Mechanistic Insights into Furan Formation in Maillard Model Systems

Abstract

Furan has recently received considerable attention as a possibly carcinogenic compound occurring in thermally processed foods. Although several food constituents have been identified as furan precursors, multiple formation pathways remain unclear. Therefore, the mechanisms of furan formation in Maillard model systems were studied by means of the carbon module labeling (CAMOLA) technique. Under both roasting and pressure-cooking conditions, furan was formed from glucose via the intact skeleton, and its formation pathways from glucose alone were not amino acid-dependent. However, some amino acids, especially alanine and serine, did influence the furan production by providing an additional formation pathway. Furthermore, most amino acids enhanced the furan production from glucose. Roasting conditions produced 25-100 times higher amounts of furan as compared to pressure-cooking conditions. Surprisingly, in the alanine/glucose model systems, the relative importance of furan production from glucose alone and from the combination of a glucose-derived and an alanine-derived fragment changed completely over a limited time course of 60 min.

Furan formation during storage and reheating of sterilised vegetable purées

“…The highest concentrations are found in coffee products and canned or jarred foods, products that are subjected to an intensive heat treatment for roasting or sterilisation purposes (FDA c2004-2013EFSA 2011). The literature has reported many ways leading to the formation of furan, the major precursors being sugars (alone or in combination with amino acids), ascorbic acid and unsaturated fatty acids, followed by amino acids and carotenoids (Locas & Yaylayan 2004;Becalski & Seaman 2005;Fan 2005;Mark et al 2006;Limacher et al 2007Limacher et al , 2008Owczarek-Fendor et al 2010Huang et al 2011;Van Lancker et al 2011). Vegetable-based foods (e.g.…”

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

“…The hexanal and decanal detected in this study have been demonstrated to be derived from thermal degradation of non-volatile gingerol compounds during steam distillation (Chu-Chin and ChiTand 1987), and were thus likely formed from gingerol during the boiling process. Since aldehydes, alcohols, and furans in food are generated from multiple routes including oxidation of lipids, the Maillard reaction, and thermal decomposition of carbohydrates, further research into these reaction pathways would help to elucidate the origin of these compounds in samples of boiling ginger (Van Lancker et al 2010;Yaylayan 2006).…”

A kinetic study of furan formation during storage of shelf-stable fruit juices

“…Nevertheless, they are important contributors to the furan exposure of almost all consumer groups, and children in particular (European Food Safety Authority (EFSA), 2011). As reflected by the variety of products in which furan has been detected, many reaction pathways leading to the formation of furan are reported in the literature, the major precursors being sugars (alone or in combination with amino acids), ascorbic acid and unsaturated fatty acids, followed by amino acids and carotenoids (Locas and Yaylayan, 2004;Becalski and Seaman, 2005;Fan, 2005;Mark et al, 2006;Limacher et al, 2007;Limacher et al, 2008;Owczarek-Fendor et al, 2010;Owczarek-Fendor et al, 2011;Van Lancker et al, 2011;Huang et al, 2011;Owczarek-Fendor et al, 2012). Currently, no acceptable intake level is established for furan, since the contaminant is acting as a possible carcinogen through a genotoxic mechanism (Joint FAO/WHO Expert Committee on Food Additives, 2011).…”