Formation of furan in baby food products: Identification and technical challenges.

Autor: Javed F; Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan., Shahbaz HM; Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan., Nawaz A; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, China., Olaimat AN; Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan., Stratakos AC; Department of Applied Sciences, Faculty of Health and Life Sciences, University of the West of England, Bristol, United Kingdom., Wahyono A; Department of Food Engineering Technology, State Polytechnic of Jember, Jember, Indonesia., Munir S; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China., Mueen-Ud-Din G; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan., Ali Z; Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, China., Park J; Department of Biotechnology, Yonsei University, Seoul, South Korea.
Jazyk: angličtina
Zdroj: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2021 May; Vol. 20 (3), pp. 2699-2715. Date of Electronic Publication: 2021 Mar 14.
DOI: 10.1111/1541-4337.12732
Abstrakt: Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid-phase microextraction coupled with gas chromatography/mass spectrometer (GC/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food-processing technologies such as high-pressure processing (HPP), high-pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP-treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies.
(© 2021 Institute of Food Technologists®.)
Databáze: MEDLINE
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