furan; starch-based model system; lipid oxidation; β-carotene; a-tocopherol; ascorbic acid
Abstract :
[en] The formation of furan upon sterilization of a lipid-containing starch gel was investigated in the presence of various antioxidants, namely, alpha-tocopherol, beta-carotene, and ascorbic acid, with and without proteins. Results indicated that alpha-tocopherol did not significantly influence furan formation from oxidized lipids. beta-Carotene, suggested previously to be a furan precursor itself, did influence the generation of furan in a concentration-dependent manner, although to a limited extent. Surprisingly, the presence of lipids seemed to limit the furan generation from beta-carotene. Interestingly, the addition of ascorbic acid to the emulsions containing soybean or sunflower oils considerably enhanced the formation of furan from these oils. This was also the case when fresh oils were applied, shown previously to be nearly unable to generate furan. This observation can be explained by an intensified ascorbic acid degradation stimulated by the presence of lipids.
Disciplines :
Food science Chemistry
Author, co-author :
Owczarek-Fendor, A.
De Meulenaer, B.
Scholl, Georges ; Université de Liège - ULiège > Center for Analytical Research and Technology (CART)
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