductionmentioning

confidence: 99%

Kinetic study of furan and furfural generation during baking of cake models

et al. 2018

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et al.. Kinetic study of furan and furfural generation during baking of cake models. Food Chemistry, Elsevier, 2018Elsevier, , 267, pp.329-336. 10.1016Elsevier, /j.foodchem.2017 Kinetic study of furan and furfural generation during baking of cake models R. Srivastava, J. Bousquières, M. Cepeda-Vázquez, S. Roux, C. Bonazzi, B. Rega This study describes the kinetics of furan and furfural generation in a cake model, for the first time. These process-induced compounds impact safety and sensory aspects of baked products. Understanding their generation with regards to process dynamics will serve food quality design. However, the complexity of real products makes this task challenging. This work provides a novel approach to understand and model chemical reactivity by implementing an inert cake model (starch, water and cellulose), specifically designed for mimicking a sponge cake structure. The addition of reaction precursors (glucose and leucine) to follow Maillard and caramelization reactions, resulted in browning and generated considerable levels of furanic compounds (up to 17.61 ng/g for furan and 38.99 lg/g for furfural, dry basis). Multiresponse data modeling resulted in a kinetic model which adequately describes experimental concentrations and makes it possible to estimate the degradation of precursors and the behavior of two hypothetic intermediates.

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“…The diversity of foods which contain furan suggests that multiple pathways are likely to be involved in the formation of furan in foods (Morehouse et al 2007;Owczarek-Fendor et al 2011;. Studies performed in model systems have shown that furan and methylfuran can be generated from heating ascorbic acid, polyunsaturated fatty acids, unsaturated aldehydes, sugars, and amino acids (Perez & Yalayan 2004;Becalski & Slaman 2005;Limacher et al 2007;Limacher 2008;Roberts et al 2008;Vranová & Ciesarová 2009;Owczarek-Fendor et al 2010a,b, 2012Adams et al 2011;Duan & Barringer 2012;Anese & Suman 2013).…”

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confidence: 99%

Furan and alkylated furans in heat processed food, including home cooked products

et al. 2014

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Fromberg A., Mariotti M.S., Pedreschi F., Fagt S., Granby K. (2014): Furan and alkylated furans in heat processed food, including home cooked products. Czech J. Food Sci., 32: 443-448.The occurrence of furan in home cooked food was studied. Cooking was found to reduce the level of furan in ready-to-eat foods, however on average around 50% of furan remain in the foods. The analysis of furan occurrence revealed that it is most commonly formed in foods with high levels of carbohydrates. Interestingly, breakfast cereals, dry bread products, and dried fruit products including raisins, plums and bananas contained furan at levels up to 387 µg/kg. Furan was also found in the dry ingredients of cookies and bread, and in snacks such as crisps and popcorn. The 2-alkylfurans, 2-methylfuran, 2,5-dimethylfuran, 2-ethylfuran, and 2-pentylfuran were present at levels in the same range as furan (885 µg/kg) and the level of 2-methylfuran (1328 µg/kg) exceeded this level in coffee.

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Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

Cited by 45 publications

References 19 publications

Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems

Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems

Kinetic study of furan and furfural generation during baking of cake models

Furan and alkylated furans in heat processed food, including home cooked products

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