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/Unit :
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)
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