Authors: Stijn Palmers Tara Grauwet Biniam T Kebede Marc E Hendrickx Ann Van Loey
Publish Date: 2014/03/29
Volume: 7, Issue: 9, Pages: 2679-2693
Abstract
The present study addressed the need for furan mitigation measures at the level of food production where the effects of extrinsic processrelated and intrinsic productrelated properties on furan formation in vegetablebased systems were investigated For the first time in the literature the effect of highpressure hightemperature HPHT processing on the formation of furan was demonstrated HPHT processing was proven to be an interesting alternative for furan reduction in vegetablebased systems when aiming for sterilization intensities Following HPHT treatment the furan concentrations of a wide range of individual vegetable purées dropped to levels close to the analytical limits 1–2 ng/g purée A higher processing cost might limit the use of HPHT processing to highvalue added products which means that for many other conductionheated food products conventional heating would remain the standard technology As a first step towards control of furan formation in the latter products a mixed model regression was used to identify the major precursors in vegetablebased systems Significant correlations were observed for vitamin C and sugars which were attributed to the efficiency of the conversion and high concentrations respectively Next to furan the HPHT and thermally treated purées were analyzed for 2 and 3methylfuran which are likely to undergo the same metabolic fate as furan For most of the vegetables tested the total amount of methylfuran found in the thermally treated purées could not be ignored Similarly to furan there was a clear reduction in the concentrations found in the HPHTtreated puréesStijn Palmers is a doctoral researcher funded by the Agency for Innovation by Science and Technology in Flanders IWT Coauthors Tara Grauwet and Biniam T Kebede are affiliated to the Laboratory of Food Technology KU Leuven with funding of the Research Foundation Flanders FWO and the KU Leuven Research Fund respectively
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