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

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 816-821

  Owczarek Fendor, Agnieszka ^a   De Meulenaer, Bruno ^a   Scholl, Georges ^b   Adams, An ^a   Van Lancker, Fien ^a   Eppe, Gauthier ^b   De Pauw, Edwin ^b   Scippo, Marie Louise ^b   De Kimpe, Norbert ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Ascorbic acid; Carbohydrates; Furan; Proteins; Soybean oil; Starch based system

Indexed keywords

ACIDIC CONDITIONS; ASCORBIC ACIDS; FOOD SYSTEM; FURAN; FURAN FORMATION; MODEL SYSTEM; PH VALUE; SOYBEAN OIL; STARCH GELS; STARCH-BASED; WHEY PROTEINS;

CARBOHYDRATES; KETONES; LIPIDS; OILSEEDS; ORGANIC ACIDS; ORGANIC POLLUTANTS; PROTEINS; STARCH; SUGARS;

AROMATIC COMPOUNDS;

ASCORBIC ACID; CARBOHYDRATE DERIVATIVE; FURAN; LACTOSE; LIPID; PROTEIN; SOYBEAN OIL; STARCH;

ARTICLE; GEL; HEAT TREATMENT; MODEL; PH; WHEY;

GLYCINE MAX;

EID: 84858336079     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.098     Document Type: Article

References (26)

1. E.H. Ajandouz, L.S. Tchiakpe, F. Dalle Ore, A. Benajiba, and A. Puigserver Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems Journal of Food Science 66 2001 926 931
2. AOCS Official Method Cd 18-90 (1989). p-Anisidine. In Official Methods and Recommended Practices of the American Oil Chemists' Society (4th ed.; Champaign, IL: AOCS Press.
3. A. Becalski, and S. Seaman Furan precursors in food: a model study and development of a simple headspace method for determination of furan Journal of AOAC International 88 2005 102 106
4. Belitz, H.-D.; Grosch, W.; & Schieberle, P. (2009a). Carbohydrates. In Food Chemistry (4th revised and extended ed.), pp. 248-339). New York: Springer-Verlag Berlin Heidelberg.
5. Belitz, H.-D.; Grosch, W.; & Schieberle, P. (2009b). Sugars, Sugar alcohols and Honey. In Food Chemistry (4th revised and extended ed.), (pp. 862-891). New York: Springer-Verlag Berlin Heidelberg.
6. C.M.J. Brands, and M.A.J.S. van Boekel Kinetic modelling of reactions in heated monosaccharide-casein systems Journal of Agricultural and Food Chemistry 50 2002 6725 6739
7. C. Crews, and L. Castle A review of the occurrence, formation and analysis of furan in heat-processed foods Trends in Food Science & Technology 18 2007 365 372
8. X.T. Fan Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing Journal of Agricultural and Food Chemistry 53 2005 7826 7831
9. X.T. Fan Impact of ionizing radiation and thermal treatments on furan levels in fruit juice Journal of Food Science 70 2005 E409 E414
10. J.I. Gray Measurement of lipid oxidation - review Journal of the American Oil Chemists Society 55 1978 539 546
11. International Agency for Research on Cancer. (1995). IARC Monographs on the evaluation of carcinogenic risks to humans: Dry cleaning, some chlorinated solvents and other industrial chemicals. [63], 393-407. Lyon, France, IARC.
12. T.P. Labuza, and W.M. Baisier The kinetics of nonenzymatic browning H.G. Schwartzberg, R.W. Hartel, Physical Chemistry of Foods 1992 Marcel Dekker New York, USA 595 649
13. G.C. Lee, and C.Y. Lee Inhibitory effect of caramelisation products on enzymic browning Food Chemistry 60 1997 231 235
14. A. Limacher, J. Kerler, B. Conde-Petit, and I. Blank Formation of furan and methylfuran from ascorbic acid in model systems and food Food Additives and Contaminants 24 2007 122 135
15. A. Limacher, J. Kerler, T. Davidek, F. Schmalzried, and I. Blank Formation of furan and methylfuran by Maillard-type reactions in model systems and food Journal of Agricultural and Food Chemistry 56 2008 3639 3647
16. J.A. Maga Furans in Food CRC Critical Reviews in Food Science and Nutrition 11 1979 355 400
17. H.E. Nurtsen The Maillard reaction: chemistry, biochemistry and implications 2005 Royal Society of Chemistry
18. S.H. Oh, Y.S. Lee, J.H.K.J.H. Kim, J.W. Lee, M.R. Kim, and H.S. Yook Effect of pH on non-enzymatic browning reaction during γ-irradiation processing using sugar and sugar-glycine solutions Food Chemistry 94 2006 420 427
19. A. Owczarek-Fendor, B. De Meulenaer, G. Scholl, A. Adams, F. Van Lancker, and G. Eppe Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins Journal of Agricultural and Food Chemistry 59 2011 2368 2376
20. A. Owczarek-Fendor, B. De Meulenaer, G. Scholl, A. Adams, F. Van Lancker, and P. Yogendrarajah Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions Food Chemistry 121 2010 1163 1170
21. A. Owczarek-Fendor, B. De Meulenaer, G. Scholl, A. Adams, F. Van Lancker, and P. Yogendrarajah The importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan Journal of Agricultural and Food Chemistry 58 2010 9579 9586
22. C. Perez-Locas, and V.A. Yaylayan Origin and mechanistic pathways of formation of the parent furan - A food toxicant Journal of Agricultural and Food Chemistry 52 2004 6830 6836
23. G. Reineccius Changes in food flavor due to processing G. Reineccius, Flavor Chemistry and Technology 2006 CRC Press Boca Raton, FL, USA 103 137
24. H.Z. Senyuva, and V. Gokmen Potential of furan formation in hazelnuts during heat treatment Food Additives and Contaminants 24 2007 136 142
25. US Food and Drug Administration (FDA) (2004). Exploratory data on furan in food. < http://www.fda.gov/OHRMS/DOCKETS/AC/04/briefing/4045b2-09- furan%20data>. Accessed 01.06.11.
26. F. Van Lancker, A. Adams, A. Owczarek-Fendor, B. De Meulenaer, and N. De Kimpe Mechanistic insights into furan formation in Maillard model systems Journal of Agricultural and Food Chemistry 59 2011 229 235