Reference : Furan formation in starch-based model systems containing carbohydrates in combination wi...
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/114698
Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids
English
Owczarek-Fendor, Agnieszka mailto [Ghent University > > > >]
De Meulenaer, Bruno mailto [Ghent University > Faculty of Bioscience Engineering > Department of Food Safety and Food Quality > >]
Scholl, Georges mailto [Université de Liège - ULg > > Center for Analytical Research and Technology (CART) >]
Adams, An mailto [Ghent University > > > >]
Van Lancker, Fien [Ghent University > > > >]
Eppe, Gauthier mailto [Université de Liège - ULg > > Chimie analytique inorganique >]
De Pauw, Edwin mailto [Université de Liège - ULg > Département de chimie (sciences) > GIGA-R : Laboratoire de spectrométrie de masse (L.S.M.) >]
Scippo, Marie-Louise mailto [Université de Liège - ULg > 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 > >]
1-Aug-2012
Food Chemistry
Elsevier Science
133
3
816-821
Yes (verified by ORBi)
International
0308-8146
Oxford
United Kingdom
[en] Ascorbic acid ; Carbohydrates ; Furan ; Proteins ; Soybean oil ; Starch-based system
[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.
Centre Interfacultaire d'Analyse des Résidus en Traces - CART
Belgian Federal Public Service of Health, Food Chain Safety and Environment
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/114698
10.1016/j.foodchem.2012.01.098
http://www.sciencedirect.com/science/article/pii/S0308814612001501

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