Article (Scientific journals)
Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids
Owczarek-Fendor, Agnieszka; De Meulenaer, Bruno; Scholl, Georges et al.
2012In Food Chemistry, 133 (3), p. 816-821
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Keywords :
Ascorbic acid; Carbohydrates; Furan; Proteins; Soybean oil; Starch-based system
Abstract :
[en] Formation of the ‘‘possibly carcinogenic’’ furan during thermal treatment of a starch-based model food system containing selected sugars alone and in the presence of proteins, ascorbic acid and lipids, respectively, was investigated. The results showed that in starch gels containing various sugars significantly more furan was formed at pH 6 than at pH 4. Moreover, addition of whey proteins enhanced the generation of furan considerably at both pH values tested. In acidic conditions, no significant difference was observed between the amounts of furan found in a starch–carbohydrate–ascorbic acid model system and those formed in a starch-based samples containing only ascorbic acid. Addition of fresh lipids did not affect furan formation. However, when oxidised soybean oil was applied, the generated amounts of furan were higher than expected from the sum of furan found in the separate starch–carbohydrate and starch–lipid samples. Interestingly, the most efficient carbohydrate in furan generation, among the sugars tested, at pH 6, was lactose, especially when heated in the presence of proteins. This is the first report on the generation of furan from lactose.
Research center :
CART - Centre Interfacultaire d'Analyse des Résidus en Traces - ULiège
Disciplines :
Chemistry
Author, co-author :
Owczarek-Fendor, Agnieszka;  Ghent University
De Meulenaer, Bruno;  Ghent University > Faculty of Bioscience Engineering > Department of Food Safety and Food Quality
Scholl, Georges ;  Université de Liège - ULiège > Center for Analytical Research and Technology (CART)
Adams, An;  Ghent University
Van Lancker, Fien;  Ghent University
Eppe, Gauthier  ;  Université de Liège - ULiège > Chimie analytique inorganique
De Pauw, Edwin  ;  Université de Liège - ULiège > Département de chimie (sciences) > GIGA-R : Laboratoire de spectrométrie de masse (L.S.M.)
Scippo, Marie-Louise  ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires
DE Kimpe, Norbert;  Ghent University > Faculty of Bioscience Engineering > Department of Sustainable Organic Chemistry and Technology
Language :
English
Title :
Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids
Publication date :
01 August 2012
Journal title :
Food Chemistry
ISSN :
0308-8146
eISSN :
1873-7072
Publisher :
Elsevier Science, Oxford, United Kingdom
Volume :
133
Issue :
3
Pages :
816-821
Peer reviewed :
Peer Reviewed verified by ORBi
Funders :
FPS Health Federal Public Service Health, Food Chain Safety and Environment [BE]
Available on ORBi :
since 16 March 2012

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