The formation and mitigation of furan in pumpkin puree (PP) were studied during the complete process of producing PP. The content of furan was determined using headspace solid-phase microextraction combined by GC-MS analysis. Various PP samples added with precursors (glucose, fructose, linoleic acid, linolenic acid, β-carotene, ascorbic acid, glutamic acid, alanine, and serine) showed increased furan formation (30.81 ∼ 94.45 µg/kg) compared with the control (30.81 µg/kg), with β-carotene resulting in the formation of the largest amount of furan. The effects of antioxidants, such as caffeic acid, chlorogenic acid, quercetin, and butylated hydroxytoluene, on the reduction of furan in PP containing β-carotene were also investigated. All antioxidants showed significant reduction of furan. During sterilizing, the content of furan was considerably affected by temperature but not heating time. Reheating PP samples using a microwave oven, water bath, or open pot, revealed that open-pot reheating was the most effective for reducing furan (10.28 ∼ 11.72 µg/kg).
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2022.134141 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Protective Effects of Donkey Milk on Ethanol-Induced Gastric Ulcer in Rat.
Vet Med Sci
January 2025
Department of Pathobiology, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran.
Gastric ulcer (GU) is the most common health concern that occurs due to an imbalance between gastric protective mucosal and aggressive factors. Ethanol-induced GU in animal models resembles the pathophysiology of human ulcers. Natural products with fewer side effects are highly requested to attenuate their GU effects.
View Article and Find Full Text PDFImpact of formulation and home storage conditions on the content of furan and derivatives in powdered infant formula.
Food Res Int
December 2024
French National Research Institute for Agriculture, Food and Environment (INRAE), UR QuaPA, MASS Group, Saint-Genès-Champanelle, France. Electronic address:
While autoxidation of Polyunsaturated Fatty Acids (PUFAs) is a potential source of furan and its derivatives, the regulatory obligation to enrich powdered infant formulae (PIF) with some of these compounds might raise safety issues. The aim of this study was to investigate the impact of formulation and home storage conditions on the generation of furan and its derivatives in PIF. Furan, 2-methylfuran (2-MF) and 3-methylfuran (3-MF) were monitored by a validated SHS-GC-Q Exactive-Orbitrap MS method in six PIF formulated with high or low concentrations of different PUFAs (ALA, ARA, DHA), pro-oxidants (iron) and anti-oxidants (vitamins) and stored for 21 days under more or less oxidizing home storage conditions, including temperature (19 °C or 40 °C) and oxygen exposure (protected or not from ambient air).
View Article and Find Full Text PDFPyrolytic conversion of cattle manure and acid mine drainage sludge into biochar for oxidative and adsorptive removal of the antibiotic nitrofurantoin.
Environ Res
January 2025
Department of Earth Resources and Environmental Engineering, Hanyang University, Seoul, 04763, Republic of Korea. Electronic address:
Antibiotics in aquatic environments can foster the development of antibiotic-resistant bacteria, posing significant risks to both living organisms and ecosystems. This study explored the thermo-chemical conversion of cattle manure (CM) into biochar and assessed its potential as an environmental medium for removing nitrofurantoin (NFT) from water. The biochar was produced through the co-pyrolysis of CM and acid mine drainage sludge (AMDS) in a N condition.
View Article and Find Full Text PDFImproving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor.
Ultrason Sonochem
November 2024
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China. Electronic address:
Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the overall quality of the steamed bread. This research explored the impacts of varying ultrasonic power levels on the quality of steamed bread containing WSP (WSPSB), with the goal of improving both the protein network structure and the flavor profile.
View Article and Find Full Text PDFInvestigation of the effect of chlorine in different additives on dioxin formation during high temperature processing of iron ore.
Ecotoxicol Environ Saf
December 2024
School of Natural Sciences, Faculty of Science and Engineering, Macquarie University, NSW 2109, Australia; Environment Protection Authority Victoria, Centre for Applied Sciences, Ernest Jones Drive, Macleod, Melbourne, VIC 3085, Australia.
Article Synopsis
- Ironmaking can contribute to a circular economy by using alternative carbon sources like biomass and plastic waste, which are often undervalued or disposed of.
- A study explored how these carbon materials, particularly those with higher chlorine content, influence the production of harmful pollutants like dioxins and PCBs during the high-temperature processing of iron ore.
- Findings revealed a direct link between chlorine levels in fuel and dioxin emissions, with biomass and PVC significantly increasing these emissions, especially plastics, while copper acted as a catalyst that affected the formation of specific dioxins.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!